Kiev. Ukraine. Ukraine Gate – January 19, 2021 – Kitchen
An integral part of Ukrainian cuisine, of course, is borscht . This is our national dish, which is known in the world. But cooking borscht can be different, and everyone has their own recipe. Some people like to put fried vegetables in this dish, while others cook it without meat. We want to share with you a recipe for traditional Galician borscht with broth and kvass.
Ingredients:
cabbage – 400 g
beets – 400 g
carrots – 2 pcs
parsley root – 1 pc.
flour – 2 tsp.
tomato puree – 3 tbsp. l.
cream – 2.tbsp.
raw kvass – 1 cup (kvass from crackers)
water – 2.5 liters
Bay leaf
green
ground black pepper
vegetable oil
salt
Preparation:
Boil the broth from the bones.
Peel a squash, grate it and fry in vegetable oil. Add tomato puree and pour half a cup of kvass. Stew the beets until the liquid evaporates completely.
While the beets are cooking, fry the sliced onion in another pan. Also add chopped parsley root and grated carrots on a large grater. When the toast is ready – add flour, mix well and cook for another minute.
Put diced potatoes in the broth and cook for 15-20 minutes, then add toasted vegetables.
When the broth boils, put chopped cabbage and spices in it. Bring to a boil again and pour in the rest of the kvass, which must also be boiled beforehand.
When serving the borsch should be decorated with chopped green parsley or dill. Also add a tablespoon of sour cream.
