Ukrainian beetroot soup

Ukrainian beetroot soup can be described in a few words – hearty, bright, healthy, and very fragrant. How is this traditional Ukrainian cuisine dish prepared? Here is a detailed photo recipe.

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Cook Time 1 40

Total Time 1 40

Course Soup

Cuisine Ukrainian

Servings people

Calories 764 kcal

Equipment

1 pot
1 frying pan
1 knife
1 chopping board
1 mix bowl
1 baking mold

Ingredients

For the borscht

1.7 l water
450 g chicken thigh
70 g onion
130 g carrot
150 g beetroot
250 g potato
140 g white cabbage
140 g tomato crushed
5 g garlic
45 ml vegetable oil
10 ml vinegar 9%
19 g salt
4 g sugar
1 g pepper black, ground
20 g dill

For the pampushki

200 g flour
115 ml water
4 g yeast dry
10 g honey
25 g sugar
25 g vegetable oil
1 pinch salt

For the garlic sauce

3 clove garlic
16 g water
16 g vegetable oil
1 pinch salt
10 g dill

Instructions

Preparing the borscht

Prepare the necessary ingredients for the borscht.
Place the rinsed chicken meat in a pot with cold water.
450 g chicken thigh, 1.7 l water
Put the pot on the heat and cook for 25 minutes after boiling. Occasionally remove the foam from the surface.
Peel the potatoes and chop them into small cubes. Add them to the broth. Cook for 10 minutes.
250 g potato
Chop the onion into small cubes. Fry it in sunflower oil until golden brown.
70 g onion, 45 ml vegetable oil
Cut the carrots into strips. Stew it in a pan with the onion until soft.
130 g carrot
Add the crushed tomatoes.
140 g tomato
Add the prepared fry-up to the pot.
Cut the beetroot into thin strips and fry it in sunflower oil. Then add vinegar to it. This will give the borscht a beautiful rich color. Stew for another 1 minute.
150 g beetroot, 10 ml vinegar
Thinly shred the cabbage. Send it and the fried beetroot to the pot. Cook for another 5 minutes.
140 g white cabbage
Add salt, spices, minced garlic, dill, and sugar to balance the taste. Let the borscht stand for 30—40 minutes.
5 g garlic, 19 g salt, 4 g sugar, 20 g dill

Preparing the pampushki

Prepare the pampushki. Prepare the necessary ingredients.
In a bowl, mix sifted flour, dry yeast, salt, and sugar.
200 g flour, 4 g yeast, 25 g sugar, 1 pinch salt
Add honey, vegetable oil, and warm water.
10 g honey, 25 g vegetable oil, 115 ml water
Knead the dough. To avoid adding extra flour, grease your hands with vegetable oil.
Form dough balls. Place them in an oiled baking dish, leaving a little space between each bun. Before baking, leave the pampushki under a towel for 10 minutes.

Preparing the garlic sauce

Prepare the garlic sauce: mix minced garlic, dill, water, and vegetable oil.
1 g pepper, 3 clove garlic, 16 g water, 16 g vegetable oil, 10 g dill, 1 pinch salt
Put the pampushki in an oven preheated to 180°C. Bake for 10 minutes. Then mix 5 g of sugar with 5 g of water. Brush the tops of the pampushki with this mixture. Bake for another 12—15 minutes. After the specified time, take the pampushki out of the oven and pour the hot garlic sauce over them while they are still hot.
Serve the borscht with pampushki. Enjoy your meal!

Nutrition

Calories: 764kcalCarbohydrates: 72gProtein: 27gFat: 41gSaturated Fat: 8gPolyunsaturated Fat: 17gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 110mgSodium: 2194mgPotassium: 1019mgFiber: 7gSugar: 17gVitamin A: 6437IUVitamin C: 42mgCalcium: 86mgIron: 5mg

Keyword chicken, homemade