MobiRecipe

How To make Borscht From Kiev

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STOCK:

1 1/2 lb Beef chuck roast boneless
1 lb Beef marrow bones
1 lb Ham bone meaty
1 ea Onion large grated
1 ea Carrot grated
3 qt Water
1 ea Turnip peeled & grated
1 ea Celery rib w/leaves sliced*
3 ea Dill sprigs*
3 ea Parsley sprigs*
12 ea Black peppercorns whole*
4 ea Bay leaves*

SOUP:

3 ea Beets large peeled grated
4 ea Potatos peeled and cubed 1"
16 oz Plum tomatos skinned &
- coarsely chopped 1 ea Onion large chopped
1 ea Carrot sliced
1 ea Bell pepper chopped
1/4 c Sunflower oil
1 ts Salt
4 c Cabbage shredded
3 tb Tomato paste
6 ea Prunes pitted & chopped
1 ts Honey
1 ts Black pepper fresh ground
1/2 c Sour cream or plain yogurt
4 ea Garlic cloves minced
2 ea Bacon strips fried &
- crumbled 2 tb Parlsey fresh chopped
3 tb Dill fresh chopped
All ingredients marked with the { * } are to be placed in a small cloth bag. Tie the bag shut and place into the stock pot. Place meat bones, meat, and water in alarge stock pot and bring to a boil over high heat. Skim the foam as needed. Add the remaining stock ingredients, cover, reduce heat to low and simmer for 1 hour. Preheat the oven to 375 degrees F. Wash, dry, and peel the beets. Wrap them in aluminum foil and bake in oven for 1 hour 15 minutes. Remove from oven, allow to cool, and dice 1/4". Remove the ham bone, meat & marrow bones from the stock. Set the marrow bones aside. Strain the stock through a fine sieve into a clean pot. Discard the solids. Bring the stock to a boil add the tomatos, potatos and salt & pepper and cook for 10 minutes on low heat covered. Cook the onions, carrot, & Bell pepper in a castiron skillet for approx. 5 minutes.. Stir in the cabbage and continue to cook the vegetables for 10 more minutes. Remove the begetables from heat and add to the stock. Sprinkle the juice of a lemon over the beets and add them to the stock. Add the tomatos, tomato paste, and honey to the stock and continue to Remove the meat from the bones, strip the marrow out of the marrow bones, and cube the beef 1/2" & add all of this to the stock and cook for 15 minutes more. Remove from heat and serve after adding a generous dollop of sour cream to each bowl.

How To make Borscht From Kiev's Videos

Real Ukrainian ???????? borscht | Recipe in description #recipe

Real Ukrainian borscht

Ingredients:
1 kg beef on the bone,
200+600 g potatoes,
30 g celery stalk,
150+50 g onions,
100+50 carrots,
150 g beets,
300 g tomato puree,
100 cabbage,
3 cloves garlic
Salt, black pepper, sugar, bay leaf

How to cook Ukrainian borscht:
1. Place beef, 2 potatoes (200g), celery stalk, carrot (50g), onion (50g), bay leaf in a large saucepan, cover with water.
2. when the broth boils, remove the foam and put on a slow fire. Cook for 2 hours on low heat.
3. Cut the onion, grate the carrots and beetroot.
4. Fry the onion in sunflower oil until soft. Add carrots, fry. Add beetroot, fry.
5. Add tomato puree, mix well. Add salt, sugar, black pepper, garlic. Simmer for 5 minutes.

6. Cut the potatoes. Finely chop green cabbage.
7. Remove all ingredients from the broth. Add potatoes, cook until done.
8. Clean the meat from the bone, cut into cubes. Add the broth from the pot to 2 potatoes and mash.
9. When the potatoes are completely cooked, add meat, mashed potatoes, green cabbage and sauteed veggies to a pot. Salt, add pepper to taste.
10. As soon as it boils, turn off the heat and close the lid. After 15 minutes, the borscht is ready. Serve with sour cream (or Greek yogurt), salo, garlic, green onions and bread.

Bon appetit.
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How to make Green Borscht, Ukrainian Recipes | Как приготовить Зелёный Борщ

Did you ever tried green borscht? We all know a red borscht wright? Let me tell you some thing green borscht is really good and easier to make. You can make this green soup / borscht mostly summer time, because of the Sorrel, shavel, That's why we call this borscht/ soup Summer borscht. I hope you give this Summer borscht a try!!!

BORSCHT - soup you've NEVER TASTED!

Ukrainian food is very unusual for foreigners, but we are sure that having cooked like this and tried it once, you will definitely like it.
Full recipe and 5 secrets in the description! ⬇
In this video we are cooking the most traditional borscht soup.
We also share with you the softest garlic bread recipe which is called pampushky in Ukraine. These softest buns are soaked in garlic sauce with fresh dill.
Enjoy!

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Thank you! :)

BORSCH
Ingredients:
● Pork ribs - 18 oz / 500 g (You can use beef or chicken)
● Black pepper
● 2 Bay leaves
● Salt to taste
● A bunch of celery
● A bunch of dill
● A bunch of parsley
● 1 Onion
● 1 Carrot
● 2 Potatoes
● 1 Bell pepper
● 1 Beet
● Lemon juice (Or vinegar)
● Ketchup - 3 tbs
● Sugar to taste
● Garlic
● 2 Tomatoes
● Cabbage
● Beans - 7 oz / 200 g

Step by step recipe
1. Cook the meat until tender
2. Add black pepper
3. Add 2 bay leaves
4. Salt to taste
5. Chop celery, dill and parsley and add to broth
6. Finely chop the onion and fry it
7. Finely chop the carrot and fry it with the onion
8. Take the meat out of the broth and cut into pieces
9. Add the fried onion and carrot to the broth
10. Cut the potatoes into cubes
11. If you want the starch to come out, you can wash the potatoes in water
12. Chop the pepper
13. Clean and thinly cut the beets (Or grate)
14. Fry the beets and add lemon juice (Or vinegar)
15. Add ketchup and sugar to taste
16. Squeeze the garlic
17. Add the roasted beets to the broth
18. Cut the tomatoes into slices and add to the broth
19. Shred the cabbage and add to the broth too
20. Add beans to borsch
21. Add chopped ribs
22. Cook for another 5 minutes on low heat

________________

GARLIC BREAD (PAMPUSHKY)

Ingredients:
● Fresh yeast - 2 oz / 50 g (Or you can use instant yeast - 1 oz / 25 g)
● Milk - 4 fl oz / 125 ml
● Water - 4 fl oz / 125 ml
● Sugar - 2 tsp
● 2 eggs
● Salt - 1,5 tbs
● Clarified butter - 2 oz / 50 g
● Flour ≈ 18 oz / 500 g

Step by step recipe
1. Put yeast into a glass
2. Add half glass of milk (≈ 2 fl. oz / 60 g) and half glass water (≈ 2 fl oz / 60 g)
3. Add 2 teaspoons of sugar
4. Mix well
5. Pour into a bowl
6. Add the remaining milk and water
7. Add 2 eggs
8. Add melted butter and salt
9. Mix everything
10. Add flour
11. Knead the dough
12. Put into the oven at 100 °F / 40 °C so that the dough rises
13. Form buns
14. Put into the oven for another ≈ 15 minutes 100 °F / 40 °C
15. After 15 minutes, increase the temperature to 325 °F / 170 °C
16. Bake until tender (≈ 30 minutes)
17. Top with garlic sauce
18. Cover the buns with cling film until they cool so that they are soaked in the sauce

GARLIC SAUCE
Ingredients:
● Garlic - 2 gloves
● A bunch of dill
● Oil
● Salt - 1 tsp

Step by step recipe
1. Squeeze the garlic
2. Chop the dill
3. Add salt
4. Mix well
5. Add oil
6. Mix everything

________________

5 secrets of delicious borscht:

1. The best meat for borscht is beef brisket or pork ribs. But you can take any meat you like. For example a chicken.
2. To keep the beets red, be sure to add lemon juice or vinegar to them.
3. Salt, pepper, sugar are added to taste, at the end of cooking, when all the ingredients are added to the borscht.
4. Traditionally borscht is served with garlic pampushkas.
5. Borscht tastes better on the second day :)
________________

Timecodes:
0:00 – Meat
00:23 – Spices
00:39 – Greens
00:51 - Onion
01:16 - Carrot
02:01 - Potatoes
02:20 - Bell pepper
02:36 - Beet
03:16 - Garlic
03:43 - Tomatoes
04:02 - Cabbage
04:20 - Beans
04:32 - Garlic bread (Pampushky)

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CHICKEN KIEV - YOU SHOULD DEFINITELY TRY IT!
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How to make Ukrainian Borscht | Red Beet Soup Recipe | #Борщ

How to make Ukrainian Borscht? In fact, the red beet soup recipe is not complicated. The main thing is to know what ingredients are needed and in what order to add them. A serious debate flares up in society about which cuisine borscht belongs to - Ukrainian cuisine or Russian one? Today this dish is loved in Ukraine, Russia, Belarus, Poland, Lithuania, Romania, Moldova. And in every cuisine, borscht has its own distinctive features.

I want to show you pork borscht soup, the recipe of which I learned from Ukrainian sources. Therefore, we will consider this borscht Ukrainian ???????? When preparing it, I used one secret ingredient.

Cook with me, it will be delicious! ????

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???? Ingredients ????

200g pork ribs
1.5 litres of water
2 potatoes
150g cabbage
salt to taste
black pepper to taste
2 small slices of salo
2 cloves garlic
1-2 beets
1/2 onion
1 carrot
1 tomato
2 tbsp tomato paste
1 tsp sugar
cooking oil
sour cream (for serving)
parsley or dill (for serving)

How to make Ukrainian Borscht – watch the video ????

TIMESTEPS ????

0:00 making the broth
0:34 cut vegetables
0:58 fry chopped vegetables (making beet dressing)
2:11 cur potatoes and cabbage
2:34 boil potatoes and cabbage
3:11 add cooked vegetables
3:30 add the secret ingredient
4:01 prepare a bread bowl
4:16 serving borscht

***

See you next time :)

#borscht #cookforukraine #redbeetsoup #borschtsoup #ukrainianborscht #borschtrecipe #bestborscht #борщ #recipes #cooking #4kvideo #notalk #asmr #willcooktasty

HOW TO EAT SALO from Kiev?! (4K60FPS)

Salo is consumed both raw and cooked. It is often fried or finely chopped with garlic as a condiment for borscht (beet soup). Small pieces of salo are added to some types of sausage. Thinly sliced salo on rye bread rubbed with garlic is a traditional snack to accompany vodka in Russia and horilka in Ukraine, where it is a particular favorite.
Salo is often chopped into small pieces and fried to render fat for cooking, while the remaining cracklings (shkvarky in Ukrainian, shkvarki in Russian, spirgai in Lithuanian, skwarki in Polish, jumări in Romanian, kõrned in Estonian, töpörtyű in Hungarian), пръжки or джумерки in Bulgarian are used as condiments for fried potatoes or varenyky or spread on bread as a snack.
The thick pork skin that remains after the fat has been consumed is often used to make stock for soup or borscht. After boiling, the rind is often discarded. If soft enough, however, it is sometimes chopped or ground with salo, herbs, and spices and then spread on bread.

The BEST Classic Beef Borscht Recipe (Борщ) - Ukrainian Beet Soup w/ Beef! Family Recipe!!

GET THE 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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