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Borscht is a Ukrainian soup, made with beetroots as one of the main ingredients, which give the dish its distinctive red colour. Ingredients: - 1.5 - 2l water - 400-500g pone-in pork or beef - 2 small beetroots - 1 medium carrot - 3 medium onions - 4–5 tablespoons of vegetable oil - 2 tbsp tomato paste - 300g fresh white cabbage - 4 medium potatoes - Salt, pepper, to taste - 1-2 dried bay leaves - Dill, parsley, sour cream (optional) Cooking Instructions: 1. Make a broth. Boil bone-in meat for 1 hour or until cooked. 2. Cut beetroots, carrots and onions. 3. Fry onion and carrot, stirring frequently for about 5 minutes. 4. Add beetroots and cook for another 5 minutes. 5. Add the tomato paste to the veggies, stir and cook for another 5-7 minutes. 6. Add cabbage and cook 5 more minutes. 7. Remove the meat from the broth. 8. Add potatoes and the vegetables to the broth. Cook for 10-15 minutes. 9. Add bay leafs, salt and pepper to taste. 10. Separate meat from a bone and cut into 1-inch pieces. Add the meat to the soup, cover the pot and cook for another 5-7 minutes. 11. Serve with chopped dill, parsley and sour cream.
Fun Facts
Borscht is a Ukrainian soup, made with beetroots as one of the main ingredients, which give the dish its distinctive red colour. Ingredients: - 1.5 - 2l water - 400-500g pone-in pork or beef - 2 small beetroots - 1 medium carrot - 3 medium onions - 4–5 tablespoons of vegetable oil - 2 tbsp tomato paste - 300g fresh white cabbage - 4 medium potatoes - Salt, pepper, to taste - 1-2 dried bay leaves - Dill, parsley, sour cream (optional) Cooking Instructions: 1. Make a broth. Boil bone-in meat for 1 hour or until cooked. 2. Cut beetroots, carrots and onions. 3. Fry onion and carrot, stirring frequently for about 5 minutes. 4. Add beetroots and cook for another 5 minutes. 5. Add the tomato paste to the veggies, stir and cook for another 5-7 minutes. 6. Add cabbage and cook 5 more minutes. 7. Remove the meat from the broth. 8. Add potatoes and the vegetables to the broth. Cook for 10-15 minutes. 9. Add bay leafs, salt and pepper to taste. 10. Separate meat from a bone and cut into 1-inch pieces. Add the meat to the soup, cover the pot and cook for another 5-7 minutes. 11. Serve with chopped dill, parsley and sour cream.
Resources
Borscht is a Ukrainian soup, made with beetroots as one of the main ingredients, which give the dish its distinctive red colour. Ingredients: - 1.5 - 2l water - 400-500g pone-in pork or beef - 2 small beetroots - 1 medium carrot - 3 medium onions - 4–5 tablespoons of vegetable oil - 2 tbsp tomato paste - 300g fresh white cabbage - 4 medium potatoes - Salt, pepper, to taste - 1-2 dried bay leaves - Dill, parsley, sour cream (optional) Cooking Instructions: 1. Make a broth. Boil bone-in meat for 1 hour or until cooked. 2. Cut beetroots, carrots and onions. 3. Fry onion and carrot, stirring frequently for about 5 minutes. 4. Add beetroots and cook for another 5 minutes. 5. Add the tomato paste to the veggies, stir and cook for another 5-7 minutes. 6. Add cabbage and cook 5 more minutes. 7. Remove the meat from the broth. 8. Add potatoes and the vegetables to the broth. Cook for 10-15 minutes. 9. Add bay leafs, salt and pepper to taste. 10. Separate meat from a bone and cut into 1-inch pieces. Add the meat to the soup, cover the pot and cook for another 5-7 minutes. 11. Serve with chopped dill, parsley and sour cream.

Borscht

admin
December 12, 2019
1 min read
3083

Borscht is a Ukrainian soup, made with beetroots as one of the main ingredients, which give the dish its distinctive red colour. Ingredients: - 1.5... Details

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admin
December 10, 2019
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admin
November 29, 2019
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admin
November 22, 2019
1 min read
2774

Italian wedding soup is an Italian soup made with green vegetables and meatballs. Although it’s called a “wedding soup”, the dish is not served at... Details

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