John Myers
Ukrainian Borsch
The perfect ukrainian borsch recipe with a picture and simple step-by-step instructions.
- 2 Pc. Fresh beetroot
- 1 Pc. Carrot
- 1 Pc. Onion
- 2 Pc. Potato
- 1 tbsp Apple Cider Vinegar
- 1 Pc. Paprika
- 2 tbsp Sunflower oil
- 0,25 Pc. White cabbage
- 250 g Sieved tomatos
- 1 bunch Dill
- 4 tbsp Sour cream
- Salt
- Pepper
- 1 Can White beans
- Black bread
- Cut the potatoes into 5 cm cubes. Then boil it with half a liter of water with a little salt. Cut white cabbage into thin strips and add to the potatoes. Cook the contents for about 15 minutes.
- Cut the beetroot, carrots, bell pepper, cabbage and onions into strips, and the garlic into small cubes. Fry the onions, carrots, garlic and paprika in a pan with a little heated sunflower oil and add to the saucepan. Fry the beetroot in the same way for about 2 minutes. Deglaze with 2 tablespoons of vinegar and let the vinegar steam off for another 2 minutes. Add the strained tomatoes, simmer for about 15 minutes, then pour the contents of the pan into the saucepan.
- Add white beans to the borscht, season with salt and pepper. Serve borscht with sour cream, chopped dill and sour cream
Facebook Comments