***DELICIOUS UKRAINIAN BORSHCHT - step by step
Ukrainian Borscht
Ingredients:
2.5L water
1kg ribs
1 turkey neck (chicken thigh or other poultry meat can be used)
1/2 medium celery
white part of a medium leek
3 bay leaves
5 allspice
1 parsley root
you can also use a bunch of celery and parsley
10 medium beets
6 medium potatoes
1 carrot
1 can of white beans
1 can of peeled tomatoes
1 onion
1 clove of garlic
1 tablespoon of butter
1/2 teaspoon of hot paprika
juice of 1/2 lemon
1 tablespoon of sugar
pepper
salt to taste
1 tablespoon of marjoram
Instructions:
Pour 2.5-3 L of water into a pot. Wash the meat, place it in a pot, and begin cooking.
Immediately add the celery, parsley, leek, bay leaves, and allspice to the broth. Cook until the meat is tender.
If you use poultry, the process will be much shorter.
I used turkey neck and ribs, so the cooking time for me was 1.5 hours.
When the meat is tender, use a net to remove it along with the vegetables and set aside to cool.
Now add the diced potatoes and carrots to the broth.
Season with salt and cook until the potatoes are tender.
If you're using raw beets in this recipe, add them to the pot along with the potatoes.
I used cooked beets in this recipe, so I add them when the potatoes are tender. Along with the beets, I add a can of white beans, drained, of course.
Now finely dice the onion and one clove of garlic.
Then, sauté them in butter until translucent and add them to the soup.
Cook until the flavors have melded, about 10 minutes.
Finally, I add a can of peeled tomatoes.
I also add the peeled and chopped meat at the very end.
Now all that's left is to season the borscht to taste.
I add the juice of half a lemon, sugar, pepper, marjoram, and salt.
ENJOY!!!
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