2 Variants of Cooking Real Ukrainian Borscht! No one will go hungry
- 11 months ago
Certainly! Here are two variations of cooking traditional Ukrainian borscht:
Classic Ukrainian Borscht:
Ingredients:
1 pound (450g) beef or pork, cubed
4-5 cups beef or vegetable broth
2 medium beets, peeled and grated
1 large potato, peeled and cubed
1 medium carrot, peeled and grated
1 medium onion, finely chopped
2 cloves of garlic, minced
2 tablespoons tomato paste
2 tablespoons vegetable oil
1 small cabbage, shredded
2 bay leaves
4-5 black peppercorns
Fresh dill, chopped
Salt and pepper to taste
Sour cream (for serving)
Instructions:
In a large pot, heat the vegetable oil over medium heat. Add the meat and cook until browned on all sides.
Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
Stir in the grated beets and tomato paste. Cook for a few minutes until the beets release their juices.
Pour in the broth and add the bay leaves and black peppercorns. Bring to a boil and then reduce the heat to simmer. Cook for about 30 minutes.
Add the cubed potato, shredded cabbage, and grated carrot to the pot. Cook for an additional 15-20 minutes or until the vegetables are tender.
Season with salt and pepper to taste. Remove from heat and let it sit for about 10 minutes to allow the flavors to meld together.
Serve hot, garnished with fresh dill and a dollop of sour cream.
Vegetarian Ukrainian Borscht:
Ingredients:
4-5 cups vegetable broth
2 medium beets, peeled and grated
1 large potato, peeled and cubed
1 medium carrot, peeled and grated
1 medium onion, finely chopped
2 cloves of garlic, minced
2 tablespoons tomato paste
2 tablespoons vegetable oil
1 small cabbage, shredded
2 bay leaves
4-5 black peppercorns
Fresh dill, chopped
Salt and pepper to taste
Sour cream (for serving)
Instructions:
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
Stir in the grated beets and tomato paste. Cook for a few minutes until the beets release their juices.
Pour in the vegetable broth and add the bay leaves and black peppercorns. Bring to a boil and then reduce the heat to simmer. Cook for about 30 minutes.
Add the cubed potato and shredded cabbage to the pot. Cook for an additional 15-20 minutes or until the vegetables are tender.
Season with salt and pepper to taste. Remove from heat and let it sit for about 10 minutes to allow the flavors to meld together.
Serve hot, garnished with fresh dill and a dollop of sour cream.
Both variations of borscht are hearty and delicious. Enjoy your meal!
Classic Ukrainian Borscht:
Ingredients:
1 pound (450g) beef or pork, cubed
4-5 cups beef or vegetable broth
2 medium beets, peeled and grated
1 large potato, peeled and cubed
1 medium carrot, peeled and grated
1 medium onion, finely chopped
2 cloves of garlic, minced
2 tablespoons tomato paste
2 tablespoons vegetable oil
1 small cabbage, shredded
2 bay leaves
4-5 black peppercorns
Fresh dill, chopped
Salt and pepper to taste
Sour cream (for serving)
Instructions:
In a large pot, heat the vegetable oil over medium heat. Add the meat and cook until browned on all sides.
Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
Stir in the grated beets and tomato paste. Cook for a few minutes until the beets release their juices.
Pour in the broth and add the bay leaves and black peppercorns. Bring to a boil and then reduce the heat to simmer. Cook for about 30 minutes.
Add the cubed potato, shredded cabbage, and grated carrot to the pot. Cook for an additional 15-20 minutes or until the vegetables are tender.
Season with salt and pepper to taste. Remove from heat and let it sit for about 10 minutes to allow the flavors to meld together.
Serve hot, garnished with fresh dill and a dollop of sour cream.
Vegetarian Ukrainian Borscht:
Ingredients:
4-5 cups vegetable broth
2 medium beets, peeled and grated
1 large potato, peeled and cubed
1 medium carrot, peeled and grated
1 medium onion, finely chopped
2 cloves of garlic, minced
2 tablespoons tomato paste
2 tablespoons vegetable oil
1 small cabbage, shredded
2 bay leaves
4-5 black peppercorns
Fresh dill, chopped
Salt and pepper to taste
Sour cream (for serving)
Instructions:
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
Stir in the grated beets and tomato paste. Cook for a few minutes until the beets release their juices.
Pour in the vegetable broth and add the bay leaves and black peppercorns. Bring to a boil and then reduce the heat to simmer. Cook for about 30 minutes.
Add the cubed potato and shredded cabbage to the pot. Cook for an additional 15-20 minutes or until the vegetables are tender.
Season with salt and pepper to taste. Remove from heat and let it sit for about 10 minutes to allow the flavors to meld together.
Serve hot, garnished with fresh dill and a dollop of sour cream.
Both variations of borscht are hearty and delicious. Enjoy your meal!