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Before you jump to Ukrainian Red Borshch (beetroot soup) recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Reasons Why Consuming Apples Is Good.
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You might have always been told to be certain that you are eating your vegetables and fruits so you get your vitamins, but apples have been at the top of the list. You will notice that the vitamins and minerals that you will get in apples can be quite beneficial for your health.. Apples contain, manganese, phosphorus and calcium and all tend to be good for your health, but there also are many more healthy minerals in apples. And you will even come across vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and various other trace vitamins.
To conclude, I guess an apple a day definitely can keep the doctor away and now you know why. One thing you should recognize is that we only covered some of the benefits of eating apples. You will be able to find many more benefits with regard to your health in relation to apples. I hope that the next time you go to the food store you find yourself getting plenty of apples. You will see that your overall health could significantly be benefited when you eat apples.
We hope you got insight from reading it, now let’s go back to ukrainian red borshch (beetroot soup) recipe. You can cook ukrainian red borshch (beetroot soup) using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Ukrainian Red Borshch (beetroot soup):
- Take 1 average red beetroot
- Use 1 small carrot
- Prepare 1 average onion
- Take 3 average potatoes
- Get 150 grams cabbage
- Take 50 grams sweet pepper
- Provide 1 tbsp tomato paste
- Take 1 tbsp salt
- Get 1 pinch black pepper
- Provide 1 pinch marjoram
- Get 1 pinch nutmeg
- Get 1 bay leaf
- Take 4 tbsp oil
- Prepare 400 grams red beens
Steps to make Ukrainian Red Borshch (beetroot soup):
- Ingredients: I took canned red beens, but you make take any you like. Not in sause, just canned beens. You may cook them by yourself if you wish and have time of course))) I also took tomato sauce, but you may take a red tomato if you want) From these products, I took half of this cabbage and half of carrot and half of pepper)
- Borshch hack: To make our borshch even more red, sweet, and vitaminized, do the following: Wash the beetroot well with brush, cut top and bottom and throw away, than peel it in a separate bowl. Boil some water, put salt in bowl with beetroot peels and pour hot water. Put aside.
- Put a 3-4 litres pan with 2 litres of water to warm up. Peel all vegs, cut potatoes in small cubes and throw in the pan.
- Prick onion with knife to let the soup take its juices easily.
- Add the onion to the pan, close it and let it simmer.
- Put a frying pan to heat. Meanwhile, cut beetroot and carrot, I use food processor you may cut them with knife, in long slim pieces like mine.
- Pour some oil on frying pan, and fry beetroot and carrot for 3-4 minutes covered. Cut the cabbage meanwhile.
- Put fried carrot and beetroot into the pan. Add some oil into the same frying pan, and stew cabbage with some water added for 3-4 minutes. Add 1 tbsp into the cabbage, mix well, put into the pan. Also, add thinly sliced sweet pepper.
- Add red beans into the pan.
- Add salt, black ground pepper, one bay leaf, majoram, nutmeg. Stir a little.
- Add those red liquid from beetroot peels that we made in the step 2. (Oly liquid, not peels!) Almost close the pan and let it simmer for 15-20 minutes. Dont boil it, cause it will loose its clearness!
- Serve hot with toats+garlic (my next recipe!), tbsp of sour cream, and chopped parsley. The dish is good for re-heeting, it becomes even more tasty overnight in the frige )))))
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