How to cook ukrainian borshch: video recipe
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Borshch is traditional ukrainian food. Beet is key ingredient, and other ingredients depends on recipe.
The Famous Polish Cabbage Soup KAPUŚNIAK. Old Fashioned Cabbage Soup. Recipe by Always Yummy!
Kapusniak is cooked not only in Poland but Ukraine and Slovakia, however this tasty soup takes the origin just in Poland. The thing of this recipe is that two forms of white cabbage are used – fresh and sauerkraut - and, surely, meat sausages. If you are a fan of tasty soups this recipe is for you.
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✅ Ingredients:
• fresh cabbage – 12 oz | 350 g
• sauerkraut with brine – 9 oz | 250 g
• onion –5,5 oz | 160 g
• carrot – 4 oz | 120 g
• bacon – 7 oz | 200 g
• smoked sausage – 12 oz | 350 g
• meat or chicken broth – 4 pt | 1,9 l
• 2 bay leaf
• dill – ⅓ oz | 10 g
• potato – 10 oz | 280 g
• sweet paprika – 2 tsp
• salt – 1 tbsp
• ground black pepper – ½ tsp
✅ You will need:
• stockpot
• carving board
???? Preparation:
1. Dice the onion finely, cut the carrot into thin half rings, dice the cabbage and potato, cut the sausage into round slices and bacon into not big pieces.
2. Heat the stockpot over low heat and fry the bacon for 3 minutes over low heat, add the sausage and fry for another 3 minutes over low heat.
3. Add the onion and carrot and keep frying for 4 minutes over low heat stirring occasionally.
4. Add the fresh diced cabbage and fry over low heat for 3 minutes.
5. Add the sauerkraut, potato, the meat or chicken broth, paprika, salt, bay leaves, bring to a boil and reduce the heat. Cover with the lid and cook over low heat for 15 minutes.
6. Switch off the stove, sprinkle the kapusniak with chopped dill and serve to the table.
WATCH MORE SOUP RECIPES:
MEATBALL SOUP in 30 Minutes
CHICKEN NOODLE SOUP
Weight Loss CABBAGE SOUP
SAUERKRAUT SOUP – KAPUSTNICA
POTATO SOUP in 30 Minutes
RED BEAN SOUP in 35 Minutes
Creamy ZUCCHINI SOUP in 30 Minutes
Mom's Meatball Soup
Turkish LENTIL SOUP — Ezogelin Corbasi
Ukrainian Borscht
My grandmother gave me a wonderful soup recipe! We eat and want more!
Grandma gave me a wonderful soup recipe! We eat and want more! A wonderful recipe for chicken soup that everyone, even children, will love. One bowl of this soup will not be enough and you will definitely want more. This chicken soup is very good for digestion and is very good to eat after the holidays to relieve the digestive system.
Recipe:
350 g chicken
1.5 liters of water
cook until done
remove foam
chop 2 onions
frying oil
fry the onion over medium heat
cut 1 carrot
fry over medium heat
add 1 spoon of broth
take the chicken out of the broth
leave to cool
cut 2-3 potatoes
after 3 minutes add 2 tablespoons of paste
add a few black peppercorns
add 3 bay leaves
cook until potatoes are cooked
add 1 cup frozen peas
beat 1 egg
pour the egg into the soup
add salt to taste
add chicken meat
Easy chicken soup is ready!
Chicken soup is very useful for the digestive system after the festive table.
Bon appetit!
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#HotFood #recipe #soup #soup recipe
How To Make Ukrainian Borscht Soup! HOMEMADE BORSCHT. Cabbage & Beet Soup. Recipe by Always Yummy!
There had been constant debates about the origin of borscht right from its appear. One of the versions says it originates in Kiev Rus and the first reference dates to XIV century. Another says that borscht came out from Poland or Lithuania territory. Anyway, Borscht remains the most favorite and popular soup of Slavic cuisine all over the world. There is a plenty of borscht recipes but the main ingredient for all of them remains beet. Cook Ukrainian borscht out of beef with pickled lard and vegetables – it will be a real pleasure.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• bone-in beef – 24 oz | 700 g
• beet – 1 lb | 450 g
• onion – 10 oz | 300 g
• carrot – 10 oz | 300 g
• tomatoes – 12 oz | 350 g
• potato – 14 oz | 400 g
• white cabbage – 10 oz | 300 g
• bell pepper – 4,5 oz | 130 g
• garlic – 7 cloves
• pickled lard – 2 oz | 70 g
• tomato paste – 3 tbsp
• vegetable oil – 2 tbsp
• butter – 2 oz | 50 g
• 1 bay leaf
• ground black pepper – 1 tsp
• 10 peppercorns
• 6 allspice berries
• sugar – 1 tbsp
• 1 lemon juice
• salt – to taste
• fresh parsley – 2 tbsp | 5 g
• water – 12 cup | 3L
✅ You will need:
• stockpot
• pan
• bowl
• mortar or blender
???? Preparation:
1. Pour the beef with 12 cup | 3L of water, bring to a boil and skim the froth, add 1 medium bulb onion, 1 medium carrot, fresh parsley stems, allspice and peppercorn, cover with a lid and boil for 1h 30 min over low heat.
2. Chop 7 oz /200 g of onion and the bell pepper.
3. Cut 7 oz /200 g of carrot, the beet and white cabbage into strips.
4. Heat the vegetable oil in a pan and lay out the cut beet, fry for 3 minutes over medium heat.
5. Then add the tomato paste, 1 lemon juice and sugar and fry stirring for 5 minutes over medium heat.
6. Add 7 fl oz | 200 ml of water into the pan, bring to a boil and simmer with a lid covered over low heat for 15 minutes.
7. In another pan melt the butter and fry 7 oz | 200 g of the cut bulb onion for 3-4 minutes, add 3 minced garlic cloves, 7 oz | 200 g of cut carrot, bell pepper and chopped tomatoes, stir and simmer over medium heat for 5-7 minutes.
8. Take the meat out into a bowl, separate from bones and cut into average pieces, take the veggies out of the broth.
9. Add the cut potato, white cabbage and a bay leaf into the broth, bring to a boil, cover with the lid and cook over low heat for 10 minutes.
10. Add the braised vegetables, beet and cut meat into the stockpot. Stir, bring to a boil and cook over low heat with the lid covered for 10 minutes.
11. Crush the cut pickled lard, 4 garlic cloves, fresh parsley leaves and ½ tsp of salt in a mortar or blender and add into the stockpot with the borscht.
12. Salt and pepper to taste, stir and boil for 2 minutes over low heat.
13. Switch the heat off, cover the stockpot with the lid and leave for 15 minutes.
14. Serve your Ukrainian borscht hot with sour cream, horse-radish, green onion, pickled lard, garlic pampushki (buns) or fresh bread.
❗️Advices:
1. It is possible to use 1 tbsp of 9% vinegar instead of lemon juice.
2. Sugar is used to balance tomato paste and lemon or vinegar acidity.
3. A genuine Ukrainian borscht should be thick to “stand a spoon in”.
WATCH MORE SOUP RECIPES:
MEATBALL SOUP in 30 Minutes
CHICKEN NOODLE SOUP
Weight Loss CABBAGE SOUP
SAUERKRAUT SOUP – KAPUSTNICA
POTATO SOUP in 30 Minutes
RED BEAN SOUP in 35 Minutes
Creamy ZUCCHINI SOUP in 30 Minutes
Polish Cabbage Soup KAPUŚNIAK
Mom's Meatball Soup
Turkish LENTIL SOUP — Ezogelin Corbasi