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Ukrainian Borscht

The tastiest soup there is — borscht! Every good cook should know how to make it. There's probably not a single person who hasn't heard of Ukrainian borscht, a recipe as old as time. I once had to make borscht for a Yemeni family — without any pork fat, of course. Borscht can be varied endlessly, but there's also a classic, traditional version. In short, if you've never been sure how to make Ukrainian borscht, this recipe is for you!

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Ukrainian borscht
Ukrainian borscht
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 2 g
Fats 43 % 3 g
Carbohydrates 29 % 2 g
44 kcal
GI: 100 / 0 / 0

Cooking method

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  • First, make the broth. Put the meat in a pot and cover it with cold water. As soon as it comes to a boil, skim off the foam. Make the sauté: cut the onion into thin slices and the carrot and beet into thin strips, then fry them in a little vegetable oil until golden. Cut the potatoes into cubes and add them to the broth. Once the potatoes have cooked for a few minutes, add the hot sauté and bring back to a boil. Next add the cabbage so it has time to soften a bit. If you add the tomato too early, the cabbage and potatoes will stay tough. Grate the tomatoes and mix them with the tomato paste, then stir in the finely chopped bell pepper. Pour all of this into the broth. Let the borscht simmer a little before the finishing touch. Very finely mince a piece of salt pork — so fine it's almost like it went through a meat grinder — and mix it with crushed garlic. Stir this into the borscht and bring it to a boil once more. Serve with a spoonful of sour cream.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Frozen green cabbage - 45  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Fatty pork - 333  kcal/100g
  • Lean pork - 357  kcal/100g
  • Pork, lean roast - 184  kcal/100g
  • Bone-in pork chop - 537  kcal/100g
  • Pork schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Wild boar leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Beet - 40  kcal/100g
  • Dried beet - 278  kcal/100g
  • Boiled beet - 49  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Pork fat - 871  kcal/100g
  • Rendered pork fat - 947  kcal/100g
  • Pork cracklings - 895  kcal/100g
  • Salt pork - 797  kcal/100g
  • Fatback - 658  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fresh parsley - 45  kcal/100g
  • Fresh dill - 38  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g

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