ukrainian borscht

★★★★★ 2
By Steve Young
from Tupelo, MS

As I write this note, my wife and I are in Kazakhstan, adopting our second child. We have fallen in love with borscht over here - so delicious in this sub-zero weather. This recipe from the Ukraine travel advisor website will allow you to enjoy your own version of this classic Eastern European dish.

★★★★★ 2
serves a bunch of folks

Ingredients For ukrainian borscht

  • 2 lb
    beef with bone
  • 1
    beet root
  • 1/2
    cabbage head
  • 5
    potatoes, medium
  • 3
    carrots
  • 2
    onions, yellow, medium
  • 2
    parsley roots (optional)
  • 2
    bay leaves
  • 2 Tbsp
    tomato paste
  • 2
    green peppers
  • 5
    peppercorns, whole black
  • 1 clove
    garlic
  • 1/2 lb
    salted salo (or just salt)

How To Make ukrainian borscht

  • 1
    You will need a 5-6 quart cooking pot.
  • 2
    Cut the meat in pieces, place them in a pot filled with the cold water. Bring to a boil, skim off any fat on the surface. Cover and cook for about 1 hour.
  • 3
    While meat is cooking, chop the beet as thin as you can, put it in a frying pan, add sunflower or vegetable oil, and fry until soft (don't make it too soft!). You can add 1 tea spoon of vinegar to save beet color.
  • 4
    Chop cabbage (try to make the slices thin), peel and chop potatoes.
  • 5
    Chop 3 carrots, 2 onions, 2 parsley roots, fry them until the onion starts to turn golden.
  • 6
    When the meat is ready, add some salt, 2-3 bay leaves, peppercorns, potatoes.
  • 7
    In 5-10 minutes add fried carrots, onions, parsley roots, and beets. Add chopped cabbage. Slow cook about 10 minutes.
  • 8
    Add 2-3 table spoons of tomato paste, wait until it boils. Add a little bit sugar if it is too sour for you. Turn off the stove.
  • 9
    Cut salted salo into the tiny cubes. Chop 0.5 head of garlic and the dill. Grind them together in a deep bowl with a wooden spoon. Stir into cooked borscht. Enjoy!

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