ukrainian borscht

How To Make ukrainian borscht

• 1

  You will need a 5-6 quart cooking pot.
• 2

  Cut the meat in pieces, place them in a pot filled with the cold water. Bring to a boil, skim off any fat on the surface. Cover and cook for about 1 hour.
• 3

  While meat is cooking, chop the beet as thin as you can, put it in a frying pan, add sunflower or vegetable oil, and fry until soft (don't make it too soft!). You can add 1 tea spoon of vinegar to save beet color.
• 4

  Chop cabbage (try to make the slices thin), peel and chop potatoes.
• 5

  Chop 3 carrots, 2 onions, 2 parsley roots, fry them until the onion starts to turn golden.
• 6

  When the meat is ready, add some salt, 2-3 bay leaves, peppercorns, potatoes.
• 7

  In 5-10 minutes add fried carrots, onions, parsley roots, and beets. Add chopped cabbage. Slow cook about 10 minutes.
• 8

  Add 2-3 table spoons of tomato paste, wait until it boils. Add a little bit sugar if it is too sour for you. Turn off the stove.
• 9

  Cut salted salo into the tiny cubes. Chop 0.5 head of garlic and the dill. Grind them together in a deep bowl with a wooden spoon. Stir into cooked borscht. Enjoy!
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