How to cook delicious borscht: top 5 recipes for every taste

Red borsch is a traditional and most favorite Ukrainian dish, made with meat, vegetables, fried meat, and rarely beans or mushrooms. At the same time, there is a wide variety of borsch recipes, because each region has its own special one.

The FoodOboz editorial team has selected the top 5 popular borscht recipes for you .

Volyn borsch

Ingredients:

• beets - 2 pcs.
• white cabbage - 300-400 g
• potatoes - about 4-6 pieces
• tomato paste - 110 g
• dried mushrooms - 5 pcs
• dried prunes - 200 g
• carrots, onions, parsley root - 1 pc each
• wheat flour - 15 g
• salt, sugar, pepper, spices and herbs

Method of preparation:

1. Wash and boil the mushrooms. Remove them when ready and continue cooking the borscht in the broth.

2. Peel the beets and cut them into strips. Stew a small part of the vegetable with tomato paste and mushroom broth and fat/lard.

3. Chop the onion and parsley. Fry with the remaining tomato paste, adding flour.

4. Chop the cabbage and add to the mushroom broth when it boils. Bring to a boil.

5. Cut and add the potatoes. Cook for 10-15 minutes.

6. Cook the prunes with sugar separately. When ready, add them to the mushrooms and roast.

7. Add salt and pepper. Cook for another 10 minutes.

Galician borscht

Ingredients:

• water - 2 liters
• potatoes - 400 g
• white cabbage - 300 g
• onions, carrots, beets and parsley root - 1 pc each
• beetroot kvass - 500 ml
• tomato puree or paste - 3 tbsp
• wheat flour - 1 tsp.
• butter - 2 tbsp
• salt, favorite spices and herbs

Method of preparation:

1. Cut the potatoes into cubes, beets and cabbage into strips.

2. Stew the beets with a little tomato paste, then add beet kvass.

3. Cut the parsley and carrots into strips, dice the onion. Prepare the frying with the addition of flour.

4. Add cabbage to boiling water. Bring to a boil and add the potatoes. Cook for 20 minutes.

5. After boiling, add the remaining ingredients and spices, except kvass.

6. Boil the kvass beforehand and add 10-15 minutes before cooking.

Kyiv borsch

Ingredients:

• white cabbage - 1 head
• lamb and beef - 150 g each
• bacon - 50 g
• soaked apples - 2 pcs
• beans - 2 glasses
• potatoes - 5 pcs
• beets and carrots - 1 pc each
• onions - 2 pcs
• fresh tomatoes - 5 pcs
• beetroot kvass - 2.5 cups
• parsley and celery
• baked butter - 2 tbsp
• salt, bay leaf, pepper (hot or allspice), herbs

Method of preparation:

1. Pour the beef with beet kvass and cook until fully cooked.

2. Chop the tomatoes and rub them together with the melted butter through a sieve.

3. Cut the beets into strips, chop the lamb. Stew together until tender.

4. Cut onion, celery and parsley into strips. Fry everything together until soft.

5. Cut potatoes into cubes, cabbage into strips. Add to the boiling broth. Cook for 10 minutes.

6. Add the fried vegetables, beets and chopped tomatoes. Also add chopped apples and boiled beans. Bring to a boil.

Lviv borsch

Ingredients:

• marrow bones - 1 kg
• sausages - 3 pcs
• pork fat - 50 g
• potatoes - 5 pcs
• carrots - 1 pc

• beets and onions - 2 pcs each
• table vinegar 3% - 2 tbsp
• tomato paste - 2 tbsp.
• sugar - 2 tsp
• salt, spices, spices and herbs

Method of preparation:

1. Cook the broth on the bones.

2. Cook the beets separately until half cooked. Then peel and cut into strips, simmer with tomato paste and vinegar for about 20-30 minutes.

3. Grate the carrots, chop the parsley and onion. Fry everything together until tender.

4. Add potatoes, beets, roast, spices and sugar to the boiling broth.

5. Cut and fry the sausages separately. Add them to the already prepared borscht.

Chernihiv borsch

Ingredients:

• beans - 100 g
• pork, preferably boneless - 500 g

• potatoes - 4-5 pcs
• zucchini - 1 pc (medium size)
• beets - 2-3 pcs
• white cabbage - 1 pc
• tomatoes - 2 pcs.
• carrots, onions and parsley root - 1 pc each
• sour cream - 1/2 cup
• sour apples - 2 pcs
• sweet cream butter - 100 g
• salt and spices

Method of preparation:

1. Cook the meat broth. Take out the finished meat and cut it, strain the broth.

2. Cut the beets into strips, stew with tomatoes.

3. Chop and fry the carrots, onions and parsley separately.

4. Dice the zucchini and fry.

5. Soak the beans in advance.

6. Cut the potatoes and cabbage into strips. Add when the broth comes to a boil. Cook for 15-20 minutes.

7. Add zucchini, beans and roast. Cook until almost tender.

8. At the end, add chopped fresh tomatoes and sour apples, spices. Cook until tender.