Classic Ukrainian Borscht
Description
A hearty first course. Real borscht is always made with meat, making it more filling and delicious. Many people make borscht without meat, using only vegetables. Some prefer a rich, deep red borscht, while others like it less concentrated. Serve with sour cream, fresh herbs, garlic, bacon, and garlic rolls. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Wash the meat thoroughly, then cut it off the bone, but do not discard the bones—they will make a rich broth if you use both the meat and bones.
- 2
Step 2
2. Place the pieces of meat into a large pot.
- 3
Step 3
3. Pour water over the meat so that it covers all the contents, place over heat, and simmer for several hours.
- 4
Step 4
4. Peel the carrot, onion, beet, and potato. Place the potato in a bowl of water so it doesn't darken.
- 5
Step 5
5. Place the carrot, onion, and beet into the blender container, add a little water, and blend thoroughly.
- 6
Step 6
6. While cooking the meat broth, don't forget to skim off the foam.
- 7
Step 7
7. Add the chopped vegetables to the broth in the pot, then add tomato paste, minced garlic cloves, sugar, salt, ground pepper, and lemon juice.
- 8
Step 8
8. Cut the potatoes into cubes and place them in a pot.
- 9
Step 9
9. Wash and finely shred the cabbage, then add it to the borscht, mix well, and cook until done.
- 10
Step 10
10. Ladle the ready borscht into bowls and serve it with a tablespoon of sour cream.