Ukrainian chicken borshch with carrot wholewheat buns
Got a huge craving yesterday evening, cooked until 2AM.
Woke up with a cold, so big W.
by idiotista
7 Comments
semperfi9964
Yummy!
FeeWeak1138
My goodness this looks so delicious! Also, beets just add a vibrancy in color to any plate….Nice Job!
idiotista
Underneath adapted from a comment I wrote in answer for a recipe.
It is a bit complex and varies every time – but the secret ingredients is finishing the soup with beet kvas. Plenty of recipes online, it is just a fermented slighly salted and strained liquid of grated or sliced beets, maybe some garlic, sometimes a little added bread to kickstart the ermentation (I do it without, it is slower but bread gives a yeasty taste that some love, I prefer without).
Other than that. your choice of of meat with bone (can be chicken, pork, mutton, beef, mix – often in Ukraine pork ribs). Add some allspice maybe if you have (my Swedish heritage speaking), some black peppercorns, some dried mushrooms if you have, a bay leaf. I sometimes add a little fennel seeds (my indian residency speaking). Boil until meat is very tender. Pluck the meat and set aside. Save the stock obviosly.
Also a few handfuls of dried and soaked kidney beans, boiled with liquid. Optional.
Fry not too finely chopped onion and garlic in sunflower oil or any oil (indian mustard oil is amazing) or lard, etc, until sligtly browned. Add some chopped tomato, a few grated carrots and fry until quite dry and a little caramelised.
Put it all in a pot: meat stock, beans with liquid, add a few grated raw beets, some cubed potato. Boil until potatoes are easily pierced with fork, add plenty of sliced cabbage and the meat and boil 5 minutes more.
Let rest for 10 minutes.
Finish with a good pour of beet kvas and plenty of fresh dil. It should be a little tangy and a little sweet.
A common way to eat this is to make a vinegar infused with insane amounts of garlic and a maybe little chopped red chili. It is ready in an hour but lasts for eternity. Just spoon a little (little! It is pungent) over the soup and finish with a dollop of sourcream.
Note that this is one way of so many to do it. Every family has one or 15 recipes. Ingredients are per what you have at home and it is supposed to be a cheap every day soup. Some add smoked pork. Some make it meatless (especially during lent) with only dried mushrooms and maybe smoked dried pears or prunes, in north they skip tomatoes etc etc. Some use bread kvas, Some finish with a grated beet right at the end for colour. Some make it thin, others make it like a stew.
Not_Legal_Chops
I had Ukrainian Borshch for the first time a few months ago. I was surprised how good it was! It tastes nothing like beets. I was blown away!
7 Comments
Yummy!
My goodness this looks so delicious! Also, beets just add a vibrancy in color to any plate….Nice Job!
Underneath adapted from a comment I wrote in answer for a recipe.
It is a bit complex and varies every time – but the secret ingredients is finishing the soup with beet kvas. Plenty of recipes online, it is just a fermented slighly salted and strained liquid of grated or sliced beets, maybe some garlic, sometimes a little added bread to kickstart the ermentation (I do it without, it is slower but bread gives a yeasty taste that some love, I prefer without).
Other than that. your choice of of meat with bone (can be chicken, pork, mutton, beef, mix – often in Ukraine pork ribs). Add some allspice maybe if you have (my Swedish heritage speaking), some black peppercorns, some dried mushrooms if you have, a bay leaf. I sometimes add a little fennel seeds (my indian residency speaking). Boil until meat is very tender. Pluck the meat and set aside. Save the stock obviosly.
Also a few handfuls of dried and soaked kidney beans, boiled with liquid. Optional.
Fry not too finely chopped onion and garlic in sunflower oil or any oil (indian mustard oil is amazing) or lard, etc, until sligtly browned. Add some chopped tomato, a few grated carrots and fry until quite dry and a little caramelised.
Put it all in a pot: meat stock, beans with liquid, add a few grated raw beets, some cubed potato. Boil until potatoes are easily pierced with fork, add plenty of sliced cabbage and the meat and boil 5 minutes more.
Let rest for 10 minutes.
Finish with a good pour of beet kvas and plenty of fresh dil. It should be a little tangy and a little sweet.
A common way to eat this is to make a vinegar infused with insane amounts of garlic and a maybe little chopped red chili. It is ready in an hour but lasts for eternity. Just spoon a little (little! It is pungent) over the soup and finish with a dollop of sourcream.
Note that this is one way of so many to do it. Every family has one or 15 recipes. Ingredients are per what you have at home and it is supposed to be a cheap every day soup. Some add smoked pork. Some make it meatless (especially during lent) with only dried mushrooms and maybe smoked dried pears or prunes, in north they skip tomatoes etc etc. Some use bread kvas, Some finish with a grated beet right at the end for colour. Some make it thin, others make it like a stew.
I had Ukrainian Borshch for the first time a few months ago. I was surprised how good it was! It tastes nothing like beets. I was blown away!
Never had it, would love to try one day.
That looks absolutely divine!
looks so delicious!