Easy Recipe For Authentic And Tasty Ukrainian Borscht (Борщ)
This Ukrainian Borscht recipe is sure to please lovers of classic soups. The famous red borscht is loved for its special aroma, amazing taste, and rich color.
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Servings: 6 Servings
Calories: 384kcal
Ingredients
- 2 quarts water
- 2 chicken legs
- 3 bone-in pork ribs
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 beetroot chopped
- 1 onion chopped
- 2 garlic cloves chopped
- 1 carrot grated
- 0.5 bell pepper chopped
- 3.5 ounces cabbage
- 7 ounces tomato juice or fresh tomatoes minced
- 2 tablespoons tomato paste
- 2 potatoes cubed
- 3 tablespoons parsley and dill green onion finely chopped
- 2 garlic cloves very finely minced
- 1 egg boiled
- 2 tablespoons olive oil for frying
- 1 tablespoon Butter
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 5 tablespoons sour cream
Instructions
- Begin with chicken legs and bone-in pork ribs.
- Clean them thoroughly, then add to a pot of cold water along with bay leaves and black peppercorns.
- Heat until boiling, then remove the foam, reduce the heat, and simmer until the meat is fully cooked, which should take about 30 minutes.
- While the broth is cooking, clean and cut the required vegetables.
- Cut the beetroot into small strips. Chop the onion, garlic, and pepper.
- Grate the carrot. Shred the cabbage and cube the potatoes.
- Add the chopped beetroot to the meat broth and let it cook together for another 10-15 minutes.
- In a heated pan, add butter and olive oil.
- Add the onion, garlic, and sweet pepper, and sauté until they are golden brown.
- Next, add the carrots and fry for a couple more minutes.
- Incorporate the tomato juice, tomato paste, salt, and pepper. Continue to simmer for approximately 10 more minutes.
- Remove the meat from the broth and chop finely after it has cooled.
- Increase the heat to make the broth boil. Add the cubed potatoes, followed by the cabbage a couple of minutes later.
- Incorporate the tomato mix and chopped meat and cook until tender, about 15 minutes.
- Finally, add the dressing which is made up of chopped herbs, including dill, parsley, green onions, garlic, and a boiled egg.
- Season with salt and pepper as needed, then cook for another 5 minutes. Your Borscht is now ready to serve.
Video
Notes
- The time listed above is based on about 6 servings.
- For a rich and delicious broth, begin with cold water and your chosen meat.
- You're free to use any kind of meat - poultry, beef, or pork. However, using meat on the bone is highly recommended.
- While the meat is boiling in the broth, make sure to skim off any foam that forms on the top.
- It's best to simmer the dish on low heat to maintain robust flavors and keep the vitamins intact.
- Pay close attention to the order in which you add the ingredients to the borscht. Different vegetables require varying cooking times.
- Once the cooking is done, let the borscht rest for about 10-15 minutes to let the flavors meld together. For even more depth of flavor, cover the finished dish with a towel for thermal insulation and let it steep a bit longer.
- Whenever possible, use fresh ingredients, especially when it comes to herbs. For example, using dried garlic will give the dish more heat rather than a fresh, fragrant flavor.
- Add your spices towards the end of the cooking process. This ensures that their flavors don't dissipate during the cooking.
- Adjust the amount of water to your preference, whether you want your borscht thicker or thinner.
Nutrition
Calories: 384kcal | Carbohydrates: 22g | Protein: 17g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 379mg | Potassium: 818mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2637IU | Vitamin C: 46mg | Calcium: 75mg | Iron: 2mg