Ukrainian borscht

The most delicious soup is borscht! A good hostess should be able to cook it! There is probably not a single person in the world who would not have heard about Ukrainian borscht recipe as old as the world. Once, I had to cook borscht in a Yemeni family. Naturally without fat. Although borscht can be varied indefinitely. there is also an orthodox (classic) culinary recipe for Ukrainian borscht. In general, if you don't know how to cook Ukrainian borscht, then this recipe is for you!

Liza

Recipe author

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Composition / ingredients

Servings:

Water

Pork

700

Potatoes

Beetroot

Onion

Carrots

Tomatoes

Tomato paste

Bulgarian pepper

Cabbage

to taste

Dill

to taste

Parsley

to taste

Lard

Garlic

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 43 % 3 g

Carbohydrates 29 % 2 g

44 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

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First prepare the broth. Put the meat in a saucepan and pour cold water. As soon as it boils, we remove the foam.
We make toasting - onions cut into thin slices, carrots and beets in strips, fry in a small amount of vegetable oil until golden brown. Cut the potatoes into cubes, and throw them into the broth. As soon as the potatoes have boiled a little, we send a hot roast to the same place and bring it to a boil. Then we throw the cabbage so that it cooks a little. If you put the tomato right away, the cabbage and potatoes will remain tough. Tomatoes are grated and mixed with tomatoes. In the same place, add finely chopped Bulgarian pepper. All this is also poured into the broth. Borscht should boil a little before we make the final chord. Very finely chop a piece of bacon. So finely, as if he was passed through a meat grinder. And mix it with crushed garlic. We send all this to borscht and bring it to a boil again. Serve with a spoonful of sour cream.