3 unusual borscht recipes

Recently, Ukraine was excited by the news that borsch was included in the list of the world's most delicious soups. The top 20 first courses were published on the website of the American TV channel CNN.

"Pieces of tender beets in a bright red broth is a soup that is so beloved in Ukraine and throughout Eastern Europe. Borsch, often flavored with a spoonful of sour cream, is not just a beetroot soup. It has a sharp flavor from beet kvass, a fermented beet juice, another regional specialty," journalists described the Ukrainian dish.

We would like to add that beetroot kvass is not optional, there are a huge number of borscht recipes and each housewife prepares it in her own way. Today, FoodOboz editorial team shares some unusual borscht recipes. We are sure that you have not tried at least one of these three. If not all three.

Borscht with smoked sausages

• beets (medium) - 2 pcs.
• large onion - 1 pc.
• carrot - 1 pc.
• potatoes - 5 pcs.
• lean beef - 200 g
• smoked sausages - 2 pcs.
• tomato paste - 2 tbsp.
• vinegar - 2 tsp.
• sugar - 2 tsp.
• salt, pepper - to taste
• sour cream, dill - for serving
• oil - for frying

1. Boil the beets separately in their skins.
2. Boil the beef in another saucepan until soft, strain the broth, and put the meat in.
3. Wash carrots and onions, peel them, cut into strips. Fry the onions in oil first, then add the carrots when they become transparent.
4. When the carrots are soft, add the tomato paste. Add salt and pepper, mix well and fry everything together over low heat for five minutes.
5. Peel the potatoes and boiled beets. Cut into thin slices, add to the broth. Also add the vegetables fried in tomato paste to the pan.
6. Cook everything together for about half an hour, then add vinegar and sugar. Season with salt and pepper if necessary.
7. Cut the boiled meat into slices, slices of sausages into circles and cook everything together for a few more minutes.
8. Turn off the borscht and let it brew for 15-20 minutes.
9. Serve with sour cream and chopped dill.

Cream borscht

• beets - 3 pcs.
• white cabbage - 1 small head of cabbage
• carrots - 1 pc.
• onions - 1 pc.
• potatoes - 5 pcs.
• tomatoes - 2 pcs.
• red bell pepper - 2 pcs.
• broth - optional
• oil
• salt, pepper - to taste
• sour cream, herbs - for serving

1. Peel the beets, cut them into thin slices, and place them on a baking sheet. Put the bell peppers on the same baking sheet. Drizzle with oil and sprinkle with salt and pepper. Put in a 180-degree oven and bake for about 20 minutes.
2. Peel the carrots and onions and cut them into strips. Fry in vegetable oil until soft.
3. Add the potatoes, cut into small cubes, fry, stirring, over low heat for 7-10 minutes. Then add the chopped cabbage.
4. Blanch the tomatoes, peel them, cut into small cubes and add to the pan. Simmer all together for five minutes.
5. Add the roasted peppers and beets, pour the broth so that the liquid completely covers the vegetables. Add salt and pepper, bring to a boil. Then reduce the heat to low, cover and cook for 20 minutes.
6. Grind the finished soup in a blender. Season with lemon juice if desired. Serve with sour cream and finely chopped herbs.

Borsch with fish

• fresh fish - 500 g
• potatoes - 4-5 pcs.
• carrots - 1 pc.
• medium beetroot - 1 pc.
• onion - 1 pc.
• tomato paste - 2 tbsp.
• salt, pepper - to taste
• oil - for frying
• sour cream, herbs - for serving

1. Wash the fish, gut it, separate the head and tail. You can take any fish, as long as it has few bones.
2. Put the head, tail and two pieces of fish in a saucepan, cover with two liters of water and cook for 30 minutes. Strain the finished broth.
3. Peel the carrots and beets, grate them on a coarse grater and fry them with the chopped onion until soft. Then add the tomato paste and fry everything together again for a few minutes.
4. Add chopped potatoes, fish fillets and fried vegetables to a pot of boiling broth. Cook everything together for 15-20 minutes.
5. Serve with sour cream and finely chopped herbs.