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30 March, 2018

Soup classic

Posted in : Soups on by : root

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Борщ классический

Borscht – a Ukrainian dish. There is a classic version and variation. Introducing the recipe associated with regionality. So, borscht with beets, but beets rasra happen.

Description of preparation:

Cook soup for lunch. Yes, cook more. The next day, the soup still wynee.


  • Beets — 1 Piece
  • Potatoes — 4 Pieces
  • Carrots — 1 Piece
  • Onions — 2 Pieces
  • Bay leaf — 2 Pieces
  • Beef broth — 2 Liters
  • Cabbage — 150 Grams
  • Salt, pepper, garlic — to taste
  • Bulgarian pepper — 1 Piece
  • Tomato paste — 3 Tbsp. spoon

Servings: 6

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How to prepare “Borscht classic”

Борщ классический
Soup is the first dish. Preparing broth or water, but always with lots of vegetables. So, peel the carrots and grate them on a grater. Onions should be cut finely dice.

Борщ классический
White cabbage cut into strips.

Борщ классический
Peel the potatoes and cut it into small cubes of equal size.

Борщ классический
The potatoes place in a pot. Pour the strained broth. Bring to a boil.

Борщ классический
In vegetable oil fry the onion. Add carrots. Saute until soft on medium heat.

Борщ классический
Clean the beets. Grate.

Борщ классический
To the boiling potatoes add the cabbage. Continue to cook.

Борщ классический
Zazharku add the chopped pepper, beets. Parboil on low heat, stirring occasionally.

Борщ классический
Add the tomato paste. Simmer all together. If necessary, add a bit of broth in zazharku.

Борщ классический
When the cabbage will become softer, add zazharku in the soup. Mix. Cook until the vegetables are tender. At the end add the Bay leaf. A minute before the off, crush the garlic and add to the soup.

Борщ классический
Let borso to brew and serve.

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