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Lviv Borsht

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

Beef bones 1 kg
Beetroot 4 pieces
Potatoes 6 pieces
Onions 1 pieces
Root parsley 1 pieces
Carrot 1 pieces
Dairy butter 2 tbsp
Tomato paste 2 tbsp
Sugar 1 tsp
Table vinegar 2 tbsp
Smetana (sour cream) 4 tbsp
Sausages 200 g
Ground black pepper to taste
Salt to taste
Bay leaf to taste
Parsley to taste

 

Stages of cooking

1
Rinse and cook chopped meat bones. Strain the meat broth.
2
Rinse well the beetroot. Cook it unpeeled with a little of vinegar until ready. Then peel the beetroot, shred it and braise with tomato paste for several minutes. If necessary, add the broth.
3
Put the diced potatoes into the boiling broth. Bring it to the boil. Add the prepared beetroot, browned and shredded carrot, parsley and onion. Season it with salt, pepper, bay leaf, sugar and cook until ready.
4
Put the slightly fried sausages previously cut into little pieces in the almost ready borsht.
5
The borsht is served with sour cream and drizzled with chopped parsley.

 

 

 

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