Ukrainian borscht - 8 most delicious recipes

Despite the fact that Ukrainian borscht is a hallmark of local Ukrainian cuisine, housewives of all neighboring countries dream of learning how to cook it. A particularly hot dish will come in handy during the cold winter season. We invite you to familiarize yourself with the highlight of each recipe and enjoy the cooking process.

The classic recipe for cooking Ukrainian borscht with beets

To make homemade borscht meet all expectations, you need to spend more time on the correct preparation of the broth based on beef and cabbage. And to add a rich and bright color to the borscht, add beets.

Cooking time: 60 min.

Cooking time: 180 min.

Servings - 6.

• 
  Pour the prepared meat with cold water, bring to a boil and cook over low heat for 15-20 minutes. Do not hesitate to drain the broth, rinse the meat with cold water and transfer it to another saucepan, 2/3 filled with water. Bring to a boil again and simmer over low heat for several hours.
• 
  We cut the onion and carrots randomly into large pieces, add to the broth and continue to cook. We are already filtering the finished broth, discarding the onions and carrots. And remove the meat from the bones and cut into small pieces. We send the diced potatoes to the strained broth and cook over low heat for the required time until tender.
• 
  Cut the carrots and beets into strips, chop the onion into small cubes. We heat the pan, grease it with vegetable oil and send the onion to fry first until golden brown. Add carrots to the onion and continue to simmer for five minutes.
• 
  Pour the beets into the same frying pan and, if necessary, add vegetable oil. Season vegetables with tomato paste, sprinkle with a pinch of sugar, salt, pepper at your discretion and leave to simmer for about ten minutes until fully cooked. If there is not enough liquid for vegetables, add a scoop of broth.
• 
  Finely chop the cabbage and check the readiness of the potatoes.
• 
  We check the readiness of the potatoes. If the potato sticks are boiled, it's time to add both roasts to the pan, and then the chopped cabbage. Bring all the combined ingredients to a boil. Add spices to taste, chopped garlic.
• 
  We let the borscht brew and can be served with sour cream and bread.

Enjoy your meal!

How to cook real Ukrainian borsch with meat?

The versatility of this recipe lies in the fact that you can use any meat for cooking borscht and you will be satisfied with the result. And do not miss the opportunity to use natural fat melted from homemade lard instead of vegetable oil for frying.

Cooking time: 60 min.

Cooking time: 180 min.

Servings - 6.

Ingredients:

• Beef - 500 gr.
• Beets - 4 pcs.
• Carrots - 1 pc.
• Red onion - 1 pc.
• Green onions - 1 bunch.
• Potatoes - 4 pcs.
• White cabbage - 400 gr.
• Tomato paste - 2 tablespoons
• Lard fat - for frying.
• Garlic - 5 cloves.
• Dill - 1 bunch.
• Lemon juice - 3 tablespoons
• Sour cream to taste.
• Salt to taste.
• Sugar to taste.

Cooking process:

1. Before boiling, the beef meat must be washed, the excess veins must be removed and sent to boil in cold water for 40-50 minutes. After this time, we take out the meat and cut it into portions.
2. Let's move on to preparing vegetables for our borscht. Cut potatoes, onions, carrots and cabbage into small bars.
3. For a change, cut some of the beets into thin strips, and rub some of them on a coarse grater.
4. Add chopped potatoes and cabbage to the boiling broth. Salt to your liking and cook until the potatoes are fully cooked.
5. To prepare the borsch dressing, fry the pieces of bacon until a light golden hue appears.
6. We shift the greaves into a separate container, and fry the onions and carrots in the melted fat until soft.
7. Season the stewed vegetables with the required amount of tomato paste and lemon juice. We continue to simmer over low heat.
8. Pour the beets cut into cubes to the dressing and fill with a ladle of broth. Bring on low heat until the beet sticks are half cooked.
9. Add grated beets, bay leaves, salt, sugar and the necessary spices to soft beets. We continue to simmer for a couple of minutes.
10. Add ready-made beetroot dressing, finely chopped greens to your taste to the boiling broth.
11. Finely chop the cracklings and rub with garlic.
12. Add the pounded mass to the borscht and cover, let the borscht brew for at least 20 minutes at room temperature. We supplement with sour cream, chopped herbs and serve.

Enjoy your meal!

Aromatic and rich Ukrainian borscht with beef

Beef broth turns out to be not only transparent, but also rich. And with the addition of fragrant baked beets, borscht will appear on your table much more often.

Cooking time: 60 min.

Cooking time: 40-50 min.

Servings - 6-8.

Ingredients:

• Beef - 1000 gr.
• Beets - 3 pcs.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Tomato paste - 200 gr.
• Lemon juice - 3 tablespoons
• Garlic - 5 cloves.
• Bay leaf - 3 pcs.
• Granulated sugar - 3 tablespoons
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Preheat the oven to 180 degrees for roasting beets. We wash the beef thoroughly, remove unnecessary streaks and send it to the pan to cook. Bring to a boil. In the process of cooking, do not forget to remove the foam formed on the surface of the water with a spoon.
2. While the broth is cooking, rinse the beets and wrap them tightly in foil. Bake until soft in the oven for two hours. Adjust the time depending on the characteristics of the oven and the size of the beets.
3. Cut the onion into small pieces and send it to a preheated pan to fry until a golden hue appears, add carrots chopped on a coarse grater to the onion and simmer everything together until tender.
4. When the beets are baked, give time to cool completely and peel them. Beets can be coarsely grated or cut into medium-sized strips.
5. We fill the beets with tomato paste and send them to stew in a frying pan for 5-10 minutes. Squeeze the garlic here, add lemon juice, salt, sugar, pepper. Feel free to add as many spices as possible to achieve a rich flavor. Fill the frying with water and simmer for an additional five minutes. At the end of the readiness, we leave it until the next use.
6. After 2.5 hours of cooking the broth, take out the meat and cut it into separate pieces.
7. Add potatoes, bay leaf to the finished broth and continue to cook for 10 minutes. Add two dressings to the broth and continue cooking for another 10 minutes.
8. At the very end of cooking, add pieces of meat to the soup and taste. You can adjust the amount of salt, sugar, lemon juice to your preference. We leave the borscht to infuse and only after a while we serve it to the table.

Enjoy your meal!

Step-by-step recipe for making Ukrainian borsch with donuts

If you also have a question, how can you supplement the first course instead of traditional wheat bread, then it's time to learn how to make garlic donuts.

Cooking time: 60 min.

Cooking time: 40-50 min.

Servings - 8-10.

Ingredients:

• Pork bones - 500 gr.
• Beets - 250 gr.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• White cabbage - ½ pc.
• Tomato paste - 70 gr.
• Lemon juice - 2 tablespoons
• Sour cream - 200 ml.
• Onion - 1 pc.
• Red bell pepper - 1 pc.
• Bay leaf - 3 pcs.
• Granulated sugar - 1 tablespoon
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Dill - ½ bunch.
• Green onions - a bunch.

For donuts:

• Water - 200 ml.
• Milk - 100 ml.
• Wheat flour - 450 gr.
• Dry yeast - 1.5 tsp
• Granulated sugar - 1 tsp
• Salt - ½ tsp
• Vegetable oil - 30ml.

For refueling:

• Salt -1 tsp.
• Sunflower oil - 2 tablespoons
• Garlic - 3 cloves.
• Water - 50 ml.
• Dill - 1/2 bunch.

Cooking process:

1. We will cook in a five-liter saucepan. The amount of ingredients can be changed depending on the size of your container. We wash the pork bones and send to cook over medium heat until boiling. As soon as the water boils, separately add the meat previously removed from the bones. Due to this, the meat will be juicy and soft. Cook the broth over low heat for three hours, not letting the broth boil. Be sure to remove foam and grease from the surface.
2. Before roasting, beets can be baked in foil for an hour until they become soft. And then peel and cut into thin strips. In order to save time, you can do without this and immediately send raw beets to stew. We heat a frying pan with vegetable oil and send the beets there, season with tomato paste, salt, pepper, sugar, adding a little water. To dilute the taste with sourness, sprinkle with lemon juice and leave to simmer over low heat.
3. Fry the diced onion and grated carrots on a coarse grater in vegetable oil for two minutes until golden brown. In parallel with how the vegetables are stewed, cut the potatoes into cubes and chop the cabbage into small strips.
4. Add cabbage with potatoes to a saucepan with broth and cook until the potatoes are soft. After 10 minutes, we send the sautéed beets, carrots and onions into the almost finished borscht and bring to a boil. Turn off the heat and let it brew under a closed lid. In the meantime, let's move on to making donuts.
5. For donuts, in a separate container, combine warm water, warm milk, sifted wheat flour, yeast and sugar with salt. Knead the dough and spread on a floured surface. Knead until elastic, on average it takes about five minutes. Transfer the dough to a new container, pre-oiled with oil, cover with a film or a towel and mark for 1.5 hours so that the dough increases in size.
6. Divide the finished dough into balls. The amount depends on the size of the ball. Grease a baking sheet with sunflower oil and cover with parchment paper. While the oven is heating up to 190 degrees, leave the balls for 30 minutes in a warm, draft-free place.
7. Before sending the baking sheet to the oven, brush the donuts with milk using a brush. We send to the oven for 30-40 minutes.
8. We determine the full readiness by their appearance. They should enlarge and brown well.
9. For dressing, rub the garlic with salt, room temperature water and vegetable oil. You can use either a mortar or a blender. Chop the dill and add to the liquid mass, mix well. And immediately pour the finished donuts with garlic dressing.
10. The present borscht with donuts is ready. Season with sour cream, green onions and serve.

Enjoy your meal!

Incredibly tasty and aromatic beetroot borsch with dumplings

Dumplings for poultry borscht can be prepared not only from wheat, but also from buckwheat, corn flour, depending on your taste preferences.Be sure that dumplings will not leave you indifferent and will appear on your table not only as an addition to the main dish, but also as an independent side dish.

Cooking time: 60 min.

Cooking time: 40-50 min.

Servings - 8-10.

Ingredients:

• Duck or goose meat - 300 gr.
• Beets - 1 pc.
• White cabbage - 400 gr.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 2 pcs.
• Tomatoes
• Tomato paste - 0.5 tbsp.
• Sour cream - 0.5 tbsp.
• Parsley - 1 bunch.
• Dill is a bunch.
• Garlic - 1 head.
• Black peppercorns - 5 pcs.
• Bay leaf - 2-3 pcs.
• Salt to taste.
• Vegetable oil - for frying.

For dumplings:

• Wheat flour - 1 tbsp.
• Boiling water - 1 tbsp.
• Egg - 1 pc.

Cooking process:

1. Cook duck broth with allspice, bay leaf. Strain the broth, remove all the bones and lay out the meat. Put the strained broth on the fire and bring to a boil. Remove the duck meat from the bones.
2. Grind vegetables. Peel carrots, beets, tomatoes and chop them arbitrarily. We do the same with onions.
3. Peel and dice the potatoes and add to the meat pan.
4. Heat a frying pan with vegetable oil over medium heat and fry the onions until golden brown. We immediately combine the previously cut vegetables, not forgetting to stir.
5. Add tomato paste, salt and other spices to your taste to stewed vegetables. You can stew with the lid open. Make sure that there is liquid in the pan and the vegetables do not burn.
6. As soon as the frying of the beets with carrots has become soft and juicy, add it to the borscht and cook the borscht for another 10 minutes, chop the cabbage into thin and long strips, pour it into a saucepan. Add bay leaves and peppercorns.
7. Chop the greens and send them to the borscht.
8. Let's start cooking dumplings. Pour the flour with a glass of boiling water and mix quickly so that the flour is brewed. Let the dough cool and beat in the egg. Stir well and add the rest of the flour. The dough should be slightly liquid in consistency. Roll it into a thin sausage and cut into small pieces.
9. We put the dumplings in boiled water until they float up. And we put them in borscht. We mix everything and cook the borsch for about five minutes. Let it brew and serve with sour cream.

Enjoy your meal!

A simple and delicious recipe for Ukrainian borscht with beans

Borscht with beans is able to saturate the body no worse than any meat dish, while all the necessary vitamins and useful microelements are retained in the beans even after heat treatment. To prepare such borscht, it is important to soak it in time and open it in advance.

Cooking time: 50-60 min.

Cooking time: 120 min.

Servings - 7-8.

Ingredients:

• Pork ribs - 800 gr.
• Potatoes - 1000 gr.
• White cabbage - 500 gr.
• Carrots - 150 gr.
• Bulb onions - 200 gr.
• Beets - 350 gr.
• Beans - 150 gr.
• Garlic - 3-4 cloves
• Tomato paste - 3 tablespoons
• Bay leaf - 2-3 pcs.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Soak the beans in cold water for at least a couple of hours, but for ease of preparation, we recommend soaking them overnight. And later we boil for an hour.
2. Wash the pork ribs and pour four liters of cold water. We send over medium heat and wait for the broth to boil. It is important to have time to descale in time. Cook for one hour.
3. While the broth is cooking, prepare the vegetables. Cut the potatoes into small cubes, finely chop the cabbage. We send potatoes to the meat and cook for 20 minutes until ready. During this time, we will have time to prepare the frying.
4. Chop the onion at random. Rub the carrots on a fine grater. Rub the beets on a coarse grater. We heat the pan in vegetable oil and send the onions, carrots and beets to brown. Add bay leaves and leave to simmer. To prevent the vegetables from burning and drying, add a scoop of broth. Simmer for 10 minutes.
5. All content is prepared, it remains to supplement the borsch with the necessary components. Add chopped cabbage and boiled beans to the pan.
6. By this time, the frying should be ready and leave behind a rich aroma. We transfer vegetables to a saucepan and continue to cook over medium heat for 10-15 minutes.
7. Ready borscht will be able to fully reveal all its taste, if you let it brew for as long as possible. Serve with sour cream and fresh bread.

Enjoy your meal!

Hearty and rich Ukrainian borsch with bacon and garlic

This version of borscht is not a dietary one, but it will suit all lovers of Ukrainian rich and nutritious borscht. We offer to improve the taste and give a unique aroma with the addition of grated bacon dressing with garlic.

Cooking time: 60 min.

Cooking time: 180 min.

Servings - 7.

Ingredients:

• Meat (any) - 500 gr.
• Beets - 200 gr.
• White cabbage - 150 gr.
• Potatoes - 110 gr.
• Carrots - 100 ml.
• Tomato paste - 2 tablespoons
• Apple cider vinegar (9%) - 3 tsp
• Salt to taste.
• Granulated sugar - 2 tsp
• Garlic - 4 cloves.
• Greens to taste.
• Bulgarian pepper - 1 pc.
• Water - 2 liters.
• Sour cream to taste.
• Vegetable oil - for frying.

Cooking process:

1. We wash, peel and cut the pre-necessary vegetables in the usual way. Wash the meat and immerse it in warm salted water. Bring to a boil, remove the collected foam and continue cooking for an hour.
2. Heat the saucepan and fill it with sunflower oil. We send beets cut into strips to the heated oil, season with salt and sugar to taste. Mix thoroughly and continue to simmer for a couple of minutes, until it releases its juice.
3. Mix in tomato paste with vinegar to the beets. Sour tomato paste will help preserve the color and texture of the beets.
4. Now add some water there and simmer over low heat for 40 minutes.
5. Pour water into a separate saucepan, add the leftover beets and a little vinegar. Leave on the stove until the first bubbles appear. This well
6. Saute onions and carrots. Heat a skillet with oil and bring the onion until golden brown over medium heat.
7. When the onion is cooked until half cooked, add the carrots and simmer for 10-15 minutes. The volume of the carrots will decrease slightly, and the roasting will acquire a pleasant golden color. Then we set aside the frying to wait in the wings.
8. We turn to the preparation of the dressing for borscht from lard, garlic and herbs. Remove the skin from the bacon and cut into cubes. We send it all to the blender. Add four garlic cloves, chopped herbs, ground pepper and sweet bell pepper to the same bowl.
9. The main stages of borscht preparation are over and we are starting to assemble all the components. Put chopped potatoes, shredded cabbage in boiling broth and keep on medium heat for 10 minutes.
10. Then add the frying to the borscht and continue to cook for another 10 minutes. Add spices to your taste and mix.
11. Add the cooked beetroot paint with vinegar to the pot with beetroot. Bring the borsch to a boil and let it brew.
12. Serving. Add sour cream, dressing and start your meal.

Bon Appetit!

Light and dietary Ukrainian borsch with chicken

Borscht made with chicken broth turns out to be as light, nutritious and low-fat as possible, which is an important point when observing dietary nutrition.

Cooking time: 40 min.

Cooking time: 120 min.

Servings - 5.

Ingredients:

• Beans - 100 gr.
• Beets - 2 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• White cabbage - 200 gr.
• Potatoes - 4 pcs.
• Chicken meat - 400 gr.
• Bulgarian pepper - 2 pcs.
• spices to taste.
• Ground black pepper - to taste.
• Bay leaf - 2 pcs.
• Granulated sugar to taste.
• Lemon juice - 1 tablespoon

Cooking process:

1. Fill the beans with cold water and leave for at least four hours, or better overnight.
2. Then cook until cooked for about an hour. The time may vary depending on the size and time the beans are soaked.
3. We will bake the beets for borscht in foil in an oven preheated to 180 degrees for one hour. With this method of cooking, beets retain useful trace elements and vitamins.Finished beets have a rich burgundy color and softness.
4. Let's start cooking chicken broth. We take an approximately three-liter saucepan, fill it with water and boil the prepared chicken meat for 25-30 minutes. Add the whole peeled onion to the water. It is important not to forget to descale.
5. Cut the washed peeled potatoes into cubes, chop the carrots at random. And add the prepared vegetables to the broth. Cook for 10 minutes.
6. Pour finely chopped cabbage, boiled beans and bell pepper pulp into a saucepan. To do this, rub the peeled peppers on a fine grater.
7. Cut the peeled baked beets into not very small strips and send them to the pan. Season borscht with salt, black pepper, bay leaves, sugar and lemon juice if desired. We boil the ready-made borscht for 10-15 minutes and let it brew before serving. Traditionally served with sour cream, bread and lard.

Bon Appetit!