Ukrainian Borsch – a detailed recipe for cooking. Share with друзьями: 
The photodishes: David Rosengarten Time: 3 hours. one 5 minutes. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 pork shanks
- 700 gr. large beef brisket or neck in pieces
- 3 l beef broth or water
- 1 bay leaf
- 6 pcs black pepper peas
- 3 cloves
- 3 large beets, baked and grated
- 4 tbsp. l red wine vinegar
- 4 garlic cloves, finely chopped
- 2 tbsp. l Sahara
- 2 tbsp. l (30 gr.) Butter
- 1 large carrot, grated
- 1 tbsp. chopped red pepper
- 1 tbsp. chopped onion
- 3 pcs. diced potatoes
- 1/2 small head of cabbage, chop
- From 225 to 450 gr. smoked sausage, chopped
- About 1/4 Art. beet kvass, vinegar or lemon juice
- 1/3 Art. fresh dill
- Slices of roasted goose, fresh dill and sour cream for serving
Recipes with similar ingredients: beets, white cabbage, potatoes, pork smoked brisket, bay leaf, black pepper peas, dill
Recipe preparation:
- In a large saucepan, combine the meat with broth or water, add bay leaf, peppercorns and allspice, bring boil over high heat, reduce heat and simmer slightly ajar cover from 2 to 2 hours 30 minutes Strain the soup to separate the broth from the meat. Cut the meat from the shank and cut it into cubes. Do the same with beef. Return the meat and stock to pan and add beets, vinegar, tomato paste and sugar; cook under the lid 15 min.
- In a frying pan, heated over moderate heat, melt the creamy oil, add carrots, sweet peppers, onions, salt and pepper and fry, stirring until the vegetables soften; add them to the pan. Put potatoes and chopped cabbage in a pan and cook for 10 minutes Add the sausage and cook for another 5 minutes. Add kvass to taste, dill and garlic and let stand for 10 minutes. Serve borsch with slices of roasted goose, dill and sour cream.
