When choosing first courses, many prefer delicious and rich Ukrainian borscht with pompushki. But not everyone knows how to cook it correctly. Despite the many variations, the traditional Ukrainian borscht recipe should be considered.
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Borscht Ingredients and Tips
You should start preparing this dish with the choice of products. You will need the following ingredients:
- meat (pork or beef) - 0.5 kg;
- lard - 50 g;
- white cabbage - a small head of cabbage;
- red table beets - 1-2 pcs.;
- carrots - 1 pc.;
- potatoes - 4 pcs.;
- onion - 1 pc .;
- garlic - 2-3 cloves;
- tomatoes - 3 pcs.;
- Bulgarian red pepper - 2 pcs.;
- tomato paste - 3 tbsp. l .;
- vegetable oil - 3-4 tbsp. l .;
- bay leaf - 2 pcs.;
- vinegar 9% - 1 tbsp. l .;
- salt to taste;
- fresh herbs to taste.
To get a bright and satisfying borscht, when cooking, you must take into account the following recommendations of experienced chefs:
- Borscht can be cooked with any meat: pork, beef, chicken. But beef should be preferred.
- To get a good broth, the meat must be on the bone.
- Pieces of meat are immediately cut into small portions.
- Boil the borscht in a large saucepan to let it brew. Every day the taste of the dish will be richer.
- You can use any fresh greens according to your taste.
Algorithm for cooking Ukrainian borscht
The sequence of actions when preparing a Ukrainian national dish is as follows:
- Place the meat cut into portions in a large saucepan, cover with cold water and cook until tender. Remove foam with a slotted spoon. During the cooking process, the broth must be salted.
- Remove the meat into a bowl, strain the broth until transparent and put on low heat.
- Return the pieces of meat to the boiling broth, put the bay leaf and diced potatoes. Cook for 20 minutes.
- At this time, on the other burner, you need to prepare the borsch dressing. To do this, you need to melt small pieces of bacon until cracklings, add chopped onions and carrots. Saute the vegetables, stirring constantly, until golden brown.
- Add tomato paste, fresh tomatoes and garlic to the pan. Simmer for 10 minutes.
- At the same time, in a second frying pan, simmer the beets grated on a coarse grater until soft. To preserve the brightness of the vegetable, add 1 tbsp. l. vinegar. Mix well.
- When the potatoes are half cooked, add finely chopped cabbage and bell peppers to the pan.
- After 5-10 minutes, put the contents of both pans into a saucepan, mix.
- Add greens. Salt if necessary.
To obtain a rich taste, the borscht is left on the stove for some more time.
Do you like to cook borscht?
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