In our family, borscht is the most favourite dish. Aromatic, rich, with sour cream - just what you need for a hearty lunch or dinner! And if it is also with pampushka… In summer we often cook green borscht with sorrel and eggs, and in winter - the classic version with meat on the bone. I will share the recipe of the latter with you today.
Ingredients
- 3 litres water (for a pot of 5.5 litres)
- 700 g meat on the bone (I have pork ribs, you choose the meat to your taste)
- 1 pcs beetroot
- 2 pcs carrots
- 4-5 pcs onions
- 600 g cabbage
- 1 kg potatoes
- 0.5 litres tomato juice
- 3 cloves garlic
- 3-4 pcs laurel leaf
- 1 tbsp. salt
- black pepper (to taste)
Instructions
- Prepare all the products.
- Peel and wash the beetroot, carrot, onion and garlic.
- Rinse the meat and soak in cold water for a couple of hours to allow the blood to drain. Pour water into a saucepan, lower the meat in and place over a medium heat.
- Before the broth boils, skim off the foam.
- Once the broth is boiling, add one whole onion, one carrot (or a piece of carrot) and let the broth simmer for 1-1.5 hours with the lid ajar on low heat.
- Dice the carrots and onions into cubes or pieces in the shape you like. Crush the garlic with a knife. Cut a small piece off the beetroot and set it aside, cut the rest of the beetroot into chunks or straws.
- Heat a frying pan, pour in a little oil. Lay out the sliced beetroot.
- Lightly fry until lightly browned.
- Transfer to a container.
- Now in the same frying pan over medium heat, fry the onion lightly until half cooked, then add the carrots and garlic. During the frying process, stir everything from time to time so that the roast doesn't stick (you don't need to fry for too long, just a little browning and that's it).
- Add the tomato juice to the roast and stew for 10 minutes on a low heat, remembering to stir.
- Back to the stock. After an hour has passed since the broth boiled, you need to remove the onions and carrots from the broth. Add the remaining raw piece of beetroot and salt and simmer the broth for about another half an hour, until the meat is ready. Then this piece of beetroot can be removed when the potatoes are boiled.
- When the meat is boiled, add the roasted beetroot, let it simmer for 10-15 minutes. If desired, you can take the meat out, cut it into chunks and then return it back to the broth.
- Peel, wash and chop the potatoes.
- Shred the cabbage.
- When the roasted beetroot has cooked for 10-15 minutes, add the potatoes to the broth. Stir and let it come to a boil. Add bay leaf and ground black pepper, simmer for another 10 minutes.
- When the potatoes are boiled, add the roast to the broth, stir and simmer for 2-3 minutes.
- Then add the shredded cabbage, stir well and simmer for 7 minutes. Taste for salt and acidity. If desired, you can add more tomato juice and salt.
- Cover the pot with a lid, remove it from the heat, and let the borscht infuse for half an hour to an hour.
- Delicious, rich and very fragrant Ukrainian borscht is ready! Before serving, add sour cream and herbs.
- Try to cook classic Ukrainian borscht according to our recipe and share your impression in the comments ?
Notes
And don't forget, you found this recipe for borscht ukrainian soup at bazylik.com.ua ☘️
The idea of our project BAZYLIK - step-by-step recipes with photos "from people for people". We publish for you proven recipes of simple and tasty dishes that you can prepare for your family and friends ?❤️
