I love Borsch ❤️

The classic ukrainian dish

Borsch – is one of the most ancient and popular Ukrainian dishes. There is no profound information about its origin till XV century, but such dish had been cooked years before. The first mention about borscht were dated by Cossack times. According to Ukrainian legend, that the first-ever traditional borscht was made during the two-month siege of Cossacks fortress, which had been occupied by Turkish army. The main ingredient of borscht is beetroot. This traditional Ukrainian vegetable allows the soup to have bright red color and sweetish taste. It is obviously to add cabbage and tomatoes in borscht, and sometimes it could be sorrel instead of cabbage. There are dozens of its recipes which you can find on our blog. But today I would like to share with you with the classic version.

Ingredients:

1/2 kg (17,5 oz) meat
7 potatoes
1 head of cabbage
1 carrot
1 beetroot
1 red bell pepper
2 tbsp of tomato paste
2 tbsp of dairy butter
black ground pepper – to taste
salt - to taste

Cooking

Wash the meat properly and cut it into small pieces. Put meat in the pan with water on the fire. Meanwhile, wash all vegetables. Peel and grate a beetroot and a carrot. Chop a head of cabbage and a bell pepper. Do not forget about the meat. When the water boils, add salt and black ground pepper, and scum the soup from time to time. In 20 minutes after boiling add the beetroot, cabbage and bell pepper. Mix the ingredients. Peel potatoes, cut them into pieces and put in the pan. Take the frying pan and heat dairy butter. Put the carrot there and fry until it gets a golden color. Then add 2 tablespoons of tomato paste, mix with the carrot and pour the prepared mass into the pan. Serve the Ukrainian borsch with a slice of salo, a piece of bread and spring onion or a clove of garlic. You can also add 1 tablespoon of sour cream! Enjoy your meal!