Rich Ukrainian borscht recipe is a real legend and business card of Ukrainian cuisine. Traditionally, it is prepared on a strong meat broth with the addition of a large amount of vegetables and herbs. But different regions prepare it differently. Somewhere they add dumplings from dough, somewhere dried or fresh mushrooms, somewhere beans, peas, rye bread toasts and, of course, sour cream.
It is prepared for quite a long time and according to certain rules. But if you have a step-by-step photo recipe at hand, even a novice cook can cope with the task.
To keep the beets bright red, pour in 1 tbsp. l. vinegar and add 1-2 tbsp. l. sugar. This combination will not allow the color to go away.
It is important not to overcook borscht, because with prolonged heat treatment, the color is also lost.
There is another option on how to provide a bright color to the dish: fry only half of the beets, and send the other half raw to the broth. It will immediately acquire a characteristic beetroot color.
Instead of tomato paste, you can take fresh tomatoes. They need to be grated, leaving the skin. Another way is to scald with boiling water, remove the skin, and then cut with a knife.
For the most dietary broth, chicken or turkey breast is perfect. Ukrainian borsch on pork, veal, beef will be more satisfying.
This first dish can be cooked without meat at all. In lean Ukrainian borscht, it is perfectly replaced by beans.
You need to lay the potatoes strictly before the tomato, otherwise the acid will not allow the potatoes to boil well, and the pieces will be hard.
Cabbage can be laid at different stages: together with potatoes, before or after tomato frying. It depends on the toughness of the cabbage. It is better to add young cabbage at the very end: let it boil and turn it off immediately, it will come by itself and will not be digested.
To get a unique taste and aroma, you need to finely chop a piece of lard and a clove of garlic, mix and knead well with the flat side of the knife until a homogeneous mass is obtained. Add this dressing to the borsch about five minutes before turning off the fire.