Ukrainian borsch from an aunt of nyusi
Dear cooks and guests, I offer you soup, which I learned to cook from my aunt NYSE. Our family 11 years (!) rented a wing of a beautiful Ukrainian families Petrenko. Devyanostoletiem Granny Grunya was not able to cook, but helped her daughter to chop vegetables. They were helped by an elderly daughter-in-law Tanya, whose husband died in the war, but that kindness Agrafena Petrovna lived with them. Everything I saw and learned step by step describe. Borsch is cooked on the meat, but during lent with beans and instead of fat taken with sunflower oil. Today we will prepare grout on fat. After small plates of this soup for a long time about food not remember. The dish is very rich, hearty, and most importantly, delicious.


  • Water

    2 l

  • Pork

    1 kg

  • Potatoes

    4 piece

  • Carrots

    1 piece

  • Beets

    1 piece

  • Onion

    1 piece

  • Cabbage

    0.5 plug

  • Fat

    1 Tbsp

  • Sunflower oil

    3 Tbsp

  • Greens

    1 coup

  • Tomato

    4 piece

  • Pepper

    2 piece

  • Garlic

    6 tooth


The meat is cut into pieces of a size not more than a walnut. Thoroughly wash. In a four-liter saucepan pour water, put it in the meat and put on fire. After boiling, diminish the fire, skim off the foam and cook with the lid closed, 30 minutes. PS : the meat taken off the bone!
Carrots and my beets in the skins. Peel. Again and cut in thin strips, 3-3.5 cm Finely chop the onion.
About half of the vegetables put in pan with meat.
Potatoes wash, peel and cut thin, not long strips. One leave potato intact. Spread in the pan. Vegetables with meat cook for 20 minutes. And the meat we will cook For 50 minutes to pork this is more than enough.
Half chopped vegetables (carrots, beets, onions) put in a pan with hot oil and fry on medium heat until lightly Browning the carrots.
Cut the tomatoes in half and grate on a coarse grater, leaving the skin only.
Spread the tomato material in the pan. Add 1 tsp sugar, salt to taste (about 1 tbsp) and simmer on low heat while roasting will acquire a dark red color and become thick.
In my old, cast-iron roasting pan ready. Remove from the heat.
Cut the cabbage. We usually cut it in half or cut into 4 pieces. Aunt niusia did remove the leaves from the cabbage. Cut thick veins and cut the leaves into plates of a width not exceeding 3-3.5 see Folding stacks and finely shinkuem. Anna Semyonovna did it slowly and explained this sliced cabbage is the fact that in her opinion the cabbage when eating should not droop from a spoon and to be mugs.
From the broth take a whole potato and molded one Cup of the broth.. In a pan put the cabbage and bring to a boil.
Once the broth with cabbage is boiling, lay out. Stir and try the broth for the presence of salt. If required, add. I want to draw your attention to the fact that initially we cook the meat and vegetables are Sol. We have salty bacon and roasting long for salty and a sample of salt do we do after we upload the contents. Salty bacon does not affect the taste of the broth and the vegetables in the presence of salt.
Prepare the main highlight of Ukrainian borsch "grout". Garlic and bacon three on a grater. Finely chop half of the greens. Carefully grind potato+garlic+with Alo+greens. It is most convenient to do in a mortar, but a bowl at the edge of the rolling pin. If you have a blender, you can do it with him. Should get here such a thick mass. Bred cast of her soup and put in soup. It is very important that the grout was not in the soup lumps. PS : ideally, the fat is taken is old, but it's not to everyone's taste. I take fresh.
While the soup is boiling, cut the remaining leafy greens and thin short strips Bulgarian pepper. This can be done in advance, because the soup is rapidly boiling.
Borsch with grout proverjaem no more than 10 seconds. Spread the greens. Do NOT stir, just pour on top.
Soup, immediately cover it up and not waiting for the boil turn off the heat. The pan wrap it up in 10-12 minutes. During this time the cabbage comes to a delicate softness. Mind you, my dear, that Ukrainian borsch cabbage for hours not digested, and zaparivat!
Open the lid and see that the greens are steamed and plunged into the broth. Despite the fact that we poured water into the pan to half its capacity, it is filled out completely.
The soup turned out thick and rich. It has a lot of meat, vegetables and herbs. Broth too thick, because we put it in a grout with grated potatoes.
Comments and reviews
  • user-avatar
    Виктор Самойлов

    Отличный борщ! Хватило на неделю. В холодильнике хранится без проблем. Очень вкусно. Спасибо за рецепт!

  • user-avatar
    Инна Сенина

    А не прокиснет из за чеснока ?

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