Ukrainian main dish Borshch (recipe)

Classic Ukrainian Borshch

Beef on the bone 500 g
Cabbage 1 pieces
Potatoes 5 pieces
Beetroot 1-2 pieces
Tomatoes 4 pieces
Tomato paste 2 tbsp
Carrot 1 piece
Onions 1 piece
Smetana (sour cream) 150 g
Bay leaf to taste
Allspice to taste
Ground black pepper to taste
Parsley to taste
Dill to taste
Sugar to taste
Dairy butter 50 g

1. Cook the meat broth. Gather the fat formed during the cooking in the bowl.
2. Carrot and rinse the beetroot. Then either shred it finely or grate it coarsely. Add the tomatoes, sugar, tomato paste and braise it in fat gathered during cooking of the broth. Braise until half-ready; add a little of broth if necessary.
3. Put the diced potatoes in the boiling stock; then bring to the boil.
4. Add the shredded cabbage and cook for 10-15 mins.
5. Then add the braised beetroot, browned vegetables, allspice and salt.
6. Dress the finished borsht with salted pork fat minced with garlic and parsley. Bring back to the boil and set aside for 15-20 minutes covered with lid.
7. In the end add the sour cream in your dish.

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