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.

Summary

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

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Instructions

1. First, cut the beets and carrots into thin slices and then into strips.

   

2. Shred cabbage. Cut the potatoes into cubes.
3. 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.

   

4. 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.

   

5. Add potatoes to the broth. When the potatoes are ready (after about 15-20 minutes), add the stewed vegetables, salt, and pepper to taste.
6. 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!