Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, ukrainian red borshch (beetroot soup). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Reviews for: Photos of Ukrainian Red Borscht Soup. Russian red soup mostly based on cabbage and beets. Borscht (aka Borsch) is a sour soup with beetroots as one of the main ingredients, which gives the dish a vibrant red color.
Ukrainian Red Borshch (beetroot soup) is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Ukrainian Red Borshch (beetroot soup) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have ukrainian red borshch (beetroot soup) using 14 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Ukrainian Red Borshch (beetroot soup):
- Take 1 average red beetroot
- Make ready 1 small carrot
- Take 1 average onion
- Get 3 average potatoes
- Prepare 150 grams cabbage
- Take 50 grams sweet pepper
- Get 1 tbsp tomato paste
- Prepare 1 tbsp salt
- Make ready 1 pinch black pepper
- Get 1 pinch marjoram
- Get 1 pinch nutmeg
- Take 1 bay leaf
- Take 4 tbsp oil
- Prepare 400 grams red beens
This borsch can be cooked very quickly but it is no less tasty than any other variations of the Ukrainian borsch. Borsch also called Borscht is a Russian & Ukrainian traditional beet soup recipe. Recipe: www.rednumberone.com/borsch-recipe-borsch/ Borscht is a sour soup with beetroots as one of the main ingredients, which gives the dish a vibrant red col. Borscht (English: /ˈbɔːrʃ, ˈbɔːrʃt/ (listen)) is a sour soup common in Eastern Europe and Northern Asia.
Instructions to make Ukrainian Red Borshch (beetroot soup):
- Ingredients: I took canned red beens, but you make take any you like. Not in sause, just canned beens. You may cook them by yourself if you wish and have time of course))) I also took tomato sauce, but you may take a red tomato if you want) From these products, I took half of this cabbage and half of carrot and half of pepper)
- Borshch hack: To make our borshch even more red, sweet, and vitaminized, do the following: Wash the beetroot well with brush, cut top and bottom and throw away, than peel it in a separate bowl. Boil some water, put salt in bowl with beetroot peels and pour hot water. Put aside.
- Put a 3-4 litres pan with 2 litres of water to warm up. Peel all vegs, cut potatoes in small cubes and throw in the pan.
- Prick onion with knife to let the soup take its juices easily.
- Add the onion to the pan, close it and let it simmer.
- Put a frying pan to heat. Meanwhile, cut beetroot and carrot, I use food processor you may cut them with knife, in long slim pieces like mine.
- Pour some oil on frying pan, and fry beetroot and carrot for 3-4 minutes covered. Cut the cabbage meanwhile.
- Put fried carrot and beetroot into the pan. Add some oil into the same frying pan, and stew cabbage with some water added for 3-4 minutes. Add 1 tbsp into the cabbage, mix well, put into the pan. Also, add thinly sliced sweet pepper.
- Add red beans into the pan.
- Add salt, black ground pepper, one bay leaf, majoram, nutmeg. Stir a little.
- Add those red liquid from beetroot peels that we made in the step 2. (Oly liquid, not peels!) Almost close the pan and let it simmer for 15-20 minutes. Dont boil it, cause it will loose its clearness!
- Serve hot with toats+garlic (my next recipe!), tbsp of sour cream, and chopped parsley. The dish is good for re-heeting, it becomes even more tasty overnight in the frige )))))
In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin. Ukrainian meatless beet soup or borshch has a little tomato paste in it along with mushrooms, potatoes, cabbage, onions, and other vegetables. This meatless version of Ukrainian beet soup is served on fast days and for Christmas Eve when it is part of the traditional sviat vechir or svyat vechir. Ukrainian beetroot broth (borshch). (Kris Kirkham). This is a distinctively Ukrainian soffritto technique called smazhennya or zazharka.
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