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.
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