Ukrainian borscht , the most delicious first dish

You can't do without borscht on the table, because it is rich and nourishing and very good to eat. There are a lot of recipes for its cooking - both classic and with a certain twist.

Borscht is a dish that is a highlight of Ukrainian cuisine and is known throughout the world. Delicious, hearty, rich, homemade borscht will warm and unite the whole family at the dinner table.


Classic Ukrainian borscht

Water - 1,5-2 liters.

pork or beef on the bone - 400 gr

potatoes - 4 pcs. (medium)

beets - 2 pcs. (small)

carrots - 1 pc

Onions - 3 units (medium)

fresh white cabbage - 300 g

tomato paste - 2 tbsp.

sunflower oil - 4-5 tbsp.

citric acid - pinch

Salt, bay leaf, greens - to taste.

First cook the broth. We pour 1,5-2 liters of water into a saucepan. Add meat and put on medium heat. Remove the foam before boiling. Once the broth boils, cover and cook over low heat for an hour and a half.


Meanwhile, prepare the jaggery. Peel the beets, carrots and onions. Grate the beets on a coarse grater, and carrots - on medium. Onion diced.


In a frying pan over medium heat heated vegetable oil, pour there onion and carrot, fry for 5 minutes. Then add the beets (it can be sprinkled with citric acid or a splash of fresh lemon juice - so the borscht will be really red). Fry the vegetables for another 5 minutes, add the tomato paste, stir and fry everything for another 5-7 minute


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