Classic Ukrainian recipe: how to cook borscht

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

Romanians, Russians, Hungarians, Belarusians and Poles dispute the authorship of Ukrainian borscht. I don’t know who was the first to think of cooking this multi-component dressing soup, but in Ukraine, in my opinion, it is cooked tastiest. Hungarian bograch-guyash is also okay, but it rather resembles a thick stew, rather than a first course. In Russian cuisine, they know a few secrets of cooking, but there borscht often comes out brownish, and not a beautiful ruby. In Ukraine, there are many ways to create this thick soup - each region has its own. The Poltava recipe is considered a classic. How to cook borscht to make it fragrant, rich and dark red, read in this article.

The first secret of this soup is a mixture of different types of meat. You can also cook vegetarian borscht - on a vegetable broth. Then, for lack of meat, we increase the proportion of cabbage, beets, add tomatoes and bell peppers. You can also throw in a handful of pre-soaked beans or beans. But this is a special recipe. How to cook classic borscht - Ukrainian? It is necessary to take a marrow bone, as well as beef and pork brisket in a ratio of two to one. stock upalso lard - it is added already before serving. Wash the meat (0.5 kg), pour it with cold water and set to boil.

The classic recipe - how to cook borscht - requires attention and patience from the hostess. As soon as the water boils, reduce the heat and skim the foam regularly - the broth should be clear. Cook the meat for about two and a half hours under the lid. Separately, we set 2-3 large beets to bake in the oven. You can also cook them in "uniforms". We take out the bone and pulp. Cut the meat into small pieces.

In order for the dish to have a beautiful burgundy color, you need to properly prepare the beets - the main component of this soup. The recipe (how to cook Ukrainian borscht) strongly recommends cleaning boiled or baked beetroot, rubbing it into large chips and pouring boiling broth over it. Immediately squeeze the juice from half a lemon into this "kvass" or add two tablespoons of vinegar. Let's cool down. There is another way to prepare beets: cut raw tubers into strips, stew in cracklings or butter and sprinkle with lemon juice or vinegar.

Sequential planting of vegetables is an indispensable requirement. If we cook borscht, a recipe with a photo can tell you a clear algorithm of actions. Peeled and cut into slices potatoes are added to the broth. Ten minutes later - shredded cabbage. In a frying pan, onions, parsley root, carrots are sautéed in vegetable oil or pork fat. Alternatively, you can add tomatoes or bell peppers to the fry. Throughfive minutes after the cabbage, we throw the frying into the broth, after another 5 - carefully strained “kvass” (without beet pulp). Eight minutes before turning off the fire, s alt the borscht and add spices (garlic, coriander, pepper).

How to cook borscht, the recipe has already been told to us, but how to serve it authentically? The dish must be infused in a warm place for at least half an hour. We heat the lard in a frying pan, fry the cracklings with finely chopped garlic. We spread it on plates, add fresh parsley. Pour in borscht and serve with sour cream. If you have boiled a large pot, then you need to heat the soup in small containers for one time. Once boiled, borscht loses its red color and turns brown.