When the conversation about the national Ukrainian cuisine comes, one of the first to remember is Ukrainian borsch. The rich, fragrant and very hearty is all about it. Do you want to learn how to cook the same? Then the secrets of the Ukrainian borscht are waiting for you below.
How to cook Ukrainian borsch?
A real Ukrainian borsch is a fine hearty meal. This food is delicious and healthy. It contains a lot of boiled vegetables, and this is fiber, which has a beneficial effect on digestion. So, that the given dish had a unique taste and aroma, it is necessary to follow such rules:
- The dish will come out rich, if you use high-quality fresh beef, pork or poultry, which you need to boil with spices.
- Beetroot gives the dish a unique red color. If the shredded vegetable is cooked for a long time, the color will disappear. The crushed product must be extinguished with acid. Then the rich color of the dish is guaranteed.
- For flavor in Ukrainian borsch recommend to put garlic. Do it better at the end. Then the food will have a unique flavor.
Recipe of Ukrainian borsch with dumplings
Borsch Ukrainian, the recipe of which is represented here can be considered a traditional dish of national cuisine. A special nourishment is given to beans, which along with meat is an excellent source of protein, saturates the body and gives it energy.
Ingredients:
- beef - 0,5 kg;
- tomato paste - 5 tbsp. spoons;
- cabbage fork - 500 g;
- carrots - 1 piece;
- cooked beans - 500 g;
- beet - 1 pc .;
- potato tubers - 5 pcs .;
- onion-turnip - 1 piece;
- cloves of garlic - 2 pcs .;
- lemon juice freshly squeezed - 1 tbsp. a spoon;
- spice;
- wheat flour - 400 g;
- eggs - 2 pieces;
- water 100 ml;
- oil - 50 g.
Preparation
- Beef with spices cook until soft. Then divide into pieces, and broth filter.
- Send cabbage shavings to the pan.
- Pass the crushed vegetables with lemon juice. When they become soft, put the tomato gruel.
- The potatoes are sent to a pan, and after 15 minutes they lay down the fry, beans and meat.
- 10 minutes, salt, and at the end throw garlic gruel and leave to be infused under the lid.
- For dumplings in flour poured water, melted butter and eggs with salt. Mix the dough, roll out the layer with a thickness of 5 mm.
- Form dumplings, throw them into boiling water and boil until floating to the surface.
- Ready Ukrainian borsch is served to the table with dumplings and sour cream.
How to cook Ukrainian borsch with beetroot?
The recipe for red borscht in Ukrainian necessarily contains beets. This product gives the dish a red color. In some regions of Ukraine, vegetables are roasted, some do not. The only exception is the beet, which is cut to preserve color.
Ingredients:
- Meat broth - 3 liters;
- potato tubers - 300 g;
- Buryak - 150 g;
- carrots - 150 g;
- sweet pepper - 1 pc .;
- cabbage fork - 600 g;
- tomato - 150 ml;
- onion - 100 g;
- sugar;
- vinegar - 10 ml;
- garlic teeth - 3 pieces;
- spice.
Preparation
- Beet pulp is diced with the addition of vinegar.
- The boiling liquid is filled with chopped vegetables, cooked for about a quarter of an hour, spread beetroot and tomato.
- Salt, sugar to taste, season with garlic and insist.
How to cook Ukrainian borscht with meat?
Borsch Ukrainian, a classic recipe with meat, which is illuminated below, will turn out to be rich and satisfying. With this first and second for lunch is not needed. Home will remain full, satisfied and ask for supplements. A mistress will receive a lot of compliments.
Ingredients:
- pork on the bone - 600 g;
- carrots - 2 pieces;
- potatoes - 200 g;
- cabbage - 0,5 kg;
- bulb of large size - 1 pc .;
- beets - 200 g;
- tomato paste - 50 g;
- oil - 40 ml;
- garlic cloves - 2 pcs .;
- sand sugar - 1 teaspoon.
Preparation
- Pork with onion and spices are boiled.
- In the broth lay the shredded cabbage leaves and boil for a quarter of an hour.
- Sliced ​​vegetables are allowed, seasoned with tomato paste, sugar.
- Send the potatoes and the mixture from the frying pan to the pot.
- Ready hot is filled with garlic mass and served.
Ukrainian goose borsch
From the goose you get a rich broth , which is good to use as a basis for the first dishes. Delicious Ukrainian borsch with meat of this bird will take an honorable place on the table and will not leave anyone hungry. This is not diet food, but the plate of hot first will do good.
Ingredients:
- goose - 1 kg;
- cabbage fork - 600 g;
- potato - 300 g;
- vinegar - 10 ml;
- carrots - 150 g;
- Buryak - 200 g;
- onion - 150 g;
- puree tomato - 1 tbsp. a spoon;
- spices.
Preparation
- A bird with spices is boiled.
- Beet shaving is sprinkled with vinegar and fried.
- Lay carrot-onion mixture, mashed potatoes and fry until soft.
- In the broth throw cabbage straw, potato brusochki, after a quarter of an hour pour the mix from the frying pan.
- Dress garlic and give Ukrainian borscht to brew.
Ukrainian borsch with bacon
Borscht in Ukrainian, the best recipe of which waits below, will amaze with its unique taste. The whole secret is in the old fat. A fresh product of this effect does not. Old lard with garlic mass creates a unique aroma and taste.
Ingredients:
- Pork necks - 1 kg;
- beets - 150 g;
- onion-turnip - 100 g;
- cabbage leaves - 400 g;
- carrots - 100 g;
- tomatoes - 400 g;
- old fat - 50 g;
- cloves of garlic - 2 pcs .;
- dill - 50 g.
Preparation
- The neck is spiced with spices.
- Beetroot and carrot mixture with onions and tomatoes are fried.
- In a saucepan send cabbage with potato cubes, cook for 20 minutes, pour the contents of the frying pan.
- Finely chop garlic, dill and fat. Components are rubbed and sent to hot.
- Before serving, the real Ukrainian borsch with the secret ingredient - the old fat, insist.
Ukrainian borsch - recipe with beans
For those who prefer vegetarian food or fast, there is borscht Ukrainian lean. This option is obtained not worse than with the addition of meat products. Due to the content of legumes, a hearty meal is obtained.
Ingredients:
- beans - 1 glass;
- cabbage - 500 g;
- potatoes - 300 g;
- beets - 200 g;
- carrots - 200 g;
- olive oil - 50 ml;
- greens of dill and parsley;
- onions - 200 g;
- tomato paste - 50 g;
- sugar.
Preparation
- Beans are soaked for 3 hours, then boiled, add
- cabbage and potato brusochki.
- Onions with carrot-beet pulp are fried, put tomato paste, pour in water, salt,
- sugar and tinned to the softness of vegetables.
- The resulting mixture is sent to the rest of the products, they throw the finely chopped greens and let them brew.
Ukrainian borsch in multivark
Ukrainian borscht in the multivark, the recipe of which is presented below strikes with its simplicity. But this does not mean that the taste of the food will suffer. Thanks to the cooking features in this device, the first dish in the multivark comes out terrificly delicious.
Ingredients:
- broth - 3 liters;
- cabbage - 300 g;
- beets - 200 g;
- potatoes - 200 g;
- onions - 150 g;
- vinegar dining room - 1 teaspoon;
- tomato paste - 50 g;
- garlic - 3 teeth;
- fresh greens of dill.
Preparation
- The basis of the Ukrainian borsch in the multivark will be the vegetables, pasted in oil on the "Bake", with the addition of vinegar, pasta, salt and sugar.
- To them add potatoes, cabbage. Fill with a decoction.
- Prepare for "Quenching" for 1.5 hours, season with crushed garlic mass, greens and serve.