ukrainian borscht
(2 ratings)
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.
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(2 ratings)
yield
serving(s)
Ingredients For ukrainian borscht
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2 lbbeef with bone
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1beet root
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1/2cabbage head
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5potatoes, medium
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3carrots
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2onions, yellow, medium
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2parsley roots (optional)
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2bay leaves
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2 Tbsptomato paste
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2green peppers
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5peppercorns, whole black
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1 clovegarlic
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1/2 lbsalted salo (or just salt)
How To Make ukrainian borscht
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1You will need a 5-6 quart cooking pot.
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2Cut 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.
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3While 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.
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4Chop cabbage (try to make the slices thin), peel and chop potatoes.
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5Chop 3 carrots, 2 onions, 2 parsley roots, fry them until the onion starts to turn golden.
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6When the meat is ready, add some salt, 2-3 bay leaves, peppercorns, potatoes.
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7In 5-10 minutes add fried carrots, onions, parsley roots, and beets. Add chopped cabbage. Slow cook about 10 minutes.
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8Add 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.
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9Cut 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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