A Dish That The Whole World Knows! Recipe of Ukrainian Borscht in Village Conditions

Go to the butcher shop to get beef ribs, huge bones, and steaks.

Go to the market for vegetables.

Start cooking Ukrainian borscht in Azerbaijani style using an Afghan cauldron.

Pour water into the Afghan cauldron and put it on the fire.

Braise the bones in the cauldron.

Add the steaks to the cauldron with the bones.

Peel and add carrots to the cauldron.

Peel and slice 1 onion and add it to the cauldron.

Add fresh bay leaf, black pepper, salt, dill roots, and parsley roots to the cauldron.

Slice another onion and add it to the pot with tail fat and garlic.

Peel and slice the potatoes.

Fry the potatoes and onions together.

Grate the carrots and slice the tomatoes.

Add tomato paste to the roast.

Take the meat and bones with vegetables out of the Afghan cauldron and strain the broth.

Add a little salt and pepper to the broth.

Add bone marrow to the broth.

Slice the meat and add pieces to the broth.

Slice and add cabbage to the broth.

Rinse the beets and string them on skewers, rubbing salt on them.

Put the beets on the grill.

Add a fresh bay leaf to the broth.

Peel and grate the beets and add them to the broth.

Borscht is ready!

Equipment Needed

Dietary

Allergens