Recipe for real Ukrainian borscht – BBC News Ukraine

Author of the photograph, Getty Images

Needless to say, but the real Ukrainian borsch is the borsch that is cooked in your family.

There are dozens of borscht recipes in Ukraine. They vary by region. But everyone associates borsch with the taste of childhood, with borsch cooked by mother or grandmother.

We offer you a classic recipe for Ukrainian borscht. And we also offer to prepare fritters with garlic according to our recipe.

  • Pork bones with meat – 500 g
  • Beans – 200 g
  • Beets – 1 unit
  • Potatoes – 3-4 pieces
  • Cabbage – 0.5 small heads
  • carrots – 1 unit
  • Onion – 1 unit
  • Tomato paste – 70 g
  • Sugar – 1 tbsp. l
  • vinegar – 1 tbsp. l.
  • Salt – to taste
  • Lemon juice – to taste
  • Jamaican pepper – 3-4 peas
  • Bay leaf – 2 quantities
  • Garlic – 2 grains
  • Oil – for frying
  • Sour cream – to serve

The first preparatory stage in the preparation of borscht is the broth. It can be cooked in advance, as this process takes several hours.

Rinse the pork to the bone. Fill with water and cook for about 2-3 hours, removing any noise that will form on the surface.

The fire should be low and the broth itself should not boil to stay clean and clear. When cooked, add the broth and add the Jamaican pepper and bay leaf.

It is best to soak the beans in cold water overnight so that they will cook faster. If you haven’t already done so, just rinse, fill with water and cook until done. When the beans are soft, drain the water.

Peel a squash, grate it and slice it. Cook under the lid in a frying pan with a little oil until cooked through. Periodically add water so that the beets do not fry, that is, stewed.

Dice the onion, simmer with a little oil. Grate the thick carrots. Add the onion, simmer for 2-3 minutes, add the tomato paste and cook for a few more minutes.

Author of the photograph, Getty Images

Remove the bone from the broth and separate the meat, cut into small pieces. Throw the meat back in the broth.

Peel a squash, grate it and cut it into small cubes. Pour in the meat broth. Add the cabbage, beets and finely chopped beans. Cook until potatoes are soft.

Add sugar and vinegar. Pour the roast into the borsch. Taste: add salt to taste, regulate the acid with lemon juice.

Bring to a boil. Season with crushed garlic and turn off the heat.

Author of the photograph, Getty Images

Cover and infuse for 15 minutes before serving.

Serve with sour cream and garlic fritters.

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