First courses

Recipe: Ukrainian borscht from stew

Rating: 0.0

Category: First courses

• Description
• Video
• Reviews

This recipe is time-tested. With it, you can quickly prepare an outstanding Ukrainian borscht using our canned meat.

You will experience the authentic traditional taste of an exquisite dish that warms, brings comfort, and combines the delicate sweetness of vegetables with a rich meaty aroma.

Ingredients for 5 liters of water:

• ✅1 can of pork stew 550 g. (can be replaced with beef)
• ✅3 potatoes
• ✅2 medium red, sweet beets
• ✅1 carrot
• ✅1 onion
• ✅250 g cabbage (not young)
• ✅1 tbsp tomato paste (25%)
• ✅2 garlic cloves
• ✅2 bay leaves
• ✅30 g dried sweet red pepper flakes (not ground)
• ✅4 liters of water for a 5-liter pot
• ✅3 tbsp sunflower oil
• ✅1 heaped tbsp salt
• ✅2 tbsp sugar
• ✅3 allspice berries (can be replaced with 5 black peppercorns)
• ✅1 tbsp seasoning to taste (e.g., barbecue mix, khmeli-suneli, or others)
• ✅3 green onions (if available)
• ✅Parsley (to taste, but optional, as it gives a distinct flavor)
• ✅Dill (for serving)
• ✅Sour cream (for serving, optional)

Preparation (approx. 30 minutes):

1. Pour 4 liters of water into a 5-liter pot and bring it to a boil.
2. Add bay leaves and pepper (allspice or black peppercorns) to the water.
3. Peel the beets, carrots, and onions.
4. Chop the onion into small pieces and add it to the boiling water.
5. Heat a large frying pan (about 2 liters capacity).
6. Cut the beets into thin strips (2-3 mm thick).
7. Once the pan is hot, add oil and the beets.
8. Fry the beets on high heat without a lid for 2 minutes, stirring.
9. Carefully ladle 5-6 scoops of water from the pot into the pan to cover the beets.
10. Add tomato paste, mix well, cover, and simmer until the beets are almost done (3-5 minutes, depending on the beet).
11. Cut the potatoes into small cubes (2x2 cm).
12. Slice the carrots into thin pieces (2-3 mm thick).
13. Shred the cabbage.
14. Add salt, sugar, and the beet mixture from the pan into the pot. Cook for about 5 minutes (the beets should not overcook!).
15. Add canned meat (entire contents of the can), dried sweet red pepper flakes, seasoning, potatoes, carrots, and cabbage. Cook until the potatoes are ready (about 10 minutes).
16. Adjust the water level as needed.
17. When the potatoes are almost done, add minced or crushed garlic and parsley (to taste). Boil for 1 minute, then let the borscht rest under a closed lid for 10-15 minutes.
18. Serve with sour cream (optional) and chopped dill (cut into pieces about 2 cm long).

Ukrainian borscht is ready!

Let's enjoy this exquisite and unparalleled Ukrainian borscht together!

Only registered users can add review

---