Ukrainian Borsch

Favorite Soup of Eastern Europe

That hot beet-based soup is the main traditional dish in Ukraine.

To cook it properly use our classic Ukrainian borsch recipe.

For the broth, you need 51-68oz. of water, 14oz. of pork or beef on the bone. Pour the water into a deep pan and boil the meat. When it boils, decrease the temperature and simmer it under the lid for a half and an hour. While the broth is cooking, take 2 beets, 1 carrot, 3 onions and 2 teaspoons of tomato paste. Clean the vegetables and dice the onions. Other vegetables grate with slicer. Take a frying pan and pour into it a bit of oil. Fry the onions and carrots for 5 minutes and then add the beet, mix it, fry a little and then add tomato paste to fry for 5-7 minutes more. Put salt and some sugar to taste.

When the broth is cooked, put the meat off to cool a little and then slice it in small pieces. Put into broth 11oz. of fresh cabbage cut into strips and after that 4 cleaned diced potatoes. While potatoes are cooking put the meat slices into borsch. Salt it. Then put fried vegetables into the pan with borsch, add some bay leaves and cut parsley and dill. Put the lid on the pan and cook for 5-7 minutes more.

To serve borsch add to the plate 1 tablespoon of cream. Borsch is ready to eat already after it’s cooked but you can taste it the next day and it will be even more delicious.