How to cook Ukrainian borsch with beetroot

The most famous and popular Ukrainian dishnational cuisine for several centuries is a borsch. The first mention of it historians are found in written monuments of the times of Kievan Rus. By its name, borsch must, most likely, an edible grass called cow-bream. For Ukrainians it is not just a kind of food, it is also a traditional ritual dish.

Because the dish is popular throughout the territoryUkraine, Russia, the Baltic States and Belarus, recommendations on how to prepare borscht can be found countless, in every area it is customary to cook according to original recipes. Strict canons for the preparation of this technologically complex dish does not exist, but according to different recipes, the same products are invested in borsch.

How to cook borsch with beets

The main ingredient of any recipe is beet, itspresence gives a specific taste, aroma and color. In addition, beans are put in beans, potatoes, carrots, cabbage, greens, onions, tomatoes or tomato juice (pasta), spices. Depending on the cooking season, green peas, asparagus beans, zucchini and even apples may be added to the product.

Before cooking borsch broth.It can be made from pork bones and meat, from chicken, during the fast, it is customary to cook borscht on mushroom broth. In Western Ukraine, in the process of cooking, homemade sausages are added to the borsch. In the finished broth add the beet kvass or beetroot leaven, but it's an amateur. Modern recommendations how to prepare borscht, this point is not emphasized as mandatory. It should be noted that with its unusual taste the dish is responsible for almost two dozen products that are included in its composition.

Before preparing Ukrainian borscht according to a traditional recipe, you should prepare for 1 liter of broth:

• 150-170 gr. beets;
• 100 gr. fresh cabbage;
• 200-210 gr. potatoes;
• 20 gr. beans;
• 50 gr. parsley roots and carrots;
• 40 gr. onions;
• 35 g. puree of tomato;
• 25 gr. melted pig fat;
• 10 gr. Sahara;
• 10 gr. vinegar;
• 5 g. wheat flour;
• 30 gr. salad pepper;
• 1 clove of garlic;
• 10-15 gr. fat.

Фасоль предварительно следует промыть и залить boiling water, this will speed up the process of its preparation. It is usually boiled together with meat when preparing the broth. Beets must be carefully cut into strips and fried in a skillet along with fat, vinegar, sugar and tomato puree. Carrots are also finely shredded, poured into a heated frying pan with a small amount of fat, add the diced onions and crushed parsley root and fry until half cooked.

Peeled potatoes are cut into small cubes,put in boiling broth. After 15 minutes, the boiling field is added to the stewed beets, tossed vegetables. After another 5 minutes, lightly toasted flour is added (previously diluted with hot broth), chopped pepper and cabbage. The dish is salted and peppered, laurel leaves and crushed leaves of fresh dill and parsley are added.

The story of how to cook borscht will not be completewithout the description that at the last stage of cooking the dish should be dressed with a freshly grated pork lard with garlic grinded in a mortar. The fat is ground to a homogeneous mass and added to the pan for a couple of minutes before removing it from the heat.

Having learned how to prepare borsch, you should also be aware that you are eating Ukrainian borsch with sour cream and with pampushkas - freshly baked salted buns flavored with garlic.