How to Make Beef Borscht - Борщ
FULL RECIPE HERE:
Borscht: an iconic and delicious Slavic/Eastern European dish that is sure to keep you warm on cooler fall days! This soup has an amazing combination of beef, beets, onions and tomato, capturing the true flavors of Russia. It's one of my favorite fall comfort foods!
INGREDIENTS:
1 pound beef chuck, trimmed and cubed
1 teaspoon each: dried basil, ground black pepper, smoked paprika
2 teaspoons sea salt
6 cups beef broth
1 small onion, diced
2 small carrots, diced
1 celery stick, diced
2 large beets, diced
2 large potatoes, cubed
2 cups shredded cabbage
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
2 green scallions, diced
For Sauce:
1 small onion, diced
1 cup tomato sauce/puree
1/4 cup tomato ketchup
1 cup water
1/4 teaspoon each: salt, black pepper
For Serving:
sour cream or mayonnaise
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Music Courtesy of Audio Network
Song: Autumn Meadows
By: Barrie Gledden, Kew Loy, Tim Rielly
Why Is Borsch So Important to Ukraine?
Borsch might not seem like the best weapon in Ukraine's arsenal right now. But the popular soup has actually been used as a symbol of Ukrainian gastrodiplomacy in the past. Borsch is a powerful symbol of Ukrainian food culture and the fight for cultural acknowledgement. So why do Westerners think borsch is Russian? What events in history support Ukraine's claim to Borsch?
00:00 Borsch
01:10 Cooking borsch
02:07 Borsch history
03:20 Stalin's Soviet cuisine
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How to Make Ukrainian Potato Soup
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Hearty and Healthy.
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Bouillon Cube
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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!!!
Ukrainian Borscht || Around the World: Ukrainian Dinner on EuroMaidan || Gastrolab
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Many European countries have their own kinds of beetroot soup, but only one of them has become popular worldwide. In Ukraine borscht means not one recipe, but tens of them. We offer you a traditional version.
Ukrainian Borscht || Around the World: Ukrainian Dinner on EuroMaidan || Gastrolab
Ingredients:
300 g. Beet
200 g. Canned white beans
1 kg. Of pork ribs
2 tbsp of tomato paste
160 g. Carrot
150 g. Onion
200 g. Potato
400 g. Of white cabbage
2 garlic cloves
10 g. Parsley
100 g. Of creme fraiche
2 bay leaves
10 g. Of sugar
Salt to taste
40 ml. Of olive oil
Preparation:
Pour 4 l of water into large pot. Add ribs, bay leaves, season to taste. Bring to a boil, cover, turn off heat, and let it cook about 1,5-2 hours.
Chop onion, carrot, into cubes, cabbage and beet into thinly slices. Sear on medium heat, add sugar, vinegar, tomato paste. Pour some water. Reduce heat to medium, cook about 20-30 minutes.
Peel and chop potato into medium cubes. Combine with pork broth. When potato is almost ready, add cabbage, fried vegetables, beans and minced garlic. Season to taste. Bring to a boil, remove heat.
Serve with yeast fritters, creme fraiche and finely chopped parsley.
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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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