Emma Miller
Many novice housewives find that their borscht is far from ideal. There are some simple rules that will help you to prepare for the real Ukrainian borscht. Borsch is a trademark of Ukraine. Borsch is known in all corners of the world and it is this dish that foreigners who have come to Ukraine try first. But why is borsch really tasty not for everybody? We will tell you what you need to do to make yours always tasty.
Is it necessary to put sugar in borsch soup?
Yes, you do. Without sugar, you will feel the taste of beets, which is not to everyone’s liking. Also, if you add tomato paste or tomato sauce to your borscht, without sugar your borscht will have a sour taste.
Why add sugar to borscht
Sugar is added to borscht for several reasons. First, it significantly improves the taste of the meat broth. Secondly, it is sugar that shades all the spices, and they begin to play much brighter. The dish becomes more intense. And finally, most importantly – it is sugar that balances all the flavors in the borscht. Without a spoonful of sugar, you will never be able to combine the taste of sour vinegar and sweet beets into a whole.
How to make borscht red
To make borscht red, it is not enough just to add beets, you need to know a few secrets. First, buy elongated beets, they are much brighter than round ones. Secondly, if when peeling you see that the beets are frankly pale – you better not use it. Most likely, you got a fodder fruit. Beetroot borscht will be anything, but not borscht.
And finally, the most important thing – to make borsch have a bright color, grated beets should be sprinkled with lemon juice or vinegar. It is the acid that will retain the color.
How much sugar to add to the beetroot soup
The amount of sugar depends directly on the volume of your pot and the number of beets. For 2-3 medium-sized beets, or for a pot of 3 liters, 1-2 teaspoons of sugar will be enough.
Why do you add vinegar to your borscht?
Vinegar is necessary for bright colors. It is the vinegar that helps maintain the bright color of the beets after the dish boils. Add a few spoonfuls of vinegar to the grated beets while stewing and your borscht dressing will be much brighter. You can also use lemon juice.
What vitamins are in borscht
Due to the large number of vegetables, borsch is not only tasty but also useful. Correctly cooked borsch contains a lot of vitamins from B group, C, K. Also borsch contains organic acids, folic acid, amino acids, pantothenic acid, mineral salts, and carotenoids.
Best Recipes
Classic borsch
Pork (on bones is better) – 500 gr, potatoes – 500 gr, white cabbage – 500 gr, beets – 300 gr, carrots – 200 gr, onions – 2 pieces, tomato paste – 2 tablespoons, salt, and pepper – to taste.
Boil the meat until it is ready. Peel beets and carrots and grate them. Braise beets, carrots, and finely chopped onions in a pan until tender. Add a few spoons of tomato paste, salt, sugar, and pepper. Stir and stew for a few more minutes. To the boiled meat add finely chopped potatoes and shredded cabbage. As soon as the potatoes come to a boil, put beet dressing in a saucepan. Bring the borscht to a boil, reduce the heat to a minimum, and cook under a closed lid until the potatoes are ready. Add salt and pepper to taste. Serve borsch with bacon, black bread, and sour cream.
Borsch with prunes
Beef or pork – 300 gr, potatoes – 400 gr, white cabbage – 300 gr, beets – 300 gr, carrots – 300 gr, onions – 200 gr, tomato paste – 2 tablespoons, salt, and pepper – to taste.
Wash the meat and boil until tender. Prunes are washed and soaked in water for several hours. Peel beets and carrots and grate them. Slice the prunes into thin strips. Braise beets, carrots, prunes, and finely chopped onions in a pan until tender. Add tomato paste, salt, sugar, and pepper. Add chopped potatoes and shredded cabbage to the broth. As soon as the potatoes come to a boil, put the stewed vegetables into the pot. Boil borscht until potatoes are ready. Serve with sour cream and garlic.
Borsch with beans
Any kind of meat – 300-400 gr, beans – 200 gr. Potatoes – 400 gr, white cabbage – 300 gr, beets – 300 gr, carrots – 300 gr, onions – 200 gr, tomato paste – 2 tablespoons, salt, and pepper – to taste.
Soak the beans for the night. Boil the meat until tender. As soon as the meat begins to boil, drain the first broth. Rinse the meat, pour fresh water, and immediately send the beans to the meat. These beans take a long time to boil, and if you do not want to wait long at the stove, you can use canned beans in the calculation of 500 grams per 3-4 liters of borscht. Such beans don’t have to be soaked or boiled beforehand.
At the same time, peel the beets and carrots and grate them. Onion finely chopped. Braise beets, carrots, and onions in a deep pan almost until tender. Add tomato paste, salt, sugar, and pepper. Stir and stew for a few more minutes. If you use canned beans, add them to the vegetables and stew some more. As soon as the potatoes come to a boil, put the stewed vegetables into the pot. Boil borscht until potatoes are ready. Serve with pampushki, sour cream, and fresh herbs.
Borsch with bell pepper
Meat – 300 gr, sweet bell pepper – 300-400 gr, potatoes – 400 gr, cabbage – 300 gr, beets – 300 gr, carrots – 200 gr, onions – 200 gr, tomato paste – 2 tablespoons, salt, and pepper – to taste.
Wash the meat and boil until tender. Peel bell peppers and cut them into thin slices. Use fleshy flavored peppers, then the borscht will be much more fragrant. Peel beets and carrots and grate them. In a deep pan, braise the beets, chopped bell peppers, carrots, and finely chopped onions until tender. Add tomato paste, salt, sugar, and pepper to the vegetables. Add chopped potatoes and shredded cabbage to the broth. As soon as the potatoes come to a boil, put the stewed vegetables into the pot. Boil borscht until potatoes are ready. Serve with sour cream and black bread.
Borsch with cherries
Meat on a bone – 400-500 gr, fresh cherries – 200-300 gr, potatoes – 400 gr, cabbage – 300 gr, beets – 300 gr, carrots – 150 gr, onions – 200 gr, tomato paste – 1-2 tablespoons, salt and pepper – to taste.
Wash the meat and bring it to a boil. Pour the first broth. Boil meat until it is ready. Peel the beets and carrots and grate them. Braise finely chopped onions, beets, and carrots in a deep pan until tender. Add tomato paste, salt, sugar, and pepper. If you have very sour cherries, you can not use tomato paste at all.
We send finely chopped potatoes and shredded cabbage to the broth. As soon as the potatoes come to a boil, put the stewed vegetables into the pot. Add fresh cherries, pitted and peeled. Note that it is not desirable to use canned cherries, as they have too much sugar. Boil borscht until the potatoes are ready. Serve with sour cream.
