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