Source: pokatim.ruWhat could be better than fragrant and rich borsch? Hearty, delicious, and thick, it will appeal even to those who generally don't like first courses. Still think its preparation is magic reserved only for experienced cooks? We've gathered 8 step-by-step Ukrainian borsch recipes that even a beginner can master!
1. Classic Ukrainian Borsch
Source: Grebennikov TikhonAlways serve this borsch with sour cream, garlic, herbs, and black bread.
You will need: 500 g meat on the bone, 200 g beetroot, 150 g cabbage, 110 g potatoes, 100 g carrots, 100 g onions, 2 tbsp tomato paste, 3 tsp vinegar, 3 tsp sugar, spices.
Preparation:
1. Cut all vegetables into thin strips, and potatoes into small sticks.
Source: vkusno.mirtesen.ru2. Cover the meat with 2 liters of water, salt, bring to a boil, skim off the foam, and cook until the meat starts to separate from the bone. This takes approximately 1.5 hours.
Source: kylinariya.ru3. Put most of the beetroot into a frying pan with salt and sugar, fry for a couple of minutes, add tomato paste and vinegar. Heat for a couple of minutes, add a little water, and simmer for 40 minutes over low heat.
Source: vkusno.mirtesen.ru4. Pour a glass of water over the remaining beetroot with a spoon of vinegar, bring to a boil, and remove from heat – for a beautiful borsch color.
Source: vkusno.mirtesen.ru5. Fry the onion until soft, add carrots to it, and fry for 10-15 minutes.
Source: vkusno.mirtesen.ru6. Add potatoes to the boiling broth, and after 10 minutes – shredded cabbage. After another 10 minutes – the sautéed vegetables and beetroot. And after 5 minutes, season the borsch and pour in the beetroot broth. Bring to a boil, remove from heat, and let it steep.
Source: vkusno.mirtesen.ru2. Ukrainian Borsch with Smoked Salo
Source: m.123ru.netFor those who love even heartier and richer borsch!
You will need: 500 g beetroot, 150 g smoked salo, 250 g potatoes, 500 g cabbage, 2 onions, 1 carrot, 500 g beef, 1 lemon, 2 tbsp tomato paste.
Preparation: Cut the beef into pieces and roughly chop 1 onion, cover with water, and cook the broth for 1-1.5 hours. Cut the salo and fry it in a pan. Add grated beetroot, carrots, and finely chopped onion to it, and when the sautéed vegetables are uniformly colored – season with tomato paste and fry for another minute.
Add the sautéed vegetables and finely chopped half a lemon to the broth for brightness. After 10 minutes, add shredded cabbage, and after another 15 minutes – diced potatoes. Cook the borsch for another 15 minutes, and season at the end.
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3. Ukrainian Borsch with Pork Ribs
Source: recept-borscha.ruBorsch with ribs is an ideal option for home cooking.
You will need: 500 g pork ribs, 250 g beetroot, 400 g potatoes, 400 g cabbage, 1 onion, 1 carrot, 3 cloves garlic, 2 tbsp tomato paste, spices, herbs.
Preparation: Cover the ribs with water and boil until cooked, so the meat starts to separate from the bone. Cut the beetroot into thin sticks, fry, and add tomato paste, half the garlic, a spoon of sugar, and spices, then simmer for 30 minutes covered over low heat.
Finely chop the onion, grate the carrot, and fry until golden. Add potatoes, shredded cabbage, sautéed vegetables, and beetroot to the broth, and cook covered for another 20 minutes. Season the borsch, add garlic and herbs, and cook for a couple more minutes.
4. Quick Ukrainian Borsch with Chicken
Source: stereoflo.ruNot entirely classic, but a very delicious lighter borsch recipe with chicken broth.
You will need: 500 g chicken, 1 beetroot, 1 carrot, 3 potatoes, 3 tbsp tomato paste, 1 bell pepper, 2 onions, spices.
Preparation: Cut the chicken into large pieces and boil for 20-30 minutes after coming to a boil. Finely grate the beetroot and fry for 10 minutes, then add to the broth.
After another 10 minutes, add potato cubes, and after 5 minutes – the sautéed onions, carrots, and bell pepper. At the very end, add tomato paste to the borsch, season, stir, and remove from heat after a couple of minutes.
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5. Ukrainian Borsch with Beans
Source: zen.yandex.ruSoak dry beans overnight and then boil for an hour.
You will need: 150 g beans, 350 g cabbage, 1 carrot, 50 g celery root, 4 potatoes, 1 tbsp sugar, 200 ml tomato juice, 600 g pork, 1 onion, 1 beetroot, spices.
Preparation: Boil the meat until cooked, shred the cabbage, dice the potatoes, finely chop the onion, and grate the carrots, beetroot, and celery root. Add some of all the vegetables to the broth, and fry the rest until soft.
Season the sautéed vegetables, add sugar, and simmer a little more. Pour in the tomato juice and continue to simmer for 10-15 minutes. Add potatoes and cabbage to the broth, and after 10 minutes – beans, spices, and the sautéed vegetables. After another 10-15 minutes, remove the borsch from heat.
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6. Ukrainian Borsch with Mushrooms
Source: koelov.ruIf you prefer dried mushrooms, first soak them in boiling water, then chop them and add to the borsch.
You will need: 300 g meat, 250 g cabbage, 200 g mushrooms, 80 g tomato paste, 2 tomatoes, 1 tbsp tomato paste, 1 onion, 1 bell pepper, 1 beetroot, 1 carrot, 5 potatoes, spices, herbs.
Preparation: Cover the meat with water and boil until cooked. Lightly fry grated carrots, add bell pepper and onion to them, and after a couple of minutes – beetroot. Simmer everything together, and at the end add diced tomatoes and tomato paste.
Add potatoes to the boiling broth, and after 5 minutes – mushrooms. When the potatoes are cooked, add the sautéed vegetables and cabbage to the borsch, season, and bring to readiness. At the end, sprinkle with herbs, bring to a boil again, and remove from heat.
7. Ukrainian Borsch with Galushki (Dumplings)
Source: zernograd.comGalushki cook in just a couple of minutes, so it won't take much time!
You will need: 350 g meat, 1 parsnip root, 2 carrots, 1 onion, 3 potatoes, 1 beetroot, 150 g cabbage, 120 g flour, 1 egg, spices, 2 tbsp vinegar, 200 ml tomato puree.
Preparation: Boil the meat until cooked with roughly chopped parsnip and 1 carrot, then remove the vegetables. Shred the cabbage, dice the potatoes, and add to the broth. Finely chop the remaining carrot, onion, and beetroot, and fry until soft.
Pour pureed tomatoes into the sautéed vegetables, season, simmer for 15 minutes, and at the end add vinegar. Add the sautéed vegetables to the pot. Mix the egg with flour into a soft dough, roll into a sausage, and cut into pieces. Add the galushki to the borsch 5 minutes before the potatoes are cooked.
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8. Ukrainian Borsch with Tomatoes
Source: cf.uaHere's how to easily make Ukrainian borsch if you don't have tomato paste!
You will need: 600 g meat, 4 potatoes, 1 head of cabbage, 2 carrots, 1 onion, spices, 2 tomatoes, 1 tsp vinegar, 1 beetroot, herbs.
Preparation: Roughly cut the meat and boil until cooked. Add potatoes to the pot, and after 5 minutes – cabbage. Grate the beetroot on a coarse grater, fry, pour in a glass of broth and vinegar, and simmer for 20 minutes covered.
Separately fry the onion with carrots, simmer with a small amount of broth, and add the sautéed vegetables to the soup along with the beetroot and spices. Cook everything for a couple of minutes, add herbs and chopped tomatoes, season, bring to readiness, and let the borsch steep.