(5 out of 5)
Classic borscht is a delicious first course, the recipe for which every housewife should have. Borscht is traditionally served for lunch along with sour cream, garlic donuts or bread.
Classic borscht recipe different regions may vary. We decided to tell you how to cook borscht with beets, fresh cabbage and tomato juice. Try it, it will be delicious!
Ingredients for a 5 liter panCalories
56.8 kcal
Squirrels
3.2 g
Fats
2.1 g
Carbohydrates
3.5 g
Preparation
Borscht broth can be prepared from pork, beef and even chicken. It is desirable that the meat has a bone. Then the broth will be more rich and nutritious.
Garlic for borscht should be chopped with a knife and thrown in along with carrots or beets. If you squeeze it through the garlic or overcook it, it will start to smell unpleasant.
If you prefer the taste of “yesterday’s” borscht, add the cabbage early and cook it in the borscht for at least 15 minutes.
Instead of tomato juice, you can add tomato paste or fresh tomatoes to the borscht. You can add a little vinegar to the dressing made from fresh sweet tomatoes to give the borscht the missing sourness.
Classical Ukrainian borsch often “pushed” with lard. To do this, chop a couple of pieces of lard with herbs using a knife until smooth. Previously, old salted lard with a specific smell was added to borscht. But this option is not for everyone and children usually do not like it.
Despite the fact that borscht is a first course, it is advisable to add a few tablespoons of sugar to it. Sugar perfectly neutralizes the acidity of the tomato and gives the borscht a more pleasant and bright taste.
We wash the meat and set it to cook. When the water boils, skim off the foam and add 2 - 3 bay leaves and about 5 allspice peas.
Reduce the heat and cover with a lid. It is better to simmer the broth over low heat for at least an hour. Then you need to remove the meat and strain the broth if necessary.
The meat itself can be chopped if desired and thrown back into the broth.
While the broth is cooking, prepare the vegetables. Peel the beets and carrots and grate them. We cut the onion into cubes, and chop the garlic with a knife.
Cut the bell pepper into strips and shred the cabbage.
Place cabbage in a 5-liter saucepan in an incomplete deep plate or bowl (as in the photo). About one plate or bowl of potatoes is enough. We clean it and cut it into cubes.
Place the meat broth on the stove. When it starts to boil, add the potatoes.
While the potatoes are cooking, prepare the dressing. To do this, pour oil into a frying pan and fry the onion until golden brown.
Add chopped garlic and carrots to the onion. Fry everything together for a couple of minutes.
When the carrots are slightly fried, add the bell pepper. Stir the vegetables, add a pinch of sugar and salt so that the pepper releases its juice faster. Fry everything together for another 3 - 4 minutes.
Add beets to the pan, stir and simmer the vegetables for 4 - 5 minutes.
Pour in the tomato juice and add a little water so that the dressing is not too thick. Mix thoroughly, add a couple of tablespoons of sugar and a tablespoon of salt. We also throw Bay leaf and a few peppercorns. Simmer the borscht dressing for 10 minutes.
Admit it, you love borscht. Look around, make sure that there are no friends or nutritionists nearby, and admit that no matter how much you want to lose weight, it is simply impossible to deny yourself a plate of fiery red, hot borscht, exuding breathtaking aromas. Sprinkled with finely chopped herbs and garlic, seasoned with a spoonful of rich sour cream, served with fresh, hot pampushki, borscht was and remains one of the most beloved first hot dishes in almost the entire territory of the former Soviet Union.
Despite many disagreements, the credit for the invention of this dish should be given to the Ukrainians, if only because it is in Ukrainian cuisine that there is probably the largest variety of recipes for preparing borscht. In each Ukrainian region, and sometimes in each family, borscht is prepared in its own way. And, as is the case with most other dishes of folk cuisine, a significant role in the variety of recipes for preparing borscht is played by the variety of tastes and the flight of imagination of the housewives who prepare it.
It would seem difficult to tell something new about a dish that is prepared at least sometimes in every family. Almost every housewife, every cook, every cook knows how to cook borscht. But even in preparing such a common dish, there are always little tricks and secrets that you might accidentally overlook. And today “Culinary Eden” has tried to collect for you the most important and interesting tips that will help you prepare truly tasty and aromatic borscht.
1. How to cook borscht? The basis of any borscht is properly prepared broth. The best broth for borscht is beef broth and pork belly, pledged 
in a 2:1 ratio. However, borscht can be prepared with other broths. For example, for Kyiv borscht you will need beef and lamb, and for Poltava or Odessa borscht you will need goose or duck broth. Let's try to cook broth for simple Ukrainian borscht. Rinse thoroughly and chop 500 g of beef and 300 g of pork belly into not too large pieces. Place the meat in a saucepan and pour cold water in such a way that there is twice as much broth as is expected to be obtained. Place the pan on the fire and let the water boil. Try to remove the foam as thoroughly as possible. As soon as the water boils, reduce the heat to low, cover the pan with a lid and simmer your broth over low heat for 2-2.5 hours. The less your broth boils, the longer the meat simmers in low-boiling water, the tastier and richer the borscht broth will end up.
2. Second important feature cooking borscht involves preliminary separate preparation of vegetables before adding them to the broth. Beets should be stewed in advance, separately from other vegetables. To preserve the bright red color of the beets, sprinkle them with a little vinegar or lemon juice. Stew the beets, cutting them into small cubes or strips, placing them in well-heated pork fat or butter. In some cases, beets can be boiled or baked whole in their peels, and then peeled, chopped and added to the broth. The sequence of adding vegetables is also extremely important when cooking borscht. According to V. Pokhlebkin, the order of laying vegetables is as follows: “Potatoes are laid 30 minutes before the borscht is ready, cabbage - 20 minutes, prepared stewed beets - 15 minutes. Sautéed vegetables (onions, carrots, parsley) - 15 minutes. Spices - 5-8 minutes, garlic (separate from other spices) - 2 minutes before the end of cooking.”
3. To add a special flavor to borscht, you can use almost any of your favorite spices. However, key spices 
are parsley root and greens (fresh or dried), black pepper (ground or whole peas), bay leaf. You can also experiment by adding celery root and greens, dill, and coriander. Of course, we should not forget about garlic. Garlic is best added at the very end of cooking. It should first be finely chopped and crushed in a mortar or simply mashed with the flat side of a knife blade. A classic Ukrainian spicy dressing for borscht can be called a dressing based on lard. Chop 200 grams into small pieces. soft lard, 3 - 4 cloves of garlic and a few sprigs of parsley. Mix everything together and pound in a mortar or blender until you obtain a smooth, homogeneous mass. Add the resulting seasoning to your borscht 2-3 minutes before it’s ready.
4. To give your borscht a special sour taste and bright color you can add pickled beet juice, beet starter, or just fresh beet juice to the broth. You can also prepare a special beetroot dressing in advance, which you can then add to the borscht. Rinse one kilogram of beets thoroughly, peel and grate on a coarse grater. Finely chop 1 kg onions and 1 kg sweet bell pepper. Place the vegetables in a pan, add ½ liter of vegetable oil, ½ liter tomato sauce, 2 tbsp. spoons of salt, 1 glass of vinegar and 1 glass of sugar. Simmer everything together over low heat for 40 minutes, stirring frequently. Make sure the dressing doesn't burn! Place the finished dressing in jars and store in the refrigerator.
5. The most widespread recipe for borscht is the recipe for Ukrainian simple borscht. Let's try to cook it the way V. Pokhlebkin recommends. Cook a strong broth from 500 g of beef brisket. Peel one large beet, cut into cubes and stew in pork fat, adding 1 tbsp. l. vinegar, 2 tbsp. l. sugar and ½ cup tomato paste. Cut two onions, one carrot and one parsley root into strips and fry in butter. Chop ¼ head of cabbage, cut 4 potatoes into cubes. Lower 
add potatoes and cabbage to the broth and cook for 15 minutes. Then add stewed beets and fried vegetables to them and cook for another 10 minutes. At the end of cooking, add your favorite spices, herbs and a dressing of lard, garlic and parsley. Cook for a couple more minutes and remove from heat. Before serving, season your borscht with sour cream.
6. Kiev borscht is rightfully considered even more tasty and aromatic. It is cooked in beef and lamb broth, which gives it a characteristic taste and aroma. Cook a strong broth from 250 grams of beef, adding ½ liter of beet kvass or pickled beet juice to the water. Peel and grate one large beet on a coarse grater and simmer it along with 250 gr. lamb breast, cut into small pieces. Stew three tomatoes in 2 tablespoons of vegetable oil. Cut the onion, carrot and parsley root into strips and fry in butter. Chop ¼ head of cabbage, cut 4 potatoes into cubes. Dip the cabbage and potatoes into the boiling broth and cook for 15 minutes, then add all the stewed and fried vegetables and lamb and cook for another 10 minutes. Add three bay leaves, 3 allspice peas and ¼ teaspoon ground red pepper. Season the borscht with two tbsp. spoons boiled beans and cook everything together for another 10 minutes. At the very end of cooking, season the borscht with lard, garlic and parsley. Serve hot, adding sour cream.
7. Poltava borscht cooked in poultry broth is very tasty. In addition to the broth, Poltava borscht is also distinguished by the fact that it is seasoned not only with vegetables, but also with dumplings. Cook borscht according to the recipe for simple Ukrainian borscht in broth made from 600 grams of goose or duck. Prepare in advance 
dumplings. To do this, dilute 1 tbsp. spoon of flour in ¼ cup of boiling water. Mash thoroughly and cool. Add one egg and ½ cup of buckwheat or wheat flour to the cooled mixture. Knead the dough. The consistency of the dough should resemble not too thick sour cream. Ready dough Take with a teaspoon and place in boiling, salted water. Cook the dumplings until they float to the surface, then drain in a colander. Add the finished dumplings to your borscht 5 minutes before the end of cooking. Serve Poltava borscht with sour cream and finely chopped parsley.
8. For lovers fish dishes I can recommend trying to cook borscht with fish broth. Boil 500 g of fish fillet in 6 glasses of strong fish broth made from heads and fins. Cut one small beet, one onion, parsley and celery root into strips and fry in butter. Add ½ cup of broth to the vegetables and simmer everything together for 10-15 minutes. Cut 50 grams of sorrel and spinach into strips. Place 4 potatoes, cut into slices, into the boiling broth and cook for 10 minutes, then add green vegetables and cook for another 10 minutes. Add the stewed vegetables, salt, add spices to taste and cook everything together for 5 minutes. When serving, place a piece of fish fillet on each plate of borscht. Season the borscht with finely chopped boiled eggs and sour cream, sprinkle with fresh herbs.
9. Vegetarians were not left without their own borscht recipe. Boil 1.5 liters of water or mushroom broth. Place peeled whole beets in it and cook until tender. Cut one onion and one carrot into strips and simmer in butter. Remove the finished beets from the broth, and add two diced potatoes and a glass of finely shredded cabbage to the broth. Cook everything together for 10-15 minutes, then add the stewed vegetables and grated 
grate boiled beets. Cook for another 10 minutes, then add 1 tbsp. a spoonful of tomato paste, salt, sugar and spices to taste. Cook everything together for another 5 minutes and remove from heat. Serve topped with sour cream and sprinkled with fresh herbs.
10. Any borscht will seem even more delicious to you if it is not served with plain bread, and with fresh, hot donuts - buns from yeast dough with garlic sauce. It's not at all difficult to prepare them. Dilute a teaspoon of dry yeast with a small amount warm water with a pinch of sugar. Let stand for 10-15 minutes. Pour the yeast into a bowl, add a glass of warm milk, a teaspoon of salt, a tablespoon of sugar and 3 tablespoons of vegetable oil. Gradually add 3 cups of flour and knead into a loose dough. Knead it thoroughly, grease with vegetable oil and leave in a warm place for one hour. The dough should double in size. Punch down the risen dough and cut into small round buns. Place the buns on a baking sheet, let them rise for 15 minutes, brush with beaten egg and bake in an oven preheated to 180 degrees for 20-25 minutes. While the buns are baking, prepare the garlic sauce. Crush six cloves of garlic with a teaspoon of salt, add a tablespoon of vegetable oil and stir thoroughly. Then add a tablespoon of water and stir until smooth. Remove the finished buns from the oven and dip them hot in the garlic sauce. Serve immediately with a plate of hot, aromatic borscht.
We sincerely hope that our advice will more than once help you please your friends and loved ones with real, tasty and excitingly aromatic borscht. And “Culinary Eden” on its pages is always ready to offer you many new and interesting ideas and recipes on how to cook borscht, this is a delicious and satisfying dish loved by many.
Borscht is a dish that each of us has probably tried. Every housewife and every cook knows the recipe for this extraordinary dish. However, to prepare the real delicious borscht, you need to know some subtleties and little secrets. The soup is seasoned with beets, the main ingredient. Beets can be used boiled, sautéed or stewed. The borscht recipe, in addition to it, is added with various other vegetables.
There is an opinion that every housewife cooks borscht with her own individual taste. And this is true, there are a lot of options for preparing this dish, so everyone will find a recipe with that unique taste. The basis of borscht is properly cooked meat broth. You can use any meat for it. The classic recipe is usually based on beef or pork on the bone, but many people prefer poultry. If you take meat on the bone, you must first cook it and remove the bone. It is not recommended to add salt to the broth at the very beginning. This won't make the taste any better, but... nutrients will get lost. To cook the broth correctly, you need to take the meat on the bone, add cold water and after boiling, remove the foam, then turn the heat down and cook for about two hours. Only by observing these secrets can the broth be cooked clear and rich.
you need to stock up on Ingredients:- Meat on the bone - 1 kg.
- Beetroot - 1 pc.
- Potatoes - 4 pcs.
- Bow - 1 goal.
- Carrots - 1 pc.
- Bell pepper - 2 pcs.
- Tomatoes - 2 pcs.
- Fresh cabbage - 300 g.
- Greenery.
- Vegetable oil.
- Spices.
1. Like every recipe, ours also states that before starting to prepare borscht, the meat needs preliminary preparation. We wash a piece of meat in cold water, cut off all excess films from it, if present. Fill the meat with cold water and place the container on the stove. The amount of water does not matter, the main thing is that it completely covers the meat. This affects the fat content of the borscht. For about 1 kilogram of meat you need to take 2 - 2.5 liters of water.
2. While the broth is cooking, you need to prepare the vegetables.
3. Chop the cabbage, peel the onions and carrots. We work on the beets, remove the seeds from the peppers, taking out the center with the stalk. There is no need to touch the potatoes yet. Otherwise, it will become black and dry, then the borscht will be tasteless.
4. Don't forget about the broth. After the water boils, remove the scale with a slotted spoon and make the flame smaller. To get rid of all the scale, move the pan a little to the side so that the scale forms on one side. After new scale stops appearing, use a clean napkin to remove all its remnants from the walls of the pan. Use a spoon to remove any fat spots floating on top of the broth. From time to time you need to repeat everything. Salt the broth. The recipe reminds you that the water will boil away a little during cooking, so add a little less salt.
Secrets to help: To make the soup thicker, you need to boil one whole potato in it. When it is ready, take it out, knead it thoroughly and put it back.
5. We begin to prepare vegetable dressing. The recipe recommends doing everything consistently, cutting the vegetables correctly, and then the soup will turn out very tasty, rich and aromatic, which will delight the whole family.
6. Peel the potatoes, wash them and remove all the eyes. Cut into not too large cubes. Moreover, for thickness you can mash the potatoes with a spoon. Place it in a saucepan and let it boil, while the potatoes are boiling, chop the cabbage. We put it in the pan.
7. Chop the onion and other vegetables. Pour oil into the frying pan and, when it is hot, add the onion, lightly fry, stirring. There we also place peppers cut into thin strips and diced tomatoes, grated carrots and at the very end we fill the top with beets. Stir and cover the pan with a lid - let it simmer a little.
Secrets to help: To make the soup rich in color, you need to add a teaspoon of 6% acetic acid or lemon juice to the pan with beets. The acid will prevent the red pigments of beets and tomatoes from being destroyed by high temperatures.
8. In order not to disrupt the cooking recipe, put tomato paste and flour in a separate plate, stir everything thoroughly and dilute with cold water, stirring vigorously so that no lumps form. Remove the lid from the pan and add tomato preparation while stirring continuously. Continue stirring the contents of the pan until the color of the tomato paste changes and acquires a rich red hue. Then pour the finished product into the pan. Stir the borscht and add spices.
Secrets to help: To improve the taste of borscht, the recipe advises taking a piece of good lard, grinding it with salt and garlic, and adding the resulting aromatic mixture to the finished soup. This is done like this: cut a piece of lard finely with a knife, take a couple of cloves of garlic and crush it on a board with a masher, mix, evenly rubbing the lard with the garlic. Before turning off the gas, we dip our aromatic garlic preparation into the borscht. Be sure to cover the pan with a lid (don’t close it, just cover it), and let it brew a little for a richer taste.
9. Add seasonings. Usually these are peppercorns, bay leaves, fresh parsley.
10. Let the borscht stand for a while so that it is saturated with the garlic aroma, this will take 20-30 minutes under closed lid. After this time, you can serve the dish on the table and invite the whole family for dinner. Eating this borscht is very tasty with fresh village sour cream! The recipe for a delicious, rich dish with a pleasant red color will not leave even the most severe critic indifferent!
INTERESTING: Before the advent of potatoes, borscht was prepared with beets and beans. It was cooked separately or boiled in broth along with meat. This is how they cook it now, reducing the amount of potatoes or completely replacing them with beans.
Any borscht will be even more delicious if you eat it not with simple bread, but with fresh, hot pampushki - buns made from yeast dough with aromatic garlic sauce. They are very simple and easy to prepare.
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When I was collecting recipes for preparing Ukrainian borscht that I knew for this article, I was amazed at their diversity. There are as many borschts as there are Ukrainian regions and towns, even more. Of course, I won’t tell you about them all; I’ll choose the very best.
But most importantly, I will try to answer the question: what are the principles for preparing this amazingly popular dish? Its secrets, rules and ingredients? Why doesn’t every housewife make real Ukrainian borscht - really tasty and “the one”. Legendary.
Ukrainian borscht recipe - what's included?Broth, most often beef broth. But the broth can be prepared from any other meat - pork, lamb, rabbit, poultry, as well as offal, sausages and even canned meat. By the way, you can combine different types of meat, for example, fatty pork with goose and dietary beef brisket.
A 3-liter saucepan will use half a kilo of meat bones.
Delicious borscht is made from fish (unexpectedly?), both sea and river, and even canned. And I assure you, it will not be an ear, but real Ukrainian borscht. Popular recipes for making borscht with mushroom and bean broth. But it’s better not to talk about vegetarian recipes in the presence of gourmets; they are not nutritionists and may misunderstand you.
Kvass broth. Do you know how Ukrainian borscht was prepared in Hetman Ukraine? Real Ukrainian borscht was once cooked not with broth, but with kvass. Imagine: raw meat, beets and sautéed vegetables with roots are poured with kvass, salted and peppered, flavored with sugar and put on fire. This delicious brew sits on the fire exactly until it stops producing foam (which, of course, needs to be skimmed off). Then the kvass with the ingredients goes into the oven (apparently, before the stove?) and cooks over low heat for 4 hours. At the very end (in 15-20 minutes) add lard, crushed with garlic, and sour cream.
Vegetables. Recipes for preparing Ukrainian borscht include the following obligatory vegetables: beets (in Ukrainian “buryak”), potatoes, fresh white cabbage and carrots, onions, tomatoes (tomatoes or paste, sauce, juice), garlic. Less commonly used are beans, peppers (bitter and bell peppers), leeks, green peas, eggplants, and zucchini.
Roots, fresh herbs: parsley, dill, less often celery, parsnips and dry herbs, popular in the family as seasonings. Herbs and seasonings can be added as.
Seasonings. I know one Georgian family in which the hostess prepares Ukrainian borscht with Georgian seasonings: utskho suneli and cilantro. Another friend throws rosemary in there. It turns out delicious. But this is exotic. Black pepper, rarely allspice and cloves are usually added. Bay leaf, of course.
Lard, bacon. It is believed that lard should be old and “smelly”, but more on that later.
If you decide to cook Ukrainian meat borscht, buy bones with meat from the front and hind legs of the animal at the butcher shop. Do you know the difference between marrow bones and sugar bones? Marrow ones are those that are lower from the joint (bone marrow is visible in them), sugar ones are higher. Both types are suitable for us, but marrow bones are preferable.
An excellent choice is brisket, which has the perfect combination of meat, fat and bones, and drumstick, which has a high content of connective tissue containing gelatin. Bone broth prepared from this part of the animal carcass has a very strong aroma and taste.
Let's prepare
In order for the borscht to turn out tasty, the bones must be chopped so that the bone marrow finds a “way out” and mixes with the broth. Moreover, it doesn’t matter what kind of meat you make the broth from, the approach to bones for beef, pork, lamb or duck and turkey is the same.
How to get rich broth in an economical way?Broths have such an unpleasant feature - foam. In all the recipes you can read the same thing: that it needs to be removed, removed and removed. Is there a more economical way? Fortunately, there is.
So, boil water in a saucepan. Place the meat there in one piece and boil again over high heat. When it boils again, drain the water, rinse the meat thoroughly, then put it back on the fire, now filling it with cold water.
This is where all “written” recipes begin. And we continue to prepare Ukrainian borscht, saving ourselves from the need to “bother” with foam. In this case, the meat was not cooked, the internal juices were still in it, and now we had access to it without unnecessary “garbage” and aftertaste.
The fact that the water is cold is important. And you don’t have to be afraid to add salt. Both conditions are for obtaining a rich broth.
Note. As for when it is better to salt the broth, the spears have been broken for a long time. The main thing: salt promotes the release of juices (therefore we recommend doing this at the beginning), but it slows down the cooking time (boiling) of the product, which is why many people add salt before removing it from the heat. Choose: if you need an excellent broth, add salt at the beginning, if you prefer tasty tender meat, then at the end.
When the broth boils again, again, for the last time, remove the foam. Now add 2 whole peppers to the broth - a bitter pod and a sweet bell pepper, a whole onion (peeled from the husk or with it, you can “in a stocking”) - then we will throw away both the onion and the pepper.* At this stage (and not at the end) our recipe for Ukrainian borscht instructs to throw a bay leaf. Then close the lid and leave for 2-3 hours on low heat.
When the meat is cooked, take it out and cut into pieces. Throw away the onion and peppers. And we will add prepared vegetables to the broth.
*Instead of live peppers, you can use a few allspice peas.
- More about the tricks of preparing this dish and its properties:.
Method 1. For example, potatoes. To do this, they put it in the borscht twice: first, finely chopped (2 pieces), so that it boils, giving the broth that same thickness, and then larger, so that it remains “in the form of potatoes.” It will take 4-5 pieces for everything, depending on the size.
Method 2. Another way to achieve the desired thickness for borscht is to add a little sauteed flour to it. Flour or semolina is fried with ghee/vegetable butter and poured into the broth, usually at the very end, before adding crushed lard.
How to prepare beets for Ukrainian borschtBeets are being prepared different ways. But there are also general points, and they are the most important. First of all, add vinegar or citric acid. Firstly, this will preserve the vegetable’s bright, original color, and the borscht will never look “faded.” Secondly, vinegar will add a pleasant sourness to the dish. Thirdly, it will create an interesting effect - it caramelizes the beets: having become soft on the inside, it will remain hard on the outside. Very cute and tasty effect.
So, we added vinegar, salt and sugar to taste, and now fry (passerate) the beets in a saucepan, then add a little clear broth and simmer. The beets for the bright red, authentic Ukrainian borscht are ready. Just remember that she gives way to the potatoes.
Note. You can add a couple of dried prunes to the beets. Or you can ferment the beets first.
How to cook pickled beets. The beets are peeled, cut into thin slices and placed in a glass jar. Then all this should be poured with cold boiled water, close the jar with a lid and leave for a couple of days in the refrigerator.
Pickled beets are used in borscht along with juice. Fresh or previously (2 days) kept in cold water is added to it in an amount of 1:1. It’s so tricky, but it turns out very tasty.
More about beet kvass and its preparation. And about how to properly cook beets -
Vegetables for Ukrainian borscht - further on the listSauté carrots, onions and tomatoes separately!
Carrot until orange-golden, along with the roots, onion until golden brown. It is best to sauté in ghee. If you are preparing dietary or vegetarian borscht, use vegetable borscht.
Tomatoes. If these are fresh tomatoes, pour boiling water over them, remove the skin and pass through a meat grinder. Ideally, remove the seeds from the tomatoes and then add them to the frying pan. If it is tomato paste, then sauté it immediately by adding a little broth.
Fresh cabbage you can mash it with a rolling pin, and fermented hold in a hot frying pan for a couple of minutes, stirring. Then it will lose all its hardness.
Note: You can, of course, cut vegetables however you like, even into rings or into logs. But it is best to cut potatoes into cubes, beets on a coarse grater, and all other vegetables into thin strips. It’s been tested, and for some reason it tastes better.
Mushrooms. The given recipe for preparing Ukrainian borscht contains neither mushrooms nor beans. However, if you like borscht with mushroom broth or just dried mushrooms added to it, pre-soak them for 3-4 hours.
Beans It’s better to soak it overnight. And cook separately from all other vegetables because it takes a lot of time.
So, the potatoes will go first, followed by white cabbage about 5 minutes later, if the heads of cabbage are “old”. If the recipe calls for fresh or pickled cabbage, it should be added along with the beets, not before.
Note: the potatoes are added before the acid is added (tomatoes, for example, vinegar or sauerkraut). The fact is that it “compacts” our starchy vegetable and makes it rough and tasteless.
When the potatoes and cabbage are cooked, add the remaining vegetables and roots. If the recipe for Ukrainian borscht contains toasted flour, then use that too. Keep on fire for another 5-7-10 minutes.
Finally, the finishing touch is lard, pounded in a mortar along with garlic, dill, parsley, green peas and salt. Definitely old yellow lard, which evokes unkind aesthetic feelings.
In some recipes for preparing Ukrainian borscht, preference is given to bacon. Well, it's a matter of taste.
We put the lard into the almost finished borscht and increase the heat. As soon as it boils, turn it off immediately.
Let the borscht sit for half an hour. Then we try and adjust:
add sugar, salt, spices (black pepper, cloves, sweet peas), other dry herbs, vinegar - everything that we need (if not enough). Then we insist some more. Pour into plates, with sour cream and chopped herbs. Serve pampushki with borscht.
Dumplings- These are round buns made from yeast dough, doused with garlic sauce.
Prepare the dough from flour, warm yeast and butter mixed with sugar. We make small buns no more than 10 cm and bake in the oven.
For the garlic gravy: crushed garlic with a pestle, salt, water or vegetable oil.
That's all, actually. We prepared Ukrainian borscht with pampushki. Bon appetit!
Other national dishes:
Borscht is one of the most famous and popular soups in our country, which is loved by both adults and children. Even for foreigners, Russian cuisine is often associated with the word “borscht”. It would seem, what is so special about this soup? A standard set of inexpensive vegetables, plus beets, which not everyone likes. My daughter, for example, can’t stand beets and dishes with them, but for some reason she devolves borscht on both cheeks. Probably the secret lies in some incomprehensible harmony of the combination of these vegetables, thanks to which this soup acquires its unique excellent taste - a little sweet, a little spicy, very rich and so attractive.
I'll give it here classic recipe borscht in beef broth with beets and fresh cabbage, which is prepared from the simplest products available to everyone. Particular difficulties in preparing delicious food homemade borscht no, but this process takes quite a lot of time and effort. You will have to clean, cut, grate numerous ingredients, and also get dirty a large number of dishes. But as a result you will get one of the most best soups in the world with a traditional, bright and deep taste, familiar from childhood and loved by everyone. I'm sure that classic borscht prepared this way simple recipe, will become your family’s favorite first dish!
Useful information How to cook borscht with beets and fresh cabbage - a classic recipe with step-by-step photosINGREDIENTS:
- 500 g beef brisket on the bone
- 3 liters of water
- 1 large beet
- 1 large onion
- 1 large carrot
- 2 large potatoes
- 200 g white cabbage
- 2 teeth garlic
- 1 tbsp. l. tomato paste
- 3 tbsp. l. vegetable oil
- 1 tbsp. l. vinegar
- 2 tsp. Sahara
- 1 tbsp. l. without a mountain of salt
- 5 – 6 black peppercorns
- 2 bay leaves
COOKING METHOD:
1. Let's start cooking classic borscht by preparing meat broth. To do this, rinse the beef brisket with running water, put it in a deep saucepan, fill it to the top with cold water and put it on high heat.
2. Bring to a boil, skim off the foam and cook the broth over low heat at a low simmer for 2 hours.
When cooking the broth, you can put peeled roots into the pan - whole onions, carrots, parsley and celery roots. This broth will be very aromatic and tasty in its pure form. However, when cooking soup, I usually do not add roots, since a large number of different vegetables are then added to it.
3. Remove the meat from the broth and cut into small pieces. 
4. Peel the beets and grate them on a coarse grater or cut them into thin strips. Sprinkle it with sugar and sprinkle with vinegar. This is done so that the beets do not lose their rich red color when cooked in borscht, and the soup ends up looking especially beautiful and appetizing. 
5. Place the beets in a frying pan, add a little water or broth and simmer over low heat for 30 - 40 minutes, adding water if necessary. 
6. Onion peel and finely chop. 
7. Peel the carrots and grate them on a coarse grater. 
8. Fry vegetables on vegetable oil over medium heat for 8 - 10 minutes, add tomato paste and simmer for another 5 minutes. Instead of tomato paste, you can take 3 tbsp. l. ketchup or any tomato sauce with a neutral taste. Roasted vegetables for borscht are ready! 
10. Peel the potatoes and cut into small slices. 
11. Bring the meat broth to a boil and add potatoes to it. 
12. Wait for it to boil again and add the shredded cabbage. Cook at low boil for 15 minutes. 
13. Add roasted vegetables and stewed beets to the soup, cook for 7 - 8 minutes. 
14. Add salt, peppercorns, bay leaf and crushed garlic, turn off the heat after a minute. Cover the soup with a lid and let it brew for 15 minutes. 
Before serving, place pieces of boiled beef and fresh sour cream to taste on each plate. You can offer fresh garlic buns or pampushki with the borscht. Delicious, aromatic and rich classic borscht is ready! 