Recipe: Perfect Borscht (Борщ) Ukrainian Soup

Borscht (Борщ) Ukrainian Soup. Ruby Red Borscht soup is one of my favorite things to make going into the fall season. The bright red beets carry so many health benefits, it's no wonder I feel so great after eating this for a couple of days. Ukrainian Borscht Soup (Красный Борщ) Borscht (English: / ˈ b ɔːr ʃ, ˈ b ɔːr ʃ t / ()) is a sour soup common in Eastern Europe and Northern Asia.

Borscht (Борщ) Ukrainian Soup Sorrel Soup (Shchavel Borscht) is a classic and traditional Ukrainian/Russian Kitchen. A hearty soup loaded with potatoes, meat, veggies, and sorrel! A delicious soup recipe served great with homemade bread. You can have Borscht (Борщ) Ukrainian Soup using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Borscht (Борщ) Ukrainian Soup

  1. You need 250 gr of chicken breast.
  2. You need 3 of carrots.
  3. It’s 4 of potatoes.
  4. You need 50 gr of cabbage.
  5. It’s 20 gr of beet root.
  6. You need 2 litres of chicken stock.
  7. It’s of Bread.
  8. It’s 1 of onion.
  9. Prepare 3 of garlics.
  10. Prepare of Salt.
  11. You need of Pepper.
  12. Prepare of Sugar.

We several other classic Slavic soup recipes like the Russian Borscht and the Solyanka soup and the hearty Beef Cabbage Soup! Despite most people associating this recipe with Russia, borscht, or as it is properly pronounced borsch, is actually Ukrainian. Yes, there is no 't' at the end of the word. That being said there are historical records of Russian tsars eating it centuries ago and the soup is almost as popular in Russia as it is in Ukraine.

Borscht (Борщ) Ukrainian Soup step by step

  1. Cut the beetroot into the dice.
  2. Put the beetroot into the chicken stock until it boiled.
  3. Cut the potatoes and carrots then put it to the pot.
  4. Minced the garlic and onion then you have to sautee until it caramelized.
  5. After you caramelized it pour the onion and garlic to the pot.
  6. Put the cabbage to the pot and wait until it boiled.
  7. Serve it with bread while it hot.

Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. My mother's basic borscht recipe begins with a base of chopped onions, cabbage and celery sautéed in butter, fresh-pressed (or grated) garlic, a can of diced tomatoes and a few cups of chicken broth (or beef broth, or even water with a little chicken or beef bouillon added for flavour). Strain the soup and then start fresh with clean meat, bones and water.

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