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Yummy Ukrainian Borscht

Ukrainian Borscht
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This soup has been known for over the years, especially in the Eastern part of Europe. When I was a kid, I tried the homemade one once, and I didn’t like it. Today I know why! It matters what you put in as ingredients, the technique of chopping, and the appearance is equally important. Let me present to you my yummy Ukrainian Borscht. During the pandemic, I used to make a very good version of Georgian borscht soup. Let me tell you, it was a life saver. I catered to my parents, my kids and they all loved it. The quality of products is the key, but you gotta put lots of love into what you’re preparing. And only this way everyone wonders why it is so yummy. After the Russian invasion in Ukraine, I happened to master my version of Ukrainian Borscht from our neighboring community. It consists of many more products, but my family really enjoys it. It is fulfilling, incredibly healthy and beautiful as this nation is! Будьмо эй! Total time: at least 2 hours for the broth cooking + 1 hour preparation


The Broth

The Soup

Serve with sour cream and fresh dark bread.


The broth

First, cook the meat in a large pot casserole. Add all the spices: bay leaves, allspice, black peppers & salt. Cover with at least 2 liters of cold water and put a lid on.
Bring it to a boil and decrease the heat to low. Let it simmer for at least 2-3 hours.

Meanwhile cook potatoes in a small pot of cold salted water. Boil and cook until soft, for about 15 minutes.

Afterwards, take out the meat and let it cool down. Then, chop it finely and put it back in the pot casserole.

Stir in cans of beans and let them boil. Then, decrease to low heat and add boiled potatoes with a chopped cabbage.

The Ukrainian Borscht soup

Once you add the beans into the broth, start preparing the base of the beetroot mixture.

In a large pan heat up a knob of lard. Add onion and sauté for about 4 minutes on medium heat.

Next, stir in grated beetroots & carrots. Season with sugar and a pinch of salt. Sauté for about 5 minutes until the taste and the color come within.
In the finale, add garlic just to smell it out. Season with black pepper and stir in tomatoes. Mix well and take off the heat.


Then, gently mold the beetroot mixture into the meat stock. Let it simmer for about 15 more minutes and add 2 tablespoons of vinegar. *My tips: The Ukrainian Borscht soup is always better in the upcoming days: the next day is better, the day after even more. Take some serving plates: always put 1 large soup spoon from the bottom and then a bit of liquid from top. Serve with a dollop of sour cream, decorate with fresh dill and enjoy with some fresh bread. 1 large pot casserole of the Ukrainian Borscht soup.    


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