Ukrainian Borscht with salo (salted pork) #ukraine
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Ukrainian Borscht-Yanka’s Vegan Recipe (see description)
Having been born in Ukraine it’s a must to know how to cook the traditional Ukrainian dish- BORSCHT. I’m often asked for the recipe by my non-Ukrainian friends who immediately fall in love with this scrumptious dish. Now, normally this is a meat soup (with a beef broth base) and is served with sour cream. But, since I don’t eat meat nor dairy, I have created this delicious vegetarian version. As a matter of fact, it is a soup which I often consume during my soup cleanse, where I eat mainly soup all day for a few weeks to cleanse my system. And frankly, I have several versions of this veggie borsch (adding or substituting ingredients). So here is the recipe for one of my favorite versions:
INGREDIENTS:
-2 liters of water in large pot
-1bay leaf, 1 tsp of allspice, 1 dried chili pepper
-3 med potatoes halved
-2 cups of cabbage shredded
-2 celery stalks diced
-1/2 bell pepper (any color)
-1 cup of mushrooms (any type) diced
-pinch of Himalayan salt
-2 garlic cloves minced
-1/4 lemon (juice)
-pouch of favorite herbs (dill/parsley/basil/cilantro)
INGREDIENTS FOR SIDE SAUCE:
-1 lg onion diced
-1 lg carrot diced
-1 lg beet shredded
-1 can of peeled tomatoes (240g)
-1 tsp of sugar (optional)
*the sugar neutralizes the acidity in tomatoes and balances out the flavor nicely. I usually add the sugar unless I’m cleansing.
DIRECTIONS:
Throw in potatoes, bay leaf, allspice, and chili pepper into the water and allow to come to a boil.
Meanwhile we will make the side sauce by sautéing onions, carrots, beets, and canned tomatoes in a pan. I use water to sauté my veggies by dry sautéing and adding water when needed so as to avoid having the veggies burn (although I prefer when my veggies brown a bit). We add the onions first, a minute later when they soften we add the carrots and beets. Then a few minutes later add the canned tomatoes (juice included).
By now the water in the pot should have begun to boil. Reduce the heat to medium high and begin adding ingredients. First we throw in cabbage, then celery, then bell pepper (about a minute in between each). Rule of thumb is to always begin cooking soup by adding the veggies with hard/dense texture first and building up to the softest veggies. Allow the soup to come to a boil after adding these ingredients.
Next, we add the sautéed veggie sauce into our soup. Gently stir the ingredients together and allow to cook for another 5 minutes. Add the mushrooms and Himalayan salt and allow to cook for another 10 minutes on low heat. Turn off heat and add the last touches- garlic, lemon juice and herbs!!
Enjoy!!
❤️ Yanka
How to Make Beef Borscht - Борщ
FULL RECIPE HERE:
Borscht: an iconic and delicious Slavic/Eastern European dish that is sure to keep you warm on cooler fall days! This soup has an amazing combination of beef, beets, onions and tomato, capturing the true flavors of Russia. It's one of my favorite fall comfort foods!
INGREDIENTS:
1 pound beef chuck, trimmed and cubed
1 teaspoon each: dried basil, ground black pepper, smoked paprika
2 teaspoons sea salt
6 cups beef broth
1 small onion, diced
2 small carrots, diced
1 celery stick, diced
2 large beets, diced
2 large potatoes, cubed
2 cups shredded cabbage
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
2 green scallions, diced
For Sauce:
1 small onion, diced
1 cup tomato sauce/puree
1/4 cup tomato ketchup
1 cup water
1/4 teaspoon each: salt, black pepper
For Serving:
sour cream or mayonnaise
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Authentic Ukrainian Red Borscht Recipe
#ukrainianfood #borscht #traditionalfood
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Ingredients
???? Water - 1.5 l
???? Beef soup meat - 400 g
???? Potatoes - 3 pcs.
???? Onion - 2 pcs.
???? Carrot - 2 pcs.
???? Beet - 2 pcs.
???? Sunflower oil - 2 tbsp.
???? Tomato puree - 200 g.
???? Tomato paste - 1 tbsp.
???? White cabbage - 0.5 pc (300 g.)
???? Sunflower oil - 1 tbsp.
???? Apple cider vinegar - 1 tbsp.
???? Sugar - 1 tbsp.
???? Salt - 2 tsp. (or more to taste)
???? Pepper - 1 tsp.
???? White beans - 150 g.
For serving
???? Salo (Ukrainian bacon)
???? Sourdough rye bread
???? Sour cream - 1 tsp.
???? Fresh dill - a pinch
Prepare the broth for Ukrainian borscht. Pour water (about 1.5 liters) and put the meat in a large pot.
Bring to a boil and remove the foam. Reduce the heat to a minimum.
Dice potatoes into medium-sized cubes.
Add potatoes to the broth. Finely chop the onions. Grate carrots and beets on a coarse grater.
Prepare the roast. Heat a frying pan, and add vegetable oil.
Add onion and carrot and fry on medium heat.
When onions and carrots are soft add tomato puree and paste. Fry for another 5-7 minutes. Shred the cabbage.
Add the roast to the broth.
In the same pan, where were onion and carrot add the sunflower oil. After add beets, apple cider vinegar, and sugar. Stir everything, stew for 5-7 minutes.
When some of the water has boiled out of the beets, add it to the broth.
Cook the borscht for about 10-15 minutes, or until the meat is cooked.
In the end, add the white cabbage. Add white beans (cooked).
Turn off the heat, cover, and let stand for 15 minutes.
To serve, thinly slice salo (pork) and rye bread.
Add a pinch of dill into the borscht. Also, add a spoon of sour cream and stir.
Ukrainian Borscht in bread instead of a plate! A dish that absolutely everyone knows
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Secret grandma's recipe of Ukrainian borscht
My grandmother used to teach me to cook this traditional Ukrainian soup when I was a little girl.
Ukrainians can eat borscht up to several times a week.
Ingredients:
Beets
Cabbage
Potatoes
Carrots
Onion
Tomato paste
Chicken broth
Borscht is especially great in the winter
#ukraine
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#tomatosauce
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