Hello, I am Elise. Today, I’m gonna show you how to make ukrainian red borshch (beetroot soup) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Ukrainian Red Borshch (beetroot soup) Recipe
Ukrainian Red Borshch (beetroot soup) is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Ukrainian Red Borshch (beetroot soup) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To bewith this particular recipe, we have to prepare a few ingredients. You can cook ukrainian red borshch (beetroot soup) using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Ukrainian Red Borshch (beetroot soup):
- Get 1 average red beetroot
- Make ready 1 small carrot
- Make ready 1 average onion
- Prepare 3 average potatoes
- Get 150 grams cabbage
- Prepare 50 grams sweet pepper
- Take 1 tbsp tomato paste
- Get 1 tbsp salt
- Take 1 pinch black pepper
- Make ready 1 pinch marjoram
- Get 1 pinch nutmeg
- Get 1 bay leaf
- Take 4 tbsp oil
- Prepare 400 grams red beens
Instructions to make Ukrainian Red Borshch (beetroot soup):
- Ingredients: I took canned red beens, but you make take any you like. Not in sause, just canned beens. You may cook them by yourself if you wish and have time of course))) I also took tomato sauce, but you may take a red tomato if you want) From these products, I took half of this cabbage and half of carrot and half of pepper)
- Borshch hack: To make our borshch even more red, sweet, and vitaminized, do the following: Wash the beetroot well with brush, cut top and bottom and throw away, than peel it in a separate bowl. Boil some water, put salt in bowl with beetroot peels and pour hot water. Put aside.
- Put a 3-4 litres pan with 2 litres of water to warm up. Peel all vegs, cut potatoes in small cubes and throw in the pan.
- Prick onion with knife to let the soup take its juices easily.
- Add the onion to the pan, close it and let it simmer.
- Put a frying pan to heat. Meanwhile, cut beetroot and carrot, I use food processor you may cut them with knife, in long slim pieces like mine.
- Pour some oil on frying pan, and fry beetroot and carrot for 3-4 minutes covered. Cut the cabbage meanwhile.
- Put fried carrot and beetroot into the pan. Add some oil into the same frying pan, and stew cabbage with some water added for 3-4 minutes. Add 1 tbsp into the cabbage, mix well, put into the pan. Also, add thinly sliced sweet pepper.
- Add red beans into the pan.
- Add salt, black ground pepper, one bay leaf, majoram, nutmeg. Stir a little.
- Add those red liquid from beetroot peels that we made in the step 2. (Oly liquid, not peels!) Almost close the pan and let it simmer for 15-20 minutes. Dont boil it, cause it will loose its clearness!
- Serve hot with toats+garlic (my next recipe!), tbsp of sour cream, and chopped parsley. The dish is good for re-heeting, it becomes even more tasty overnight in the frige )))))
So that’s going to wrap it up with this distinctive dish ukrainian red borshch (beetroot soup) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
