How to cook Ukrainian borscht with meat

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Today I will share with you my knowledge on how to cook Ukrainian borscht with meat with fresh red beets and sour cream. This is one of those dishes that never gets boring, and after a little infusion, it becomes even more delicious.

Every self-respecting housewife should know how to cook borscht with meat. But if you are just starting to comprehend the magical world of cooking, this recipe will be useful for you.

So, for this you will need:

• fresh pork - 0.8-1 kg;

• red beets - 0.3 kg;

• fresh cabbage - 0.3 kg;

• potatoes - 4 pcs.;

• carrots - 2 pcs.;

• white or red onions - 2 pcs.;

• beans - half a glass;

• tomatoes - 2 pcs.;

• tomato paste - 2 tbsp. l.;

• fresh herbs;

• black peppercorns;

• ground red pepper;

• bay leaf;• s alt.

How to cook borscht with meat

First you need to boil the pork meat. Cut it into portions and dip it in cold water. In order to significantly reduce the cooking time of meat, it is necessary after 1-2 minutesafter boiling, drain the water and pour it back into the cold pan. In the second water, cook the meat for about an hour over medium heat. Also in this broth, cook beans with meat. It is advisable to soak it overnight in advance. After an hour, add s alt and seasonings. Simultaneously with cooking in a pan, lightly fry onions, carrots, beets and cabbage, tomatoes and tomato paste, stirring constantly. You can also add potatoes there, then it will acquire a beautiful pinkish tint from beetroot juice. Stew vegetables for literally 5-7 minutes. This is enough for a roast.

When the meat and beans are almost ready, add vegetables to the broth. Boil everything together for 10-15 minutes until fully cooked. Try it. If everything is in order, then turn off the heat and pour finely chopped greens into the pan. It is very good when there is a lot of greenery in borscht, so you can add not only traditional parsley or dill, but also sorrel leaves, green onion feathers.

Now you know how to cook borscht with meat. But how to submit it correctly? Ukrainian red borsch is served very hot, with sour cream and delicious donuts with garlic and lard. Black bread and a few cloves of garlic in a bite would also be appropriate. Real jam! By the way, in the absence of pork, you can cook such borsch from chicken or beef.

Borscht is, of course, an insanely delicious dish, but in the summer, in the forty-degree heat, not many dare to eat hot. The way out of the situation will be Lithuanian borscht.

How to cook cold borscht? There is nothing easier. Boilbeetroot, peel it and grate it. Cut boiled eggs and fresh cucumbers into cubes. Mix all ingredients in one container. There also add finely chopped greens and onions. Pour 4 tablespoons of sour cream on top, pour black ground pepper and s alt. Stir, pour in kefir and cold boiled water or mineral water without gas. Close the lid and refrigerate for 1 hour. Cold borscht is ready!

Ingredients:

• beets - 3 pcs;

• cucumbers - 2 pcs;

• chicken eggs - 4 pcs;

• green onions, dill, parsley;

• fatty kefir - 1 liter;

• medium-fat sour cream - 4 tbsp. spoons;

• water - 0.5 liters;• s alt/pepper.