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Borsht with Baked Beetroot

Type: Soups
Servings: 6
Ready in: 1,5 hours
Calories: Middle
Tasty and fragrant borsht is the rich Ukrainian cuisine's trademark, in regard this original dish was described in literary works by Ukrainian and Russian classical writers for a reason. You won't find a housewife in Ukraine, who can't cook borsht, although it's not the simplest dish at all. It has plenty of components and complicated cooking technology.
Borsht has many varieties and is cooked differently in different regions of Ukraine. Everything depends on products' combination and they can be very different. However, its main component - beetroot - is used in any kind of borsht without fail. It is beetroot that gives borsht its distinctive red color. Another first course's invariable ingredient is meat: it might be pork, beef or poultry depending on cooker's preferences. There is vegetarian borsht, though, where meat is usually replaced with kidney beans.
Containing multitude of ingredients - mainly meat, various vegetables and seasonings, as well as pork fat with garlic in some recipes - borsht definitely helps to strengthen immune system and keeps from catching cold in winter.
However, Ukrainian borsht's main advantage is its unbelievable taste! Freshly cooked borsht has an incomparable scent, and there is no substitute for its rich taste in the world.
Borsht is regularly served with sour cream and pampushkas with garlic.

Ingredients

Beetroot 2 pieces
Carrot 2 pieces
Onions 2 pieces
Potatoes 3 pieces
Bay leaf 1 to taste
Salt 35 to taste
Root parsley 1 pieces
Water 2 l
Dried cep 20 g
Dairy butter 50 g
Bread kvass 1 glass
Egg yolk 1 pieces
Pepper peas to taste
Dill to taste
Parsley to taste
Leek 3 pieces

 

Stages of cooking

1
Rinse the dried mushrooms; then put them into water for 3-4 hrs. Cook the mushroom in the same water until they are cooked through. Finely shred the mushrooms.
2
Bake the whole beetroot (don’t peel it) in oven until cooked through. Peel and finely shred it.
3
Fry the finely shredded carrot, parsley root in the preheated dairy butter.
4
Dice the onion and leek; put them to the boiling water. 10 minutes after, add the diced or wedged potatoes, cooked mushrooms, and cook for 10 mins more.
5
Add the shredded beetroot, pour the bread kvass. Season it with salt, allspice, bay leaf and cook until ready.
6
Set aside form heat, and add the whipped egg yolk with sour cream. Drizzle with chopped parsley before served.

 

 

 

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