How to cook borscht to make it tastier than mother's one: step-by-step recipe
Borsch is a traditional Ukrainian first course. Every housewife has her own recipe and follows it all the time. It's also commonly believed that the borsch cooked by your mother is the most delicious in the world.
But if you're tired of hearing this theory every time you cook this dish, we recommend paying attention to the recipe shared by chef Vasyl Korniychuk on Instagram. He assures us that this borscht will definitely taste better than your mother's one.
Borscht that is tastier than mother's one.
Source: Instagram vaselloo
Ingredients
- potatoes - 6 pcs
- carrots - 1 pc
- onions - 3 pcs
- meat with a bone - ½ kg
- peppercorns - 10 pcs
- bay leaf - 2 pcs
- large beetroot - 1 pc
- garlic - 2 cloves
- tomato paste - 30 g
- young cabbage - ¼ pc
- dill and cilantro - 1 bunch
- sugar
- salt
- ground pepper
- lemon juice
- sour cream
How to cook
1. Peel one onion and cut it in half. Fry in a pan with the meat and half a carrot cut lengthwise.
2. Put the fried vegetables and meat in a saucepan. Add another whole but unpeeled onion and cover with water. Add the peppercorns, bay leaf, and make the broth.
Make broth.
Source: Instagram vaselloo
3. Strain the finished broth.
4. Cut the rest of the onion and carrot into strips and fry in a pan at medium temperature for 5 minutes.
5. While the vegetables are frying, peel the beets and cut them into strips. Add them to the pan.
6. Add finely chopped garlic, sugar, salt, tomato paste, lemon juice and a glass of water. Simmer for 5 minutes.
7. Cut the cabbage into strips and add to the broth.
Add the other ingredients.
Source: Instagram vaselloo
8. Peel the potatoes, cut them into small cubes and add them to the cabbage.
9. Separate the meat from the bone and tear it into pieces.
10. Put the meat and roast in a saucepan.
Ready-made dish.
Source: Instagram vaselloo
11. Chop the cilantro and dill, add to the borscht, stir, turn off the heat and let the dish stand for 30 minutes.
12. Serve with sour cream.
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