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Ukrainian Borscht
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Ukrainian Borscht

120 min4 serv.20 февр. 2026 г.

Description

Perfect for lunch. Here is an amazing recipe for a rich, aromatic, and hearty borscht prepared in the classic style. You can never make too much borscht, and there's never enough of it. Delicious borscht disappears in no time. Probably, the ability to cook borscht is like a calling card for any woman, and doing it well elevates her to the status of an excellent homemaker and opens the door straight to any man's heart. Your husband, believe me, will boast about you at every opportunity. Look, the soup is ready to serve.

Instructions

  1. 1

    Step 1

    Step 1

    1. Before preparing Ukrainian borscht, wash the meat, cover with cold water, and place on the stove to boil. Bring to a boil and be sure to skim off the foam. Reduce the heat and cook the beef until tender.

  2. 2

    Step 2

    Step 2

    2. While the broth is cooking, prepare the vegetables. Peel the onion and cut it into pieces. Peel the carrot and grate it on a coarse grater. Finely chop the parsley. Heat a frying pan and pour in the sunflower oil. Add the onion, herbs, and carrot, and sauté over medium heat, stirring constantly to prevent burning.

  3. 3

    Step 3

    Step 3

    3. Peel the beetroot and cut it into thin strips. Heat sunflower oil in a frying pan, add the beetroot and season with salt. Add tomato purée, mix well and simmer until fully cooked.

  4. 4

    Step 4

    Step 4

    4. Take the cabbage, remove the outer damaged leaves and shred the good ones. Peel the potatoes, wash and chop them. Wash the sweet pepper and cut it into thin strips.

  5. 5

    Step 5

    Step 5

    5. Remove the cooked meat from the broth and let it cool. Strain the broth and bring it to a boil. Add the sliced potatoes and cabbage, and cook for 15 minutes.

  6. 6

    Step 6

    Step 6

    6. Prepare the dressing. Cut the fat into small pieces. Mince and crush the garlic. Salt and pepper it, then pound thoroughly.

  7. 7

    Step 7

    Step 7

    7. Separately, toast the flour in a dry skillet and add a little broth, stirring well. Sauté the pepper.

  8. 8

    Step 8

    Step 8

    8. Place the stewed beets and sautéed vegetables into a pot. Add pepper and flour, bring to a boil and simmer for five minutes. Add the prepared borscht base, bring to a boil, turn off the heat, and let it steep for half an hour. Slice the beef into portion pieces. Serve with meat, sour cream, and fresh herbs.