Delicious borsch Ukrainian.

The first dishes play an important role in our diet. Their assortment is very large, but one of the most delicious and aromatic is borsch Ukrainian.

Borsch is a dish that takes in the Ukrainianculture is a special place, it was prepared hundreds of years ago. Since then, the recipe has evolved, but the basic ingredients and the cooking process have remained the same.

Question - how to cook Ukrainian borsch, excitesmany housewives, but there is no single recipe for cooking this dish. Each region has its own peculiarities. Despite the huge number of recipes and recommendations, it should be remembered that a truly delicious and aromatic borsch will turn out if you cook it with love and in a positive mood.

I suggest you cook borscht in Ukrainian onone of the most common recipes that are used by modern housewives. But before proceeding to the description, I want to remind you that all components used for cooking must be fresh and of high quality.

Ukrainian borsch

Ingredients (based on a 4-liter pan): pork ribs (600 g), potatoes (6-8 pcs), one beet, fresh cabbage (0.5 heads), onions (1-2 pcs), one large carrot, several spoons of tomato paste, fresh tomatoes (2-3 pcs), greens, a slice of fat. If desired, beans, bell peppers and garlic.

Preparation. Rinse and divide the ribs into portions. Fold them in a saucepan and pour cold water. We pour a lot of water, as the cooking process is prolonged, half will evaporate. After boiling, make a small fire and cook pork ribs in a little salted water. In doing so, do not forget to remove the foam on time - if time is lost, the broth will turn out cloudy.

While cooking meat, prepare vegetables. Beans must first be doused in water for several hours (preferably left overnight). Wash beets and clean, cut into thin strips. If the Ukrainian borscht is prepared in winter or spring, then it is better to pour the beets with boiling water and leave for a few minutes, since by this time of the year it can have a specific smell. Beet is the main ingredient of this dish, in different recipes there are various options for adding it to borsch. In some cases, beets are cooked separately from borsch and added only at the end of cooking. Also there are recipes, where grated beets are pre-fried, sprinkled with vinegar or lemon juice (to preserve color), and placed 10 minutes before the end of cooking in borsch.

Potatoes are cleaned and cut into medium sized straws. Cabbage shred. Onions cut into cubes, carrots three on a grater of medium size. Tomatoes are also rubbed on a grater.

After the broth is cooked half an hour, we put beets and beans into it. When the pork ribs are almost ready, we put potatoes in a pot.

We make a roast. We cut into small cubes of fat and fry it in a heated frying pan, when it turns golden, add onions, lightly fry. We put carrots on the onions and wesser. When the carrot gets a light orange color, put several spoons of tomato paste on the pan, toast it. Here we send the grated tomatoes. We leave everything on fire for a few more minutes.

Before turning off the borsch (10-15 minutes), thinlychopped cabbage and sweet peppers, previously peeled and cut into strips, put in a pan, pepper and add salt to taste. After another 5 minutes we send the roast, finely chopped greens, if desired, put the ground or finely chopped garlic. Everything is mixed, removed from the fire, covered with a lid and leave for a few minutes to brew. Ukrainian borsch is ready.

Served this dish is hot, always with sour cream (mayonnaise) or garlic dumplings.

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