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Video: Ukrainian Borscht. Step-by-step Recipe With Photo
Hearty, rich, delicious Ukrainian borscht can be eaten for breakfast, lunch and dinner. A plate of borscht will replace the first, second and third together. And if the soups are appetizing only freshly brewed, and the next day the taste is not the same, then Ukrainian borscht can be cooked for a whole week, and every day it will, insisting, become more and more delicious!
Real Ukrainian borscht is a signature first dish, and the one who knows how to cook it deserves the honorary title of a real hostess (or chef). Cooking borsch is not as difficult as novice cooks might think. Just an hour of time - and your household is provided with a delicious lunch for several days.
But in order for your Ukrainian borscht to turn out tasty and beautiful, appetizing and bright, you need to know the small but important nuances of its preparation. These little "borscht" secrets, which can be useful for both beginners and experienced chefs, I will now share with you.
Borscht has an interesting feature: each housewife has her own one, with a unique taste. Even if two people cook borscht according to the same recipe with the same set of ingredients, each will taste different. And there are a great many recipes for Ukrainian borscht.
You can cook rich borsch with meat - or lean, but just as hearty - with beans; you can cook borscht in lard or chicken broth; very tasty and light - a "young" summer borscht made from early vegetables … But now I suggest you master the classic recipe for Ukrainian borscht.
Ingredients for Ukrainian borsch
For 3-3.5 liters of water:
- 300 g of beef, pork or 2-3 chicken legs;
- half a glass of dry beans;
- 5-7 medium potatoes;
- 1-2 medium carrots;
- 1 onion;
- ¼ a small head of white cabbage or half a small one;
1 beet (beet) - certainly bright, beautiful!
When choosing at the bazaar, scrape the skin: a pale pink color is not suitable, you need a deep, burgundy one. Then the borscht will turn out to be rich in color.
1-2 tbsp. l. tomato paste;
You can replace 2-3 with fresh or canned tomatoes, peeling them off, rubbing on a coarse grater and then rubbing through a sieve. Great, there is homemade tomato juice: borscht cooked on it is healthier and more natural, for children it is the most suitable option.
- 1 tbsp. l. with top salt;
- 1 tbsp. l. 9% vinegar;
- 1-2 cloves of garlic;
- a few sprigs of parsley, dill or chives.
Method of cooking Ukrainian borsch
We start cooking with beans and meat, as they cook longer than other products. It is better to boil the beans separately, and then add them to the almost finished borscht. This is especially true for dark varieties - brown beans give the broth a dark color.
So, soak the beans in clean cold water for half an hour, and then set them to cook in the same water over medium heat until soft. The beans will be ready in 40-45 minutes. We periodically look under the lid and add water as needed.
Cut the meat into small pieces, dip in a small amount of cold water and boil until boiling. Salt the first water along with the foam, pour in clean water and set to cook on a gentle boil for 30-35 minutes. Meanwhile, clean and wash the vegetables.
I usually cook Ukrainian borsch with carrot and onion fried, which gives it a beautiful golden hue. But there is also a more dietary option - borscht without frying in broth. If you put a good piece of meat with a little fat in the borscht, or a fatty chicken leg, then you can add carrots and onions in pieces without frying. But the Ukrainian borscht, fried and without meat, turns out delicious.
To make frying, heat the sunflower oil in a pan. Cut the onion into small pieces, pour into the pan and, stirring, sauté for 2-3 minutes. The onions should not be fried, but should become slightly transparent and soft.
Rub the carrots on a coarse grater and add to the onion, mix. Fry for a couple of minutes and add the tomato.
If you took tomato paste, then you can stir it and turn it off, and if you have tomato juice or grated tomatoes, you need to hold the frying over low heat for a while so that the excess liquid evaporates.
When the meat is cooked for 30-40 minutes, add water to the pan, filling it by ¾, pour out the diced potatoes, mix, cover with a lid.
Now we will add all the ingredients in turn. Put potatoes - thinly chop the cabbage. When the water starts to boil again, add cabbage to the pan, mix again and cover.
When the cabbage has boiled for 2-3 minutes, add the frying, mix again. This is how beautiful, reddish-golden our Ukrainian borscht has become. And it will be even more beautiful!
It's time to salt the borscht: for 3-3.5 liters of water, I put a full, top, tablespoon of salt, and mix.
Then we boil the borscht with a low boil for 5-7 minutes, and in the meantime, grate the beetroot on a coarse grater - it must be added at the very end of cooking so that the borscht retains its bright color.
There is also a culinary secret: putting grated beets in a saucepan, immediately add a tablespoon of 9% vinegar and mix. You probably know that vinegar is used as a paint fixer - when rinsing new clothes, dyeing Easter eggs - and in borscht too. Now Ukrainian borscht will not turn red, but will remain ruby!
Let's turn down the light so that the borscht boils slowly, and boil for 2-3 minutes. It remains to add the garlic and herbs. Additional spices - peas, bay leaves - can be put in, but Ukrainian borsch is good without them. But a clove or two of garlic, finely grated and added to the borscht, will give it a particularly appetizing aroma, taste, and in winter will protect it from colds.
If someone in the family (especially children) does not like to eat garlic in a bite, then you can thus "mask" a useful additive in the plate.
Add chopped greens and grated garlic to Ukrainian borsch, boil for a little for 1-2 minutes so that vitamins are preserved and the borsch does not turn sour, as happens if you put raw vegetables and do not cook it, and turn it off. Ukrainian borscht is ready!
Serving Ukrainian borscht with cool sour cream. And it is especially delicious with rye bread, the crust of which is rubbed with garlic.