Borscht with beetroot Lviv

A bone is also suitable for cooking borscht, here's a great example for you! Residents of Western Ukraine differ from residents of Eastern Ukraine in the same way as their food. For example, I clarify that Lviv borscht is prepared not on meat, but on brain bones, and sausages are added to the broth. As a result, it turns out to be almost a European dish, very tasty, fragrant, satisfying, however, like most dishes of Ukrainian cuisine.

Milada

Recipe author

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Composition / ingredients

Servings:

Sugar bones (or brain)

Beetroot (average)

Potatoes

Onion

Sausages

Carrots

Tomato paste

Vinegar (3%)

Butter (for frying)

Sugar

Parsley

to taste

Parsley root

to taste

Bay leaf

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 20 % 4 g

Carbohydrates 45 % 9 g

90 kcal

GI: 67 / 0 / 33

Step-by-step cooking

Cooking time: 2 h

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We begin to implement a culinary recipe by cooking broth on bones. When everything boils well and arrives in time, we immediately release the broth from the bones. If there are cartilages on the bones, leave them to your beloved husband – such things are useful for men. We lower the diced potatoes into the broth, cook for five minutes. We boil the beetroot in the peel, as for a salad, but not to the end, then peel, cut into strips and put it in oil in a frying pan. Fry a little and add tomato paste. Simmer with pasta for about 20 minutes. Finely chopped onions, carrots and parsley are fried separately. Beetroot and tomato are first sent to the broth, followed by carrots and onions. As soon as our dish boils, we throw all the spices into it, salt and sweeten. Sausages cut into small circles, fried in oil (or in lard), are lowered into our borscht at the very end of cooking.