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Ukrainian Borscht

Borsch - Ukrainian national dish

Borsch - Ukrainian National Dish

Ukrainian borscht is a unique national dish, the taste, aroma and variety of Ukrainian borscht recipes will amaze even the most sophisticated gourmet. All the culinary skills and techniques inherent in Ukrainian cuisine are concentrated in Ukrainian borscht. The recipe for Ukrainian borscht can include many ingredients - borscht can be cooked in meat or bone broth, or it can be vegetarian, it can include ingredients such as beans, salo and others, or you can cook borscht without them. But there is one ingredient without which Ukrainian borscht is not borscht, and this borscht ingredient is beets. It is worth noting that Ukrainian borscht is included in the UNESCO Intangible Cultural Heritage List, which confirms that borscht is a Ukrainian dish. In this case, a recipe for Ukrainian borscht cooked with meat is presented, another recipe for borscht can be found on the site

Ukrainian Borscht Recipe Ingredients

  • Meat - 500 g
  • Potato - 400 g
  • Cabbage - 400 g
  • Beets - 250 g
  • Onion - 1 pc.
  • Roots - 1 pc.
  • Pork salo - 20 g
  • Butter - 1 tbsp.
  • Tomato paste - 0.5 cup
  • Sour cream - 0.5 cups
  • Garlic
  • Greenery
  • Allspice
  • Ground black pepper
  • Bay leaf
  • Salt

Ukrainian Borscht Recipe

Real Ukrainian borsch is cooked according to this recipe. From the meat you need to cook meat broth, peel the beets, cut into strips and stew with the addition of fat, vinegar, tomato paste and a small amount of broth. Instead of broth, when stewing beets, you can add beet or bread kvass. Peel the roots, chop and fry in butter, then add flour, and, without ceasing to stir, fry for another 1-2 minutes. Then add a small amount of broth to the roots, mix well and bring to a boil. Peel the potatoes, cut into large cubes and transfer to the prepared, strained broth. Add coarsely chopped cabbage, stewed beets, salt, mix and cook over medium heat.

After 15-20 minutes, add roasted roots, bay leaf, bitter and allspice and cook until potatoes and cabbage are fully cooked. Grind the salo with garlic, finely chop the tomatoes and add everything to the finished borscht, quickly bring to a boil. Cover with a lid and let the borscht infuse for 15-20 minutes. When serving, put sour cream on a plate with borscht and sprinkle with finely chopped greens.

The Use of Ukrainian Borscht

The use of Ukrainian borscht has its own characteristics. Of course, Ukrainian borscht can be eaten immediately after it has been cooked - it is extremely tasty when freshly cooked. But although such dishes are usually served immediately after cooking, Ukrainian borscht is an exception. Best of all, the taste of borscht is revealed the next day, anyone who has tried this dish will unconditionally confirm this. In addition to the unique taste, nutritional value and other culinary properties, Ukrainian borscht has another useful quality - it is an excellent hangover remedy!