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

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

Instructions

1. Cook the broth, removing the foam. From meat, you can safely use both pork and beef. Do not be afraid of fatty fillet, borscht is a hearty and not dietary dish. It will take about 2 hours to cook the beef. Pork cooks a little faster.
2. Cut the carrots and onions into small cubes, sauté in oil for 5 minutes, then add the tomatoes and simmer for another 5 minutes.
3. 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.
4. Strain the cooked 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.
5. 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.
6. Two minutes before cooking, add stewed vegetables to the borscht.
7. Remove soup from heat and season with bacon seasoning.
8. 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 in every family it is prepared 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 not at all aware of how to do it right. cook Ukrainian borscht, 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 many 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. Beets are 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 preparation, 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 being cooked, 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 borscht has 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:

1. Beef brisket five hundred grams;
2. Potatoes six pieces;
3. Beans four hundred grams;
4. Three beets;
5. One big carrot;
6. One onion;
7. White cabbage five hundred grams;
8. Bulgarian red pepper two pieces;
9. Tomato paste forty grams;
10. Vinegar forty ml.

Cooking process

1. 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.
2. Broth is cooked over low heat from beef brisket, when the broth is almost ready, chopped white cabbage is dipped into it.
3. After the broth with cabbage has boiled, potatoes cut into thin strips are added to it.
4. 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.
5. 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 have been grated, then the carrots should be grated, the onions are cut into small cubes.
6. 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.
7. 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.
8. This is the correct sequence of how to properly cook Ukrainian borsch 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:

1. 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.
2. 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.
3. 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 so complicated. It is enough just to put your mood and efforts into it and you will be pleasantly surprised by the delicious borscht.
4. 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.
5. First of all, it is recommended to pour twice more water into the pot for 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.
6. 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.
7. 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. Three liters of broth requires the following amount of ingredients: three large potatoes; three medium beets, one large carrot, one onion, one parsley root, one medium head of white cabbage. All vegetables should be thoroughly peeled.
8. Potatoes - cut into cubes, parsley - cut into strips, carrots and beets - grated on a coarse grater, onions - chopped, cabbage - finely chopped.
9. After the broth is boiled, chopped potatoes are sent into it, and after fifteen minutes, finely chopped cabbage.
10. While potatoes with cabbage are boiled, beets are fried in melted pork lard.
11. 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.
12. The rest of the vegetables are simultaneously fried in another pan, onions, carrots, parsley root, in lard or butter.
13. Three tablespoons of tomato paste is added to beets during stewing, or to other vegetables.
14. 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.
15. After the borscht has boiled for five minutes, two bay leaves, four black peppercorns are added to it.
16. 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.
17. Ready borscht must be infused for some time. After finishing cooking, it must be put on the slowest fire, or remove it from the stove and wrap it up for twenty.
18. 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 It 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 for 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 the carrots cut into pieces, as well as bell peppers and onions in the broth. 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 borscht 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, you should feel a slight sourness, if you wish, 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 borscht cooking. 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. Dice the onion 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. We 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 make donuts, 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 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 family, 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. We visited them a couple of times, 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 the carrots and beets, cut the 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:

Exit: 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 the borscht together with the 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 color and the taste of the borsch worsens.

Ukrainian borsch with donuts is a famous national dish. But it is impossible to find a classic recipe according to which it is prepared in the same way throughout Ukraine. Every housewife has a unique family traditional recipe. Delicious borscht is cooked in meat broth, for which beef bones or pork ribs are used.

For information! Calorie content of Ukrainian borscht per 100 g: 570 kcal.

Very tasty Ukrainian borscht is made from homemade rooster broth. An obligatory ingredient is potatoes, it is complemented by onions, carrots, cabbage, peppers, beets, herbs. Traditionally, the dish is served not with bread, but with lush rich crumpets (in Ukrainian - donuts), generously greased with garlic and herbs. Write down the most delicious Ukrainian borscht recipe!

Ukrainian borsch with garlic donuts

The recipe for Ukrainian borscht, which will be discussed below, is cooked on pork ribs, does not include beets, and contains a moderate amount of cabbage. Aromatic pastries and pieces of bacon are served with it.

The borscht recipe is based on meat broth. For its preparation, it is better to choose non-frozen meat. The pork ribs indicated in the recipe are not lean meat. When buying it, it is better to choose a pink, not too greasy piece. The darker the meat, the longer it will take to cook.

The second component of the Ukrainian dish is vegetables. In the spring-summer period, young potatoes and cabbage are chosen; in winter, summer seams and stocks can be used. This will not change the taste of borscht.

The third component that determines the taste is the sautéing of vegetables or sauce. It is she who gives the unique aroma and taste to the Ukrainian dish.

Meat broth

In order to cook a real Ukrainian borscht, you need a 4 liter saucepan.

Based on this capacity, the following products are taken:

• purified water - doors of a third of the container (about 2.5 liters);
• pork - 600 g;
• potatoes - 500 g;
• cabbage (chopped) - 200 g;
• carrots - 1 pc.;
• onions - 1 pc.;
• sweet pepper - 1 pc.;
• home tomato - half a liter;
• boiled beans - 150 g;
• salt - 1 tbsp. l. without a slide;
• sour cream - to taste;
• greens - for decoration;
• bay leaf - 2 pcs.
• for garlic buns for borscht: flour - 400 g;
• serum - 150 ml;
• alcohol yeast - 15 g;
• medium chicken egg - 1 pc .;
• salt - on the tip of a teaspoon;
• sugar - 1 teaspoon with a slide.;
• vegetable oil - 10 ml;
• garlic - 1 clove;
• dill (you can use parsley) - a small bunch.

Ukrainian borsch with beans and garlic donuts - a step-by-step recipe with a photo:

Cooking broth for borscht. The meat is washed well in running water, removing small crushed bones and bruises, and left to soak in water for an hour.

This procedure will several times reduce the amount of scale in the broth. The water is changed several times within an hour. The soaked meat, cut into portions, is dipped in boiling water.

Before the broth boils, you need to have time to remove the resulting scale. When the pork starts to boil, the water is salted and one washed bay leaf is added. The fire is reduced. The meat is boiled for about an hour.

On a note! In order for the meat broth to turn out thick and rich, three whole potatoes are put in it along with pork. It is cooked for an hour in broth along with meat. Remove the whole tubers from the broth before placing the main diced potatoes in the pot. Knead them well with a fork and put them back.

Cooking vegetables for cooking Ukrainian borscht. While the pork is cooking, all vegetables are peeled and chopped:

• potatoes - cubed;
• pepper - cubed;
• onions - finely;
• carrots - tinder on a coarse grater;
• cabbage - cut with a sharp knife or shredder.

When the meat is ready, you need to take out the bay leaf. You won't need it anymore. Put chopped potatoes in a saucepan, let it boil and cook for 15 minutes. Then add boiled beans and cook for another 10 minutes.

Taste the potatoes for readiness. If it is well boiled and kneaded easily with a fork, you can add cabbage, a second washed bay leaf and two slices of fresh bell pepper. When the cabbage comes to a boil, spread the sauerkraut or stewed vegetable sauce into the broth (the recipe is described below). Borscht is allowed to boil for 2 minutes, stirred well, tasted with salt and turned off.

Tomato sauce for delicious Ukrainian borscht

The main sauce for borscht is prepared while the meat is being cooked. That is, at the beginning of cooking. For him you will need finely chopped onions, grated carrots, chopped peppers, refined oil and a tomato.

On a note! If there is no homemade tomato on hand, take fresh tomatoes. On the back of each, a shallow cross-to-cross incision is made, and blanched. After boiling water, the peel from the tomatoes is easily removed. They are placed in a blender and turned into a tomato.

To prepare the sautéing, refined vegetable oil is poured into the pan. Onions are browned on it. When the onion is ready, put carrots on it. Lightly fry onions with carrots, add pepper and tomato.

The mixture is evaporated over low heat until thick, stirring constantly with a wooden spatula. When the sauce is ready, it is removed from the heat. Can be put into a separate container so that it does not burn on the stove.

How to cook garlic donuts for borsch

You can cook Ukrainian donuts for borscht in 20 minutes.

The recipe is quite simple: using all the previously listed products, except for garlic and herbs, knead the dough for buns.

If it is possible to use a bread maker, then put all the ingredients in the container, and select the "dough" mode. The dough is kneaded in the oven and will do in about 1 hour and 20 minutes. After that, the dough is laid out on a board, cut into pieces.

Balls are rolled from them, slightly larger than a walnut in size, laid out on a baking sheet.

In order for the buns to come up, they are allowed to stand in a warm place for 15 minutes, then they are sent to the oven for 20-25 minutes. Hot baked goods are greased with garlic and sprinkled with finely chopped herbs. Garlic donuts are ready for borscht!

On a note! To make the garlic easier to distribute over the baked goods, it is passed through a press, then mixed with a small amount of water (a quarter teaspoon).

How to serve beautifully Ukrainian borsch with donuts

Borscht is served for lunch as a first course in a deep plate. A sprig of greens and a spoonful of sour cream are placed in a plate on hot borscht. Garlic buns and bacon are served on a separate plate. Bon Appetit!

Ukrainian borscht - a classic recipe

The composition of the recipe for 3 liters. water:

• potatoes - 2-3 tubers;
• meat beef bones -2-3 medium size;
• raw beets - 2 medium heads;
• white onion - 2 onions;
• carrots - 1 pc.;
• fresh cabbage - 200 g;
• greens, a small piece of bacon, peppercorns, salt, lavrushka;
• a couple of cloves of garlic;
• tomatoes - 2-3 pcs.;
• tomato paste - 2-3 tbsp

Cooking classic Ukrainian borscht:

Cooking rich beef bone broth. Wash them well, cut as needed. Cover with cold water and place on the stove. Bring to a boil, put a whole onion and peppercorns in the broth. Reduce heat and boil meat until tender, about one hour.

After the specified time has elapsed, remove the onion, salt and add the pre-cut potatoes. Top up the pot with water if necessary.

Cooking fry for Ukrainian borscht. Finely chop the onion and cabbage, grate the carrots with beets. Peel the tomatoes and cut into cubes.

Please note: when preparing a dish, only raw beets are always put in a real Ukrainian borscht!

Fry all the listed vegetables in a frying pan in a small amount of oil for about 5-7 minutes. Dilute the tomato paste with water and add to the roast. Put out for 2-3 minutes. Place the stewed vegetables in a saucepan with borscht. Then lower the chopped cabbage.

Separately in a frying pan, fry lard, cut into pieces, until crackling. Chop the garlic finely or pass it through a press. Add the greaves along with the fat 5-10 minutes before the end of cooking. Put lavrushka, finely chopped herbs, garlic into ready-made hot Ukrainian borsch. Cover tightly and let it brew for 20-30 minutes.

Video: recipe for Ukrainian borscht with beets

Hello! Today I remembered that I promised you to write an article about real Ukrainian soups. And in particular, reveal the secret ingredient of this first course. So they waited.

Delicious, fragrant, cooked with love, everyone will definitely succeed, the main thing is to try very hard and cook it as described in this article. Everything will work out for you.

Ukrainian borscht is traditionally prepared according to GOST with donuts, beef or pork, chicken, beets and sauerkraut and even homemade dumplings. But a super tasty and aromatic version of this classic dish is prepared with garlic, lard and herbs, dill.

Traditionally, it is better to cook Ukrainian borscht with pork and beef, like the classic version.

You can of course use poultry meat such as chicken or duck.

We need:

• pork ribs -0.5 kg
• fresh cabbage - 200 g
• beets - 150 g
• boiled white beans - 100 g
• potatoes - 200 g
• carrots - 80 g
• onions - 80 g
• garlic - 1 clove
• tomato paste - 2 tablespoons
• olive oil - 20 ml
• sour cream - 50 g
• greens to taste
• salt, pepper, bay leaf, sugar to taste
• vinegar - 1 tablespoon
• water - 2-3 l

Cooking method:

1. Cut fresh, beautiful-looking burgundy beets into circles. And then chop it with straws.

2. Chop the carrots with a culinary knife so that they look like thin sticks.

3. Shred cabbage very carefully, take your time to get a beautiful result.

4. Cut the potatoes first lengthwise into cubes, and then make cubes out of them.

5. Cut the pork ribs into slices.

6. Pour water into a saucepan and bring to a boil. Add the meat, at the very end of cooking, throw in the bay leaf and salt. Cooking time 2 hours.

7. Carrots and onions should be fried in a pan with vegetable oil while the meat is being cooked so that the vegetables become soft.

8. Then add the beets to the vegetables. Cook until the beets are tender. Sugar. Sprinkle a little vinegar at the end.

9. Add some water and tomato paste.

10. Put the potatoes in a saucepan and cook like this, almost until the potatoes are cooked. Add all the fried vegetables to the cooked broth with meat. Season with salt and pepper to taste.

11. Add cabbage, chopped garlic and beans. Beans need to be taken either canned or boiled. Simmer for another 15 minutes. Then turn off the stove and let it brew.

12. Looks very nice and appetizing. Sprinkle with herbs for flavor and richness. Bon Appetit!

Ukrainian borsch with donuts or dumplings

We need:

• beef on the bone - 400 g
• beets - 250 g
• white cabbage - 0.5 pcs.
• carrots - 2 pcs.
• garlic - 1 clove
• herbs, salt, pepper to taste
• vinegar - 0.5 tsp
• flour - 200 g
• milk - 100 ml

Cooking method:

1. Start with meat. Rinse it well in running water. Cut into pieces and send to a pot of water. After boiling, add one whole carrot to the broth, bay leaves and a head of onion, also whole, peeled. Simmer such a fragrant broth over low heat for about an hour.

Important! After boiling the meat, do not forget to remove the foam so that the broth turns out to be light.

2. Cut all fresh and fortified vegetables to your liking. I suggest chopping carrots, beets and cabbage into strips. And cubed onions and potatoes. In a mortar, grind the garlic and herbs, adding salt so that this mixture gives juice.

3. Fry carrots with onions in a pan with butter. Then add beets to them and sugar. Roast vegetables until soft. Sprinkle with vinegar at the end.

Important! If you want to make a red soup, be sure to use vinegar to set the color.

Add already cooked potatoes to the broth. Add the cabbage and cook for about 20 minutes. After the potatoes are cooked, add the vegetable fry and tomato paste (or grate the tomato pulp). Let this dish cook for about 5 minutes.

4. How to make donuts? Knead the dough first. Take half a glass of warm water and add a teaspoon of yeast (dry), sugar and salt to it. Let it stand until you see a yeast cap, after about 5 minutes this will happen.

Then add vegetable oil and flour. Stir. The dough is ready. Let it stand and rise 2 times in a warm place. Then make balls out of it and place them on a baking sheet greased with vegetable oil. Grease the top of the donuts with milk. Bake in oven for about 20 minutes.

To make garlic dumplings, apply softened garlic mixed with vegetable oil and salt on top of the finished baked goods. The garlic pampuhs are ready.

5. Serve the Ukrainian-style chowder with sour cream and garlic donuts to the table. Enjoyable and delicious aromatic stories 🙂

Real Bean Chowder Recipe

Do you know how this dish sounds right? Write your comments 🙂 This is how they say in their language spravzhny ukrainian borsch

1. As always, this first course is prepared from the fact that the meat broth is cooked first.

2. Pour the pieces of beef with water and remove the foam after boiling. Cook for about 1 hour. Then remove the meat to sit in a plate and cool.

3. Put the beans in the broth.

Important! To make the beans go away faster, fill them with cold water at night beforehand.

4. Beets are cut into slices, and long ones will look more beautiful.

5. Fry the chopped beets in a skillet with vegetable oil until soft. Sprinkle with vinegar at the end. Add the beets to the beans.

6. Cut the onions and carrots finely with a kitchen knife to your liking. Frozen pepper can be taken fresh cut into cubes. Fry all vegetables in a skillet with butter over low heat. This will make frying.

7. This is how bright it all looks.

8. At the end of frying, add tomato paste or ketchup. Stir and simmer for another 2 minutes.

9. Sprinkle with herbs and of course chopped garlic. The scent is awesome, isn't it?

10. Send the meat to the broth, cutting it into pieces beforehand.

11. Chop the cabbage and dice the potatoes.

12. First add the potatoes to the broth.

13. Then cabbage.

14. At the very end, when the potatoes and cabbage are almost ready, add the frying and cook for another 2 minutes.

15. Rich, tasty, mouth-watering Ukrainian is ready! You can serve this dish with bread and pickled onions. Or, of course, traditionally with pampukhs.

You can cook this with dumplings. How to make dumplings?

We need:

• egg - 1 pc.
• water - 0.5 tbsp.
• flour - as much as the dough becomes tight and dense
• salt to taste

Cooking method:

1. Mix egg with water, stir and salt. Add flour. Roll out the dough.

2. Tear off randomly small lumps and toss them into the prepared soup. You can cut them with a knife. Form lumps. Cook them for about 2-3 minutes, readiness can be seen as they float, which means they are ready to eat.

Recipe with lard and garlic

The secret ingredient of any Ukrainian first course is garlic, it makes it rich, and of course lard, which gives richness and delicious taste. Beets add a burgundy hue to the soup. A chowder dressed with bacon is the highlight of the national hot dish. This is where this delicious taste comes from when you cook at home. This is what distinguishes this option from our Russian.

Any hostess prepares it anyway in different ways, I personally cook often without frying, I just cut vegetables and add them fresh, so it turns out that without vinegar. If you do a frying, do it right.

It happens that I cook this dish without meat, it turns out a simple vegetable soup. In stores I even saw this product for the winter in banks. That's even what they have already thought of. I think that the cooking technology is the same there, just the liquid is rolled up under the lid. As you can see, there are many options, as they say, who is good at what.

We need:

• beef or pork broth - 3 l
  
• beets - 1 pc.
• potatoes - 4-5 pcs.
• carrots - 1 pc.
• onion - 1 head
• garlic - 1 clove
• cabbage - 200 g
• beans - 80 g
• pickled salted lard - 120 g
• tomato paste - 3 tbsp
• fresh or frozen greens - to taste
• salt and pepper to taste

Cooking method:

2. Next, chop up all the vegetables. First cut the potatoes into cubes, and then make cubes out of them. Grate the carrots on a coarse grater. Grate the beets too, if you like to cut, then chop with a knife into thin strips. Chop the onion into small cubes. Chop the cabbage.

Important! You know that it is better to take carrots in the spring not fresh from the cellar, but frozen in the fall. In frozen fresh carrots, more vitamins are stored than in the one that will lie in a cold place all winter.

3. In the broth that has just boiled, add beans, carrots and beets.

Important! The beans must first be soaked in water, it is better that it stand overnight. This way it will cook faster in the pan.

4. After the beans have boiled in the broth for about 20-30 minutes, add the potato pieces and chopped cabbage.

5. Make a roast. How to cook? To do this, chop the onion finely with a kitchen knife, add it to the pan and fry in sunflower oil until transparent.

7. Now the secret technology of this delicious dish, chop lard and garlic, chop finely with a knife.

8. Add food to the mortar and rub well with a stick. At the end, add the chopped greens and grind the same. Garlic dressing in Ukrainian is ready.

9. Add lard and garlic dressing and vegetable fry, season with salt and pepper, stir and simmer for another 10 minutes. Turn off the stove and let the dish sit and become thick. Bon Appetit!

Serve hot with sour cream and bread or donuts. On top, add chopped herbs to each plate to taste.

Lard with garlic and herbs

You can use these ingredients to make an awesome snack, from which you just won't lick your fingers, but you will also swallow them. Watch this video and learn:

We need:

• Fresh lard (not salted) -1 kg
• Garlic - 9 cloves
• Green onions and dill
• Salt - 2 tsp
• Ground black pepper
• Ground coriander

Cooking method:

1. Prepare all the food on the table. Using a knife, carefully remove the skin from the bacon. Cut into portions. Then take any electrical appliance, it is best to use a blender or meat grinder. And grind this ingredient.

2. You will get such a pork gruel. Using a garlic press, add the squeezed garlic to the gruel. Do you feel which scent has gone? Chop the greens finely with a knife and also send them to this greasy mixture. Salt. Although you can not salt it, because the bacon is already salty.

3. Stir the resulting liquid mass. Take a loaf and spread it over the pieces. Sprinkle with black pepper and coriander on top. Well, yummy, I'll tell you it turned out! It’s simple! Delight! 🙂 Serve these sandwiches to the table.

Or you can serve it with stewed potatoes with stew.

P.S In the summer, I still really like to cook green with sorrel, without cabbage and without beets, also fortified and very tasty variant. My grandmother can use it hot and even cold with sour cream.

For a change, she also uses the oven for cooking, and cooks in chicken broth, and makes small pieces of chicken and serves them with garlic. How to cook and how to cook such a soup, you will certainly learn soon too. Somehow I will also describe this view to you and show it in my notes.

And my mom always cooks such a dish in a slow cooker. Indeed, it is always a pleasure to cook in a miracle worker. Where and in what do you cook?

Who knows the calorie content of this hot dish, please write in the comments, I will be very grateful 😛

How good is Ukrainian borscht, rich, with beets! There are different recipes for making borscht, Olga Pirogova will tell you how to cook Ukrainian borscht today:

In my native Ukraine, the main dish is Ukrainian borsch... It is prepared with various additives, but the main ingredient in borscht is a large amount of beets. Each housewife has her own recipe for borscht, I propose a recipe for my real Ukrainian borscht, which I feed my family. In one of the photos, there is another option for serving homemade Ukrainian borscht with ears, they are prepared like dumplings with meat.

Ukrainian borsch

Ingredients for the recipe for Ukrainian borscht:

• 500 gr. pork, preferably on a sugar bone,
• fresh white cabbage - 400 gr.,
• potatoes - 300 gr.,
• onion head,
• 250 g beets,
• tomato paste - 100 gr.,
• fresh tomatoes - several pieces,
• parsley root
• butter - a tablespoon,
• salt,
• peppercorns and ground
• bay leaf - 2 pcs.,
• a tablespoon of flour
• greenery,
• 50 gr. salted lard,
• a few cloves of garlic
• Sour cream for serving.

How to cook real Ukrainian borsch

Cooking is painstaking, let's start with broth for borscht. Put the meat in a piece in a 4-liter saucepan, fill it with cold water. When the water boils, remove the foam and salt. Cook pork broth over low heat for an hour and a half to cook the meat.

Then take out the pork and filter the broth.

While the broth was boiling, we prepared a beetroot dressing for the borscht. They cut raw beets into strips into a saucepan, poured a glass of broth and simmer for 30 minutes, adding a spoonful of 6% vinegar (to keep the beets in a beautiful bright color), as well as tomato puree.

Chop parsley root and onion and lightly fry with grated carrots in butter in a frying pan, add a tablespoon of flour there, dilute with broth, let it boil.

Next, in the strained meat broth for the preparation of Ukrainian borsch, we throw potatoes, cut into large cubes, coarsely chopped fresh cabbage, stewed or boiled beets, and cook for 20 minutes. Next, add frying vegetables with flour, peppercorns, hot peppers to the borscht, cook until cooked potatoes and cabbage.

At the end of cooking borscht, throw in a couple of bay leaves. At the very end, add the tomatoes, cut into slices, to the almost ready-made "correct" Ukrainian borscht, season with lard, after grinding it in a mortar with garlic and herbs. Here is the answer for many people to the question: what is delicious floating in Ukrainian borscht? 😉 Bring the borscht with beets to a boil, turn off the heat and let the borscht brew. When serving a dish according to the Ukrainian recipe, put a piece of meat on the plates, pour borscht, add sour cream and chopped greens.

And there is also a tradition of serving delicious Ukrainian borscht with donuts with garlic (Galina presented them here)

and eat it with wooden spoons.

The second photo shows another option for serving Ukrainian borscht along with boiled ears,

they are often replaced with dumplings.

Bon appetit!

Another version of the recipe for Ukrainian cuisine (video recipe from YouTube channel)

Ukrainian borsch with white beans, beets and pork

(the recipe also uses crushed bacon with garlic, and beet kvass is also added)

Borsch is a visiting card of Ukrainian cuisine. Foreigners call it "red soup" and, having tried it at least once, they are completely delighted and will certainly want to repeat the preparation at home in the kitchen. They argue for a long time which recipe is "correct", "authentic" and which is not. And only Ukrainian women know that there is no standard, that each housewife has her own signature recipe, which is passed on to her from her grandmother and mother. Moreover, you will never get two absolutely identical borscht, even from the same products! But there are general rules - classic Ukrainian borscht (it doesn't matter if it is lean, with meat or with beans) should be rich, rich red, always with beets and cabbage.

The most important thing about Ukrainian borscht

Today I will share my family borscht recipe. It is traditional for Ukrainian cuisine and very tasty. Probably, it can be called a classic recipe for Ukrainian borscht. As expected, I will cook it in meat broth, cook frying in lard, season with tomato paste and tomatoes, garlic and dill. There is nothing difficult in cooking - the main thing is not to break the order of the food laying and be sure to let the finished borscht brew properly. Every day it will become more saturated and rich in taste.

What is served with classic borscht?

In addition to the fact that you need to cook borscht properly, it has its own serving traditions:

• A spoonful of sour cream is necessarily added, in extreme cases mayonnaise (and this is undesirable, although acceptable).
• Borscht is traditionally served with donuts or black bread. Pampushki are such small buns, they are baked on yeast dough, very soft, always fresh, they smell very tasty of garlic due to a special dressing. If there are no donuts, you can serve black bread, which is called "Ukrainian" - a special hearth bread, 80% rye flour, baked in the form of a round cake. It goes perfectly with borscht, especially when rubbed with a clove of garlic.
• And another important addition that goes to a bowl of borscht is a slotted bacon, cut into thin slices or cubes (for one bite). It can also be served as a spread on black bread - in this case, the bacon is twisted with garlic and salt to form a paste. Such an appetizer not only complements the taste of the dish, but also makes it more satisfying.

Ingredients

• pork or beef on the bone 500 g
• water 2.5 l
• salt 0.5 tbsp. l.
• potatoes 5-6 pcs.
• lard 50 g or lard 1 tbsp. l.
• onions 1 pc.
• carrots 1 pc.
• large sugar beets 1 pc.
• tomato 1-2 pcs.
• tomato paste 2 tbsp l.
• white cabbage 300-500 g
• bell pepper 0.5 pcs.
• chili 2 rings
• ground black pepper 2 chips.
• bay leaf 1 pc.
• 9% vinegar 1 tbsp. l.
• dill 10 g
• sour cream for serving

How to cook traditional Ukrainian borscht

1. 
   The first thing to start with borscht preparation is broth. It can be cooked on pork or beef, and the meat is always taken on the bone for greater richness. I had pork this time. I placed the meat in a 3-liter saucepan and filled it with cold water so that it did not reach the edges by about 2 centimeters. Brought to a boil and removed all the foam. Then she added 0.5 tbsp. l. salt and cooked the broth over low heat for 1 hour. There is no need to achieve any special transparency of the broth, the main thing is that it turns out to be saturated.
2. 
   As soon as the meat is cooked through, add potatoes to the pot. I peeled and cut 5 medium tubers with an average cube - this amount will be just right for borscht, since we will knead some of the potatoes in frying (how exactly, I will tell you later). I poured the chopped potatoes into a saucepan, let it gurgle quietly, and in the meantime, you can make frying.
3. 
   A real borsch dressing is prepared with lard or lard (vegetable oil is used for lean borscht). I took a small piece of lard without the skin, cut it into small cubes and melted it over low heat.
4. 
   After about 2-3 minutes, the greaves were browned in the pan and the fat that was needed for cooking the frying melted out. I peeled and cut the onion into small cubes, poured it into the pan. She did not take out the grills from the frying, although some housewives remove them, leaving only the melted fat - this is a matter of taste.
5. 
   Then I quickly peeled and cut the carrots into thin strips. And she sent her to the onion, which managed to become a little softer (you don't need to fry it too much, otherwise it will burn).
6. 
   Continuing to fry, I then added the most important ingredient in borscht - sugar beets. I also peeled it and cut it into thin strips. By the way, in many recipes, vegetables for borsch are not chopped, but chopped on a coarse grater. But I like the sliced ​​version better - this is how the borscht gets a special consistency. After adding the beets, fry for another 10 minutes, stirring with a spatula (you can cover the pan with a lid). The vegetables should be soft and fully conditioned.
7. 
   Now comes the fun part. Remember when I said I was going to knead potatoes? Using a slotted spoon, I took out about half of the potatoes from the pan, which had already been cooked in the broth. I poured it into a frying pan and thoroughly mashed it with a spoon - due to this little trick, our borscht will turn out to be very rich and thicker. This technique is often used by many Ukrainian women, and some housewives manage to knead potatoes right in the pan using a rolling pin or pestle.
8. 
   I fried it for just another minute. Then I added tomato paste and a grated large tomato to the frying - I chopped it on a coarse grater, holding the skin with my hand to make tomato puree without the skin. She stirred the dressing and added the garlic, passed through a press. She mixed everything again and removed the pan from the heat.
9. 
   I poured the dressing into a saucepan with meat and potatoes. Gave it to boil. Finely chopped the cabbage, and then added it to the borscht - you can put different amounts of cabbage, at least 500 grams, if you want the spoon to stand in the borscht. This time I added about 300 grams of cabbage, immediately put in a bay leaf and half a diced bell pepper. I poured in 1 spoonful of vinegar - it will preserve the beautiful red color of the borscht, prevent the beets from boiling and add sourness. (By the way, you can use cherry plum instead of vinegar.)
10. 
    Then I brought the amount of salt to taste, added chili and black pepper. I boiled it for 25 minutes, until the cabbage is soft - it should remain a little crispy, al dente, per tooth (it will still evaporate under the lid). At the very end, I added finely chopped dill and immediately removed the pan from the heat. She covered it with a lid and let the borscht brew for at least 1 hour. If fresh dill is not available, you can add dried one.
11. Ukrainian borscht turns out to be of a beautiful red color, rich and not very fatty, despite the fact that it is cooked in broth and fried with bacon. Before serving, do not forget to remove the meat from the bone and put it on plates, season the borsch with sour cream and sprinkle with fresh dill. You can add a finely chopped garlic clove to the plate if you like. Bon appetit, or, as they say, savory!

On a note

As you know, the longer the borscht is infused, the tastier it is. You can store it in the refrigerator for a week, always in an enamel pan, under a lid. To prevent the borscht from souring, it should be boiled after 3 days from the moment of preparation, then cooled and returned back to the refrigerator.