How real Ukrainian borscht is cooked. How to cook borscht, a step by step recipe with a photo

22.04.2019 Desserts and cakes

Borscht is one of the most famous Slavic dishes in the world. The recipe for real Ukrainian borscht- this is what every housewife should know. Its various variants are found in Polish, Belarusian, Russian cuisines.

Of course, the primacy belongs to Ukrainian borsch ... Historians believe that it was on the territory of Kievan Rus that this dish was invented. Initially, it was food for the lower strata of the population; no meat was added to it, replacing it with salted lard, pounded with onions and garlic.

We will tell you how to cook borsch whose recipe has been honed over the centuries of its culinary history. This dish is served in the best Ukrainian and Russian restaurants, and in the culinary capitals of the world, gourmets are not averse to pampering themselves with it.

Ukrainian borscht recipe

Number of persons 5

Ingredients

Red beets, or, as the Ukrainians call them, beetroot - 1-2 pieces;
Broth meat - 0.8 kg;
Cabbage - a small head of cabbage weighing about 300-400 grams;
Carrots - 2 pieces of medium size;
Potatoes - 5 small tubers;
Onions - 2 heads;
Half a lemon;
Sunflower oil - 30-40 ml;
Salted lard - about 50 grams;
Greens (dill and parsley);
Garlic (a couple of cloves);
Peeled tomatoes - 3-4 pieces.

Instructions

Cook the broth, removing the foam. From meat, you can safely use both pork and beef. Do not be afraid of fatty fillets, borscht is a hearty and not dietary dish. It will take about 2 hours to cook the beef. Pork cooks a little faster.
Cut the carrots and onions into small cubes, sauté in oil for 5 minutes, then add the tomatoes and simmer for another 5 minutes.
Three beets on a medium grater, put in a separate bowl, salt, squeeze the juice of half a lemon onto it (you can replace it with table vinegar). Let stand for 20 minutes, then add to the sautéed vegetables and simmer for 15 minutes. We recommend that you choose small beets - they have fewer coarse veins.
Strain the boiled broth, add diced potatoes to it. Chop the meat from the broth into small pieces. Boil the broth for about 10 minutes, then add finely chopped cabbage and chopped meat, cook over high heat for another 5-7 minutes. The Slava variety cabbage is perfect for this dish - it becomes very tender during the cooking process.
Cooking lard seasoning. To do this, finely chop the bacon, add garlic to it and grind it in a mortar. There is a lot of controversy about the lard in borscht. Some gourmets believe that it should be as old as possible, already yellowed. You can use this as well, but we still recommend good bacon with spices.
Two minutes before cooking, add stewed vegetables to the borscht.
Remove soup from heat and season with bacon seasoning.
We let the borscht brew for at least 6 hours - it is not served immediately after boiling. It should be infused in a saucepan wrapped in a towel. Read more:.

Ukrainian borscht recipe

Despite various disagreements and disputes, Ukrainian borscht is a truly and primordially Ukrainian dish. In its composition, there are two main features that indicate the nationality of this dish: the first is the abundant presence of beets, almost as the main ingredient.

The second, preliminary sautéing of vegetables before putting them into borscht, which is not at all a distinctive feature of the national Russian cuisine, but for Ukrainian cuisine this is a common thing. Disputes about how to cook Ukrainian borscht correctly are endless and doomed to be unreasonable in advance, since there is not, and cannot be, one single recipe for Ukrainian borscht. There are a huge number of them, because every family cooks it differently.

Almost all regions of Ukraine have their own recipes for making borscht, and they always differ from each other very much. The use of beetroot is common in all recipes, it gives an even red tint towards the end of cooking.

Every experienced chef knows how to cook Ukrainian borscht correctly. And each hostess has her own recipe for this wonderful dish. One hostess prefers to stew all the vegetables before sending them to the pan, another loves to use unusual spices and spices, the third generally cooks borscht only in chicken broth, which makes it possible to get an original and delicious borscht recipe.

Sometimes young housewives are completely unaware of how to do it right. cook Ukrainian borsch, and because of this, their husbands are deprived of the opportunity to enjoy the amazing smell and taste of this dish.

Nuances and tips for cooking traditional Ukrainian borscht

Since there are a huge variety of recipes for making borscht, the following discussion will focus on traditional Ukrainian borscht. If you take this recipe as a basis, then you can easily give free rein to your imagination, and cook borsch with a new taste every time.

Beets give the borscht a bright red intense color. Beetroot is present in almost all borscht recipes. It is customary to cook borscht in chicken or meat broth, and on the days of fasting, mushrooms are generally added to borscht, due to which this dish acquires an amazing new taste.

If you are planning to cook beef broth, then you need to be patient, because it takes about two hours to cook. For such a long time, more than half of the water boils away and therefore the cooking process should be observed, and periodically add water, but not very cold, boiling water is best, so that the beef broth does not lose its color and taste.

Forty minutes before the final cooking, bay leaf, six to seven black peppercorns, and four allspice should be added to the broth. If you inadvertently missed the moment at the beginning of cooking, removing the foam, then the finished broth must be filtered through a sieve, so it will become transparent.

The recipe for classic Ukrainian borscht

While the broth is boiling, it is necessary to prepare vegetables - beets, onions, carrots. They should be cut into thin strips, peeled and chopped thoroughly, and fry in a frying pan in vegetable oil until golden brown, along with beets and carrots.

Fifteen minutes before readiness, add tomato paste or finely grated tomatoes, from which the skin has been previously removed.

Gently dip the potatoes, cut into small cubes, into a saucepan with broth, when the potatoes are almost ready to finely chop the white cabbage.

After ten minutes, add the stewed vegetables from the pan and cook for another ten minutes. At the end of cooking, add chopped herbs and garlic. Let the borscht brew for thirty minutes, and then pour it into plates, and you can treat your loved ones and relatives. You already know how to cook Ukrainian borscht correctly, now you need to learn how to serve it correctly.

How to cook Ukrainian borsch with beans correctly?

If the majority prefer to cook lean borscht, that is, without meat and broth, then they try to add beans to borscht without fail. It is thanks to the beans that the borscht gets a complete and rich taste in the absence of meat. Traditionally, in almost all villages of Ukraine, it is customary to cook borscht in thick meat broth and with a lot of beans.

Required Ingredients:

Beef brisket five hundred grams;
Potatoes six pieces;
Beans four hundred grams;
Three beets;
One big carrot;
One onion;
White cabbage five hundred grams;
Bulgarian red pepper two pieces;
Tomato paste forty grams;
Vinegar forty ml.

Cooking process

In the evening, washed beans are soaked in cold water for maximum softening. The next day, the beans are boiled in a large amount of water for almost two hours until fully cooked.
Broth is cooked over low heat from beef brisket, when the broth is almost ready, chopped white cabbage is dipped into it.
After the broth with cabbage has boiled, potatoes cut into thin strips are added to it.
Finely chopped or coarsely grated beets are fried in vegetable oil in a deep frying pan. Slightly fried beets are poured with an average amount of water, tomato paste, vinegar are added, and stew for fifteen minutes under a tightly closed lid.
Carrots and onions are fried separately in vegetable oil. If the beets have been cut, then it is recommended to cut the carrots, and if the beets are grated, then the carrots should be grated, the onions are cut into small cubes.
Three minutes before the potatoes are fully cooked, add fully boiled beans, Bulgarian pepper cut into thin strips, stewed beets, carrots and onions to the broth. At this stage, salt, your favorite spices and pepper should be added to the borscht. Usually these are two bay leaves, four allspice peas, and dried herbs.
After the next boil, the borscht is thoroughly boiled under a tightly closed lid for seven minutes. Then remove from heat and let it brew for about thirty minutes.
This is the correct sequence of how to properly cook Ukrainian borscht with beans. The finished dish is served hot with sour cream and fresh herbs, a few cloves of garlic and slices of freshly baked bread.

How to cook red Ukrainian borscht correctly?

Quite often, even strict adherence to the instructions described above does not give one hundred percent guarantee that the borscht you cook will be a bright red saturated color. This happens only because some of the nuances were not followed correctly. Useful tips for reddening Ukrainian borscht:

It is generally accepted that if the vegetables are not grated, but cut into thin strips or very small cubes, then the borscht will turn out to be bright red.
The color of the finished borscht directly depends on the color of the beets. Svela should have an even dark color. In the event that the beets have white streaks, then in the future the borscht will turn out to be pale pink, or completely orange. In addition, this will not affect the taste of borscht in a good way.
It is recommended to stew the beets for borscht, and not to fry them, so that in the future they do not lose their color after they are dipped into the broth. You should be on the lookout for extinguishing. Culinary experts with vast experience recommend stewing beets for no more than ten minutes. In fact, all the recipes for making any borscht are not that complicated. It is enough just to put your mood and efforts into it and you will be pleasantly surprised by the delicious borscht.
It is customary to cook real Ukrainian borscht strictly in meat broth. The most commonly used beef brisket. You can also use boneless pieces of meat, and preferably with bones, as the broth is more rich.
First of all, it is recommended to pour twice as much water into the pan for the borscht than it is planned to get a rich broth. Borsch is cooked for a long time and therefore half of the water has time to evaporate.
The meat should be placed in water immediately. When the water in the saucepan boils, it must be reduced and cooked over low heat for three hours. It is imperative to remove the foam. If large bones or bones in general are used for the broth, then the cooking time can be safely doubled. After this time, the meat is extracted from the broth. Add it at the end, when the dish is almost ready. Finely chopped or whole. The moment the meat is removed from the pot and broth, it should be salted to your liking.
While the broth is boiling, it is recommended to prepare all the vegetables. The most basic ingredients for Ukrainian borscht are: cabbage, potatoes, onions, carrots, and a lot of beets. Almost all culinary experts agree that in order to cook a real Ukrainian borscht, it is necessary to use parsley root. For three liters of broth, the following amount of ingredients is needed: three large potatoes; three medium beets, one large carrot, one head onions, one parsley root, one medium head of white cabbage. All vegetables should be thoroughly peeled.
Potatoes - cut into cubes, parsley - cut into strips, carrots and beets - grated on a coarse grater, onions - chopped, cabbage - finely chopped.
After the broth is boiled, chopped potatoes are sent into it, and after fifteen minutes, finely chopped cabbage.
While potatoes with cabbage are boiled, beets are fried in melted pork lard.
During the roasting process, the beets are sprinkled generously with lemon juice or vinegar. So later it will retain its bright color. Also add two teaspoons of sugar. Beets are fried separately from other vegetables.
The rest of the vegetables are simultaneously fried in another pan, onions, carrots, parsley root, in lard or butter.
Three tablespoons of tomato paste is added to beets during stewing, or to other vegetables.
After fifteen minutes after the cabbage is dipped into the broth with potatoes, stewed beets and fried vegetables are sent there. Also at this time, chopped meat can be dipped into the borscht.
After the borscht has boiled for five minutes, two bay leaves, four black peppercorns are added to it.
Ukrainian real borscht is unthinkable without a special dressing. It is prepared in this way: the lard, together with the garlic, is thoroughly ground, and the chopped parsley is added. This dressing is added two minutes before the borscht is ready.
Ready borscht must be infused for some time. After the end of cooking, it must be put on the slowest fire, or remove it from the stove and wrap it up for twenty.
Sour cream for ready-made borscht is required.

How to cook real Ukrainian borscht properly?

Interesting features of cooking varieties of Ukrainian borscht:

Chernihiv borsch it is customary to cook with beef and pork broth. Apples and zucchini must also be added to it. Beets should be stewed without adding lemon juice or vinegar. All the acidity required comes from courgettes and sour apples, which are usually added with tomatoes at the end of cooking. In addition, beans are added to Chernihiv borsch, which are boiled in advance.

Odessa or Poltava borscht it is customary to cook in poultry broth. Chicken, duck, goose are great. Poltava borscht is also necessarily seasoned with dumplings, which must be prepared in advance from buckwheat flour, and boiled, to the final of borscht cooking.

Kiev borsch differs in that, together with vegetables, fried lamb, finely chopped, is usually added to it, and at the end of cooking three sour apples.

Ukrainian borscht recipe

Many have heard the taste of Ukrainian borscht - bright and rich, and if it is served with donuts, then all this can be considered a full-fledged dinner. Usually such a first course is cooked in meat broth, and its color - rich red - makes it special. In order for the finished dish to acquire this color, you need to know some secrets.

We offer you several options on how to cook Ukrainian borsch, a step-by-step recipe with a photo will help you create a delicious and appetizing dish. Try to cook such a dish, your family will admire the taste of freshly prepared borscht. In addition to it, serve fragrant donuts with garlic, they will reveal its taste.

Ukrainian red borsch

To prepare such borscht you need a little inspiration and you will definitely get an excellent dish of Ukrainian cuisine. There are no particular difficulties in cooking, you just have to follow each stage of cooking.

Ingredients:
1 kg of pork;
3 potatoes;
1 carrot;
1 tbsp. beans;
parsley root;
1 red beet;
3 cloves of garlic;
1 sweet pepper;
1 onion;
½ head of cabbage;
3 bay leaves;
65 gr. tomato paste;

How to cook Ukrainian borscht:

We take a saucepan of about 6 liters. Pour water into a saucepan, it should fill the dishes by about 2/3. We put the dishes on the stove, bring the contents to a boiling state. While the water is boiling, rinse the meat and then cut it into large pieces. Place the pieces of meat in boiled water. After it boils, remove the foam.

Add bay leaves, roots, spices along with salt. You can also use a mixture of peppers to enhance the flavor. Cooking a rich broth, this will take about 1 hour. The pork will become soft enough during this time. If you use ribs, then the meat will easily separate from the bones. Then add the beans that were previously soaked in water to the pan.

We are waiting for the contents of the pan to boil, then we make the minimum heat and boil everything for 20 minutes. After the specified time, the beans will be almost ready. After that, put carrots cut into pieces in the broth, as well as bell peppers and onions. Next, add the cloves of garlic, which were previously crushed with the palm of your hand. We cook everything for 15 minutes.

We peel the beets, grate them, you can also cut them into strips. Place the chopped beets in the borscht and mix everything well. Ukrainian borsch with beets takes on a corresponding bright color. Boil all the ingredients for 10 minutes, then add the diced potatoes. When the potatoes are ready, add the required amount of tomato paste to the borscht. We taste the broth, a slight sourness should be felt, if desired, you can add a little more or less paste.

After adding the pasta, we boil the first course for 10 minutes. Thinly chop the cabbage, cook everything for 5 minutes. Then, to make a delicious Ukrainian borscht, add spices and salt. At the end of cooking this dish, add chopped herbs. Serve the ready-made dish with sour cream, it is better if it is homemade. Fresh garlic and onion feathers go well with borscht. Now you can treat your household to a wonderful dinner.

Ukrainian borsch, step by step recipe with photo

This borscht recipe uses lard and is added at the end of the borscht preparation. Thanks to this ingredient, the dish acquires a special taste and aroma.

Ingredients:
600 gr. pork ribs;
3 medium potatoes;
1 beet;
2 carrots;
a pair of onion heads;
3 medium tomatoes;
60 gr. tomato paste;
1 bell pepper;
small head of cabbage;
a small piece of bacon;
1 clove of garlic.

Cooking Ukrainian borscht:
We wash the ribs, put them in a saucepan and fill them with water. Cook them until ready. Cut the potatoes into cubes and place them in boiling broth. In a skillet, fry the beets, which we pre-cut them in the form of strips. Add chopped onions and chopped carrots to the beets.

Fry all ingredients until golden brown. Then add cubes of sweet bell pepper to the pan. When preparing Ukrainian borscht, the photo demonstrates that vegetables need to be stewed, the whole process will take 10 minutes. While the vegetables are stewing, we proceed to shred cabbage. When the potatoes are cooked through, add frying and chopped herbs to the pan.

The recipe for real Ukrainian borscht includes a special ingredient - lard, it must be chopped in a mortar along with a clove of garlic and immediately transferred to the contents of the pan. Turn off the pan with the first course, let the borscht brew. Then pour the hot dish into plates and serve with fresh sour cream.

Fragrant Ukrainian borscht, step by step recipe

Do you want to feed the whole family with delicious and rich borscht? Try making a flavorful and hearty first course using the recipe below.

Ingredients:
820 gr. beef brisket;
2.6 l. water;
5 potatoes;
2 medium beets;
a couple of carrots;
320 g cabbage;
2 onion heads;
40 gr. tomato paste;
35 ml lemon juice;
35 ml of sunflower oil;
50 gr. salted lard;
2 cloves of garlic;
salt and dill.

How to cook Ukrainian borscht:

First you need to prepare the meat, for this we rinse it. Transfer the brisket to a pot of water and place it on the stove. When the contents of the pan boil, remove the foam. After that, we make the fire minimal, cover the dishes with a lid and cook the meat for 2 hours.

While the meat is cooking, peel the potatoes. We cut it into small pieces. We take out the finished meat from the pan, and filter the broth. Place potato pieces in a saucepan with broth and cook for 20 minutes. Peel and rinse the onion together with the carrot. Cut the onion into cubes and chop the carrots with a grater.

Heat the pan, add sunflower oil to its surface. Place the carrots and onions in the heated oil. Saute vegetables for 3 minutes. After that, add the required amount of tomato paste to the pan. We fry everything for 5 minutes. We clean the beets, wash, rub using a coarse grater. Pour lemon juice on the beets, and then put them in a pan with vegetables. Simmer everything over low heat for 15 minutes.

Next, to cook Ukrainian borscht according to the recipe, chop the cabbage. Add the fried and stewed vegetables from the pan to the pan. When the contents of the pan boil, add the cabbage. Boil the borsch with cabbage for 7 minutes. Cut the boiled meat into pieces and return to the pan. Peel the garlic and cut the salted lard into cubes.

Grind bacon with cloves of garlic in a mortar. We remove the borscht from the heat, fill it with chopped bacon and garlic. We taste the dish; if necessary, add salt. Leave the borscht to infuse for 4 hours, and then add finely chopped dill. If you want to learn more about how to cook Ukrainian borscht step by step, the video will demonstrate the entire cooking process from start to finish. Now the borscht is ready, you can serve it on the table. Bon Appetit!

Ukrainian borsch with donuts

This hot first course should definitely be served with donuts, because it is with them that you can feel what Ukrainian borscht tastes like. A step-by-step recipe for making a first course and baking is presented below, try to cook it all.

Ingredients for borscht:

320 g beef;
½ head of cabbage;
1 medium beet;
6 potatoes;
1 carrot;
onion head;
4 cloves of garlic;
5 tomatoes;
20 gr. wheat flour;
25 gr. granulated sugar;
110 g sour cream;
lemon juice (from ½ lemon);
a few bay leaves;
spices and salt;

Ingredients for donuts:
300 gr. flour;
11 gr. dry yeast;
160 ml of milk;
25 gr. Sahara;
3 cloves of garlic;
75 ml of kvass.

How to cook Ukrainian borscht, step-by-step recipe:

We clean the meat from films, then fill it with water and cook until ready. Peel the beets, cut them into strips, sprinkle with salt and sprinkle with lemon juice. Stir the chopped beets and put them in a deep and thick-bottomed frying pan. On the surface of the pan, add the fat that was previously collected from the broth. We put chopped tomatoes, sugar there and stew everything until half cooked.

Prepared roots with onions must be cut and sautéed with the addition of fat. Strain the finished meat broth, and cut the meat into pieces. Put potato wedges in the broth, bring everything to a boil, lower the shredded cabbage. Cook all ingredients for 15 minutes. Add vegetables that have been sautéed in a pan, seasoning with flour and the necessary spices. We bring everything to a ready state.

Season the finished dish with lard and garlic, first crush everything in a mortar. Let the borscht boil, add greens. Before serving, add meat and sour cream. To prepare dumplings, we dilute dry yeast with warmed milk. Add sugar and salt, sunflower oil and flour. Knead the dough and leave it to ferment. Divide the finished yeast dough into pieces, roll them into balls and put them on a greased baking sheet, leave the dough to stand.

We bake the donuts in the oven at 190 C. Prepare the garlic dressing. Grind the garlic, add salt and sunflower oil. Pour in kvass, mix everything well. Pour the prepared donuts with the resulting dressing, serve them hot to the borscht. Prepare Ukrainian borscht for your relatives, the recipe from the photo showed step by step the whole process of preparing this delicious dish. Now you can enjoy the taste of borscht and garlic donuts.

Real Ukrainian borsch

My husband has distant relatives who live in Ukraine. A couple of times we visited them, where we tasted national dishes. One of them is "Ukrainian borscht"! The hostess prepares it according to the same proven recipe, passed down from generation to generation, from mother to daughter.

The borscht turns out to be tasty, rich and very rich! Real Ukrainian borscht, which I now make at home in Belarus! My pets are just delighted with such a borschik!

Composition for 3 liters. water:

1-2 small beef bones
2 medium beets
2 medium potatoes
1 small carrot
2 medium onions
100-150 g fresh white cabbage
dill and parsley
20-30 g fresh bacon
1-2 cloves of garlic
2 tbsp. l. tomato paste or 2 fresh tomatoes
4-5 peppercorns
Bay leaf.

Cooking real Ukrainian borscht:

Wash the bones and put them in a saucepan with cold water. Bring to a boil. We wash the beef bones and put them in a clean saucepan, pouring enough water to cover all the bones. When the water boils, put in one whole peeled onion, peppercorns and simmer for exactly one hour.

After an hour, take out the boiled onion, put 2 tsp. salt and throw in the peeled potatoes, cut into strips.

We add water, so that you have a total of three liters! While the potatoes are boiling, clean the rest of the vegetables. Grate carrots and beets, cut onions and cabbage into small strips. I draw your attention to the fact that raw beets are put in a real Ukrainian borscht!

Lightly fry the vegetables in vegetable oil (put a little oil) and simmer for 5-7 minutes, adding a little water or broth from the soup, put 2 tbsp. tablespoons of tomato paste or the pulp of two fresh tomatoes.

Put the vegetables in the borscht and chop the bacon. We cut it finely, into small squares, and then fry it over low heat until such cracklings are formed.

Peel the garlic and chop it finely.

Add to the soup along with the grease from the cracklings. Throw in another bay leaf and cook for 5 minutes. Put finely chopped greens in the ready-made Ukrainian borscht and let the soup brew under the lid for another 15 minutes.

That's all, real Ukrainian borscht is ready. Can be served at the table.

Ingredients:

beets - 2 pieces
carrots - 1 thing
onion - 1 thing
potatoes - 4 pieces
head of cabbage - 0.5 pieces
tomatoes - 4 pieces
butter - 1 tablespoon
sugar - 1 tablespoon
3% vinegar - 1 tea spoon
garlic - 3 clove
lard - 3 a piece
parsley
Bay leaf
black pepper
Calorie content: 176.55 Kcal
Proteins: 3.015
Fats: 8.475
Carbohydrates: 23.495

Preparation:

Output: 5 liters of borscht, that is, about 10 servings.
Finely chop beet and carrots or grate, cut onions. Put everything in a small saucepan. Put there: 1 tablespoon of sugar, 1 tablespoon of butter, a little broth or water, 1 teaspoon of vinegar. Simmer for about 20 minutes, then add the tomato and simmer for another 20 minutes.

Put chopped potatoes and shredded cabbage in a large saucepan with ready-made meat broth, and cook until almost cooked (10 minutes). Then pour in the stewed vegetables, add peppercorns and bay leaves and cook for another 10 minutes.

Crush 3 cloves of garlic, and mix 3 pieces of finely chopped bacon with garlic and add to borscht together with parsley. If there is Bulgarian pepper, stew with vegetables.
Serve borsch with sour cream and garlic donuts.

The real one tastes better the next day. When reheating, make sure that the borsch does not boil over, as this loses its color and the taste of the borscht worsens.

Oh, borscht is the most Ukrainian food! I am silent about lard, since lard is an appetizer and dessert. Despite the fact that this dish is Slavic, it is invariably associated with Ukraine. Everyone has their own recipe, usually inherited. Often, depending on the season and region, various secondary vegetables are included in the dish, or some are excluded. I think that borscht is more a state of mind than a stable recipe.

Remember: Ilf and Petrov "12 chairs" - "On this day, God sent Alexander Yakovlevich for lunch a bottle of bison, homemade mushrooms, herring forshmak, Ukrainian borsch with 1st grade meat, chicken with rice and dried apple compote." Or “The Master and Margarita” - “And at that time they called, and Pelageya Antonovna brought in a steaming saucepan, at one glance at which, one could immediately guess that in it, in the thick of the fiery borscht, there was something that was not tastier in the world, - medullary bone "

For many, homemade borscht is a sign of a home, warmth and comfort. I don’t know about others, but if borscht is cooked at home, other dishes are no longer needed. Maybe donuts and lard with garlic.

Yeah! In the West, there is no borscht - neither with mushrooms, nor green. They don't cook that. I remember that in some episode of the Police Academy they showed an American who had tasted borsch for the first time. The man experienced a real shock. In the famous novel by the Strugatsky brothers, stalkers gathered in an institution called Borzhch.

Ukrainian borsch. How to cook

Ingredients (servings 6-8)

Pork, beef up to 1 kg
Carrot 1 pc
Potatoes 2-3 pcs
Beans 1 cup
Parsley root, celery taste
Red beets 1-2 pcs
Red bell pepper 1 PC
Garlic 2-3 cloves
Onion 1 pc
White cabbage 0.5 heads of cabbage
Salt, black pepper, herbs, hot peppers, bay leaves, parsley and dill, sour cream taste
Tomato paste 2-3 tbsp l.

Buy meat. Best of all - different meat. Some pork, perfect ribs. A little beef is better than ribs, too. A little chicken - oddly enough, better neck, head, wings. In the villages, the hostesses add a small piece of old yellow bacon. There is always an old parcel box with such fat in the closet. And necessarily a brain bone, for the broth.
If you ask any 1000 housewives how to make delicious borscht, you will hear 1000 different recipes. And they are all good.
Each recipe is unique and affordable.
Vegetables for borscht - there should be a lot of them
Casserole 5-6 liters. Pour cold water into a saucepan. By volume - a little more than half, but not more than two-thirds.
Put the pan on fire.
At this time, wash the meat. Cut into large enough, 40-50 gram pieces. The whole bone. Divide the ribs one at a time and chop into pieces 5-6 cm long. Chicken pieces - toss whole.
Put meat in water. Then bring it to a boil. Be sure to remove the foam.
Throw in 2-3 bay leaves, parsley and celery root in whole pieces, size as desired. Salt and pepper a little. You can add a spice mixture for flavor, but don't overdo it.
Cook a strong meat broth - at least an hour. The meat should be soft and loose from the bones. When the broth is ready, extract the parsley root, bay leaf and add the beans soaked in water beforehand.
Cook beans almost until tender
Wait for the water to boil, reduce heat and cook for 20 minutes. The beans should be slightly raw.
Most recipes involve roasting vegetables before adding them to the broth. This is normal, but not everyone does it. For example, in the region where my relatives lived, vegetables were never fried. An exception is beets, if they are not dark and burgundy enough.
Add chopped carrots, onions and peppers to the broth. The size of the pieces is at your discretion.
Add chopped onions, carrots and bell peppers
Add crushed chives and finely chopped peeled fresh hot peppers, or a couple pinches of dry hot peppers.
Garlic and hot peppers for a savory flavor
Cook for 15 minutes.
Peel the beets (beetroot). Many housewives fry beets in butter or lard. This is what my grandmother did. But once beets of real color did not always come across, they were usually over-pollinated, and, accordingly, whitish in color. Now beets are dark dark purple and can be used to paint wallpaper. I throw raw beets. She gives color - wow!
Important - add the chopped beets
Beets can be grated or cut into strips. The straws are prettier. Add beets to boiling borscht - stir well and admire the color!
Good beets will give exceptional color
Cook for another 10 minutes and immediately add the large diced potatoes. In principle, you can throw potatoes whole and crush them directly into the borscht.
Add coarsely chopped potatoes
When the potatoes are cooked, usually 15 minutes or more, add the tomato paste. It's strictly to your taste! For 6 liters, I throw in a 3 tablespoon with a top, then I try. The dressing for borscht should give a subtle sourness.
Tomato is a must
The tomato paste should simmer for at least 5 minutes.
Add thinly sliced white cabbage! How many? So that the first course is not runny. Cabbage in borscht is like alcohol in vodka is irreplaceable!
Finely chopped white cabbage is important
Many housewives add to sauerkraut. Well maybe. I am not adding.
I love it when the cabbage is a little hard. I cook it for no more than 5 minutes.

It is difficult to find a dish that is associated with Slavic culture more than borscht. This word, which is difficult to pronounce for a foreigner, is well known and does not require translation in most countries. People hear the word "borscht" and immediately imagine distant Russia. True, in Russia itself the phrase "Ukrainian borscht" is used more often, and if we follow the historical objectivity, this is more true.

History

Borscht is a close relative of another legendary Slavic soup, cabbage soup. However, cabbage soup was eaten mainly in the northern and central regions of Russia, where cabbage grew in abundance, and beets were reluctant to take root in a cool climate. But beetroot, the Ukrainian name for beet, gave excellent harvests on the Ukrainian black earth. It was the Ukrainians who began to use it in borsch, and then the soup spread throughout Russia, Poland, the Baltic States, Romania.

There is no exact information when the original recipe for the classic Ukrainian borscht was invented. The first mention of the soup dates back to the sixteenth century; it is described in the famous Domostroy. In Poland, a variation of the soup called borschak appeared only in the eighteenth century.

Etymology

Scientists argue not only about the dating of the first recipes of Ukrainian borscht, but also about the origin of the name. The most plausible and popular are two versions.

The word "borsch" appeared on the basis of two independent Old Slavonic words: "boer" or "bbr" (red, brown) and "sch" (acid). So they began to call red from beets and sour from fresh or sauerkraut soup.
The name of the dish was given by the hogweed plant, its leaves were used by the Slavs for food, they were used to cook stews, which became the predecessors of the Ukrainian borscht recipes.

Varieties

There are more than a hundred official varieties of borscht, as a rule, they are given names from the area where they were invented. Differences relate to the set of products, methods of heat treatment of beets, combinations of types of meat. Moreover, among the Slavs, the ability to cook good borscht is an indispensable attribute of a real housewife. Often family recipes for the most delicious Ukrainian borscht are passed from mother to daughter through several generations. The housewives have their own cooking secrets and original ingredients, so each borscht is unique.

To streamline this variety, it is easier to divide all borscht into two types:

hot borscht, they are usually cooked in meat broth, served hot;
cold borscht, boiled in hot season in water, kvass or kefir, usually without meat, served cold.

Distinctive features of real Ukrainian borscht are richness, density, fat content, the obligatory use of lard at different stages of cooking and, of course, classic donuts and dumplings. Moreover, in Ukraine there is no single recipe for this soup; there are many regional variations with peculiar characteristics.

In the Kiev borscht, the influence of the Belarusian and Russian cuisines is strong, the soup, as a rule, is cooked in beef broth, slightly acidified with kvass. Broth for Lviv borscht is cooked from bones, and then sausages or sausages are added to it. In the recipe for delicious Ukrainian borscht in Odessa, they use noodles, fish, and serve it without sour cream. A nuance of Volyn borscht is pre-boiled and chopped beets, which are added to the broth. In the Chernihiv version of the soup, zucchini and sour apple slices are used. And in the recipe for the preparation of Ukrainian borscht in Poltava, it is indicated that the soup should be cooked in goose or duck broth.

Reviews and advantages

Why is Ukrainian borscht so popular? People's reviews on culinary forums and websites help answer this question. The advantages of borscht include:

great taste;
ease of preparation and availability of products;
the overall low cost of the dish;
benefit, because borscht contains a lot of vitamins and nutrients that fill the body with energy;
variety of recipes;
the satiety of the soup.

Main ingredients

There are a lot of combinations of products in borscht. But there is a set of basic ingredients that are found in almost any step-by-step recipe for Ukrainian borscht:

Meat. For borscht, if it is not a cold option, use high-quality pork, beef, turkey, chicken, goose and duck meat, lamb, even fish. An important recommendation when choosing meat is that it should be fatter, it can be shanks, ribs, any meat on the bones, from which a rich broth is obtained. In addition to meat, lard is always present in Ukrainian borscht.
Water. Its quality determines the taste of the soup. With its chlorinated taste, tap water can put an end to borscht, even if its other components are of high quality. It is better to use spring or well water, if there is none, then bottled or filtered.
Vegetables. Beetroot is the main vegetable component of borscht; it is it that gives the soup a rich color and recognizable taste. In addition to beets, vegetable frying made from carrots, onions and tomatoes or tomato paste is added to borscht. Potatoes and sauerkraut or fresh cabbage are laid raw.
Herbs and spices. Greens enrich the taste and appearance of the borscht; chopped bunches of bright green parsley and dill harmonize wonderfully with the burgundy-red color of the soup. Peas of allspice and black pepper, garlic crushed with bacon and bay leaf are also added to the borsch.

Salo

It needs to be discussed separately. Lard is used in almost all Ukrainian soup variations. According to many culinary experts, real Ukrainian borscht is unthinkable without lard. Beets and dressing are fried on it, and the resulting greaves, sprinkled with salt and herbs, are served to the table. Lard pounded with herbs and garlic is added at the end of cooking borscht, thereby giving the soup aroma and fat content. The fat melted from the lard is smeared with ruddy donuts. Moreover, it is not at all necessary to use a fresh product, on the contrary - sophisticated and zealous Ukrainian housewives often cook borscht on old yellowish lard, believing that a truly Ukrainian spirit gives its unusual aroma.

Pampushki

Fragrant dumplings smelling of garlic and fresh baked goods create an excellent duet with borsch, which can serve as a symbol of culinary harmony. It is easy to bake them, and the result is excellent. As a rule, donuts are made from simple yeast dough, kneading it with dry yeast, water, flour, salt, vegetable oil, sugar. Baked donuts are greased with melted bacon with garlic and served with borscht.

Dumplings

Ukrainian recipes are especially popular. They cannot be called an attribute of only Ukrainian cuisine, dumplings are widely used in Caucasian, Polish, Slovak, Hungarian, Russian cuisines. Dumplings are made from dough mixed with eggs, water, salt and flour, sometimes boiled potatoes are added to the dough. They are put into borscht about half an hour before cooking, so that the dough has time to cook. Galushki give the soup originality, satiety, beauty.

Dishes

Ukrainian borscht recipes do not require any special dishes for cooking. The soup can be cooked in a cast-iron cauldron, a metal saucepan, a cast iron or a ceramic pot for the stove, even in a volumetric roaster. On a fire, on a stove, in a stove, in a slow cooker. Of course, the taste of the dish changes from the dishes and the type of heating. Borscht cooked over a fire has a smoky flavor. And soup from a multicooker or oven is more rich due to a long homogeneous simmering than soup cooked on a regular stove. But it is much more important to observe the basic principles of borscht preparation, which are generally the same for all versions of this soup.

Basic principles and features of cooking

There is a well-established algorithm for making borscht, having mastered which, you can cook soup according to any recipe. You just need to consistently perform stage by stage, remembering that each of them affects the final result.

Bouillon. A thick, rich broth is the foundation of any borscht. Washed meat or bones are placed in cold, high-quality water. The water is brought to a boil, at this moment it is necessary to carefully catch the foam from the curdled meat protein from the broth. Some do it easier, they just pour out all the water, wash the meat and boil the broth in new water. Carrots, onions, parsley and parsnips are placed in the water along with the meat. cooked for four to six hours, meat - for two to three hours.
Beet. In the recipes of real Ukrainian borscht, beets are often prepared separately from other vegetables. It is sautéed in butter or lard, pre-baked in the oven, boiled, or even put in raw soup. But more often all the same, beets are sautéed on lard. Moreover, so that it retains its color, it is lightly sprinkled with table vinegar.
Frying. Grated or chopped carrots and chopped onions are also fried in lard or oil, then chopped tomatoes or tomato paste are added, which gives the soup a sour taste and richer color. In some recipes of Ukrainian borscht, Bulgarian pepper is present in frying.
Vegetables. Potatoes, cut into strips or cubes, are placed in the finished broth about thirty to forty minutes before cooking the borscht. After ten minutes, chopped fresh or sauerkraut is added to the dishes. These ten minutes are necessary for the potatoes to boil, if you throw them after the cabbage, then it hardens from the acid. Following the cabbage, in ten to fifteen minutes, beets and vegetable frying are laid.
Spices, bacon and garlic. Spices are added to the borscht five minutes before cooking. Grated bacon with garlic and chopped greens - two minutes before turning off the heat. The soup should not be served immediately, it should be wrapped in a towel or put in the oven for half an hour or an hour so that it sweats and reaches. And only after that carry it to the table.

Innings

Borscht is very beautiful in itself, but it still deserves a special presentation. You can pour it into portioned plates, or you can put it on the table in a separate tureen, from which you pour it into plates. Borscht is served with donuts and bread, bacon and leftover cracklings, each portion is flavored with sour cream and herbs. It must be remembered that borsch, like cabbage soup, tastes better the next day, after it has been well infused. However, it should not be stored for more than three days.

Classic Ukrainian borscht: a step-by-step recipe

Beef on the bone - 500 grams.
Cabbage - 200 grams.
Carrots - 1 medium.
Onions - 2 medium heads.
Potatoes - 3-4 medium tubers.
Tomato paste or tomatoes - 2 tablespoons or 3 pieces.
Garlic - 4 cloves.
Lard - 100 grams.
Fresh parsley and dill - 50 grams each.
Water - 3.5 liters.
Salt, spices, pepper - to taste.

Preparation:

Wash the meat thoroughly, before that, if necessary, slowly defrost to room temperature. Although borscht is preferable to cook from fresh beef.
Pour water into a saucepan and cauldron, put one head of onion in it.
Bring the water to a boil quickly and carefully catch out all the foam that forms when the meat protein is curdled.
Simmer the broth over low heat for about two hours with the lid closed.
During this time, prepare the beets and vegetable fry. In one frying pan in a small amount of oil, melt half of the bacon, put the resulting greaves in a separate plate, pepper and salt.
On the melted fat for about five minutes, stirring occasionally, sauté grated or chopped beets.
In another pan, fry chopped onions and grated carrots for five minutes, then add chopped tomatoes or tomato paste, a ladle of broth to the fry and simmer for three to five minutes. The frying is ready.
Remove the meat from the broth, separate it from the bones, cut into portions and return back to the saucepan.
Salt the broth and put potatoes cut into rather large pieces. Cook for ten minutes.
Then pour the finely chopped white cabbage into the pan. Cook for ten minutes.
Put the roast and beets in the broth. Cook for ten minutes.
Add chopped herbs, bay leaves, black pepper and a dressing of lard, coarse salt and minced or minced garlic. Cook for five minutes and then remove the borscht from the heat.
Let the soup steep for at least half an hour, preferably longer. Serve with garlic donuts, sour cream, fresh herbs and cracklings.

Cold Ukrainian borscht: a step by step recipe

Water - 1.5 liters.
Beets - 1 large or 2 medium.
Egg - 3 pieces.
Potatoes - 3-4 tubers.
Fresh cucumbers - 2-3 pieces.
Green onions and dill to taste.
Vinegar, mustard, grated horseradish, sugar - 1 teaspoon each.
Salt to taste.

Preparation:

Wash, peel, grate or cut the beets into thin strips, put in a saucepan with water.
Bring the water to a boil, reduce heat, add salt and vinegar, which helps the beets retain their color.
Boil the beets for about half an hour until tender, then remove the pan from the heat, season with mustard, sugar, grated horseradish and leave to cool.
Pour the cooled down into portioned deep plates, add fresh cucumbers cut into identical cubes, boiled eggs and potatoes, chopped greens into them.
Serve cold with sour cream.

What is needed in order to cook not just beet soup, but a real traditional Ukrainian borsch? You need to go somewhere in the Ukrainian hinterland, find a Ukrainian woman of respectable age, and tearfully begging, ask her to cook borscht for you :) It is possible that they will not refuse you, and then you can taste a plate of fragrant, rich real Ukrainian borscht! .. ...
But this option does not suit me, you tell me, tk. I can't go that far, look for someone ... I want borscht today, here and now!
And you will be right, to enjoy the taste of real Ukrainian borscht, you don't have to go somewhere! Yana shared with us a gorgeous recipe, quite authentic Ukrainian borscht, the pride of Ukrainian cuisine. She told about all the intricacies, secrets and nuances of cooking, so you just can't fail! The borscht turns out to be thick, rich, aromatic and unusually tasty - having tried it once, it is impossible not to fall in love!

So, the main components of success in cooking borscht are high-quality tasty ingredients. First, a rich broth is prepared - the basis of borscht, for it, of course, you need to pick up tasty meat, preferably on the bone, there will be more fat. Alternatively, pork ribs are an excellent choice. But borscht can also be cooked with chicken, turkey, beef, or even water. These will already be variations of borscht, but nevertheless, such borscht is quite a place to be.

The main secret of Ukrainian borscht is a piece of old lard, pounded with garlic and added at the end of cooking, this dressing gives an amazing aroma!
And of course, borscht loves a lot of fresh herbs, sour cream and donuts - these are Ukrainian classics! Enjoy the process and great results!

Ingredients

meat (pork ribs, shoulder blade or hip)	600-700 g
water	3 l
cabbage	200 g
potato	2-3 pcs
beets (medium-sized)	1 PC
onion	2 pcs
carrot	2 pcs
bell pepper	1 PC
tomatoes	2-3 pcs
tomato sauce (or ketchup)	2 tbsp
parsley and dill
1 clove of garlic
a small piece of old bacon
salt
freshly ground pepper

Step by step recipe with photo

Wash the meat, put in a saucepan, cover with cold water and bring to a boil. Thoroughly remove the foam, put peeled onions and carrots in the pan. Bring to a boil again, reduce the heat so that the broth barely boils, and cook the meat for about 2-3 hours until it will not become soft. At the end of cooking, add salt to the broth, and remove the onions and carrots and discard.

Advice. The readiness of the meat is checked with a fork or knife. If the knife enters the flesh with little or no resistance, the meat is ready.

Remove the meat from the pan, cool, separate from the bones and cut into small pieces. Strain the meat broth through cheesecloth folded in several layers and pour into a clean saucepan (you get about 2 liters of broth).

Wash, peel and cut the potatoes into strips or cubes.
Wash the cabbage, cut the stalk and chop finely.
Add potatoes to the broth and cook for about 15 minutes.
Then add the cabbage and cook for about 5 minutes more.

Advice.If the cabbage is young, it cooks quickly for about 5-7 minutes. Winter cabbage needs to be boiled longer, so it is better to put it in the broth with the potatoes, then the vegetables will reach readiness at the same time.

To cook frying.
Wash, peel and cut the beets into thin strips.
Wash, peel and cut the carrots into small cubes.
Peel the onion and cut into cubes.
Wash the bell pepper, remove the seed box and partitions, and cut into strips or small cubes.
Wash the tomatoes, make a cross-shaped incision on each, dip in boiling water for 2 minutes, then in cold water and remove the skin.
Dice the tomatoes or grind them in a blender.
Wash and chop the greens.
Heat vegetable oil in a frying pan, add beets and fry for 4 minutes.
Add onion, fry for about 2 minutes.
Then carrots - fry vegetables until light golden brown.

Borscht (photo)

How to cook borscht, a step by step recipe with a photo.

Delicious Ukrainian borscht. How to cook correct red borscht. Pictures of real borscht. Preparing a dressing for borscht. We cook broth for borscht. Secrets of cooking borscht. Borscht cooking technology.

Why wrote BORSCH in capital letters? Because the recipe that I will give here is the fruit of a lot of research and experimentation. I visited a lot in Ukraine (in Ukraine), my friends' grandmother often cooked real Ukrainian borsch (Ukrainian borsch). The taste is unforgettable. I had something to compare with. Time after time we cooked borscht and gradually worked out a recipe classic Ukrainian borscht in our vision. It is clear that there are a lot of recipes for Ukrainian borscht in Ukraine itself, let there be one more.

Rule # 1: The most basic rule of any first course is water. This applies to borscht to a special extent. We take water from the spring, if not, then buy bottled water, if not, then pour it from the filter.

As we write the recipe for the correct borscht, we will reveal the rest of the secrets of cooking delicious borscht.

What we need to cook a borsch:

Water.
Meat, beef brisket.
Cabbage 1/6 medium head
Beets 4-5 medium size.
Carrots 2 pcs.
Onion 2 pcs.
1/2 teaspoon coriander.
Pepper, salt to taste .
Lemon 1/2
Potatoes 2-3 pcs.
Garlic 3 cloves.
Tomato paste 2 tbsp spoons.

The meat must be fresh. I have it frozen, but it was frozen three days ago. Not calculated.

We cook broth for borscht. Fill the meat with water, throw in the onion, bring to a boil. We reduce the fire. Cook for 2.5 hours so that it gurgles a little. We constantly remove the foam.

We prepare vegetables. We clean, wash. Cabbage for borscht finely chop.

Beets and carrots for dressing borscht three on a coarse grater.

We begin to prepare a dressing for borscht... Rule # 2. For borscht dressing all vegetables must be sautéed together. They will be saturated with juice and then will give the juice and aroma to the broth. Fry the carrots in sunflower oil.

Cut the onion into half rings.

Add to carrots in dressing for borscht... Fry.

Add the garlic. We squeeze it into dressing for borscht garlic press.

V dressing for borscht toss in 1/2 teaspoon of coriander.

Put the beets in a frying pan with dressing. We extinguish. How to cook borscht to make it red? Put beets in the dressing. and tomatoes.

Squeeze lemon. (It is clear that in Ukraine they don’t squeeze lemon, somewhere they use vinegar. We have lemon, because small children eat borscht)

Simmer over low heat for one hour.

The photo shows that broth for borscht turned out transparent. This is because they did not forget to remove the foam.

If you notice that there is not enough liquid in the refueling, then you can add a little broth.

Add tomato paste to the dressing, simmer for 10 minutes. Rule # 3. If you have delicious tomatoes (in summer), then you need to add 4-5 pieces to the borsch dressing, the borscht taste will be richer. Three tomatoes on a grater, discard the skin. We didn't have tasty tomatoes.