Hot in the cold season - what else will please both the soul and the body so much! Nutritious chicken broth or real Ukrainian borscht, rich in color and aroma - will both warm and fill you up. The first courses of Ukraine are very diverse, there are about 50 types of borscht alone. This was especially clearly demonstrated at the borscht festival held in Vinnytsia region in 2011. The variety of dressings - with all kinds of cabbage of all types of its preparation, seasonings - gives each borscht a unique rich taste.
Although borscht is not the only variety of hot first courses in Ukrainian cuisine, let's continue our journey through the most successful Ukrainian borscht recipes from different parts of the country!
Volyn borscht
To prepare this dish you will need:
- Beets - 2 pcs.
- White cabbage - 300-400 g
- Potatoes – approximately 4-6 pcs.
- Tomato paste - 110 g
- Fragrant dried mushrooms - 5 pcs.
- Dried prunes - 200 g
- Carrot, onion, parsley root - 1 pc. each.
- Wheat flour - 15 g
- Salt, sugar, pepper, spices and herbs - to taste
First, let's take care of the mushrooms: wash and boil them. Peel the beets, cut them into strips. Simmer some of them a little in tomato paste, a spoonful is enough, with a small amount of broth (about a ladle) and fat of your choice (you can use lard). Finely chop the onion and parsley, sauté in the remaining tomato, adding flour. Pour the cabbage, previously chopped, into the already boiling broth, after boiling add the chopped potatoes. Leave the borscht to cook for 10-15 minutes - estimate the time based on the size of the chopped potatoes.
Meanwhile, boil the prunes with sugar, 15 minutes after the potatoes start to boil - add to the pan: mushrooms, on which the broth was cooked (finely chopped), sautéed mushrooms and prunes with the mass in which they were cooked. Add salt and pepper to taste, leave the borscht to cook for another 10 minutes, but no more. When serving, garnish the dish with fresh herbs.
Galician borscht
To prepare this borscht, prepare the following ingredients:
- Water about 2 liters
- Potatoes - 400 g
- White cabbage - 300 g
- Onion, carrot, beetroot and parsley root – 1 pc. each.
- Beetroot kvass - 500 ml
- Tomato puree or paste - 3 tbsp.
- Wheat flour - 1 tsp.
- Butter - 2 tbsp. l.
- Vegetable oil
- Salt, favorite spices and herbs - to taste
Borscht will appeal to those who are inclined to diets - because it is prepared without adding meat.
First, dice the potatoes, and dice the beets and cabbage. Next, simmer the beets with a small amount of tomato paste (1-2 tablespoons is enough), add the beet kvass. Dice the parsley and carrots, and dice the onion. Sauté all of this in butter, and the flour in butter.
Add cabbage to boiling water, and when boiling again, add potatoes, leave to cook for 20 minutes. Then add everything that was prepared earlier - beets (already stewed), roast, pasteurized flour and add spices. Pour in the boiled beet kvass 10-15 minutes before the dish is fully cooked.
Method of preparing beet kvass:
Cut the beets into pieces, put them in boiled cold water, put the container in a warm place. After a few hours, move them to a cooler place for 10-15 minutes. As the liquid is used up, you can add boiled water to the kvass several more times. Approximately 1 kg of beets is needed for 2 liters of water.
Donetsk borscht
- Soup set (pork or beef) – about 1 kg
- White cabbage - 1 pc.
- Potatoes - 5-6 pcs.
- Beans - 1 tbsp.
- Beetroot - 1 pc.
- Carrots and onions - 1-2 pcs.
- Garlic - 4 cloves
- Sprats (gobies) in tomato or canned fish - in its own juice with the addition of oil and approximately 100 g of tomato paste
- Green onion
- Black peppercorns - 5-7 pcs.
- Salt, pepper, herbs and spices - to taste
The preparation of this dish is quite traditional, with the exception of canned fish. In fact, there are two recipes for this borscht, but the real Donetsk borscht is considered to be one without the use of meat at all. Considering that canned food contains tomatoes, tomatoes or tomato paste are no longer added to borscht.
If you want a rich borscht, not a lean one with fish, then you need to take meat. Add pre-soaked beans and potatoes cut into large pieces to the finished broth. When the potatoes are ready - after 15-20 minutes - add shredded cabbage to the borscht. Grate carrots and beets, fry diced onions in sunflower oil. Cook the borscht until the beans and cabbage are ready. Then add canned fish and continue cooking for another 5 minutes. Turn off the borscht, add herbs and spices to it according to your preferences and leave for half an hour to an hour to infuse.
To prepare the original traditional Donetsk dish, according to all the rules, cut the vegetables into small strips (you can grate them on a coarse grater), shred the cabbage and cook everything together. When the ingredients are cooked, add canned food to the broth and season with spices. You can also use canned fish in oil (or in its own juice), but you will need to make a stir-fry with it - from vegetables together with tomato paste, added at the end of cooking. And the laziest way, when you don't want to make a stir-fry - dissolve about 100 g of tomato paste in the broth before turning off the finished borscht.
This borscht tastes especially good with black bread, not with the usual garlic dumplings, which is what distinguishes it from other Ukrainian borschts.
Ukrainian green borscht
- Marrow bones - 1 kg
- Boneless pork - 500 g
- Potatoes - 1.5 kg
- Sorrel and spinach – 1 kg each
- Carrots and sugar beets – 3 pcs.
- Onion and parsley root - 2 pcs.
- Green onions - 1 bunch, approximately 50-70 g
- Chicken eggs - 5-6 pcs.
- Granulated sugar - 6 tsp.
- Salt, fat, pepper, herbs, vinegar, bay leaf - to taste
First, take a saucepan, and considering the amount of everything you need - more! It will hold 10-12 servings, just enough for a nice warm company. To slightly simplify the process of preparing this dish, you can NOT strain the broth, just use a slotted spoon to remove the foam that will appear as the bones cook.
Let's get started! Boil the bones until the water boils, then reduce the heat to medium, and add the pork to the pan. Cook the meat until fully cooked, then remove the bones from the pan. When the broth boils, add the chopped potatoes. After 15 minutes, add the stewed vegetables, sauerkraut, sorrel and spinach, previously thoroughly washed and cut into small strips.
While the broth is cooking, prepare the dressing. Grate (or chop, as you prefer) the beets on a large grater, mix with vinegar (a fairly small amount) and sugar. Stir the mixture until it becomes soft. At the same time, you can add the broth little by little. Chop the parsley and carrots, fry them together with the diced onion, adding flour.
When serving the dish, sprinkle it generously with finely chopped herbs, green onions, and add half a hard-boiled egg to the plate. And - delicious!
Kiev borscht
- White cabbage – a small head
- Lamb and beef - 150 g each
- Bacon - 50 g
- Soaked apples - 2 pcs.
- Beans - ? cup
- Potatoes - 5 pcs.
- Beets and carrots – 1 pc. each.
- Onion - 2 pcs.
- Fresh tomatoes - 5 pcs.
- Beet kvass - 2.5 tbsp.
- Parsley and celery
- Fried butter - 2 tbsp.
- Salt, bay leaf, pepper (hot or fragrant), herbs - to taste
First, pour the beet kvass over the beef and cook until fully cooked. Chop the tomatoes, press them through a sieve (use a fine one), and rub with melted butter.
Next, you need to stew the beets, cut into small strips, with the lamb, also finely chopped. Sauté the onion, celery, and parsley, also cut into strips.
And now the broth has boiled. Add diced potatoes and shredded cabbage. Let it cook for 10 minutes. Then add sautéed roots, lamb with beets, tomatoes mashed with butter. Add soaked apples, sliced, and pre-cooked beans.
Method of preparing beet kvass:
Cut the beets into pieces, put them in boiled cold water, put the container in any warm place. After a few hours, move them to a cool place for 10-15 minutes. As the liquid is used up, you can add boiled water to the kvass several more times. Approximately 1 kg of beets is needed for 2 liters of water.
Lviv borscht
- Marrow bones - 1 kg
- Sausages - 3 pcs.
- Pork fat - 50 g
- Potatoes - 5 pcs.
- Carrot - 1 pc.
- Beets and onions - 2 pcs. each.
- Table vinegar 3% - 2 tbsp.
- Tomato paste - 2 tbsp.
- Sugar - 2 tsp.
- Salt, spices, herbs and herbs - to your own taste.
First, boil the marrow bones into broth. Separately, boil the beets until half-cooked, remove and peel them. Cut them into strips, simmer in lard with the addition of tomato paste and vinegar, for about 20-30 minutes. The lard can easily be replaced with butter. If the stew is too thick, you can slightly dilute it with broth.
Grate the carrots on a large grater, finely chop the parsley, and dice the onion. Sauté all of this in butter until fully cooked. Add the chopped potatoes, beets, roast, spices, and sugar to your taste to the broth.
Separately, fry the sausages in lard, previously cut into slices. Add them to the finished borscht after you turn it off.
Odessa borscht
To prepare this fragrant dish based on fish broth, you will need:
- Fresh goby fish
- White cabbage - ? head cabbage
- Potatoes - 3-4 pcs.
- Beets - 2 pcs.
- Beans - 1 tbsp.
- Carrot, onion, parsley root - 1 pc. each.
- Wheat flour for roasting steers
- Sunflower oil
- Black peppercorns - 5-6 pcs.
- Salt, spices, herbs, sugar - to taste.
What Odessan doesn't love gobies! Oh, and they're delicious in borscht, and Odessans have noticed this for a long time - several hundred years. It's better to take a large fish to avoid problems with bones as much as possible: predatory fish, such as gobies, always have a lot of bones. You can, of course, also use small fish, but all the interest and seriousness of the dish will be lost.
First you need to prepare the simplest borscht - lean. The beans must be soaked in cold water in advance, so they will cook faster.
In the meantime, you need to clean the gobies: gut them, remove the scales (small fish do not need to be scaled). If your fish is still large, cut each in half and fry in a pan until cooked, add to the borscht 10-15 minutes before the end of cooking. And leave the dish - it needs to infuse for about 1.5 hours.
Sour cream, garlic and red pepper, feta cheese or any spicy cheese go perfectly with this borscht - such additions will make the taste of the dish more piquant and unique.
Poltava borscht
- Poultry meat (choice of chicken, duck or goose) - 600 g
- Lard - 50 g
- Potatoes - 3 pcs.
- White cabbage - ? head of cabbage
- Carrots, onions, beets and parsley root - 1 pc. each.
- Buckwheat flour - 1 tbsp.
- Sour cream 20% - 1/2 tbsp.
- Water - 3 liters
- Tomato puree - 2 tbsp.
- Tomato paste - ? tbsp.
- Butter - 50 g
- Garlic – 1 medium head
- Table vinegar 3% - 1 tbsp.
- Chicken egg - 1 pc.
- Salt, herbs, spices and seasonings - to taste
First, boil the broth from the poultry. If it is homemade, the broth should be boiled for at least 2 hours. Be prepared for the water to boil away by half. Once cooked, remove the meat, remove the bones, and strain the broth.
The stir-fry is prepared according to the usual recipe. Boil the beets until they are white. This should be done without covering them with a lid, otherwise the borscht will have a strong beetroot smell.
Next, prepare the dough for the dumplings. Pour ? cups of boiling water into a large container, dissolve 1 tablespoon of buckwheat flour in it, rub it well with a spoon. Add 1 egg, as well as all the other flour. Knead the dough to the consistency of thick sour cream. Now scoop it with a teaspoon, dip it into boiling water, previously salted. Boil the dumplings until they begin to float.
10-15 minutes before the borscht is ready, season the borscht with dumplings, and before serving, add the poultry to the plate and sprinkle with herbs.
Lean Ukrainian borscht
This dish is perfect for people who, for some reason, do not eat meat.
- White cabbage - 200 g
- Potatoes - 4 pcs.
- Onion, carrot and parsley root - 1 pc. each.
- Table beet - 2 pcs.
- Sweet pepper - 2 pcs.
- 2 cloves of garlic
- Water - 2 liters
- Tomato puree - 2 tbsp.
- Hot and fragrant pepper, peas - 2 pcs.
- Table vinegar 3% - 1 tbsp.
- Spices, herbs and salt - to your taste
Cut the beets into strips, salt them, sprinkle them lightly with vinegar, add tomato puree, and simmer in oil until tender. Chop the peppers, carrots, and parsley into strips, dice the onion, and fry all of this as well.
Boil water, put potatoes cut into slices, cabbage - into strips in a saucepan, cook for 15 minutes. Add stewed beets, vegetables, previously fried, cook until fully cooked. Season the borscht with garlic, spices. salt. Bring to a boil again, turn off, leave to infuse for about half an hour.
Before serving, add finely chopped greens to the dish.
Ukrainian borscht with meat
A traditional borscht recipe that is loved not only in our country, but is also well known abroad.
Required products:
- Boneless meat, beef or pork – 0.5 kg
- Bacon - 20 g
- Potatoes - 4 pcs.
- Cabbage - 200 g
- Bell pepper - 2 pcs.
- Beets, carrots, parsley root - 1 pc. each.
- Table vinegar - 1 tbsp.
- Tomato puree or paste - 2 tbsp.
- Onion - 0.5 head
- Water - 2 liters
- Flour for sautéing - 1 tbsp.
- Garlic - 2 cloves
- Hot and fragrant pepper - 2 peas each
- Bay leaf, spices, herbs, salt and sour cream - to taste
Boil the meat until fully cooked, remove. Cut the beets into strips, add a little salt. Sprinkle lightly with vinegar, add the fat from the broth, tomato puree and simmer until cooked. Chop the parsley and carrots into strips, and slice the onion, fry.
Strain the broth, wait until it boils, add the potato slices, cabbage strips, cook for about 15 minutes. Add the stewed beets, finely chopped pepper, fried vegetables, sautéed flour diluted with broth, bring everything to a boil, and boil for another 5 minutes. Season the borscht with lard and crushed garlic, add salt, spices to taste, bring to a boil again, leave to infuse, half an hour is enough.
Chernihiv borscht
An interesting borscht recipe with the addition of a large number of various vegetables, which add extraordinary taste and aroma to the dish, while enriching it with useful substances and vitamins.
For cooking you will need:
- Beans - 100 g
- Pork, preferably boneless - 500 g
- Potatoes - 4-5 pcs.
- Zucchini - 1 pc. (medium size)
- Beets - 2-3 pcs.
- White cabbage - ? head cabbage
- Tomatoes - 2 pcs.
- Carrot, onion and parsley root - 1 pc. each.
- Sour cream - 1/2 tbsp.
- Sour apples - 2 pcs.
- Sweet cream butter - 100 g
- Salt and spices - to your own taste
First, cook the meat broth. Take out the cooked meat, chop it into portions, and strain the broth (you can use a slotted spoon to remove the foam during cooking).
Cut the beets into strips, stew them together with the tomatoes. In case you are cooking borscht in season. When there are no tomatoes or they are not there yet, replace them with a few spoons of tomato paste. Fry the carrots, onions, parsley in butter. Dice the zucchini, fry them. It is better to prepare the beans in advance, because they cook for a very long time.
When the broth boils, add the potato strips and cabbage to the pan. Leave it all to cook for 15-20 minutes. Add the zucchini, beans and roast. When the borscht is almost ready, add the fresh tomatoes and sour apples in slices, season it with pepper, salt, and bay leaf. Now all that remains is to bring the borscht to readiness - and delicious!
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