Ukrainian Borsch Recipe | Yummy Blog

One more recipe is up on my second channel - Yummy Blog (check it out at the bottom of this post). This time I share my family recipe for Ukrainian borsch. Well it is actually based on the family recipe, because it wasn't me if I wouldn't change something. Basically all ingredients are the same, I just don't do much timing, it just my way of cooking, I pretty much do all with feelings.

If you don't know what is borsch (or borscht, borshch,borsht), it is a sour soup, mainly its has beetroot in it. There are some variation with out it, but imho then it's not borsch without beetroot.

So down below is a list of ingredients, I didn't write how much of what is needed, because I usually eyeball the quantity, sometimes I take more one or the other ingredient or even skip something if I don't have it or don't want it. But it wouldn't be a borsch without beetroot, for me that the mandatory ingredient.

Ingredients:
beetroot
carrot
potatoes
cabbage
onion
garlic
beef ribs
tomato paste
lard (I often skip this ingredient and use olive oil instead)
sunflower (or olive / vegetable) oil
vinegar (apple cider or table)
salt
sugar
bay leaf
greens (parsley, dill)
sour cream

Directions:

Boil the meat in a pot with water, add salt.
Peel potatoes, carrots, beets, onions, garlic.
Grate carrot and beetroot on different plates.

Put the beetroot in a pan, add oil, vinegar, sugar, salt and warm up on low heat for about 1-2 minutes.
Place beetroot back on plate.
Wipe the pan, so it's clean and dry.

Chop and roast the lard on a pan.
Chop the onion.
Add to lard an onion and a carrot.
Roast.
When the onion is golden brown, add the tomato paste, squeeze garlic with a garlic press.
Stir, remove from heat and leave to cool.