Ukrainian borsch

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

Inventory:

Casserole 5 liters
Knife
Cutting board
Frying pan to saute

Ukrainian borsch Preparation:

Step 1: Prepare the broth.


From the correctness of cooked broth it depends on the result of all subsequent work. Therefore, follow the recipe instructions carefully. Chicken and bacon washed in running water and put on high heat, add the cleaned onion, bay leaf and bring to a boil. The broth cook 2-2.5 hours, and then, get the meat and carve it into small pieces. The broth needed salt.

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Step 2: Prepare the filling.


Stewed tomatoes in oil, rub in a sieve.

Finely chop the beets into strips and fry in vegetable oil. Add the vinegar 9%, 1 tbsp sugar and pour 3-4 tablespoons of broth, stew must be 40-50 minutes on low heat.

It came up and carrots. Finely chop the vegetables fry until golden brown, then add a couple of spoonfuls of broth and simmer for 5-7 minutes over low heat.

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Step 3: Refill Ukrainian borscht.


It's time to fill our soup. Potatoes cut into strips or cubes, send in a pot, it should be shredded cabbage behind it. After 10 minutes, add the filling of carrots and onions, 5 minutes - filling beetroot, and already over 5 minutes until cooked - fresh tomatoes, bay leaf, pepper and fasol.Teper rub the lard with garlic and add to the soup boil another minute. All our meal is ready.

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Step 4: Serve.


Borsch is served immediately, it should infusion, find their true flavor and aroma. When serving add sour cream and herbs. Guests were treated to this dish a must with a loaf of bread Borodino and always hot. Enjoy your meal!

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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.