"Flavor of Ukraine: Recipe for real Ukrainian borscht"

"Cook this delicious and modern Ukrainian borscht and enjoy the richness of flavors and aromas of national cuisine"

Borscht is not just another soup. This is the gastronomic calling card of Ukraine, a symbol of hospitality and culinary wisdom. Borscht has won the hearts of many people, and its recipe is passed down from generation to generation.

The history of Ukrainian borscht can be found a hundred times and seen as a giant cultural holiday of Ukraine. This is a place that not only starves, but also has deep historical roots, symbolic and special taste.

The first settlers in the frequented Ukraine lived on basic coarse grain crops such as wheat, barley, buckwheat and rolled oats. Every time you were looking for more vegetables, also choose a variety of spices and herbs for cooking. And this gave rise to the traditional preparation of borscht.

The most important stage in the history of the struggle was the arrival of the Crimean Tatars on the territory of Ukraine in the Middle Ages. They brought kvass with them, and yak was used to prepare stravia, cooked on borscht. While Strava has been brought up and adapted to Ukraine, and this is beneficial for expanding the borscht recipe.

In the medium term, they also brought the most important ingredient - beet. We have non-standard warehouse Ukrainian borscht and nadav ciy stravy in a characteristic black color. Buryak was accessible and easy to climb throughout the winter, which made it an ideal ingredient for grazing in Ukrainian realities.

Ukrainian borscht developed along with the people and their culture. As part of symbolic solemnity and joint rituals, the preparation of borscht became an important help for all relatives. Each borscht was prepared for the New Year holidays, Merry and other holidays.

The daily recipe for Ukrainian borscht includes ingredients such as beet, potatoes, cabbage, carrots, tsibulya, chasnik, tomato paste, sour cream and various spices. This strain can be a meat option (replacing pork chi with beef) or vegetarian. It is one of the important rices that is added to food products designed to contain its characteristic oil and acids.

Ukrainian borscht is no more tasty, and this is an important partial cultural decline of the city. During the fight, she will guess about the rich historical paths of Ukraine.

Ingredients:

Beef, onions, carrots, potatoes, cabbage, beets, garlic, bay leaves, vegetable oil, tomato paste, vinegar, salt, pepper, sugar.

For serving: sour cream and herbs.

500 g beef (it is better to choose meat with bones)

2 liters of water, 1 onion, 1 carrot, 2-3 potatoes, 1/2 small cabbage (about 300 g), 2-3 medium sized beets, 2-3 cloves of garlic, 3-4 bay leaves, Salt and pepper to taste.

For refueling:

2-3 tablespoons of vegetable oil, 1 medium onion, 2-3 carrots, 2-3 tablespoons tomato paste, Salt, pepper and sugar to taste, 1 teaspoon vinegar (optional).

To submit: Sour cream, Greens (dill, parsley)

Preparation:

Broth: In a saucepan of water, cook the beef along with the onions, carrots and potatoes. After replacing the ingredients, cabbage, beets, bay leaves and garlic. Cook over low heat for about 1.5-2 hours.

Dressing: Fry the onion until golden brown, add the carrots. Then add tomato paste, salt, pepper and, if desired, sugar and vinegar.

When ready, combine it with tomato dressing. Cook for another 15-20 minutes. Serving: Serve hot, place some sliced meat into a plate, sprinkle with herbs and a spoonful of sour cream on the pieces.

Concluding the article, I want change: borscht is not just a dish, it is a cultural heritage that unites people of different nations at one table. try, and let every spoonful of borscht bring you the warmth and joy of a Ukrainian home!