Borscht with baked beets, Ukrainian national cuisine

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Borscht is a close relative of another legendary Slavic soup, cabbage soup. However, cabbage soup was eaten mainly in the northern and central regions of Rus', where cabbage grew in abundance, and beets were reluctant to take root in the cool climate. But beetroot, the Ukrainian name for beet, produced excellent harvests on Ukrainian black soil. It was the Ukrainians who began to use it in borscht, and then the soup spread throughout Rus', Poland, the Baltic states, and Romania.

There is no exact information about when the original recipe for classic Ukrainian borscht was invented. The first mention of soup dates back to the sixteenth century, it is described in the famous Domostroy. In Poland, a variation of the soup called borschak appeared only in the eighteenth century.

How to cook Ukrainian borscht Kiev style?

By the way, the classic “Ukrainian borscht” is three hundred years old, as historians say. They say it was invented by the Cossacks. Ukrainian borscht is good both lean and meat. In each region of Ukraine, this national dish is prepared according to its own recipe. However, all housewives are unanimous that you need to cook it in a good mood.

The name “borscht” comes from the hogweed plant. Borscht was once called “brew with a potion.” Yes, this is exactly the first dish that was served on the table of our ancestors five centuries ago. It is difficult to say what the ancestor of borscht was prepared from. There is information that borscht was once cooked with beet kvass.

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Kiev residents prepare borscht in their own way. I want to tell you about an old family recipe that I learned and saved from my beloved great-grandmother, born in 1890, a native of Kiev, and she from her mother.

“Learn, child,” my great-grandmother used to tell me, “if you don’t learn how to cook borscht, no one will marry you!”

In Kyiv, you can invite friends and acquaintances to “borscht”. This is not just a first course, it is a ceremonial dish. When I visit friends in Russia and Belarus, I am always asked to cook Kiev-style borscht. Foreigners always receive this dish with a bang! After all, borscht has entered the international menu and is in constant demand!

You will need products of the highest quality. And my little secrets, I hope, will help you please your loved ones.

Photo: Depositphotos

First, let's start with the broth - fill the chicken and brisket with cold water, add onions, bay leaves and bring to a boil over high heat; Boil the meat until tender, then take it out, cut it into portions, and strain the broth and add salt.

At this time you need to prepare three dressings :

For the first, chop the ripe tomatoes, simmer in melted butter, and rub through a sieve.
For the second, simmer beets cut into strips in broth with a small amount of high-quality wine vinegar and - attention! Secret number 1 - a tablespoon of sugar. The beets are stewed for about forty minutes, so be patient.
The third dressing consists of onions, carrots, and celery sautéed in fat from the broth.

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Now put diced potatoes, shredded cabbage into the prepared broth (the main thing is not to overcook it!), then after 5-10 minutes dressing No. 3, No. 2, at the very end - No. 1, for an amazing unique color, pre-boiled beans, allspice, bay leaf, add salt at the end.

Secret No. 2 - I like to add a handful of smoked prunes at the very end; it gives the borscht an amazing flavor.

Secret No. 3 - before serving, grind a few cloves of garlic with old lard in a mortar.

How can you tell if the borscht was a success? Very simple. It should taste like wine and have a rich, deep burgundy-red color. Of course, the borscht should sit for at least an hour and a half.

Photo: Depositphotos

Borscht ingredients:

2 medium beets;
60 g white cabbage;
half a glass of beans;
40 g carrots;
50 g parsley root;
50 g onions;
30 g butter;
5 g wine vinegar;
2.5 liters of broth made from half a chicken and half a kilo of beef brisket;
50 g smoked pork neck;
50 g smoked beef;
50 g boiled tongue;
20 g prunes;
3 cloves of garlic;
50 g lard;
60 g fat sour cream;
a loaf of Borodino bread.

Photo: Depositphotos
Do you want to surprise your guests or your lover? Then attention!

Cut a loaf of Borodino bread in half, take out the contents, sprinkle the rest with sunflower oil. Bake a little in the oven until crispy. Place smoked meats and tongue cut into thin strips into the baked bread. Carefully pour in the borscht. Sprinkle parsley on top, serve spices (I personally like khmeli-suneli), thick market sour cream.

You are welcome to the table!

Tags: borscht, recipes, first courses, national cuisine, Ukrainian borscht, borscht ingredients, ancient recipes

Etymology

Scientists argue not only about the dating of the first recipes for Ukrainian borscht, but also about the origin of the name. The most plausible and popular are two versions.

The word “borscht” appeared on the basis of two independent Old Church Slavonic words: “bur” or “bar” (red, brown) and “shch” (acid). So they began to call soup red from beets and sour from fresh or sauerkraut.
The name of the dish was given by the hogweed plant; its leaves were used by the Slavs for food, and stews were made from them, which became the predecessors of Ukrainian borscht recipes.

Varieties

There are more than a hundred official varieties of borscht; as a rule, they are given names from the area where they were invented. The differences relate to the range of products, methods of heat treatment of beets, and combinations of types of meat. Moreover, among the Slavs, the ability to cook good borscht is an indispensable attribute of a real housewife. Often family recipes for the most delicious Ukrainian borscht are passed down from mother to daughter through several generations. Housewives have their own cooking secrets and original ingredients, so each borscht is unique.

To organize such diversity, it is easier to divide all borscht into two types:

hot borscht, they are usually prepared in meat broth and served hot;
cold borscht, they are cooked in the hot season with water, kvass or kefir, usually without meat, served cold.

Ukrainian borsch

The distinctive features of real Ukrainian borscht are richness, thickness, fat content, the obligatory use of lard at different stages of cooking and, of course, classic pampushki and dumplings. Moreover, in Ukraine there is no single recipe for this soup; there are many regional variations that have their own peculiarities.

Kiev borscht is strongly influenced by Belarusian and Russian cuisines; the soup, as a rule, is cooked in beef broth and slightly sour with kvass. The broth for Lviv borscht is made from bones, and then sausages or sausages are added to it. The recipe for delicious Ukrainian borscht in Odessa uses noodles, fish, and serves it without sour cream. The nuance of Volyn-style borscht is the pre-boiled and chopped beets, which are added to the broth. The Chernigov version of the soup uses zucchini and sour apple slices. And the recipe for preparing Ukrainian borscht in Poltava style states that the soup should be cooked in goose or duck broth.

Ukrainian classic borscht

Cooking time: 1 hour 30 minutes.

Number of servings: 12 pcs.

Ingredients

We cook according to classic recipes of Ukrainian cuisine

Borsch and Ukraine are words that are always associated with each other. Therefore, it is almost impossible to be Ukrainian or Ukrainian and not cook such a dish. At the same time, it’s hard to say which Ukrainian borscht is the most classic. Because these can be meat and lean dishes, with the addition of beans and mushrooms (or one of these ingredients). And if in Odessa, Kherson and Nikolaev it is impossible to imagine this Ukrainian culinary symbol without fresh tomatoes (tomato puree) and sweet peppers, then in Chernigov you can see plums in a plate with borscht, in the very west of our country they may exclude cabbage and potatoes from the dish, but add apple or cherry juice, flour. And Kharkov-style borscht includes beer!

Borscht can be red or green, but in the classic version the dish is presented primarily as red.

In ancient times, meat for borscht was provided only on holidays, so daily borscht with a grout of lard and garlic was common. In this case, they took older lard, the pieces of which became yellowish.

For meat borscht, different meats were used regionally (it was not always pork!). So in Kyiv they liked to cook broth for borscht from beef or lamb, and in Poltava - from goose meat. In addition, there are more exotic options. So, for example, in addition to this recipe, we also prepared borscht with crucian carp, which is an important ritual dish of the Ukrainian holiday table with 12 Lenten Christmas dishes served on Christmas Eve.

An essential component of all types of borscht is beets (Ukrainian beetroot). It is to this vegetable that borscht owes its name. This is a very old dish, it was prepared during the heyday of Kievan Rus, where beets were called “barshch”.

We will also pay tribute to our national cuisine and prepare our favorite Ukrainian classic Borscht, with pork.

Of course, such borscht comes out best in a rustic oven, when it slowly simmers there, gaining its special taste. But even in the absence of such ancient devices on wood, you can successfully cope with the task on a regular gas or electric stove.

Borscht, as we know it now, appeared in Ukraine only in the second half of the 19th century, when almost every recipe for this classic first course began to include potatoes and tomatoes in addition to beets.

Check out our version of classic Ukrainian borscht! Delicious!

Main Ingredients

There are a lot of combinations of products in borscht. But there is a set of basic ingredients that are included in almost any step-by-step recipe for Ukrainian borscht:

Meat. For borscht, if it is not a cold option, use high-quality pork, beef, turkey, chicken, geese and duck meat, lamb, even fish. An important recommendation when choosing meat is that it should be fattier, it could be shank, ribs, any meat on the bones, which produces a rich broth. In addition to meat, Ukrainian borscht necessarily contains lard.
Water. Its quality determines the taste of the soup. Tap water, with its chlorinated taste, can put an end to borscht, even if its other components are of high quality. It is better to use spring or well water; if this is not available, then bottled or filtered.
Vegetables. Beetroot is the main vegetable component of borscht; it gives the soup its rich color and recognizable taste. In addition to beets, fried vegetables from carrots, onions and tomatoes or tomato paste are added to borscht. Potatoes and sauerkraut or fresh cabbage are placed raw.
Herbs and spices. Greens greatly enrich the taste and appearance of borscht; chopped bunches of bright green parsley and dill harmonize wonderfully with the burgundy-red color of the soup. Allspice and black peppercorns, garlic crushed with lard and bay leaves are also added to the borscht.

Recipe for borscht with beets and cabbage

Cabbage is an almost mandatory component of red soup. It is rare to find borscht on a menu without this ingredient. Cabbage gives red soup a rich, slightly sweet taste.

Step-by-step recipe for borscht with beets and cabbage:

Place 300-500 g in a 5 liter pan. pork with bone and 3 raw beets without peel. Fill with filtered water. When it boils, remove the foam.
The meat and beets will cook for 1 hour. There is time to prepare the vegetables. Peel 3 - 5 medium potatoes. Finely chop the cabbage. Peel and chop 1 large onion and 1 carrot. Fry onions and carrots in oil, add a teaspoon of tomato paste or 1 - 2 fresh tomatoes to the frying. Simmer for another 3 minutes.
Before adding vegetables to the water, chop the potatoes into medium-sized cubes. Place cabbage, potatoes, and roast into boiling water. Add salt. Once it boils, cook the soup for 20 minutes.
Next, add finely chopped dill and parsley to the soup (it’s convenient to freeze them in the summer). Don't forget to add finely chopped 3 cloves of garlic, 1 - 2 bay leaves, and lard just before turning off the dish. After 5 minutes, remove the bay leaf from the soup so that bitterness does not escape into the dish. Check the amount of salt to taste.

This recipe for borscht with beets is very good. It suits every taste. This recipe for borscht with beets is reminiscent of our Russian cabbage soup, only there are more ingredients in the red soup. Let's look at another recipe for such a delicious first course.

Salo

We need to talk about it separately. Lard is used in almost all Ukrainian variations of soup. According to many culinary specialists, real Ukrainian borscht is unthinkable without lard. Beets and dressing are fried on it, and the resulting cracklings, sprinkled with salt and herbs, are served to the table. Lard, pounded with herbs and garlic, is added at the end of cooking the borscht, thereby adding flavor and fat to the soup. The ruddy donuts are greased with fat rendered from lard. Moreover, it is not at all necessary to use a fresh product, on the contrary - sophisticated and zealous Ukrainian housewives often prepare borscht in old yellowish lard, believing that its unusual aroma gives a truly Ukrainian spirit.

Dumplings

Fragrant pampushki, smelling of garlic and fresh baked goods, create an excellent duet with borscht, which can serve as a symbol of culinary harmony. Baking them is easy and the results are excellent. As a rule, pampushki are made from simple yeast dough, kneading it with dry yeast, water, flour, salt, vegetable oil, sugar. Baked pampushki are brushed with melted lard and garlic and served with borscht.

Galushki

Recipes for Ukrainian borscht with dumplings are especially popular. They cannot be called an attribute of Ukrainian cuisine only; dumplings are widely used in Caucasian, Polish, Slovak, Hungarian, and Russian cuisines. Dumplings are made from dough mixed with eggs, water, salt and flour; sometimes boiled potatoes are added to the dough. They are placed in borscht about half an hour before it is cooked, so that the dough has time to cook. Dumplings add originality, richness and beauty to the soup.

Ukrainian borscht recipe, nuances:

The volume and ingredients in the recipe are given for a five-liter pan.
About meat, of course, the classic Ukrainian recipe requires cooking borscht with pork. But I strongly recommend beef shank or brisket, it is not so fatty and incredibly tasty. Let me remind you that for the broth, which is one of our main ingredients, the meat must be placed in cold water. And don’t forget to descale the broth while it’s boiling.
It will be easier to remove the skin from tomatoes if you pour boiling water over them and then place them in cold water, preferably with ice.
About frying, do not rush, let it simmer for 10 minutes and do not neglect to add broth when the liquid becomes low. It is important. Not everyone likes bell peppers, if you are one of them, then you shouldn’t add it.
If you cook borscht in the spring or early summer and the cabbage is young, then it is better to add it after the borscht and fry have boiled.
Regarding greens, I’ve been a fan of cilantro lately, so I even put it in borscht. Try it, you might like this option too. An alternative would be parsley or parsley and dill.
And of course about the secret ingredient :

Not everyone will be ready to add lard, and even at the finish line. I highly recommend taking the plunge and giving it a try! You will not regret it!
No matter how scary it sounds, it is desirable for the lard to be old. Get yourself a small piece, just for borscht, hide it in the refrigerator and remember about it only when you cook borscht. A small piece will last for a very long time.
If you don’t have a mortar, then the lard and garlic can be finely chopped, put in a bag or wrapped in cling film and beaten until almost smooth.

Try it and you will see that this is truly the best recipe for Ukrainian borscht!

5 - 2 votes

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Dishes

Recipes for Ukrainian borscht do not require any special utensils for preparation. The soup can be cooked in a cast iron cauldron, metal pan, cast iron or ceramic pot for the stove, even in a large cauldron. On the fire, on the stove, in the oven, in the slow cooker. Of course, the taste of the dish changes depending on the dishes and type of heating. Borscht cooked over a fire has smoky notes in its taste. And soup from a slow cooker or oven is more rich due to the long, uniform simmering than soup cooked on a regular stove. But it is much more important to follow the basic principles of preparing borscht, which are generally the same for all variants of this soup.

Basic principles and features of cooking

There is an established algorithm for preparing borscht, once mastered, you can cook soup according to any recipe. You just need to consistently perform stage by stage, remembering that each of them affects the final result.

Bouillon. A thick, rich broth is the foundation of any borscht. Place washed meat or bones in cold, high-quality water. The water is brought to a boil, at which point you need to carefully remove the foam from the coagulated meat protein from the broth. Some people do it simpler; they simply pour out all the water, wash the meat and cook the broth in new water. Along with the meat, carrots, onions, parsley and parsnip roots are placed in the water. Bone broth cooks for four to six hours, meat broth for two to three hours.
Beet. In recipes for real Ukrainian borscht, beets are often prepared separately from other vegetables. It is sautéed in oil or lard, pre-baked in the oven, boiled, or even put raw in soup. But more often, beets are sautéed in lard. Moreover, so that it retains its color, it is lightly sprinkled with table vinegar.
Roasting. Grated or cut into strips carrots and chopped onions are also fried in lard or oil, then chopped tomatoes or tomato paste are added, which gives the soup a sour taste and a richer color. Some recipes for Ukrainian borscht include bell pepper in the roast.
Vegetables. About thirty to forty minutes before preparing the borscht, add potatoes, cut into strips or cubes, into the prepared broth. After ten minutes, chopped fresh or sauerkraut is added to the bowl. These ten minutes are necessary for the potatoes to cook; if you throw them after the cabbage, they harden from the acid. Following the cabbage, ten to fifteen minutes later, beets and fried vegetables are added.
Spices, lard and garlic. Spices are added to the borscht five minutes before it is cooked. Grated lard with garlic and chopped herbs - two minutes before turning off the heat. The soup should not be served immediately, it needs to be wrapped in a towel or put in the oven for half an hour to an hour so that it simmers and finishes cooking. And only after that bring it to the table.

Recipe for real borscht with beans, lard and garlic

If you decide to cook a very nutritious and filling borscht, then feel free to take on this recipe. A very high-calorie dish that will feed the whole family. It can be served with garlic dumplings

We will need:

Veal with bones – 1 kg
Cabbage – 300 gr.
Carrots (large) – 1 pc.
Onion – 1 pc.
Potatoes – 300 gr.
Beets – 1 pc.
Tomato paste – 2 tbsp. l.
White beans – 100 gr.
Bay leaf – 2 pcs.
Garlic – 3 cloves
Sunflower oil – 2 tbsp. l.
Pork lard - 50 gr.
Sour cream – approximately 100 gr.
Salt, pepper - to taste
Dill and parsley

Preparation:

To start preparing this delicious borscht, we need to bake the beets in the oven. To do this, wrap the beets in foil and put them in the oven to bake for 1 hour at 180 degrees.

Pour water into the pan, put the meat and put it on the stove. Before boiling, remove the resulting foam and cook the meat over medium heat. It is difficult to say how much time is needed for this process. The main thing is that the meat is cooked until half cooked.

While the meat is cooking, prepare the vegetable dressing. Cut the onion into small pieces, carrots into strips

Throw the beans into the boiling meat broth and cook until the beans are ready. Remove the beets from the oven and let cool

Pour sunflower oil into a frying pan, fry onions and carrots. Add the grated beets, let the onions and carrots simmer until soft.

Peel the potatoes and cut them into pieces. Add to the pan and cook over medium heat. You can check the readiness of the potatoes using a fork or knife.

After this, remove the meat from the pan

Cut the garlic and lard into small pieces. Chop with a knife or pound in a mortar until smooth

Shred the cabbage and add it to the pan with the borscht.

Add garlic and vegetable dressing, tomato paste, salt, pepper, bay leaf and herbs

Delicious borscht is ready. Its aroma spreads throughout the apartment and you can invite your loved ones to the dining table

Innings

Borscht is very beautiful in itself, but it still deserves a special presentation. You can pour it into portioned plates, or you can put it on the table in a separate tureen, from which you can pour it into plates. Borscht is served with pampushkas and bread, lard and remaining cracklings, each serving is flavored with sour cream and herbs. We must remember that borscht, like cabbage soup, tastes better the next day, after it has been thoroughly steeped. However, it should not be stored for more than three days.

Classic Ukrainian borscht: step-by-step recipe

Compound:

Beef on the bone – 500 grams.
Beets – 1 large or 2 medium.
Cabbage – 200 grams.
Carrots – 1 medium.
Onion – 2 medium heads.
Potatoes - 3-4 medium tubers.
Tomato paste or tomatoes - 2 tablespoons or 3 pieces.
Garlic – 4 cloves.
Lard – 100 grams.
Fresh parsley and dill - 50 grams each.
Water – 3.5 liters.
Salt, spices, pepper - to taste.

Preparation:

Wash the meat thoroughly and, if necessary, slowly defrost it to room temperature. Although it is preferable to cook borscht from fresh beef.
Pour water into a saucepan and cauldron, put one onion in it.
Quickly bring the water to a boil and carefully catch all the foam that forms when folding the meat protein.
Simmer the broth over low heat for about two hours with the lid closed.
During this time, prepare the beets and roasted vegetables. In one frying pan, melt half the lard in a small amount of oil, put the resulting cracklings in a separate plate, pepper and add salt.
Saute the grated or cut into strips in the melted fat for about five minutes, stirring occasionally.
In another frying pan, fry chopped onions and grated carrots for five minutes, then add chopped tomatoes or tomato paste, a ladle of broth and simmer for three to five minutes. The roast is ready.
Remove the meat from the broth, separate it from the bones, cut it into portions and return it back to the pan.
Salt the broth and add potatoes cut into fairly large pieces. Cook for ten minutes.
Next, pour finely shredded white cabbage into the pan. Cook for ten minutes.
Place the roast and beets into the broth. Cook for ten minutes.
Add chopped herbs, bay leaf, black pepper and a dressing made from grated lard, coarse salt and crushed or chopped garlic. Cook for five minutes and then remove the borscht from the heat.
Let the soup brew for at least half an hour, preferably longer. Serve with garlic dumplings, sour cream, fresh herbs and cracklings.

Ukrainian borscht with garlic donuts

The recipe for Ukrainian borscht, which will be discussed below, is prepared with pork ribs, does not include beets, and contains a moderate amount of cabbage. It is served with aromatic pastries and pieces of lard.

The borscht recipe is based on meat broth. To prepare it, it is better to choose non-frozen meat. The pork ribs specified in the recipe are not classified as lean meat. When buying it, it is better to choose a pink piece that is not too greasy. The darker the meat, the longer it will take to cook.

The second component of a Ukrainian dish is vegetables. In the spring and summer, young potatoes and cabbage are chosen; in winter, summer harvests and reserves can be used. This will not change the taste of borscht.

The third component that determines the taste is the sauteing of vegetables or sauce. It is this that gives the unique aroma and taste to Ukrainian dishes.

Meat broth

In order to prepare real Ukrainian borscht, you will need a 4 liter pan.

Based on this capacity, the following products are taken:

purified water - doors of a third of the container (approximately 2.5 liters);
pork – 600 g;
potatoes – 500 g;
cabbage (shredded) – 200 g;
carrots - 1 pc.;
onions – 1 pc.;
sweet pepper – 1 pc.;
homemade tomato – half a liter;
boiled beans – 150 g;
salt – 1 tbsp. l. without slide;
sour cream - to taste;
greens - for decoration;
bay leaf – 2 pcs.
for garlic buns for borscht: flour – 400 g;
serum – 150 ml;
alcohol yeast – 15 g;
medium chicken egg – 1 pc.;
salt - on the tip of a teaspoon;
sugar – 1 heaped teaspoon;
vegetable oil – 10 ml;
garlic – 1 clove;
dill (you can use parsley) – a small bunch.

Borscht with beans and garlic pampushki in Ukrainian - step-by-step recipe with photos:

Preparing meat broth for borscht. The meat is washed well in running water, removing small crushed bones and bruises, and left to soak in water for an hour.

This procedure will reduce the amount of scale in the broth several times. The water is changed several times within an hour. The soaked meat, cut into portions, is dipped into boiling water.

Before the broth boils, you need to have time to remove the scale that has formed. When the pork begins to boil, salt the water and add one washed bay leaf. The fire is reduced. The meat is cooked for about an hour.

On a note! To make the meat broth thick and rich, three whole potatoes are placed in it along with the pork. It is cooked for an hour in broth along with the meat. Before putting the main portion of diced potatoes into the pan, whole tubers are removed from the broth. Mash them well with a fork and put them back.

Preparing vegetables for making Ukrainian borscht. While the pork is cooking, peel and chop all the vegetables:

potatoes - cubes;
pepper - cubes;
onion - finely;
carrots - grated on a coarse grater;
cabbage - cut with a sharp knife or shredder.

When the meat is ready, you need to remove the bay leaf. It won't be needed anymore. Place chopped potatoes in a saucepan, let it boil and cook for 15 minutes. Next, add the boiled beans and cook for another 10 minutes.

The potatoes are tested to see if they are done. If it is well boiled and kneads easily with a fork, you can add cabbage, a second washed bay leaf and two pieces of fresh sweet pepper. When the cabbage boils, add sauteed vegetables or sauce from stewed vegetables into the broth (the recipe is described below). Let the borscht simmer for 2 minutes, stir well, taste for salt and turn off.

Tomato sauce for delicious borscht in Ukrainian

The main sauce for borscht is prepared while the meat is cooking. That is, at the beginning of preparing food. For it you will need finely chopped onions, grated carrots, chopped peppers, refined oil and tomato.

On a note! If you don’t have homemade tomatoes on hand, use fresh tomatoes. A shallow cut is made crosswise on the back of each and blanched. After boiling water, the skin of the tomatoes can be easily removed. They are placed in a blender and turned into a tomato.

To prepare sautéing, pour refined vegetable oil into a frying pan. Onions are browned on it. When the onion is ready, add carrots to it. Lightly fry the onion and carrots, add pepper and tomato.

The mixture is evaporated over low heat until thick, stirring constantly with a wooden spatula. When the sauce is ready, remove it from the heat. You can transfer it to a separate container so that it doesn’t burn on the stove.

How to prepare pampushki with garlic for borscht

You can prepare Ukrainian donuts for borscht in 20 minutes.

The recipe is very simple: using all the previously listed products, except garlic and herbs, knead the dough for buns.

If it is possible to use a bread machine, then place all the ingredients in a container and select the “dough” mode. The dough will knead and rise in the oven in about 1 hour 20 minutes. After this, the dough is laid out on a board and cut into pieces.

Roll them into balls, slightly larger in size than a walnut, and place them on a baking sheet.

In order for the buns to rise, they are allowed to stand in a warm place for 15 minutes, then put in the oven for 20-25 minutes. Hot pastries are greased with garlic and sprinkled with finely chopped herbs. Garlic dumplings for borscht are ready!

On a note! To make the garlic easier to distribute throughout the baked goods, it is passed through a press, then mixed with a small amount of water (a quarter of a teaspoon).

How to serve beautiful Ukrainian borscht with pampushki

Borscht is served for lunch as a first course in a deep plate. Place a sprig of herbs and a spoonful of sour cream on top of the hot borscht on a plate. Garlic buns and lard are served on a separate plate. Bon appetit!

Cold Ukrainian borscht: step-by-step recipe

Compound:

Water – 1.5 liters.
Beets – 1 large or 2 medium.
Egg – 3 pieces.
Potatoes – 3-4 tubers.
Fresh cucumbers – 2-3 pieces.
Green onions and dill - to taste.
Vinegar, mustard, grated horseradish, sugar - 1 teaspoon each.
Salt - to taste.

Preparation:

Wash, peel, grate or cut the beets into thin strips and place in a pan with water.
Bring water to a boil, reduce heat, add salt and vinegar, which helps the beets retain their color.
Cook the beets for about half an hour until tender, then remove the pan from the heat, season with mustard, sugar, grated horseradish and leave to cool.
Pour the cooled beet broth into individual deep plates, add fresh cucumbers cut into equal cubes, boiled eggs and potatoes, chopped herbs.
Serve cold with sour cream.

Recipe for delicious Ukrainian borscht with beef

We will need:

Beef
Potatoes – 400 – 500 gr.
Beets - 2 pcs. medium size or 1 large
Sugar – 1 tbsp. l
Salt, pepper, bay leaf - to taste
Cabbage – 400 gr.
Tomato paste – 2-3 tbsp. l.
Onion – 100 gr.
Carrots – 100 gr.
Sunflower oil – 3 tbsp. l.
Bay leaf – 2 pcs.
Greens (onion, dill, parsley) – a small bunch

Preparation:

Place the meat in a pan and place it on the stove

After boiling, remove the resulting foam. Beef takes a long time to cook, so there is no specific time. We focus only on the readiness of the meat

While the meat is cooking, let's make the vegetable dressing. Place the chopped onion and shredded carrots in a preheated frying pan. Fry in sunflower oil until done

The next stage will be devoted to preparing the beets. Cut the peeled beets into strips and sprinkle with sugar. Sugar will enhance the taste of beets and give them a rich color.

Fry in a separate frying pan with the addition of sunflower oil. Add tomato paste and a little water, about 100 ml

Let's get the meat. Place the diced potatoes into the pan with the broth. Cook until the potatoes are ready. You can check it by piercing it with a knife or fork

Add fried onions and carrots

Spread beetroot dressing. Shred the cabbage with a knife or a special shredder. Add to the pan

At the last stage of cooking, add salt, pepper, bay leaf and finely chopped herbs. Let it simmer over low heat for 1-2 minutes.

Our borscht is aromatic and incredibly tasty and is ready.