Beet soup named borscht is a very delicious and original Ukrainian dish. There are plenty of recipes of this beetroot first dish but let us share with you the most authentic one. we’re sure you’ll enjoy it! But we have to warn you that borscht is a time-consuming dish, but the result is worth of your time and effords. We guarantee that you’ll appreciate both the taste and that deep ruby color of this beet dish recipe.
Let`s try to cook this flavorful dish according to the step by step recipe. I`m sure that my tips will help you and you`ll enjoy tasting borscht soup.
First, wash and cut the meat into small pieces, put it into cold water and cook until tender.
While preparing the broth, you need to peel the vegetables: potatoes, carrots, beets, onions. Shredded fresh cabbage leaves are also needed.When the broth boils, put into the pan. Cut pinto cubes and send in a pot after cabbage, after the water comes to a boil again.
Grate the peeled beets and put it into heated pan with vegetable oil. Stew 10 min., then add tomato paste and continue stewing for 5 min. Add beets to the buillon.
Fry grated carrots and onions for 5 minutes. Add it to the broth. In the very end of your cooking add chopped garlic. It acts as a natural flavor enhancer.
Some greens should be added 5 minutes before borscht is cooked. Serve borscht with some sour creme and bread. By the way, the classic beet soup has an amazing feature: the next day it becomes even tastier.
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