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Red borscht with beef
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Borscht is not just a dish, it is a true symbol of Ukrainian culture. Its rich, ruby color and deep flavor make borscht unique. Beef adds a pure, deep taste that, combined with the other ingredients, reveals its full richness.
Fresh beets give borscht its characteristic color and sweet-earthy flavor, creating a unique base for this traditional dish. Each region of Ukraine brings its own touch to the classic recipe, turning borscht into an unforgettable gastronomic journey.
Variations:
In Podillia, borscht is often prepared with red beans.
Poltava region is known for borscht with dumplings.
In the South, barley flour is added for thickening.
Slobozhanshchyna offers an interesting variation with beer.
Western Ukrainian Christmas Eve borscht is served with small dumplings.
Secrets of tenderness and flavor:
Use beef on the bone for a richer broth. Fry the beets separately in oil to preserve their bright color. Cook the meat separately to remove foam. Choose the freshest ingredients to ensure tenderness of each component.
Ingredient tips:
Choose young, fresh beets without damage. Cabbage should be firm and white. Add garlic and herbs at the end of cooking for a more pronounced aroma. Tomatoes can be replaced with two tablespoons of tomato puree.
Cooking nuances:
Regularly removing foam ensures a clear broth. Do not overcook vegetables, especially cabbage — it should remain crisp. Adding salt in small portions ensures the perfect taste. It is better not to cook borscht with a lid on to prevent the flavor from becoming heavy.
Ingredients for the recipe
Ingredients
Food Works Beef for Steak
500 g
Beetroot
3 pcs
Carrot
2 pcs
Onion
1 pcs
White Potatoes
4 pcs
Cabbage
400 g
Kalynivka Kumato Tomatoes 500g
2 pcs
Garlic
3 cloves
Parsley Bunch 50g
15 g
Marka Promo Bunch of Dill 70g
15 g
Bay Leaf
2 pcs
Mriya Black Pepper Peas 20g
8 pcs
Moriachka Iodized Sea Salt 450g
5 г
Oliyar Refined Sunflower Oil 1l
40 ml
Preparation steps
01
Broth preparation — Rinse the meat under running water and cover with cold water. Bring to a boil, remove foam, add spices, and simmer for 1.5 hours. Indicator: meat is tender, broth is clear.
02
Vegetable preparation — Chop the beets, carrots, potatoes, onion, and cabbage. Indicator: all vegetables are ready.
03
Frying root vegetables — Fry the beets separately, then add carrots and onion until soft. Indicator: vegetables are tender, aroma caramelized.
04
Assembling borscht — Add vegetables to the broth, bring to a boil with potatoes and cabbage. Indicator: potatoes tender, cabbage cooked.
05
Finishing — Add garlic and herbs, let it infuse. Indicator: borscht is hot with rich aroma.
Where to order ingredients
Select the required ingredients in one of the stores
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