What could be better than aromatic and rich borscht? Hearty, tasty and thick, it will appeal even to those who do not like first courses in life. Do you still think that its preparation is magic only for experienced chefs? But we have collected 8 step-by-step recipes for Ukrainian borscht that even a beginner can handle!
1. Classic Ukrainian borsch
Be sure to serve this borsch with sour cream, garlic, herbs and black bread.
You will need: 500 g of meat on the bone, 200 g of beets, 150 g of cabbage, 110 g of potatoes, 100 g of carrots, 100 g of onions, 2 tbsp. tomato paste, 3 tsp. vinegar, 3 tsp. sugar, spices.
Preparation:
1. Cut all vegetables into thin strips and cut potatoes into small pieces.
2. Pour 2 liters of water over the meat, salt, bring to a boil, remove the foam and cook until the meat starts to come off the bone. This is approximately 1.5 hours.
3. Send most of the beets to a skillet with salt and sugar, fry for a couple of minutes, add tomato paste and vinegar. Warm up for a couple of minutes, add a little water and mascara for 40 minutes over low heat.
4. Pour the remaining beets with a spoonful of vinegar with a glass of water, bring to a boil and remove from heat - for a beautiful borscht color.
5. Fry the onion until soft, add the carrots to it and fry for 10-15 minutes.
6. Add potatoes to boiling broth, and after 10 minutes - chopped cabbage. After another 10 minutes - frying and beets. And after 5 minutes, season the borscht and pour in the beet broth. Bring to a boil, remove from heat and let it brew.
2. Ukrainian borsch with smoked bacon
For those who love even more hearty and rich borscht!
You will need: 500 g of beets, 150 g of smoked bacon, 250 g of potatoes, 500 g of cabbage, 2 onions, 1 carrot, 500 g of beef, 1 lemon, 2 tbsp. tomato paste.
Preparation: Cut the beef into chunks and chop 1 onion coarsely, add water and boil the broth for 1-1.5 hours. Cut the bacon and fry it in a skillet. Add to it grated beets, carrots and finely chopped onions, and when the frying becomes the same color, fill it with tomato paste and fry for another minute.
Place the roast and finely chopped half of the lemon in the broth for brightness. After 10 minutes, add the chopped cabbage, and after another 15 minutes, add the potatoes cut into small cubes. Boil the borscht for another 15 minutes, and season at the end.
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3. Ukrainian borsch with pork ribs
Borscht on ribs is ideal for home cooking.
You will need: 500 g of pork ribs, 250 g of beets, 400 g of potatoes, 400 g of cabbage, 1 onion, 1 carrot, 3 cloves of garlic, 2 tbsp. tomato paste, spices, herbs.
Preparation: Pour the ribs with water and boil until tender, so that the meat begins to move away from the bone. Cut the beets into thin cubes, fry and add tomato paste, half of the garlic, a spoonful of sugar and spices to it, and then simmer for 30 minutes under a lid over low heat.
Finely chop the onion, grate the carrots and fry them until golden brown. Add potatoes, chopped cabbage, roast and beets to the broth, and cook for another 20 minutes under the lid. Season the borscht, add garlic and herbs, and boil for a couple of minutes.
4. Fast Ukrainian borsch with chicken
Not quite a classic, but very tasty lightweight recipe for chicken broth borscht.
You will need: 500 g chicken, 1 beet, 1 carrot, 3 potatoes, 3 tbsp. tomato paste, 1 pepper, 2 onions, spices.
Preparation: Cut the chicken into large pieces and boil for 20-30 minutes after boiling. Finely grate the beets and fry for 10 minutes, then put in the broth.
After another 10 minutes, add the potato cubes, and after 5 minutes, fry with onions, carrots and peppers. At the very end, add tomato paste to the borscht, season, stir and remove from heat after a couple of minutes.
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5. Ukrainian borsch with beans
Soak dry beans overnight and then boil for an hour.
You will need: 150 g beans, 350 g cabbage, 1 carrot, 50 g celery root, 4 potatoes, 1 tbsp.sugar, 200 ml of tomato juice, 600 g of pork, 1 onion, 1 beet, spices.
Preparation: Boil the meat until tender, chop the cabbage, dice the potatoes, chop the onion and grate the carrots, beets and celery. Send some of all vegetables to the broth, and fry the rest until soft.
Season the frying, add sugar and a little more stew. Pour in tomato juice and simmer for 10-15 minutes. Send potatoes and cabbage to the broth, and after 10 minutes - beans, spices and frying. After another 10-15 minutes, remove the borscht from the heat.
6. Ukrainian borsch with mushrooms
If you prefer dried mushrooms, first pour boiling water over them, and only then chop and add to the borscht.
You will need: 300 g of meat, 250 g of cabbage, 200 g of mushrooms, 80 g of tomato paste, 2 tomatoes, 1 tbsp. tomato paste, 1 onion, 1 pepper, 1 beet, 1 carrot, 5 potatoes, spices, herbs.
Preparation: Pour the meat with water and boil until tender. Lightly fry grated carrots, add pepper and onion to it, and after a couple of minutes add beets. The carcasses are all together, and at the end add the diced tomatoes and the tomato.
Send the potatoes to the boiling broth, and after 5 minutes - the mushrooms. When the potatoes are boiled, add frying and cabbage to the borscht, season, and bring to readiness. At the end, sprinkle with herbs, bring to a boil again and remove from heat.
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7. Ukrainian borsch with dumplings
The dumplings are prepared in just a couple of minutes, so it won't take long!
You will need: 350 g meat, 1 parsnip root, 2 carrots, 1 onion, 3 potatoes, 1 beetroot, 150 g cabbage, 120 g flour, 1 egg, spices, 2 tbsp. vinegar, 200 ml of tomato puree.
Preparation: Boil the meat until tender with coarsely chopped parsnips and 1 carrot, and then remove the vegetables. Chop the cabbage, chop the potatoes and put them in the broth. Chop the remaining carrots, onions and beets and fry until soft.
Pour the grated tomatoes into the frying, season, stew for 15 minutes and add vinegar at the end. Send the roast to the pot. Mix the egg and flour into a soft dough, roll into a sausage and cut into slices. Add the dumplings to the borscht 5 minutes before the potatoes are ready.
8. Ukrainian borsch with tomatoes
We will tell you how easy it is to cook Ukrainian borscht if there is no tomato paste!
You will need: 600 g of meat, 4 potatoes, 1 head of cabbage, 2 carrots, 1 onion, spices, 2 tomatoes, 1 tsp. vinegar, 1 beet, herbs.
Preparation: Coarsely chop the meat and boil until tender. Send potatoes to the pan, and after 5 minutes - cabbage. Grate the beets on a coarse grater, fry, pour a glass of broth and vinegar, and mascara for 20 minutes under the lid.
Fry the onions and carrots separately, stew with a little broth, and send the frying to the soup along with the beets and spices. Boil all for a couple of minutes, add greens and chopped tomatoes, season, bring to readiness and let the borscht brew.