Ukrainian borsch
Fresh, still smoking, fragrant, mouth-wateringborshchik, generously seasoned with sour cream ... Looking at him, remember the affectionate grandmother's voice, calling for dinner and his hands are already scratched in search of a spoon, and with anticipation, the saliva simply flows ... Borsch for the Ukrainian people is a national dish and where fate has not left us , we are still preparing this "strange beetroot soup." And here is the recipe of the traditional Ukrainian borsch.
Ukrainian borsch
For cooking you will need:
- beef or pork - 400 g
- black cabbage - 200 g
- potatoes - 4 pcs.
- beet 1 pc.
- carrots - 1 pc.
- onions - 0.5 pcs.
- tomato-puree - 2 tablespoons
- parsley - 1 root
- sweet pepper - 2 pcs.
- vinegar - 1 tbsp.
- flour - 1 tbsp.
- fat - 20 g
- garlic - 2 teeth
- pepper - 2 peas of black and bitter
- bay leaf, salt, greens - to taste
- sour cream for refueling
Preparation:
Cook until cooked meat and remove from the broth.
Shred the beets with beets, sprinkle with vinegar, add tomato puree and fat from the broth. Stew until done.
Cut the carrots and parsley into the strips, cut the onion into slices and fry.
Broth the broth, bring to a boil, putsliced potatoes, sauerkraut and cook for about 15 minutes. Then put the stewed beets, fried vegetables, chopped peppers, steamed flour, diluted with broth flour and boil for 5 minutes. After this, season borsch with lard, pounded with garlic, salt, spices, bring to a boil and insist for about half an hour. When serving a plate put a piece of boiled meat, sour cream, chopped herbs. Especially delicious borsch with pampushkami with garlic.
Prepared by using materials from "Recipes of Ukrainian cuisine"
