travel-ukraine

Ukrainian Borscht Recipe
Ingredients:
2 medium beets, peeled and grated
1 large carrot, peeled and grated
1 onion, finely chopped
2 medium potatoes, diced
2 cups shredded cabbage
2 cloves garlic, minced
2 tbsp tomato paste
1 tomato, chopped (or canned tomatoes)
6 cups beef or vegetable broth
200g beef (optional)
2 tbsp sunflower oil
1 bay leaf
1 tbsp vinegar (or lemon juice)
1 tsp sugar
Salt and pepper to taste
Fresh dill and parsley for garnish
Sour cream for serving
Instructions:
Prepare the broth: If using beef, place it in a pot with water, bring to a boil, and simmer for about an hour. Remove the meat, shred it, and return it to the broth.
Sauté the vegetables: Heat sunflower oil in a pan, add onions and carrots, and sauté until soft. Stir in tomato paste, chopped tomatoes, and a little broth. Cook for 5-7 minutes.
Cook the soup: Add diced potatoes to the broth and cook for 10 minutes. Then, add shredded cabbage and grated beets.

Combine everything: Stir in the sautéed vegetables, minced garlic, vinegar, sugar, bay leaf, salt, and pepper. Simmer for another 10-15 minutes.
Let it rest: Turn off the heat and let the borscht sit for at least 15 minutes (or ideally a few hours) to enhance the flavors.
Serve: Ladle into bowls, garnish with fresh dill and parsley, and add a dollop of sour cream on top