Recipes

Ukrainian Borscht fully reflects the nature of the country's cuisine: this soup is hearty, colourful, thick, and incredibly tasty. And, by the way, it is very useful, because it contains a large number of root crops and vegetables. Plus, there are greens with garlic at the very end of cooking! In general, it is a real gift for both the soul and the body. Many do not dare to take up the preparation of Ukrainian Borscht because of the duration of cooking and the large number of subtleties that must be taken into account.

Ingredients:

• beef - 300 g
• beet - 300 g
• white cabbage - 400 g
• potatoes - 500 g
• carrots - 100 g
• root parsley - 2 PCs.
• onions - 2 heads
• garlic - 3 cloves
• clarified butter - 2 tbsp. spoon
• fat - 50 g
• sweet pepper - 1 PC.
• Bay leaf - 1 PC.
• sour cream - 150 g
• parsley and dill
• ground black pepper and salt to taste

Instructions:

• Boil the meat in 3 liters of water, and add salt and pepper. Cut the beets, cabbage and onions into strips. Slice the potatoes.
• Fry the beet in butter, add a tablespoon of vinegar (3%), stew until tender in small amount of broth, and add sugar (1 tablespoon), tomato paste (2 tablespoons).
• Strain the broth and continue to cook.
• Cut the meat into cubes and put them in boiling broth.
• Add potatoes, cabbage and cook for 15 minutes. Then add the beets, vegetables and sweet pepper cut in shreds and spices.
• Cook for another 15 minutes.
• Add chopped garlic, pounded with fat and bring to a boil.
• Then wait for another 20 minutes.