Surprise Your Family with Ukrainian Borscht on the Table
This traditional Ukrainian borscht recipe was given to me by my Ukrainian ‘family’. During the two years I spent in Ukraine, I made friend for life, a person I call my sister. Her big family is absolutely adorable and I miss them too much! This is the life, you meet people that become very important to you and then you have to take different paths. C’est la vie!
The Ukrainian borscht is best for the cold winter months. In its traditional variant (as it is this recipe) in addition to the large portion of vegetables, you have also meat of your choice. And finally, when served, there is fresh dill and cream added. These ingredients make this soup absolute nutrition bomb. It is exactly what you need when the chill outside is over what your body can support.
The red color of the soup although looking bizarre is very important. It is know that the red veggies and fruits contain powerful antioxidants that helps maintaining good tone of the blood vessels and thus affects positively the heart conditions. The beetroot, the main ingredient in this soup, is also good for stomach problems and if you want to have good healthy tan on your face you should consume it often.
- Beetroot – 2 medium
- Carrots – 2 big or 3 small
- Potatoes – 2 medium
- Red cabbage – half small head
- Red onion – 1 medium or 2 small
- Meat – 0, 500 kg. (you can make the borscht with pork, beef or chicken or even mix different meats)
- Dill – 1 bunch, finely chopped
- Vinegar – 2 tablespoons
- Ground black paper
- Oil (sunflower or olive)
- Sour cream
Peel the beetroots, carrots and potatoes. The first two together with the cabbage you should grate on grater with large holes and the potatoes cut in small cubes. The red onion cut in small slices and the meat cut in cubes.
First, boil the meat in salted water. When the meat is almost ready, remove from the stove and place a cooker with the grated beetroots to boil. It is very important at this point to add the vinegar to the beetroot because this will help keeping the red color of the soup. If you forget the vinegar, your soup will still taste good but will have the dull brown color of a mud. And we don’t want that, right?
Gradually add the onions (if you wish you can brown them in oil before that but I prefer the healthier variant), the carrots and cabbage. At last add the potatoes and the meat and cook for 10 more minutes.
When your borscht is ready, you can’t consume immediately. So, plan this meal for the next day. The soup should stay one night to “rest” in order that all the veggie juices mix and create an incredible flavor.
Next day, serve the borscht with a fresh finely chopped dill, ground black paper and tablespoon full of sour cream. Your family will be grateful for your work if they succeed to overcome the initial disgust from the red color of the soup.
In addition to the excellent nutrition, this soup is good for other reason too. You can make larger quantity and to consume it in the following days. Unlike the usual soups, the taste of the Ukrainian borscht becomes better with every day.
For best results, don’t forget to:
- To add vinegar at the beginning
- To let the soup to “rest” one night
Have you learned traditional food recipe that you often make when staying at home? What it is and why is so special to you?