🍳 60 min
🔥 4101 cal
✍️ by Taisiia Dobrozorova
Ukrainians can't imagine their life without borscht on the table because of its rich and hearty taste. There are many recipe variations, from classic to one with a certain zest. But almost every housewife has her own. Some people like borscht with beans. Some cook without cabbage. And some people cook it with mushrooms. Quite often, borscht recipes are carefully passed down from generation to generation; some are even kept secret.
We've prepared a classic authentic recipe with beetroot and cabbage. These ingredients enrich the red soup with fiber, vitamins, and minerals, which becomes suitable for weight loss. If we take one serving size of 250 g, you'll intake only 108 calories! Maybe, here is a reason why Ukrainian girls are famous for their beauty: they cook healthy and delicious dishes!
170 g (1 cup)
200 g (1 pieces)
370 g (3 pieces)
175 g (1 cup)
125 g (1 pieces)
70 g (1 tsp)
10 g (1 cup)
15 g (1 tsp)
2 g (1 pieces)
6 g (2 tsp)
5 g (1 tsp)
Black pepper, Salt, Sour cream 10%, Lemon juice
Please follow the next steps:
The first preparatory stage in the preparation of borscht is the broth. It can be cooked in advance, as this process takes several hours.
Rinse the beef. Fill with water and cook for about 2-3 hours, removing the noise that will form on the surface.
The fire should be low, and the broth should not boil to stay clean and clear. At the end of cooking, salt the broth and add allspice and bay leaf.
It is better to soak beans in cold water overnight - so they will be cooked faster. If you have not done so, rinse, fill with water and cook until done. When the beans are soft, drain the water.
Peel a beetroot, grate it and slice it. Stew under the lid in a pan with a bit of oil until cooked. Periodically add water so that the beets are not fried, namely stewed.
Cut the onion into cubes, and simmer on low heat in a bit of oil. Grate carrots coarsely. Add to the onion, simmer for 2-3 minutes, add the tomato paste and simmer for a few more minutes.
Peel and cut the potatoes into small cubes. Toss in meat broth. Add finely chopped cabbage, beets, and beans. Cook until the potatoes are soft.
Add sugar and vinegar. Pour roast into the borsch. Taste - add salt to taste and regulate the acid with lemon juice.
Cover and infuse for 15 minutes before serving.
Serve with sour cream and pampushkas with garlic.
Use spray cooking oil when you fry food. It will help you to use less oil for cooking.
Canned legumes and corn are a great alternative to raw beans, peas, and corn. To cook dried beans by yourself, you must soak them in water at least six hours before you start cooking them and boil them for at least 40 minutes afterward.
Buy a non-stick pan so you can use no-to-less oil for cooking.
Pot, Knife, Pan, Cutting board
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