Ukrainian borsch
Ukrainian borsch, the recipe of which is completely subordinate to the laws of the ethnic cuisine of the steppe territories, may have some peculiarities of creating a taste bouquet. Of the typical flavors, only red capsicum, horseradish in leaves, and parsley root are used.
Fragrant Ukrainian borsch can decorate any collection of cooked homemade food.
In order for all the ingredients to give their constituents to the broth, it is necessary to use the correct sequence in the preparation of borsch in Ukrainian. Of course, an experienced hostess does everything “by eye”, but only accurate adherence to the recipe will help a novice to repeat the invaluable experience of her predecessors.
Ingredients:
- bulb;
- beet;
- cabbage leaves - about 300 grams;
- parsley root - up to 30 grams;
- a bunch of greens - up to 100 grams;
- carrot - 30-40 grams;
- a pair of garlic cloves;
- chicken meat - 1 kilogram.
Ukrainian borsch. Step by step recipe
- Chicken broth is cooked with finely chopped parsley root. If the domestic chicken cook the broth for 2.5-3 hours, and from the store - one hour will be enough.
- The beets are cut into strips and added to the broth. Carrots are added next. Languish for up to 20 minutes.
- Cabbage leaves are cut into small strips, combined with the rest of the ingredients.
- Garlic finely chopped, together with chopped herbs throws into the broth.
- The onion is brought to a rosy state, and added to the borscht 5 minutes before being cooked.
- Served with greens and sour cream.
A universal recipe for cooking Ukrainian borsch includes a lot of vitamins and protein. "I love to cook" wishes you bon appetit! And be sure to try cooking white Polish borsch and tasty meat-free borsch.