Borscht is the most important soup in Ukrainian culture, known around the whole world. So if you want to find out a real Ukrainian Borscht recipe from a real Ukrainian, you're on a correct page.
Ingredients:
For the broth:
6 pints water
1 pound beef on the bone
1 onion, cut in half
1 carrot, cut in half
Salt to taste
10 whole black peppers
For borscht:
2 bay leaves
1 onion, chopped
1 carrot, shredded
Half of beet, shredded
1 tbsp tomato paste
1 tomato, peeled and shredded
2 tbsp vegetable oil
3 potatoes, cut in cubes
Half of regular cabbage, chopped thinly
1 tsp sugar
2 cloves garlic
3 tbsp parsley, chopped
1. In a large pot, bring water to boil. As soon as water starts to boil, add beef, onion and carrot. When starts to boil again add salt and 3 black peppers, simmer for 5 minutes.
2. Take out onion and carrots. Add bay leave and potatoes. Simmer for 8-10 minutes.
3. Meanwhile the broth is simmering, heat a large skillet over medium heat. Add oil, onion and carrot, cook until browned a bit.
4. Add tomato paste and shredded tomato, mix well. Cook until tomato thickens a little.
5. Take out a cup of broth from the pot and add to the skillet with onions and carrots, simmer for 2 minutes.
6. Add beet and cook until soft.
7. Add "beet mixture" to the pot with broth and potatoes.
8. Throw in the remaining black peppers and cabbage.
9. Season with sugar and cook until the cabbage is soft.
10. Press the garlic and garnish with parsley.
11. Let borscht sit for about an hour before serving. Serve with sour cream.
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