The recipe for borscht with meat in Ukrainian

To begin with, it will be superfluous to clarify that borscht with meat in Ukrainian has only a symbolic name, because each housewife prepares it in its own way. Moreover, there are striking differences in each region and in each region. In the west, there are some rules, in the Kuban - others, in the east - third. Therefore, this meat borsch recipe is just one of many options.

Each recipe borscht with meat in Ukrainian, but the general rules still exist. For example, carrots and cabbage are not cut into pieces, and broth is brewed not only from one meat. Here about these (and other) subtleties and will be told in the article.

I want to share with you how we cook borscht in our family. Try and, I assure you, you will not remain indifferent.

First you need to choose meat for broth. Ideal will be a combination of three types of meat: beef, pork, chicken. If you have to choose one thing, then it's better to stop on beef (veal). Meat must be chosen with a bone. In Ukraine it is called sugar or brain. It is the bone (from meat such a rich and fragrant soup does not work) plays the main role here. All ingredients will be given on a four-liter pan. I want to remind once again that the hostess in the kitchen is an artist, so you do not need to use electronic scales and a timer, use the intuition and imagination given to a woman by nature.

So, the recipe for borsch with meat:

• Fresh beef bone with meat (0.5 kg);
• Fresh cabbage (half a small head);
• Carrots (1 large or 2 smaller, choose a brighter, orange);
• Beetroot (1 piece of medium size (250-300 g), choose a dark, without white and pink veins, dark-burgundy color);
• Bulb (single, large);
• Bulgarian pepper (sweet, 1-2 pieces);
• Tomato juice (better freshly squeezed, but also canned (from packages or cans), 300-350 g);
• Black pepper powder;
• Greens (dill, leek, parsley);
• Vegetable oil (80-90 g);
• Salt and one small bay leaf.

First, broth is boiled with the addition of a full tablespoon of salt. It is impossible to specify the time, approximately from one hour to one and a half hours, the readiness is determined by the separation of meat from bone (the meat seems to fall off).

We clear the onion, cut off one third and put it into the broth (it continues to cook), and in the meantime we clean the potatoes, wash it and cut it into cubes. Add to the broth. While potatoes are brewed, shred cabbage. Do not cut it with chunks, you should have thin stripes, not cubes. We send after the potatoes. While the potatoes and cabbage reach their readiness, we proceed to roasting. It is to zazharke, in Ukrainian borsch with meat, only meat, potatoes and cabbage are cooked!

My carrots and beets. We clean and rub on a large grater. Combine it is not necessary, otherwise the beets will color the carrots in a different color. Finely chop the remaining part of the bulb. We put the frying pan on the fire and pour oil into it. We put the grated carrots into a frying pan, next to beets and onions. Oil as it envelops the ingredients and does not significantly change the color. In many recipes vinegar was used for these purposes, however, it is completely inappropriate here. After the contents of the frying pan are slightly fried (but not scorched), you can mix and pour tomato juice. Stew the vegetables, stirring, until the water evaporates and the vegetables again begin to brown. The characteristic smell of toasted tomatoes will tell you when to remove the frying pan from the fire. If you take off earlier, then the flavor and taste will not be so bright. Now we send the roast in a saucepan.

Remove the saucepan from the fire, add chopped greens, bell pepper, ground black pepper, bay leaf and salt to taste, close the pan and let it brew for a couple of hours. We take out the stone and the laurel leaf. Borsch is ready.

Some mistresses like to cook borsch with beans and fish. These are personal preferences. In this case, the borscht recipe with meat remains almost unchanged, only the beans are soaked for three to four hours and cooked together with the broth. A fish is quite suitable canned (canned food with the addition of tomato, for example, sprat).

The opinion that borsch in Ukraine is brewed with sour cream is a mistake. In no case! Sour cream or mayonnaise, again, if desired, added directly to the plate. Ukrainian borsch with meat is a dish that will not leave anyone indifferent.