Ukrainian Borshch
Ukrainian Borshch

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, ukrainian borshch. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Thank you for watching this video! If you found it interesting please let me know by clicking the LIKE button and don't forget to SUBSCRIBE here. Borscht (aka Borsch) is a sour soup with beetroots as one of the main ingredients Borscht is popular in cuisines of some Eastern European, such as Ukrainian, Russian.

Ukrainian Borshch is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Ukrainian Borshch is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have ukrainian borshch using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Ukrainian Borshch:
  1. Prepare 1 onion
  2. Take 1 carrot
  3. Make ready 600 grams beef on bone
  4. Make ready Fill
  5. Prepare 50 ml tomato paste
  6. Make ready 1 beetroot
  7. Make ready 2 onoion
  8. Make ready 1 bell pepper
  9. Make ready 1 big carrot
  10. Prepare 1/2 cabbage
  11. Take 3 medium potatoes
  12. Make ready For serving
  13. Take Black bread
  14. Get Lard / bacon
  15. Get Garlic or mustard
  16. Take Sour cream

Ask any Ukrainian about Borscht, and they're likely to tell you that the only version However, ask ten Ukrainians how to make Ukrainian Borscht, and you probably won't. Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. Then served with a dollop of sour cream and rye bread. Classic Ukrainian as well as Russian soup that is so perfect for summer.

Steps to make Ukrainian Borshch:
  1. Add 3 l water in a large casserole (5l big). Add 1 carrot, one onion (whole, peeled) and meat as one piece. Allow to boil - then remove foam with a spoon. Reduce fire to min, close the cap and leave for 1 hr.
  2. Remove everything from bouillon. Cut meat it small pieces. Rest is out.
  3. Add potato cut 2cm cubicles into broth.
  4. Make the fill: onions finely cut, carrots cut in 2 cm thin sticks - fry in oil for 10 min. Then add beetroot cut same as carrots. Sprinkle vinegar on beetroot a before adding to pan. Add bell pepper and tomato paste and half cup of water. Add salt and pepper. Stew for 20 min until light burning.
  5. Add fill to soup, boil on light fire 15 min.
  6. Add finely cut cabbage, 15 min boil and off. Leave for at least 2 hrs.
  7. Serve with a spoon of sour cream in each plate. Bread, lard and garlic on side.

It's full of healthy greens and great option for lunch or dinner. I am Ukrainian and cook borsch for my family regularly. I'd suggest to use canned whole beats, saves time and tastes the same. Borsch (((Authentic Ukrainian Cla. by Alan Leonetti. It is "Borshch"; in Ukrainian, борщ.

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