Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, ukrainian borshch. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Ukrainian Borshch is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Ukrainian Borshch is something which I have loved my entire life. They’re fine and they look fantastic.

A true classic soup every Ukrainian grew up on. This is my grandma's original borscht recipe I grew up on in Ukraine. If you don't know what borscht soup is, it is deep red coloured soup with cabbage, beets, potatoes and maybe beans and beef. Then served with sour cream and dill.

To begin with this particular recipe, we have to prepare a few components. You can have ukrainian borshch using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Ukrainian Borshch:

1. Prepare 1 onion
2. Get 1 carrot
3. Prepare 600 grams beef on bone
4. Prepare Fill
5. Get 50 ml tomato paste
6. Make ready 1 beetroot
7. Take 2 onoion
8. Prepare 1 bell pepper
9. Take 1 big carrot
10. Make ready 1/2 cabbage
11. Take 3 medium potatoes
12. Prepare For serving
13. Take Black bread
14. Make ready Lard / bacon
15. Prepare Garlic or mustard
16. Get Sour cream

Some vegetarian versions just use the flavorful veggies for a bright and fresh taste, but other heartier versions use meat and bone stock, and sometimes chicken or fish. This recipe for beetroot soup, or borshch, has beef and fluffy Ukrainian caraway pirozhki dumplings, similar to pierogi, that are cooked right in the broth. Borshch (борщ) is an invigorating and beautifully hued soup with origins in Ukrainian cuisine. While there are are countless regional variations, most borshch has a base of beets in a subtly sour broth.

Instructions to make Ukrainian Borshch:

1. Add 3 l water in a large casserole (5l big). Add 1 carrot, one onion (whole, peeled) and meat as one piece. Allow to boil - then remove foam with a spoon. Reduce fire to min, close the cap and leave for 1 hr.
2. Remove everything from bouillon. Cut meat it small pieces. Rest is out.
3. Add potato cut 2cm cubicles into broth.
4. Make the fill: onions finely cut, carrots cut in 2 cm thin sticks - fry in oil for 10 min. Then add beetroot cut same as carrots. Sprinkle vinegar on beetroot a before adding to pan. Add bell pepper and tomato paste and half cup of water. Add salt and pepper. Stew for 20 min until light burning.
5. Add fill to soup, boil on light fire 15 min.
6. Add finely cut cabbage, 15 min boil and off. Leave for at least 2 hrs.
7. Serve with a spoon of sour cream in each plate. Bread, lard and garlic on side.

Borshch (борщ) is an invigorating and beautifully hued soup with origins in Ukrainian cuisine. While there are are countless regional variations, most borshch has a base of beets in a subtly sour broth. Over time, borshch's popularity has spread beyond Ukraine, and this garnet stew now features prominently in the cuisines of many Eastern Slavic nations. Borsch is originally Ukrainian but it is made by most Slavic people. This beef borscht for those of you who love a good piece of tender meat in your spoon:).

So that’s going to wrap this up with this exceptional food ukrainian borshch recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!