Ukrainian borscht with mushrooms
Description
The soup is simple and quick to prepare. The main ingredients of Ukrainian borscht are beets and meat, but there are many variations for making borscht. For example, you can add beans, potatoes, parsley, and other ingredients as desired. Optionally, mix the beets with vinegar—they will become less sweet and acquire a new flavor. It doesn't matter which mushrooms you use (fresh or dried); the borscht will be delicious either way. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Pour 2.5-3 liters of water into a 4-5 liter pot, place the meat in it, and set on the stove. After boiling, simmer the meat over low heat for about 1 hour. Cover dried mushrooms with cold water and let them steep.
- 2
Step 2
2. Cut the cabbage into thin strips. Cut the potatoes into cubes, the onion into small cubes, the carrots into matchsticks, and the bell pepper into strips. Grate the beet on a fine grater. Peel the skin off the tomatoes.
- 3
Step 3
3. Heat a skillet with vegetable oil, add the carrots and sauté slightly. Add the pepper and onion, and sauté briefly. Add the beetroot, simmer the sautéed mixture, then add the diced tomatoes.
- 4
Step 4
4. Salt and cover with a lid. Add tomato paste, stir and cook for another 5-7 minutes. Remove the meat from the broth, slice into pieces and add back to the broth.
- 5
Step 5
5. Add the diced potatoes, let them simmer for 5 minutes, then add the mushrooms. When the potatoes are cooked, add the sautéed mixture, stir, and bring the borscht to a boil.
- 6
Step 6
6. Add the cabbage and season the borscht to taste: add spices, salt, pepper, bay leaf, and pepper to taste. Add chopped herbs and press in the garlic. Bring the borscht to a boil once again, then turn off the heat.
- 7
Step 7
7. Cover the borscht with a lid, let it steep for 20-30 minutes, and serve.