malwina

Ingredients for the recipe Ukrainian borsch:

500 gr. pork, preferably sugar-bone,

fresh cabbage - 400 gr.,

Potatoes - 300 gr.,

onions,

250 gr. beet

tomato paste - 100 g.,

fresh tomatoes - a few pieces,

parsley root,

butter - tablespoon,

salt

bell pepper and ground,

bay leaf - 2 pcs.,

tablespoon flour

greens,

50 gr. salted lard,

a few cloves of garlic,

Sour cream for serving dishes.

How to cook a real Ukrainian borsch

Cooking laborious start with broth for borscht. Meat piece laying in a 4-quart saucepan, fill with cold water. When the water comes to a boil, take off the foam and salt. Boil the broth of pork simmered hour and a half to cook the meat.

Then take out the pork and filter the broth.

Broth until cooked, we cooked beet borscht for refueling. In a saucepan sliced raw beets into strips, poured a glass of broth and stewed 30 minutes, adding a spoonful of 6% vinegar (to keep in borscht beautiful bright color beet) and tomato puree.

Parsley and onion and lightly fry crumble with grated carrots in butter in a pan, there pour a tablespoon of flour, dilute broth to a rolling boil.

Further, in the strained broth to cook Ukrainian borsch crosses potatoes, cut into large dice, coarsely shredded fresh cabbage, braised or boiled beets, and cook for 20 minutes. Following in the soup add the fried vegetables with flour, pepper, hot pepper, cook until cooked potatoes and cabbage.

At the end of cooking borsch throw a couple of bay leaves. In nearly ready "correct" Ukrainian borscht at the end add the tomatoes, sliced, season with lard, previously rubbed it in a mortar with garlic and herbs. That's a lot and the answer to the question: what is a tasty floating in Ukrainian borscht? ,,) We would like borscht with beets to a boil, turn off the heat and give borscht brew. When serving meals at Ukrainian prescription plates to put a piece of meat, pour the soup, add the sour cream and chopped herbs.