Authentic Ukrainian borscht
Description
A hearty first course. In some regions, borscht is served not only for lunch but also prepared for celebrations, such as weddings or birthdays. The borscht broth can be made in advance. Garlic-flavored buns go well with it. Borscht is garnished with fresh herbs (parsley, dill, green onions) and sour cream. You can make a rich red borscht or an orange one—whichever you prefer. Serve the dish hot. The soup is ready to be served.
Instructions
- 1
Step 1
1. First, prepare the broth: pour water into a saucepan, add the washed meat, and place the onion and carrot cut in half. Add bay leaf and peppercorns. Put the saucepan over heat, and after boiling, simmer for 90 to 120 minutes, regularly skimming off the foam.
- 2
Step 2
2. After the required time, remove the meat and let it cool, then cut it into pieces. Remove the vegetables, pepper, and bay leaf, and discard them. Strain the broth through cheesecloth.
- 3
Step 3
3. Peel the raw beet and grate it coarsely or slice it thinly into strips. Peel the onion and finely chop it, grate the carrot on a grater. Peel the parsley root and grate it, like the carrot, on a coarse grater.
- 4
Step 4
4. Heat a pan with vegetable oil, add the onion, sauté for a couple of minutes, then add the carrot and parsley root, cook for another 5 minutes, then transfer the mixture to a plate.
- 5
Step 5
5. Return the skillet to the heat, add a little oil, add the beets, tomato paste, vinegar, sugar, salt, and pour in 1 cup of broth. Simmer for 10 minutes over medium heat.
- 6
Step 6
6. Return the broth to the heat, add potatoes and meat after it comes to a boil, and cook for 15 minutes. Add the onion, carrots, and stewed beets. Shred the cabbage and add it to the pot, then cook for 5 minutes.
- 7
Step 7
7. Press the garlic and add it to the pot, season with salt and pepper to taste. Turn off the heat and let the dish steep for 20 minutes. Serve the borscht with fresh herbs and a spoonful of sour cream.