Borscht - National Dish of Ukraine (Day 49 / 195)
Thank you so much for @oliahercules for providing the recipe.
RECIPE:
serves four
4-5 lbs. oxtail
2 onions
3 large carrots
1/2 celeriac or 2 stalks of celery
4 allspice berries, roughly crushed
10 peppercorns
2 bay leaves
2 beetroots, peeled (preferably the pale variety, but the red kind will do)
1/2 small green cabbage, sliced
14-oz. can chopped tomatoes
14-oz. can red kidney beans
4 medium potatoes, peeled
1 clove garlic
1/2 bunch dill, chopped
Sour cream or crème fraîche to serve (optional)
Fill a large pot with cold water. Halve one onion and add it to the pot. Roughly chop two carrots and the celeriac and add them, along with the allspice, peppercorns, and bay leaves. Add the oxtail and a good pinch of salt.
Bring the water to the boil. Skim the froth and discard it. Turn the flame to low and simmer the stock for two to three hours, until the meat separates easily from the bone.
While the stock is simmering, peel and finely dice the other onion. Roughly grate the remaining carrot. Cut the beetroot into matchsticks.
Skim some of the beef fat with a ladle off the top of the stock and pour it into a large frying pan. Turn the heat to medium and wait for the fat to start sizzling. Add your onion and sauté it gently, stirring from time to time, until it softens and starts to caramelize. Then add the carrot and cook for about five minutes. Season with salt and taste—it should be well-seasoned.
Add the beetroot to the pan and cook for a few minutes. Finally, add the tomatoes, cook for a couple of minutes, and taste. If it tastes too sour, add a pinch of sugar.
Drain the beef stock into a large bowl. Reserve the oxtail, but discard the rest. Pour the stock back into the pot with the oxtail.
Add the contents of the frying pan to the stockpot with the potatoes and cook for seven minutes over medium-high heat. Then add the cabbage and cook for another three minutes. The potatoes should be soft and the cabbage al dente. Finally, grate the garlic straight into the pot and give it a vigorous stir.
Serve the borscht with plenty of chopped dill, some sour cream on the side, and some good-quality bread for dipping. The soup will taste even better the next day.
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Vegan Borscht / Borsch Recipe (How To Make)
Welcome To Uncle Lou's Kitchen today we'll be showing you how to make
vegan Borscht / Borsch in this beautiful vegan recipe!
Borscht, a vibrant and hearty Eastern European soup, has evolved to embrace a vegan-friendly twist, catering to the growing popularity of plant-based diets. Originating in Ukraine, this beet-based soup traditionally included meat, but contemporary variations embrace a cruelty-free approach, replacing animal products with vegetable broth. Vegan borscht boasts a harmonious blend of nutrient-rich ingredients like beets, cabbage, carrots, and potatoes, delivering a spectrum of vitamins and minerals. This plant-powered adaptation not only aligns with ethical choices but also caters to health-conscious individuals. Dive into the rich history of borscht as it transcends cultural boundaries, now welcoming vegans to savor its colorful and flavorful essence.
Remember, if you like VEGAN and VEGETARIAN food, please like and subscribe!
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:ingredients:
1 red cabbage roughly chopped
1 onion chopped
4 potatoes cubed
2 carrots sliced
4 beetroots sliced to preference
salt and pepper to taste
1 tablespoon of apple cider vinegar
3 tablespoons of vegan gravy
fresh dill
vegan cream or yoghurt
The History of Ukrainian Borshch
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UKRAINE: FOOD AND HISTORY:
Ingredients for the beet kvass
3-5 beets (very well scrubbed)
Lukewarm water
Salt (1-2 tbs per liter of water)
Optional:
1 tbs sugar
Parsley
Dill
Coriander seeds
Parsnip
Garlic
Dark Rye Bread
Ingredients for the borsch
1 head of cabbage
2 pounds (1kg) peeled beets
2-3 pounds (1+ kg) Pork Ribs with the bone
1/2 pound (225g) Salo (pork fat)
2 diced yellow onions
Smetana
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Kvass: By Samotny Wędrowiec - CC BY-SA 3.0,
Hogweed: CC BY-SA 3.0,
Borschchagivka: By Master.HD - Panoramic view [125° FOV, WNW-NE], CC BY 3.0,
Green Borscht: Off-shell, CC BY-SA 4.0 via Wikimedia Commons
#tastinghistory #UKRAINE #borsch
How to Make Authentic Borscht Recipe (Красный борщ)
This is a genuine Russian beet and cabbage soup recipe, easy, delicious and heartwarming. Beef, cabbage, beets, potatoes, and no strange additions or shortcuts you find in many borscht soups today - Borscht is so popular, that it was even eaten by Soviet cosmonauts in space. With roots from Ukraine, it's popular in Russia, Poland and across Eastern Europe. Music is called From Russia with Love by Huma-Huma.
Click for more:
The BEST Classic Beef Borscht Recipe (Борщ) - Ukrainian Beet Soup w/ Beef! Family Recipe!!
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Cookbook is also available at Barnes&Noble, Powell's and IndieBound.
Today, I'm sharing the star dish from my newest cookbook, Beyond Borscht! Straight off the cover - my classic beef borscht! This Eastern European and Russian beet soup is made with tender chunks of beef tri-tip, potatoes, cabbage, loads of veggies and of course, beets! This delicious tomato based soup is hearty, warming and perfect anytime of year! This traditional recipe has been passed down from generation to generation and I have enjoyed this incredible recipe since childhood!
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How to Cook Ukrainian Borsch l Traditional Tomato Soup Recipe
Hi there! In this video I will cook for you a traditional cabbage soup (Ukrainian Borsch).
It is a very simple meal for dinner, much easier than it seemed. There are many variations of borscht. Every family would have its secret recipe. So today, I am sharing my family recipe.
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RECIPE:
For meat stock will need: pork or beef, or maybe some bones.
In my case, it's pork(up to 1 kg).
You need to cook over low heat in salted water for a little more than an hour.
Then your broth will be clear and rich.
You can also add one small onion for the flavor.
Dressing for borsch:
3 medium-size potatoes
Half head of green cabbage
1 medium-size onion
1 medium-size carrot
1 medium-size beet
1 tbsp of a lemon juice
1tsp of sugar
100 gram of tomato paste
To serve you will need:
Sour cream
Salo(lard)
2 cloves of garlic
Onions
You've made this? Post a picture and tag it #lubafromukrainerecipe
#Cooking #Recipes #lubafromukraine #borsch #borscht