Learn how to cook traditional borscht, which will turn out to be extremely tasty and aromatic
Borsch is a classic of Ukrainian cuisine, and every family has its own secret recipe. This version of the dish is no exception. It combines a rich meat broth with aromatic vegetables, and an unusual approach to cooking gives it a special taste.
Ingredients
- Beef (preferably on the bone) 300 g
- Potatoes (medium) 4 pcs.
- Onions 2 pcs.
- Beets 300-350 g
- Carrot 150-200 g
- 1 sweet pepper
- Peeled tomatoes in their own juice – 250-300 ml
- Cabbage 500 g
- Vegetable oil and butter – 1 tbsp each. l.
- Bay leaf, black and allspice, salt – to your taste
- Water 3.5-4 l
- Sour cream for serving – optional
Preparation of homemade borsch
Step 1
Take a five-liter saucepan. Put the meat, spices, one peeled onion and one potato in cold water and cook on medium heat. Do not forget to remove the foam that forms.
Step 2
Meanwhile, peel and dice the rest of the potatoes and add to the pan when the whole potatoes are half done.
Step 3
Prepare the roast: finely chop the onion, pepper into half rings, grate the beetroot and carrot. Fry onion and pepper in vegetable oil. Then add butter, carrots, beets and tomatoes.
Step 4
Remove a whole potato from the broth, mash it with a fork and return it to the pot – this will give the borscht thickness. Remove the bulb and discard it. Add the finished roast to the pan and mix.
Step 5
Finely chop the cabbage, add it to the boiling borscht. Add salt to taste, bring to a boil and turn off the heat. Add fresh herbs, cover and leave to infuse.
For the perfect taste, wrap the pan with borscht in a towel and let it infuse for 2-3 hours. Serve with sour cream. Delicious!