Ingredients
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3 l Beef stockor water
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1/2 head of Cabbage15 cm in diameter
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BEETS:
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2 Beetrootmedium beets, 8 to 10 cm in diameter
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2 tbsp of Red wine vinegar 5%or raspberry vinegar
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pinch of Salt
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1 tsbp of Extra Virgin olive oil
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Vegetables to sauté:
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200 g of Onion
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200 g of Carrot
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100 g Celery rootor celery stalk
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70 g of Parsley root
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70 g of Parsnipoptionally
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100 g of Fennel bulboptionally
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2 tbsp of Extra Virgin olive oil
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Spices and herbs:
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1 Bay leafdried
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2 peppercorns Pimento
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1/2 bunch of Dill
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1/2 bunch of Parsley leaves
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1/2 bunch of Celery leaves
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to taste Salt
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Dressing:
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2 cloves of Garlic
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3 tbsp Tomato paste
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to taste Salt
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to taste Red wine vinegar 5%or raspberry vinegar
Directions
Borsch was one of the first recipes I published on the website. The time has come to update it. This is a truly wonderful dish, a symbol of Ukrainian cuisine known all over the world. We love it and I cook it regularly. I’m delighted every time by its rich and full flavor and how many different vitamins and nutrients are in it!!! I adore it!
There are thousands of variations of Ukrainian Borsch and every hostess has her own recipe and her own taste, color and consistency of borsch. One of my grandmother’s borsch had a sweetish taste and a maroon color, the other’s had a red color with a more pronounced sourness. My girlfriend’s mom cooks a super delicious southern version of borsch with the addition of sweet bell peppers and fresh tomatoes. And so on… I give today my signature version of the Classical Ukrainian Borsch. My formula for success is a lot of different vegetables, herbs and spices. Also, I cook the borsch without potatoes, the classic version has them.
Another life hack – put the boiled meat on the plate already when serving, otherwise, after spending time in the pot, it will be colored in maroon color.
Classic borsch is cooked with strong meat and bone beef broth. In summer, in hot weather, we cook a lean version with water that you can even eat cold.
Today's visits: 1.
Steps
1
Done
|
STEWING THE BEETS WITH VINEGAR:Peel the beets and slice them thinly (approximate size 4 cm long and 2 mm thick). The taste and appearance of your borsch will depend on how you cut your beets. For example, if you grate the beets, you won't notice them, but if you slice them coarsely, they will be way too noticeable and feel rougher in your mouth. So, I chose to cut them into thin strips as they nicely complement long strips of cabbage. |
2
Done
|
SAUTEING THE VEGETABLES:Dice the onion and root vegetables into small cubes and cut the carrots into quarter rings. |
3
Done
|
ADDING THE CABBAGE:When the sauteed vegetables are done, add the broth to the pot and bring it to a boil. While the broth starts boiling, or before that, slice the cabbage into thin strips. |
4
Done
|
ADDING THE BEETS:By this time, the beets should be cooked. Now add them to the pot, stir and cook them together for another 5 minutes. |
5
Done
|
DRESSING THE BORSCH:Chop the fresh greens finely. |