This soup is considered to be a national Ukrainian dish. Any man will appreciate properly cooked Ukrainian borscht. The taste, which is familiar to us from childhood, cooked-grandmother's recipes, simply Yum! By the way, the truth, though soup and the national dish of Ukraine, in different parts of the country are preparing it differently. Interestingly, the soup could be lean, and meat. But more often it is cooked in meat broth.
Ingredients for borsch Ukrainian:
- bouillon 3-3.5 liters (required for cooking beef broth breast 0.5 and 2.1 kg of chicken)
- Smoked pork neck 50 gr
- boiled tongue 50 gr
- fat 50 gr
- beet 1 piece (for the preparation takes a little beet, medium size)
- bow 2 pcs (need medium onions)
- carrot 1 PC
- cabbage 60 g (need cabbage of late varieties)
- beans 1/2 cup (beans should be pre-cooked)
- vinegar 1 tbsp (vinegar 9%)
- prunes 20 gr
- garlic 3-4 cloves
- sour cream 60 gr
- butter 30 gr
- greenery taste
- Bay leaf 3 pcs
- tomatoes 2 pcs
- Casserole 5 liters
- Cutting board
- Frying pan to saute
Ukrainian borsch Preparation:
Step 1: Prepare the broth.
Step 2: Prepare the filling.
Step 3: Refill Ukrainian borscht.
Step 4: Serve.
Tips to the recipe:
- - For the gourmets will appreciate your masterpiece at the end of cooking add the prunes at the dishes appear incomparable flavor.
- - With the Ukrainian borscht is very well combined pressure of garlic and bacon.
- - If the soup was a success, you will understand it, about its saturated maroon color and incomparable aroma and taste.