By milicasnalica ☀️
Ukrainian Borscht
8 steps
Cook:2h 45min
Borscht is a very popular soup in Ukraine, Russia and Poland. It's the perfect dish for those cold nights when you need a little something to warm you up and nourish you.
The main ingredients are beetroot, which gives it this lovely red color, cabbage and pork or beef meat. For the vegetarian option, you can totally omit meat, and if you want to make it vegan, you can use plant-based yogurt or plant-based sour cream.
The original recipe is from a Serbian site, so the instructions are in Serbian, but I'm providing you with the translated version in Whisk. Hope you enjoy!
Updated at: Thu, 17 Aug 2023 03:56:41 GMT
Nutrition balance score
Great
Glycemic Index
72
High
Glycemic Load
14
Moderate
Nutrition per serving
Calories178.6 kcal (9%)
Total Fat8.3 g (12%)
Carbs19.8 g (8%)
Sugars2.7 g (3%)
Protein7.4 g (15%)
Sodium130.3 mg (7%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Put the meat on the bone in a large pot and cover it with 2 l of water. Add salt, peppercorn (about 10), bay leaf (2-4), 2 garlic cloves and a small onion, cut into 4 pieces. Cook everything on low heat for 1-2 hours until the meat softens up. After the meat is cooked, take it out of the pot and strain the bouillon. Cut the meat up in small pieces and save for later.
Step 2
Cut the potatoes into small rectangular pieces. Cut the cabbage into small straws and the large onion into small pieces. Grate the carrot and beetroot.
Step 3
Add the potatoes and cabbage to the bouillon and cook for about 15 to 20 minutes on medium heat until the soften up.
Step 4
While the potatoes and cabbage are cooking, take a large frying pan and add the grated beetroot. Add just enough water so that the beetroot can cook and not burn on medium to low heat for about 10 minutes.
Step 5
In another frying pan, fry the onion and carrot with a tablespoon of oil for 5 to 6 minutes on medium heat, stirring occasionally. After that, add the tomato paste and vinegar and fry for another 1 - 2 minutes, while stirring.
Step 6
After the potatoes and cabbage are done, add the beetroot, carrot and onion and cook for another 10 minutes on medium heat.
Step 7
Then take it of the fire and add the dill and minced garlic. Add the cup up meat.
Step 8
Leave to sit for about 15 minutes. If you want an additional zing, add a few drops of lemon.
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