Ukrainian Universal Borscht
by Editorial Staff
Ukrainian borscht is not one unique recipe, but dozens of different ones, traditional for different regions. We offer a universal option for cooking Ukrainian borscht.
Ingredients
- Pork ribs – 1 kg
- White cabbage – 400 g
- Beets – 300 g
- White beans (boiled) – 200 g
- Potatoes – 200 g
- Carrots – 160 g
- Onions – 150 g
- Garlic – 2 cloves
- Tomato paste – 2 tbsp
- Olive oil – 40 ml
- Sour cream (cream) – 100 g
- Parsley – 10 g
- Green onions – 2 pcs.
- Bay leaf – 2 pcs.
- Sugar – 10 g (to taste)
- Vinegar (natural) – 2 tbsp
- Salt (sea salt) – to taste
- Black pepper – to taste
- Water – 4 l
Directions
- First, cut the beets and carrots into thin slices and then into strips.
- Shred cabbage. Cut the potatoes into cubes.
- Cut the pork ribs into pieces. Pour 4 liters of water into a saucepan, put ribs, add bay leaves, salt, and put on fire. When the water boils, reduce the heat, remove the noise (the resulting foam) and cook for 1.5-2 hours.
- Put the carrots, onions in a preheated pan with oil and fry over medium heat until soft. Add beets to the pan with vegetables. (You can add a little oil.) Add sugar, vinegar. Fry until the beets are tender. Add tomato paste, some hot water and simmer over medium heat for 20-30 minutes.
- Add potatoes to the broth. When the potatoes are ready (after about 15-20 minutes), add the stewed vegetables, salt, and pepper to taste.
- Add chopped garlic, beans, cabbage. Bring the borsch to a boil, add the chopped greens, and remove from heat. Ukrainian borsch is ready. We serve Ukrainian borsch with sour cream and herbs, as well as donuts.
Enjoy your meal!
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