Borscht is originally a Ukrainian dish, which is famous not only in Ukraine, but also in many Eastern and Central European cuisines.
The recipes of borscht vary, but the are 2 key ingredients - beet and sour cream, which make it special. Borscht can be served hot (classic Borscht) or cold (Kholodnyk), thought the preparation of the last differs.
Ingredients for 10 servings:
- 500 gr Beet
- 500 gr Beef or Pork
- 500 gr Potatoes
- 100 gr Beans
- 100 gr Cabbage
- 70 gr Carrot
- 1 medium Onion
- 1 Tomato
- 1/2 Lemon (juice)
- 2 tbsp Cooking oil
- Sour Cream & fresh sprigs of parsley for garnish
- Salt, to taste
- Pepper, to taste
Step by step preparation instructions:
- Soak the beans in cold water for approx. 6-7 hours.
- Wash the meat in cold water, dry it and cut it into medium-size pieces (as you see in the picture).
- Fill a large soup pot with 2 liters of water. Add meat and 100 gr beans. Cover and boil for about 1 hour.
- Slice the potatoes, add them into the same pot and boil for approx. 15 minutes.
- Peel a tomato with the boiling water method.
- Peel the raw beet root, cut it in thin strips and add them into the same pot. Boil for another 15 minutes.
- Shred the cabbage finely and add into borsch when the potato and beet are almost cooked.
- Grate the carrot and dice one onion. Add cooking oil to the pan and fry vegetables until they are soft.
- Add finely cut tomato into the same pan and fry for 2 minutes.
- Add fried vegetables into borscht and boil for 10 minutes. Then add a tbsp of salt and pepper. Serve with a dollop of sour cream and finely chopped parsley.
