Looking for a recipe for borscht with beef in Ukrainian? You are welcome...

Borscht! Who of us has not tried this delicious first dish? It is a classic of Ukrainian origin, but very beloved in the countries of Central and Eastern Europe. As a rule, this borsch is a beef soup, but if desired, some add a few slices of pork meat, approximately 2: 1 (the main thing is not to replace them completely). The recipe for borsch with beef is always found in the hostess from Russia, Belarus, Poland, Moldova and, of course, Ukraine. Well, since we owe the appearance of such a yummy to the Ukrainians, then we will designate for the beginning a borscht soup recipe with beef in Ukrainian.

To begin with, let's cook the broth. For him, we need 300-400 grams of beef (it is better to take a brisket or other part, but with a bone, so that the cook is good) and 3 liters of water. We put on the fire. When the boil, be sure to remove the foam. The meat is cooked for about 2 hours. Once cooked, take it out and cut into small portions. And in the boiling broth we send the diced 6 medium potatoes and a large chopped cabbage, cook for 15 minutes.

Beetroot (1pc of medium size) cut into thin slices or three on a large grater, put into a frying pan, a little salt, sprinkle with 1 teaspoon of vinegar (3%). Then add the fat that has risen above the broth, 1 teaspoon of sugar, about 100 g of tomato paste and put the stew to half cooked. By the way, instead of tomato paste, you can use fresh tomatoes (3-4 pieces), previously peeled and cut into pieces. One carrot (straw or on a grater), 1 parsley root, onion head (cubes) is sent to another pan and fry slightly with the addition of fat.

When the potatoes are already half cooked, we send a half-dried beet and toasted vegetables, 1 pod of sweet Bulgarian pepper (cubes sliced), and 1 teaspoon without flour, pre-toasted and mixed with broth. Cook for another 5-7 minutes. After the plate burner is turned off, we add to the saucepan slices of fat, crushed with salt and garlic (50 g of pork fat and 3 cloves of garlic), several laurel leaves, ground red pepper and leave to be infused for 20 minutes. After they have laid out on plates, in each we add slices of meat, a couple of spoons of sour cream and finely chopped greens.

This recipe for borscht with beef implies its use with small baked rolls - pampushkas. To do this, a well-kneaded dough (yeast) is left in a warm place for 2 hours. Then we form buns of small size, spread on a baking sheet and again leave at room temperature, but for 20 minutes. We bake pampushki in a preheated oven (200 degrees) for about 20-25 minutes, and after the ready we rub rubbed with vegetable oil and salt with garlic.

Not only Ukrainian cuisine will tell us how to cook borscht from beef. There are a lot of varieties of borscht from beef, beef and mutton, goose or duck broth, green borsch, vegetarian, in Kiev, Poltava, even borscht from fish, etc. But any borsch recipe, with beef especially, provides for the implementation of certain rules:

• Meat should be filled with water in such quantity that it was twice as much as it is necessary to get broth;
• After boiling to remove the foam and reduce the fire to a minimum, the meat in this case will be very tasty, and the broth rich;
• Separately prepare vegetables for refueling (beetroot + tomato and carrots + onion + parsley). And also the sequence from the bookmark to the broth is important: potatoes - cabbage - beets, tomato - onions, carrots, parsley - spices - garlic;
• You can use any spice for your taste, but the key is still parsley (root and greens), bay leaf, pepper (ground and peas). By the way, after the borsch is prepared, the bay leaf should be removed, so that it does not give borsch a specific flavor.

Bon Appetit!