- 1/2 kg (17,5 oz) meat
- 7 potatoes
- 1 head of cabbage
- 1 carrot
- 1 beetroot
- 1 red bell pepper
- 2 tbsp of tomato paste
- 2 tbsp of dairy butter
- black ground pepper – to taste
- salt - to taste
Wash the meat properly and cut it into small pieces. Put meat in the pan with water on the fire. Meanwhile, wash all vegetables. Peel and grate a beetroot and a carrot. Chop a head of cabbage and a bell pepper. Do not forget about the meat. When the water boils, add salt and black ground pepper, and scum the soup from time to time.
In 20 minutes after boiling add the beetroot, cabbage and bell pepper. Mix the ingredients. Peel potatoes, cut them into pieces and put in the pan.
Take the frying pan and heat dairy butter. Put the carrot there and fry until it gets a golden color. Then add 2 tablespoons of tomato paste, mix with the carrot and pour the prepared mass into the pan.
Serve the Ukrainian borsch with a slice of salo, a piece of bread and spring onion or a clove of garlic. You can also add 1 tablespoon of sour cream!
Enjoy your meal!
- Cook borsch on a low fire. In that case, all the vegetables will be boiled thoroughly and impart a special flavor to the soup.
- Borsh is usually served with pampushka - a sort of fritter which has garlic inside.
Have you liked the recipe for borsch?
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