Ukrainian borscht to cook more often: 2 proven recipes

Every country has its own unique dishes that are known all over the world. In Ukraine, for example, it is borsch. Its recipe may differ from region to region, village to village, or even from house to house. So it is not surprising that there are about 50 types of Ukrainian borsch. Meanwhile, Ukrainian chefs are campaigning to get their version of borsch on the UNESCO World Heritage List.

Earlier we wrote that borsch was included in the ranking of the most delicious soups according to CNN.

The FoodOboz editorial team offers 2 proven borscht recipes that you should cook more often.

Ukrainian borsch

Ingredients:

• Boneless meat, beef, or pork - 0.5 kg
• Spicy meat - 20 g
• Potatoes - 4 pcs.
• Cabbage - 200 g
• Bell pepper - 2 pcs.
• Beets, carrots, parsley root - 1 pc.
• Table vinegar - 1 tbsp.
• Tomato puree or paste - 2 tbsp.
• Onions - 0.5 heads
• Water - 2 liters
• Flour - 1 tbsp
• Garlic - 2 cloves
• Hot and allspice peppers - 2 peas each
• Bay leaf, spices, herbs, salt, and sour cream - to taste

Method of preparation:

1. Boil the meat until fully cooked and remove.
2. Cut the beets into strips, and add a little salt. Sprinkle lightly with vinegar, add fat from the broth, and tomato puree, and stew until tender.
3. Chop the parsley and carrots into strips, chop the onion into slices, and fry.
4. Strain the broth, wait for it to boil, add potato slices, and cabbage strips, and cook for about 15 minutes.
5. Add stewed beets, finely chopped pepper, fried vegetables, and flour diluted with broth, bring to a boil, and simmer for another 5 minutes.
6. Season the borscht with lard and crushed garlic, add salt and spices to taste, bring to a boil again, and leave to stand for half an hour.

Green borscht in Ukrainian style

Ingredients:

• Marrow bones - 1 kg
• Pork without bones - 500 g
• Potatoes - 1.5 kg
• Sorrel and spinach - 1 kg each
• Carrots and sugar beets - 3 pcs.
• Onions and parsley root - 2 pcs.
• Green onions - 1 bunch, about 50-70 g
• Chicken eggs - 5-6 pcs.
• Sugar - 6 tsp.
• Salt, fat, pepper, herbs, bay leaf - to taste

Method of preparation:

1. Cook the bones until the water boils, then reduce the heat to medium and add the pork. Cook until fully cooked, then remove the bones.
2. When the broth comes to a boil, add the chopped potatoes, and after 15 minutes, the stewed vegetables, roast, sorrel, and spinach, thoroughly washed and cut into small strips.
3. When serving, sprinkle generously with herbs.