Ukrainian borscht soup

Ukrainian borscht soup


Ingredients (6 servings):

● Meat 500 g
● White cabbage — 400 g
● Potatoes — 400 g
● Beetroot — 250 g
● Sour cream — ½ glass
● Puree tomato — ½ glass
● Onions — 1 pc
● Butter — 1 tablespoon


1. Cook the broth and strain. 30-40 minutes depending on the meat.
2. Peeled roots and beets cut into strips. Beets simmer for 20-30 minutes, adding oil, tomato puree, vinegar and broth (you can also pour cereal or beet kvass). Cut roots and lightly fry the onion with butter, mixed with fried flour, diluted broth and bring to a boil.
3. In the borscht soup cooked to put the potatoes, cut into large cubes, coarsely chopped cabbage, braised beets, salt and cook for 10-15 minutes, then add the toasted flour roots, bay leaf, allspice and hot peppers and cook until until potatoes and cabbage will be ready.
4. Ready to fill bacon soup, mashed with garlic, add tomatoes, sliced, quickly bring to a boil, then let brew for borsch for 15-20 minutes.
5. spills in the saucer, put in soup sour cream and sprinkle with chopped parsley.

Bon Appetit!

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