Borscht in Ukrainian
Soups
- Meat broth - 1 liter
- Carrot - 1 pc.
- Potatoes - 2 pcs.
- White cabbage - 150 gr.
- Eggplant - ½ pc.
- Beets - 1 pc.
- Tomatoes - 1 pc.
- Onion - 1 pc.
- Tomato puree - 100 gr.
- Beans - 80 gr.
- Vegetable oil - 3 tbsp.
- Garlic - 3-4 cloves
- Sour cream - 3 tbsp.
- Salo - 80 gr.
- fresh greens
- Salt
- Bay leaf
- Allspice
Ukrainian borscht recipe
All vegetables must be thoroughly washed and peeled.
We put the broth on the stove and bring to a boil, then turn it on to a slow fire so that it does not boil away during cooking. We rub the carrots and beets on a coarse grater, and cut all the other vegetables into thin strips.
In a heated frying pan with vegetable oil, fry the carrots for 3-4 minutes. Add the onion there and continue to fry for another 3 minutes. Then, add the chopped tomato and a spoonful of tomato paste. Mix everything thoroughly and add beets. We continue to fry on low heat for 15 minutes.
Put the chopped potatoes, cabbage into the boiling broth and cook for 5-7 minutes. Then, add eggplant, beans, peppers and our fry, continue to cook for another 10 minutes and remove from the stove. Our borscht is almost ready. It remains to add chopped garlic, herbs and crushed lard.
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