The most famous and popular Ukrainian dishnational cuisine for several centuries is a borsch. The first mention of it historians are found in written monuments of the times of Kievan Rus. By its name, borsch must, most likely, an edible grass called cow-bream. For Ukrainians it is not just a kind of food, it is also a traditional ritual dish.
The main ingredient of any recipe is beet, itspresence gives a specific taste, aroma and color. In addition, beans are put in beans, potatoes, carrots, cabbage, greens, onions, tomatoes or tomato juice (pasta), spices. Depending on the cooking season, green peas, asparagus beans, zucchini and even apples may be added to the product.
Before preparing Ukrainian borscht according to a traditional recipe, you should prepare for 1 liter of broth:
Beans must be rinsed and poured firstboiling water, this will speed up the process of its preparation. It is usually boiled together with meat when preparing the broth. Beets must be carefully cut into strips and fried in a skillet along with fat, vinegar, sugar and tomato puree. Carrots are also finely shredded, poured into a heated frying pan with a small amount of fat, add the diced onions and crushed parsley root and fry until half cooked.
The story of how to cook borscht will not be completewithout the description that at the last stage of cooking the dish should be dressed with a freshly grated pork lard with garlic grinded in a mortar. The fat is ground to a homogeneous mass and added to the pan for a couple of minutes before removing it from the heat.
Having learned how to prepare borsch, one should also be aware that they are eating Ukrainian borsch with sour cream and with pampushkas - freshly baked salted buns flavored with garlic.
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