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2022-10-09 Caucasus/Russia/Central Asia
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Borscht from all over Ukraine: 24 recipes from Vesti.ua for Independence Day
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Direct Translation via Google Translate Edited.
The battle for borscht began long before February 24th. However, after the Russian invasion of Ukraine, UNESCO considered that this cultural heritage site was in danger. Therefore, on July 1, borscht officially became a Ukrainian dish and was included in the UNESCO cultural heritage list. However, Ukrainians already knew that borsch is our cultural heritage.
Peace Through Superior Cooking
There are an infinite number of borscht recipes, and almost every housewife has her own. Someone likes borscht with beans, someone cooks it without cabbage or meat, and someone cooks it with mushrooms. Often borscht recipes are carefully passed down from generation to generation, and some are even kept strictly secret. For the Independence Day, Vesti.ua collected recipes from different parts of our country, from members of the editorial board, from Ukrainian chefs, artists, athletes and politicians.
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1. Borsch from the judge of the project "MasterChef" Olga Martynovskaya
For Olga, the most important thing in borscht is the broth. The final taste of borscht depends on how rich, rich and fragrant the broth is.
" You can take any meat, borscht is cooked even from a hare or a pheasant. My favorite is from oxtails. They have a lot of collagen, which gives consistency, the broth from them is sweet, saturated, so that lips stick together. Add vegetables generously to the bones when cooking broth ," she says.
Ingredients for the broth (for 3 liters):
beef tail - 1.5-2 kg
stalk of celery - 200 g
onion - 200 g
leek - 200 g
carrots - 400 g
bouquet garni - 1 piece
cloves - 2 pcs
allspice - 4-5 pcs
bay leaf - 3 pcs
water - 5 l
Borsch Ingredients:
raw red beets - 300 g
tomatoes in their own juice (slaughtered) - 450 g
carrots - 100 g
onion - 200 g
celery stalk - 50 g
sweet red pepper - 50 g
garlic - 1-2 cloves
peeled potatoes - 300 g
cabbage - 250 g
vinegar or lemon juice - 2 tbsp.
sugar - 1 tsp
salt and pepper
allspice ground pepper
beans - optional
parsley and dill
Cooking method:
Put the tail in cold water, collect the foam. After an hour of slow simmering, add the vegetables and simmer for another 2 hours on low heat (no aggressive simmering). Leave to stand for a while, then pass through a sieve. Separate the meat from the bones and put it separately - add it directly to the plate before serving.
For borscht, try to cut beets, carrots, onions and cabbage into thin strips of the same size. Cut with a knife, do not grate. Stew the beets for 15-20 minutes immediately with tomatoes - their acid will preserve the color of the beets. Boil potatoes separately and put before serving - so they will not be red. Add garlic at the very end and immediately turn off the heat. Sugar or honey as desired and if the tomatoes were suddenly sour.
2. Borsch with pork ribs and beans from Chef Andrey Dromov
The chef of the culinary project "Cooking Together" on the TV channel "Inter" Andrey Dromov for many years did not leave us without original dishes for all occasions. Now the program is not filmed, but Dromov's borscht has been preserved in the archives of Vesti.ua .
Ingredients:
pork ribs - 1.5 kg
potatoes - 200 g
white cabbage - 400 g
beets - 300 g
boiled beans - 200 g
tomato paste - 50 g
carrots - 160 g
onion - 150 g
garlic - 3 cloves
vinegar (or lemon juice) - 20 ml
vegetable oil - 25 ml
bay leaf - 3 pcs.
parsley and dill - 20 g
sugar - 10 g
water - 3.5 l
salt - to taste
Cooking method:
Cut the ribs into segments, place in a five-liter saucepan, pour three liters of cold water, salt and bring to a boil. Then reduce the heat, remove the noise, add the bay leaf and cook the broth for an hour and a half. Wash and clean vegetables well. Pour beetroot peel with a quarter liter of water and boil for 20 minutes.
Prepare your dressing. Cut the onion into cubes, carrots and beets into strips. Sauté the onion in the oil, then alternately add and sauté the carrots and beets until soft. Pour in sugar, pour in vinegar, mix. Then add tomato paste, fry a little and pour in a quarter liter of water. When the dressing boils, reduce the temperature and simmer for 20 minutes.
Remove the ribs from the prepared broth, add the diced potatoes and cook until half cooked. Then add shredded cabbage, dressing and beans. Boil for a couple of minutes. Add chopped garlic, beetroot decoction and herbs. Bring the borscht to a boil, then let it brew for at least an hour. Serve with pork ribs and sour cream.
3. Mariupol borscht with bulls from chef Alex Yakutov
Borscht is one of the most popular and delicious dishes in our cuisine. But there are some regional peculiarities of cooking this dish, like adding fish instead of meat in the southern regions of Ukraine. Alex Yakutov, chef and expert of the reality show "On the Knives" on Novy Kanal, grew up on fish borscht, because he spent his childhood in Mariupol near the Sea of Azov. He shared with us the Mariupol recipe for this dish.
"An unreal borscht will come out. Because it has gobies and a lot of tomatoes. And as you know, this is a very tasty tandem , - says Alex. - So eat, savor and enjoy the unsurpassed Ukrainian borscht with southern notes."
Ingredients:
dried goby - 10 pcs.
fresh goby - 10 pcs.
carrots - 3 pcs.
onion - 2 pcs.
garlic - head
parsley root - 1 pc.
beets - 1 pc.
pepper "Belozerka" or capi - 1 pc.
tomatoes - 1 kg
young cabbage - a small head of cabbage
potatoes - 0.5 kg
salt, pepper, lemon juice - to taste
dill and parsley - 200 g
stalk of celery
frying oil
Cooking method:
Rinse the salted dried gobies and soak in water overnight so that the fish releases the salt. In the morning, clean the entrails and gills. Throw in a saucepan, fill with water and put on a small fire. Add the whole onion, head of garlic, celery stalk, and carrots. When the water boils, toss in fresh tomato sprigs for a rich tomato flavor. Boil for 2-3 hours. After that, strain the broth, leaving only the fat (boiled gobies are also not needed).
Peel and cut the potatoes, add to the broth and boil together.
In a blender, beat the tomatoes into a homogeneous mass. Cut into strips carrots, onions, parsley root, beets. Fry in a pan. Add chopped peppers and cook together some more. Pour in the tomatoes last and simmer the vegetables for 30 minutes.
When the potatoes in the broth are cooked, pour the roast into it. Add salt, pepper, sugar, lemon juice to taste. Cut the cabbage into strips and send to the pan. Add greens and let simmer together for a bit. Meanwhile, in a frying pan, fry the fresh gobies on both sides until crispy. Pour the borscht into a plate and put the fried fish there. So give it up!
4. Vegetarian green borsch with nettle and spinach from Chef Alex Yakutov
Who said that real Ukrainian borsch is necessarily beetroot? Green borscht is a classic of Ukrainian cuisine. Alex Yakutov, chef and expert of the reality show "On the Knives", offers to try vegetarian green borscht with nettle and spinach.
Broth Ingredients :
stalk of celery - 1 pc.
onion - 1 pc.
carrots - 1 pc.
apples - 3 pcs.
bay leaf - 2 pcs.
allspice - 4 pcs.
peppercorns - 7 pcs.
thyme - 2 pcs.
Borscht Ingredients:
potatoes - 5-6 pcs.
spinach - 200 g
nettle - 300 g
stalk of celery - 1 pc.
garlic - 2 cloves
green pepper - 1 pc.
lemon juice - to taste
salt, pepper, sugar - to taste
Cooking method:
Throw pre-washed and peeled vegetables into three liters of water. Add apples cut in half there. When the water boils, add the spices. Cook together over low heat for 2 hours. Then strain. Add finely chopped potatoes to a clean broth and cook until tender.
In another saucepan, blanch 200 g of nettle and spinach - drop into boiling water, and then immediately into ice water. Then beat in a blender until a paste-like consistency. Add the pasta to the broth with the cooked potatoes.
Celery stalk, two cloves of garlic, green pepper cut into strips and fry. Add to pot with potatoes and season with lemon juice, salt, sugar and pepper to taste. At the end, throw in the rest of the nettle. You can let it brew and serve with a boiled egg and sour cream.
5. 100-year-old recipe for borscht with sauerkraut and honey
This borscht has been cooked in Zhytomyr Polissya for more than 100 years. As they say in the "Borscht. Secret Ingredient" program, the locals used wild forest honey for it.
Ingredients:
beets - 2 pcs.
onion - 1 pc.
potatoes - 3-4 pcs.
carrots - 1 pc.
sauerkraut - 150 g
fresh cabbage - 150 g
honey - 2 tbsp. l.
salt and pepper - to taste
greens - 50 g
water - 2 l
Cooking method:
First, prepare the beetroot broth. Wash the beetroot, peel it and cut it in half. Pour in water and cook for 40-50 minutes until tender.
Cut carrots and onions into medium-sized cubes, and potatoes into small cubes. Send vegetables to beet broth - first potatoes, then carrots and onions. Continue cooking.
Remove the beetroot from the broth, let it cool slightly and grate it on a large grater. Return the grated beets to the borscht.
When potatoes are cooked, add fresh cabbage and boil for another 5-10 minutes. Then add sauerkraut to the borsch, boil for 3 minutes, salt, pepper and add honey to taste.
6. Borscht from Chef Radisson Blu
Chef of Radisson Blu Resort Bukovel Vitaliy Momotiuk shared with us his recipe for Ukrainian borscht.
Ingredients:
beets - 200 g
cabbage - 96 g
potatoes - 160 g
carrots - 40 g
onion - 30 g
garlic - 3 g
tomato puree - 30 g
lard - 10 g
vegetable oil - 20 g
sugar - 10 g
vinegar 3% - 10 g
sweet pepper - 20 g
water or broth - 700 ml
Cooking method:
Cut the beets into strips, add vinegar, vegetable oil, tomato puree, a little water or broth and simmer until half cooked. Onions, carrots cut into strips and sauté.
Place sliced potatoes in boiling water or broth, bring to a boil. Add chopped cabbage, cook for 10-15 minutes. Then add the stewed beets and browned vegetables.
5-10 minutes before the end of cooking, put sweet pepper, chopped into strips, salt, sugar and spices. Season the finished borscht with lard, bacon, mashed with garlic. Let the borscht brew for 20 minutes with the lid closed.
7. Green borscht from People's Deputy Nikolai Tishchenko
Ingredients:
beets - 40 g
potatoes - 46 g
shallots - 12 g
vegetable oil - 15 g
fresh sorrel - 118 g
fresh spinach - 89 g
quail eggs - 3 pcs.
sugar - 3 g
chicken broth - 275 g
salt - 3 g
sour cream - 55 g
toast bread - 2 pcs.
Cooking method:
Cut the vegetables into strips and fry in sunflower oil.
Boil potatoes in chicken broth, bring to readiness. At the end, add spinach and season with fried vegetables. When serving, pour hot borscht and place two halves of a boiled quail egg on top.
Separately, serve sour cream, two slices of toast bread baked with a quail egg.
8. Borscht in Odessa from chef Denis Panasov
Ingredients (for a 5L pot):
potatoes - 700 g
onion - 450 g
carrots - 450 g
cabbage - 1 kg
beets - 700 g
sugar - about 100 g
tomato paste - 70 g
leek - 1 stalk
pork rib - 1 kg
garlic - 1 head
salt, spices - to taste
dill and parsley - to taste
Cooking features:
Pork rib can be used for broth, or baked in the oven for serving. Serving on the table, you can also add croutons from Borodino bread and bacon fat.
9. Borscht in duck broth with prunes and chickpeas from Hector Jimenez-Bravo
A Ukrainian chef of Colombian origin, host of the "Wake up with Hector" project and a judge of the "MasterChef" project shared with us the author's recipe for borscht.
"Before you write that traditional borscht is tastier, I will say: yes, traditional borscht is worthy of all the awards in the world. But I am a chef! My task is to combine tastes and recommend new recipes to you from the bottom of my heart. sirens - it's just salvation, especially since the borscht turns out to be really tasty," said Hector.
Ingredients for the broth (2.5 l):
duck leg - 1 pc.
prunes - 100 g
garlic - 1 clove
peppercorns - 4 pcs.
bay leaf - 1 pc.
Borscht Ingredients :
beet-tomato dressing from the supermarket
canned chickpeas - 150 g (if you have raw chickpeas, soak them overnight and then you can cook them like canned)
cabbage - 100 g
beets - 1 pc. (small)
salt pepper
greens
Cooking method:
Boil the broth: fill the duck legs with prunes and spices with water, put on the stove, let it boil. Then make the fire quieter and cook for 3 hours. Prunes add sweetness and balance the taste of the duck.
After preparing the broth - the most important part - "collect" the borscht itself. This will take 25 minutes.
Add dressing to the broth, chickpeas (you can take it instead of potatoes), cabbage and a little more fresh beets.
Cook for another 20-25 minutes. Serve hot and with greens.
10. Lenten borsch with mushrooms and beans from Olga Sumskaya
The recipe for borscht went to the actress from her grandmother. He was on meat, but since Olga stopped cooking first courses on bone broth, her borscht became dietary. But if you want borscht with meat, just boil the meat broth. Sumskaya does not have a clear recipe, because every time she puts the products "by eye", guided by inspiration.
Ingredients:
beets - 2 pcs.
carrots - 2 pcs.
celery - half a medium tuber
sweet red pepper - 1 pc.
tomatoes in their own juice - 5-6 pcs.
cabbage - 1/2 head
beans in their own juice - 1 can
dry or fresh mushrooms - a handful
garlic
salt, pepper, sugar - 1 tsp.
dill
Cooking method:
Cut the beets and celery into strips and stew in olive oil. Also add one finely chopped onion. At the final stage of stewing, add one diced sweet pepper to the mass for a few minutes. Mix the browned mixture in a saucepan with tomatoes in their own juice. When the mixture is fried, pour boiling water over it - this will give the borscht a rich color.
In the boiled borscht, add chopped cabbage, beans - either fresh and pre-boiled, or canned in their own juice. Add mushrooms, garlic, salt, pepper and finely chopped dill.
After turning off the heat, let the dish simmer for half an hour under a closed lid.
11. Diet green borscht from Olya Polyakova
The "Queen of the Night" cooks its signature green borscht without meat.
“I love to eat it 50 times a day ,” Olya Polyakova admits. “ You can’t get better from it and it’s delicious.”
Ingredients:
sorrel - medium bunch
spinach - large bunch
potatoes - 4-5 pcs.
nettle (if season)
green onion - bunch
quail eggs - counting 2 pcs. per serving
carrots - 2 pcs.
onion - 2 pcs.
dill
black pepper, salt
Cooking method:
Throw a whole onion, diced carrots and potatoes into small pieces into boiling water. Cover everything with a lid and cook for 20 minutes until the potatoes are completely cooked.
Cut spinach into thick strips. So that it does not lose its color in borscht, pour lemon on the greens. Sorrel cut smaller.
Put a frying pan on the fire. Grate one small carrot and finely chop one onion. Saute them in sunflower oil. If desired, add a piece of butter.
While everything is browning, chop the green onion and boil the quail eggs. Peel them and cut them in half with a wet knife so the yolk doesn't fall out.
Take the whole onion out of the pot and add the stir-fry. When the potatoes are ready, send all the greens to it. Once it boils, turn it off.
Add eggs to each bowl of borsch when serving. Polyakova advises eating without bread, with sour cream and a bite of green onions.
12. Light borscht from Yulia Sanina from The Hardkiss
It is hard to imagine that the vocalist of a rock band, who appears at concerts in extravagant images, turns into an ordinary wife and mother at home. Yulia Sanina loves to pamper her loved ones with her own delicacies and assures that her borscht is simply gorgeous.
Ingredients:
potato
fresh cabbage
beet
carrot
onion
garlic
tomato paste
salt, pepper, paprika, coriander
Cooking method:
Make a refill first. Separately, grate beets, carrots, chop onion and garlic, add tomato paste and a little water. Put it all out. Add salt, pepper, paprika and coriander to the dressing to taste. In parallel, boil water, throw potatoes and fresh cabbage into it. Then add the dressing and cook the borscht.
Interestingly, the favorite first course of Ukrainians in the Sanina family is served without sour cream, since Yulia and her husband Val Bebko decided to give up dairy products.
13. Hutsul borsch with veal, boiled pork and guslyanka
The secret of the Hutsul borsch is that each mixture must be prepared separately and sent to the oven separately. When each ingredient is baked, everything is brought together and mixed in one pan.
Ingredients:
veal - 200 g
boiled pork (baked veal meat with salt and pepper) - 100 g
red beets - 1 pc.
white fodder beet - 1 pc.
potatoes - 4 pcs.
carrots - 1 pc.
onion - 1 pc.
guslyanka (sour-milk Hutsul product) - 1 tbsp. l.
salt - to taste
water - 2 l
Cooking method:
Cut the veal and pork into small cubes. Beets, red and white, cut into the thinnest strips. Do the same with carrots and onions. Peel potatoes and leave whole.
Take a makitra or a pot that can be placed in the oven. Put potatoes on the bottom, then white beets, red beets on it, then carrots and onions. Cover with veal and boiled pork, add more beets, carrots and potatoes. Fill with water. Put a spoonful of goose on top - this is a Hutsul fermented milk product (like full-fat yogurt).
Put the borscht in a warm oven for 12 hours. Important - the oven must be warm, not hot, so that the vegetables are melted. After 12 hours, remove the makitra from the oven and select boiled potatoes from the borscht. Grind it in makogon on mashed potatoes and return it to the borscht.
*To prepare a goose, bring milk to a boil, cool slightly and put in a warm place for 12 hours.
*Tomatoes and tomato paste are not added to the Hutsul borscht, because the goose gives a sour taste.
14. Borscht with dried pears or prunes from the Vinnytsia region
In the village of Zbarzhevka, Vinnytsia region, where the news editor of Vesti.ua Ira Dozhdeva was born and spent her childhood, borscht was an obligatory dish not only on weekdays, but also on holidays.
“I was very surprised when borscht was first served at someone’s wedding, ” says Ira. “I always considered it an ordinary dish. But there is borscht for a wedding, and for a wake, and for christening . ”
Ingredients:
potato
onion
carrot
beans
beet
dried pears or plums (prunes)
Cooking method:
In Zbarzhevka, cooking borscht is a whole ritual. For its preparation in winter, housewives have been preparing ingredients since summer. A refrigerator with a freezer was a rarity in the village, so fillings were rolled up in jars. Beets, despite the fact that they are well stored in the cellar, were pickled in three-liter jars and then borscht was cooked from pickled beets. She gave sourness.
Grandmother Ira added dried pears or plums (prunes) to traditional borscht ingredients, such as potatoes, onions, carrots, beans, beets. Before being sent to the pan, they were baked in the oven. This added a smoky flavor to the dish. From the greens - dill, which was chopped fresh for the winter and salted in jars.
15. Borsch-twist for the winter
With such a preparation, cooking a large pot of borscht is a couple of trifles: you just need to boil the broth and cut the potatoes. And if your broth is already ready, then it will take no more than 15 minutes to cook a full-fledged borscht.
Ingredients:
cabbage - 1 kg
beets - 1 kg
carrots - 1 kg
tomatoes - 0.5 kg
onion - 0.5 kg
tomato paste - 0.5 l
vegetable oil - 0.5 l
salt - 2.5 tbsp. l.
sugar - 2.5 tbsp. l.
vinegar - 2 tbsp. l.
spices - to taste
Cooking method:
Peel the vegetables and grate on a coarse grater. Chop the cabbage, peel the onion and cut into half rings. Simmer everything with oil over low heat for 30 minutes. Add spices, salt, sugar, tomato paste and vinegar. Bring to a boil. Then spread in sterilized jars, roll up, turn upside down and wrap warmly.
16. Borsch-poem from music producer Oleg Mokh (Gnatov)
Ingredients:
large brain bone - 3 pcs.
pork ribs - 2 pcs.
veal ribs - 1 pc.
white dried mushrooms - 100 g
potatoes - 6 pcs.
cabbage - 1 pc.
carrots - 4-5 pcs.
zucchini - 1 pc.
eggplant - 1 pc.
white beans - 500 gr.
green beans - 500 g
onion - 2 pcs.
small beets - 8 pcs.
bell pepper - 3 pcs.
Hungarian plum - 4 pcs.
tomatoes - 500 g
garlic - 4-5 cloves
parsley root - 1 pc.
hot pepper - 1 pod
parsley
thyme
salt
homemade sour cream.
Cooking method:
Pickle four out of eight beets the day before cooking borscht. Soak the beans for a couple of hours. Saute cabbage, carrots and onions.
Throw the meat into the water. Water boils - drain and put back in cold water. Boil on low heat for two hours. Add one large potato to the meat, it should boil. Add celery root and parsley. After an hour, throw the beans - let it cook for a long time. After another hour, grate the beets, which were pickled in advance, and fresh - there too. After 20 minutes, add cabbage, potatoes and peppers. After another 15 minutes - everything else. To sour, add plums and zucchini. Then - fried onions and carrots. In parallel, grind the garlic with old lard and coarse sea salt. Pour together with greens in a saucepan, having already turned off the fire.
17. Gypsy borsch from actor Vitaly Borisyuk
" This borscht is fire, but on condition that it is cooked in a cauldron over a fire ," says Vitaliy Borisyuk. According to him, the fire is almost the main ingredient in this dish. It gives borscht a special taste of freedom, which is so appreciated by the gypsies. And since the gypsies eat their borsch with the whole camp, the scale of the dish is gigantic. The recipe proposed by the actor refers to a cauldron in which 30 (!) liters of borscht are prepared. The dish is designed for 60 servings.
Ingredients for a cauldron of 30 liters:
beef - 4 kg
melted fat - 1 l
cabbage - 3 kg
carrots - 1 kg
onion - 1 kg + 1 large onion for broth
potatoes - 8 kg
sweet pepper - 0.5 kg
beets - about 200-250 g
tomato paste - 1 can 750 g
garlic - 2 heads
paprika - 2 tbsp. l. with a slide
water - 12 liters + 1 liter for frying
salt - 5 tbsp. l.
greens - 2 bunches
black pepper - 2 tsp
Cooking method:
Put the cauldron on the fire and heat the fat in it, although ready-made lard is also suitable. Put the chopped onion into the boiling fat. After a couple of minutes, add chopped carrots to it. Add chopped beets to the fry. When the vegetables are well stewed, add chopped sweet peppers to them. Let it languish with vegetables for several minutes, after which add tomato paste to the cauldron. When pasta gets into the cauldron, the mixture must be stirred all the time with a spatula, otherwise everything will burn. Wait until the pasta is baked with vegetables (about 1-2 minutes), then pour in 1 liter of water and paprika. When everything boils, the frying is ready.
Remove the roast from the cauldron, set aside and start cooking the meat broth. Pour water and lay out the meat cut into small pieces in advance (one per serving). Throw 1 whole onion into the broth. Put the bones on which there was meat in the cauldron - they give a good fat.
While the meat is cooking, chop the cabbage, finely chop the herbs, garlic and cook the black pepper.
Boil the meat for 1.5 hours. After an hour of cooking, add salt. When the meat is cooked, remove the bones and onion, add the potatoes. In gypsy borscht, the potatoes are put into the borscht whole and then, during serving, 1 potato is placed in each person's plate.
After 15 minutes, add the frying to the cauldron and cook for another 10 minutes until the potatoes are ready. When the borscht boils, add the chopped cabbage and cook for a few more minutes. Then pour in the dressing of garlic, herbs and pepper, cover with a lid and remove the cauldron from the heat.
18. Borsch from the Olympic medalist in karate Stas Goruna
The bronze medalist of the Olympic Games Tokyo 2020 in karate, Stas Goruna from Lviv, loves the borscht that his mother cooks for him. He gladly shares her recipe with Vesti.ua .
Ingredients for a 5 liter pot:
pork meat - 500 g
potatoes - 4 pcs.
beets - 3-4 pcs.
bell pepper - 1 pc.
carrots - 1 pc.
onion - 2 pcs.
cabbage - half a head
tomato paste - 1 small packet
parsley root - 1 pc.
beans - 3 handfuls
dill greens
garlic
vinegar
sugar
oil
salt, pepper, Vegeta seasoning
sour cream
hot peppers
paprika
Cooking method:
Soak beans overnight. Wash and cut the meat into small pieces. Boil it for two minutes, then rinse again. Put a large pot of water on the fire and put the washed meat, a whole onion, parsley, bay leaf, peppercorns into it. Season with salt when it comes to a boil and cook for about 45 more minutes until the meat is almost cooked through. In parallel, boil the beans separately with a little sugar.
Remove the onion, parsley, bay leaf from the pan and discard. Drain the water from the beans and add them to the pot with the meat. Send chopped cabbage there. When it boils, add the diced potatoes, bell pepper and reduce the gas.
Grate raw beets. Fry finely chopped onions, grated carrots and peppers. Stew, add beets, tomato paste, salt, sugar (two tablespoons) and vinegar (one tablespoon). Pour a little liquid from the pan into the pan and simmer for 30-40 minutes. Then throw everything in the pan into the pan, stir and cook together for 20-30 minutes. At the end, add dill, garlic and seasoning.
After cooking, let the borscht stand for 15-20 minutes and you can serve.
19. Low-fat borscht from the winner of the world mountain bike championship Yana Belomoina
World Cup winner, multiple European champion and World Championship medalist in mountain biking (cycling) Yana Belomoina usually does not cook. He entrusts this business to a man who manages to cook very tasty. Therefore, he shares with us his recipe for low-fat borscht without frying.
Ingredients:
pork ribs - 300 g
potatoes - 3 pcs.
cabbage - 1/4
red pepper - 1 pc.
bulb - 1 pc.
carrots - 1 pc.
celery - 1/2
lemon - 1/2
canned beets in vinegar - a small jar
Cooking method:
Put the ribs to boil. Throw a whole onion, peeled, to them. Bring to a boil, drain the water, rinse the ribs and cook again. Bring to half-cooked and throw chopped potatoes to them. Later, add carrots with pepper, salt and pepper.
Grind beets in a blender, pour into borscht and add tomato paste. Throw in chopped cabbage and grated celery, add sugar, salt and lemon juice. Cook for another 5-10 minutes and discard the onion.
20. Poltava borscht with poultry broth and dumplings
Poltava borscht is cooked in poultry broth. It differs from other Ukrainian borscht in that it is seasoned not only with vegetables, but also with dumplings.
Ingredients:
goose or duck - 600 g
beets - 1 pc.
cabbage - 1/4 head
potatoes - 3 pcs.
lard - 50 g
oil - 25 g
buckwheat flour - 0.5 cups
egg - 1 pc.
tomato paste - 0.5 cups or 2-3 tomatoes
carrots - 1 pc.
parsley - 1 bunch
onions - 1-2 onions
vinegar - 1 tbsp. l.
bay leaf - 2-3 pcs.
black pepper - 5 peas
sour cream - 0.5 cups
Dumplings. Cooking method:
In a quarter cup of boiling water, dilute 1 tbsp. l. flour, grind it thoroughly and refrigerate. Add the egg, the rest of the flour and knead the dough. It should turn out no cooler than thick sour cream. Take a teaspoon, scoop up the dough and dip it into boiling salted water. Boil dumplings in it until they float. Then discard them in a colander.
Borsch. Cooking method:
Stew the beets with vinegar, part of the fat, sugar and tomato paste. Onions, carrots, parsley roots, cut into strips, fry in butter. Boil potatoes and cabbage in the broth for 15 minutes, then add the previously fried and stewed ingredients to them. Season the borscht with dumplings 5-7 minutes before the end of cooking. Add oil, spices, parsley, garlic and grated lard.
Top with sour cream before serving.
21. Borsch Chernihiv with apples and zucchini
Ingredients:
beef or pork - 500 g
cabbage - 1/4 head
beets - 1 pc.
zucchini - 1 pc.
boiled beans - 0.5 cups
tomato - 3-4 pcs.
sour apples - 2 pcs.
butter - 2 tbsp.
bulb - 1 pc.
parsley root - 1 pc.
carrots - 1 pc.
black pepper - 5-6 peas
bay leaf - 2-3 pcs.
garlic - 4 cloves
sour cream - 0.5 cups
Cooking method:
Cook in meat and bone broth. Stew the beets in oil. There is no greasy dressing in this borscht.
A feature of Chernihiv borscht is the presence of zucchini, which, like tomatoes, do not sauté. Vinegar and flour for dressing are also missing. All acid comes from tomatoes and apples. The order of dressing vegetables is normal. Put tomatoes, zucchini and apples last in the borscht, before the spices.
22. Lviv borscht with sausages
Ingredients:
marrow or "sugar" bones - 0.5-1 kg
beets - 2 pcs.
potatoes - 5 pcs.
sausages - 2-3 pcs.
onion - 2 pcs.
tomato puree - 2 tbsp. l.
vinegar 3% - 2 tbsp. l.
carrots - 1 pc.
parsley - 1 bunch
butter - 1 tbsp. l.
sugar - 1-2 tsp
black pepper - 6 peas
bay leaf - 2 pcs.
parsley greens - 1 tbsp. l.
sour cream - 0.5 cups
Cooking method:
Cook in bone broth. Boil the beets until half cooked in the peel, then add vinegar, peel. Cut into strips and simmer with tomato puree for 20-30 minutes in oil. Saute carrots, onions, parsley separately. Put the potatoes in the broth, then the beets and the rest of the roots, spices and sugar. In an almost ready borsch, add sausages fried in butter or lard, cut into small pieces.
23. Transcarpathian bograch-borscht
Ingredients:
pork - 500 g
picnic (homemade pork and beef sausage) - 200 g
potatoes - 5 pcs.
tomato paste - 200 g
celery root - 1 pc.
hot sauce Eros Pista - 1 tsp.
beets - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
cabbage - 300 g
greens - 100 g
lard - 1 tbsp. l.
paprika - 200 g
salt, sugar, pepper - to taste
water - 5 l
Cooking method:
Rinse the pork and cut into large cubes. Take a picnic (you can cook it at home from pork, beef with lots of garlic and spices), cut into small cubes.
Wash and clean carrots, onions and celery root. Cut into small cubes.
Add lard to the heated bograch (cauldron), then add vegetables, pork and picnic - fry for 2-3 minutes. Add paprika and fry for 2 more minutes. Pour water, throw in the potatoes and simmer until the meat is cooked.
Wash the beets, peel and cut into strips. Add a little lard and beets to a preheated pan - simmer for 5 minutes. Then add tomato paste to the beets and simmer for another 5 minutes.
Send beets with tomato paste to bograch with meat and vegetables and add water. Pour the cabbage and a spoonful of hot sauce, salt and pepper to taste. After another 5 minutes, add the dill and parsley.
24. Lenten borscht in the devil's way from the people's deputy Evgenia Kravchuk
MP and head of the Servant of the People party Yevheniya Kravchuk shared her family borscht recipe with Vesti.ua :
"The recipe is from my grandmother Evgenia Vasilyk. She herself comes from Chernivtsi, and traditionally green borscht was cooked in Bukovina. Red grandmother learned how to cook already in the Ternopil region and passed the recipe on to her family. So this borscht is at least 60 years old."
Ingredients for a 5 liter pot:
beets - 2 large
carrots - 2 pcs.
onion - 2 pcs.
tomato - 2 pcs.
potatoes - 5-6 pcs.
cabbage - half a medium head
frying oil
sour cream
salt, pepper, seasoning
Cooking method:
Peel the beets and put to boil. Grate two medium carrots and fry them in vegetable oil, add one tomato to them - tomato acid gives a good color. Chop two onions, grate half a medium cabbage.
Remove the beets, cool and grate on a coarse grater. Add to the carrots in the pan. Grate the second tomato and add to the pan. Throw cabbage, chopped potatoes into "beetroot" water, add bay leaf and black peppercorns. Boil for 5-7 minutes, then add the beets and carrots.
Fry the onion in vegetable oil in a frying pan, add seasoning to it, 4-5 tablespoons of sour cream there, mix and combine with borscht in a saucepan. Cook until tender on low heat, season with salt to taste. You can add a spoonful of sugar, but it is better to have sweet beets.
+ Bonus: borscht from People's Deputy Nikolai Tishchenko
Ingredients:
beef tenderloin - 145 g
onion - 24 g
carrots - 40 g
beets - 67 g
potatoes - 92 g
white cabbage - 44 g
Bulgarian pepper - 30 g
tomato paste - 12 g
vinegar 9% - 2 g
celery root - 15 g
sunflower oil - 15 g
dill - 6 g
sour cream - 60 g
Cooking method:
Chop the beets, simmer until tender. Sliced carrots and onions fry in sunflower oil. Add potatoes to the boiling broth, bring to a boil and throw in the chopped cabbage. Boil. Add stewed beets and fried vegetables. Add the cooked beef tenderloin to the finished borscht.
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