Ukrainian Borsch

Ukrainian Borsch


Beef brisket - 800 g

Water - 2.5 l

Cabbage - 300 g

Beetroot - 1-2 pieces.

Potatoes - 4-5 pieces.

Carrots - 1-2 pieces.

Onions - 1-2 pieces.

Tomato paste - 1-2 tablespoons

Lemon juice - 2-3 tablespoons

Salt - to taste

Dill - to taste

Vegetable oil - 30 g

Salted lard - 50 g

Garlic - 2 cloves

How to cook a real Ukrainian borsch:

Wash meat, put it in a saucepan, pour in cold water to cover it completely. Then put it on fire. Remove scum. As it starts boiling, immediately reduce the heat. Cover with a lid and boil for about 2 hours. Peel and wash the potatoes, cut them into cubes. When the meat is cooked, take it out. Strain the broth. Put the potatoes in the broth. Boil it for about 20 minutes. Peel and wash the onions and carrots. Cut onions into cubes, grate carrots. Heat the frying pan, pour in the vegetable oil. Put in the onions and carrots. Sauté the onions and carrots over medium heat for 2-3 minutes. Then add the tomato paste. Fry them together about 5 minutes. Clean the beets, wash and grate them. Pour in 2-3 tbsp. of lemon juice. Put the beets to the vegetables in the frying pan and simmer over low heat for 15 minutes. Wash and finely chop the cabbage. Put the vegetables from the frying pan into saucepan with potatoes. When it boils up, add the cabbage. Boil the cabbage for 5-7 minutes. Cut the meat into small pieces and put it back into the saucepan. Peel the garlic. Dice salted lard. Grind garlic and bacon in a mortar. Turn off the heat under the saucepan with borsch. Add to it the lard and garlic. Season with salt. Leave it to infuse for 4-6 hours. Add to it finely chopped dill. Serve with sour cream.

Bon appetit!