Recipe for Ukrainian borscht

Ukrainian borscht, next to pea soup, is a soup I always enjoy. I snack on this soup throughout the day and never tire of its flavor.

• Preparation time: 30 minutes
• Cooking time: 2 hours 10 minutes
• Number of servings: 10
• Energy value 37 kcal
• Carbohydrates 5 g - Of which sugars 2 g
• Protein 2 g Fats 1 g
• Diet: gluten-free, low-sugar, low-calorie, low-fat, high-protein.
• 2 liters of water
• 300 g turkey - neck or wing
• a piece of leek - 20 cm
• 200 g pork ribs
• 1 medium parsley root
• half a medium celery bulb
• a teaspoon of salt and pepper, 2 bay leaves and 3 allspice grains
• 2 medium beets
• 1/4 head of Savoy cabbage - 300 g
• 1.5 cups of green beans - 300 g
• 400 g tomatoes - I used canned ones
• 3 large potatoes - 500 g
• 2 medium carrots
• a clove of garlic
• small onion
• juice from half a lemon
• a spoonful of butter

My glass holds 250 ml. The vegetables were weighed before peeling.

Ukrainian borscht is one of the most delicious soups I remember from my childhood. I always wondered why my grandmother added so many vegetables to beetroot soup. But everything fits together perfectly and makes my intestines squeal at the sight of the boiling borscht.

Ukrainian borscht recipe

Pour 2 liters of water into a large pot. The borscht is quite thick. If you prefer a thinner soup, add 2.5 liters of water. Add a washed turkey wing or neck and a piece of washed pork ribs. If you don't have ribs, you can also use just the turkey. In this case, you'll need a total of 500 grams of meat for 2 liters of water. Also add washed parsley root, a piece of leek, half a celery bulb, salt, peppercorns (optional), bay leaves, and allspice berries. Cover the pot and bring the soup to a boil. Reduce the heat to a low simmer. Simmer the soup, covered, for about 1.5 hours.

After the soup has simmered for 1.5 hours, remove all the ingredients using a strainer or colander. The vegetables will no longer be needed. You can make vegetable cutlets from them. Set the meat aside on a board and remove the meat. Return the meat to a bowl and cover. You will then add it to the finished Ukrainian borscht. Add the peeled and finely diced beets and carrots to the broth. After 10 minutes of simmering, add the peeled and diced potatoes and green beans cut into 2 cm pieces. In winter, I choose frozen green beans, while in summer I use fresh ones. You can also substitute canned green beans for the green beans. Simmer the soup for another 10 minutes. Meanwhile, peel and finely chop a small onion. Sauté it in butter until translucent, along with one clove of sliced ​​garlic. A 3-minute sauté over low heat is enough. Add the whole onion, butter, and garlic to the soup along with lightly shredded cabbage and tomatoes. I use canned tomatoes in the winter. In the summer, I recommend blanching and peeling fresh tomatoes. Chop the flesh and add it to the soup.

Stir the soup and add the reserved meat from the neck/wing and ribs, and squeeze in the juice of half a lemon. Cook the Ukrainian borscht for the last 20 minutes over low heat. Finally, check the taste. I sometimes add a teaspoon of sugar, more pepper, salt, and lemon juice.

Ukrainian borscht is a soup that can be made year-round. For variety, I sometimes substitute canned green beans for the green beans, and instead of pork ribs, I choose a portion of chicken broth.

Enjoy your meal!