South Ukrainian borsch with donuts

South Ukrainian borsch with donuts

Category: First meal

Kitchen: ukrainian

Ingredients
chicken home	1-1.2 kg
medium beets	1 PC
carrot	1-2 pcs
bulb onions	1-2 pcs
bell pepper (large)	1 PC
squash	0.5 pcs
potatoes (large)	2 pcs
cabbage	200-250 g
tomato paste	1 tbsp
dill, parsley	on a large beam
garlic	4-6 teeth
salt	1-1.5 h l
olive oil	1-2 tbsp

Cooking method

• 1. Pour water over the chicken and let it boil. Drain the water, rinse the pot and chicken, add clean water and return to the fire. Grate the beets on a coarse grater and add to the boiled broth. Cook until the meat is tender and the broth is golden amber.
• 2. Cut onion into small cubes, grate carrots and zucchini on a coarse grater, cut pepper into strips and sauté vegetables in vegetable oil for five minutes. Add tomato paste, 100 ml boiling water and simmer over high heat until vegetables are tender (about 3-5 minutes). Leave the vegetable mixture in the pan for now.
• 
• 3. Remove the cooked chicken from the broth, separate the meat from the bones and cut it into portions.
• 4. Put potatoes cut into small cubes and shredded cabbage in the broth. Cook until the potatoes are ready (the cabbage will also be ready by this time).
• 
• 5. Return the meat to the saucepan, add the vegetable mixture, salt and bring to a boil. If necessary, adjust the acid-salinity with a teaspoon of sugar. Add finely chopped greens, very finely chopped garlic, cover and turn off the heat immediately. Let it brew for 30-40 minutes and serve with sour cream and donuts.
• Donut recipe here.

Time for preparing:

2.5-3 hours

Note

Borscht turns out to be thick, rich, beautiful red-golden color. And the aroma of fresh herbs, garlic and "duhmy" donuts will not leave anyone indifferent!
Cook with love and bon appetit!

Yes, the main thing in this recipe is that the chicken is HOME!

The main thing is the almost complete elimination of the "beetroot" color and excessive beet flavor, which are inherent in the overwhelming number of borscht recipes.

The main thing is the almost complete elimination of the "beetroot" color and excessive beet flavor, which are inherent in the overwhelming number of borscht recipes.

One medium beet weighs about 200-250 grams, which is enough for one chicken. When cooking meat in broth, beets always lose their beautiful color! And a tablespoon of tomato paste will give an extra bright, red (but beetroot!) Color

In order for the beets to retain their beet color, they need to be stewed with acid and put in the broth at the end of cooking - as I understand it and do

so that's just the point ... this is the South Ukrainian version, this borscht should not have the traditional "beetroot" color, this is "white" borscht, my relatives don't even put tomato paste ...

And I do not argue!
Each version of borscht has the right to life - this is a matter of our national taste and region of residence!
Bon appetit in eating borscht of any cooking method!

Girls! There are a lot of borscht recipes and this one is not the ultimate truth. This is just one of the options in which tomato rather than beetroot flavor prevails. Borscht according to this recipe is also boiled with the addition of white beans, with the addition of eggplant. Cook with a large dumpling, stuffed with garlic and bacon, make a "grout" from old bacon, etc.

I do not presume to argue that this option is the most delicious (remember a lot of proverbs on this matter), but it is undoubtedly worthy of trying.

[Twist,]

Twist, awesome borschik !!! And my Ukrainian granny always cooked borsch without beets. And her secret was that she added pickle from tomatoes there. Then the borschik turned out to be so tasty!

[Natusik]

Natusik, and you will not share in more detail the grandmother's secret? How much, when and how to add?

[Twist,]

Twist, of course I will share! If the pan is decent in size, well, let's say 5 liters, for example, then you need about 1 glass of brine. Granny added the brine when the cabbage and potatoes were almost ready. And only then frying, garlic and herbs, well, all sorts of seasonings to taste. She only salted, pepper and put the lavrushka.

[Natusik]

Natusik, the technology is clear. Thank you very much! I will prepare - I will share my impressions.

Our borscht! Although I do not live in Ukraine, but in the Kuban, borsch is cooked in the same way, only we have borscht beets (pink with white stripes) and the same old lard is ground and sour tomato juice is added, but God forbid, put the vinaigrette beets. She dyes potatoes and cabbage burgundy. There is only one difference - we put the cabbage at the very end of cooking, boil and immediately turn it off. And it is not surprising that there are many similarities in language and customs, our ancestors are Zaporozhye Cossacks. In the stanitsas and farmsteads they still "balak".

[Lena]

Lena, very glad to meet you!

Our borscht! Although I do not live in Ukraine, but in the Kuban, borscht is cooked in the same way

I think, and besides borscht, there are many other things that are the same! And I completely agree about cabbage - my grandmother taught me that too. But I put it a little earlier because of my husband (he is fussy, he spoiled me). And such beets are more and more difficult to buy from us.

[Marinka]

And such beets are more and more difficult to buy from us.

Marinka, strange ... when I lived with my mother-in-law, by the way, in Yuzhnoukrainsk ... then they had beets there that grew white and red. But the usual red beetle could not be found with fire during the day. That was the first time I saw such a striped beet.

[Tanyush]

Tanyush, we can only find this at the "grandmothers" on the market. They sell by the piece, or, if large, then in halves - quarters. And so everywhere is the usual salad beets.

Do these beets differ in taste in some way?

[Masha]

Masha, there is little difference in taste. The question is in color - with such beets, red borscht will not work.

There is only one difference - we put the cabbage at the very end of cooking, boil and immediately turn it off.

oh, the granny did, as she said, so that the cabbage would be "grumpy", and I, like Twist's husband, do not like "grumpy"

[Tanyush]

Tanyush, we can only find this at the "grandmothers" on the market. They sell by the piece, or, if large, then in halves - quarters. And so everywhere is the usual salad beets.

And I don't like that striped one. You will not understand what ... either red or sugar.
Buriad must be either red or white. Otherwise, it's already some kind of zebra ...

oh, the granny did, as she said, so that the cabbage would be "grumpy", and I, like Twist's husband, do not like "grumpy"

I put the early cabbage in a saucepan, boil it and turn it off. But with late, sometimes such an oak one comes across ... I give it a little boil. Otherwise, it will crunch too loudly and you won't understand what you eat or borscht or hot salad.

Otherwise, it will crunch too loudly and you won't understand what you eat or borscht or hot salad.

well .. like gritsa, the taste and color of all markers are different

[Twist]

Twist, I bring you a photo report, thank you!
Very tasty borscht turned out, only next time I will put a little less chicken, the meat seemed a bit too much, although they ate it quickly anyway.

boils

foreigners do not understand ... we,, have nothing to share, we just multiply the number of goodies such a handsome borshchok - I also cook beets for a long time with meat, so that the color glows, THANKS for an excellent recipe

It is according to this recipe that my fellow countrymen cook borscht. They love to cook with a striped beet. We call it chintz. I love red varieties.But there are no such varieties of beets that color vegetables in beet color. But cabbage is mainly added at the end of cooking. And there, everyone, according to their taste, determines when to turn it off. But it seems to me that the most important thing is broth. It must be cooked the day before, so that it would be infused (this is the advice of chefs)

mmm, what a treat. My dad loves borscht with donuts

[Marina]

Marina, thank you for the wonderful recipe for delicious borscht

oh, and I heard enough criticism from my husband while I was cooking ... and why on chicken, and why pepper ...

but nothing ... halved the saucepan in a day)))

Thank you!!!

Our borscht! Although I do not live in Ukraine, but in the Kuban, borscht is cooked in the same way, only we have borscht beets (pink with white stripes) and the same old lard is ground and sour tomato juice is added, but God forbid, put the vinaigrette beets. She dyes potatoes and cabbage burgundy. There is only one difference - we put the cabbage at the very end of cooking, boil and immediately turn it off. And it is not surprising that there are many similarities in language and customs, our ancestors are Zaporozhye Cossacks. In the stanitsas and farmsteads they still "balak".

I live in the south of Ukraine, you described my borscht one to one I am so glad that you cook it correctly, as my late grandfather said, cabbage should be "live" in borscht! And the venegrete beetroot is in venegrette! And only borscht for borscht, if it is not there then without it!