First Course

Borsch is the most widespread first food of the Ukrainian kitchen. Beet, is the obligatory constituent of all borsches.

Borsch is nourishing food. Many various foods which in the aggregate give a pleasant taste bouquet are included in his composition.

One of basic terms of correct preparation of borsches there is the successive gobbing of vegetables in accordance with duration of their cooking.

 Ukrainian Borsch (RECIPE)

Vegetables are for borsch

Preparation:

1. To cook meat in water (clear soup).

2. To cut a beet, carrot, parsley and bow, to put in tableware, add tomatoes or tomato-puree, vinegar, sugar, 2 century of spoon of butter, close a lid and put to cook. 

 Beet

Carrot

Bow

Tomatoes

3. Vegetables periodically to mix, that were not slightly burnt.

4. Through 15-20 min to add the shredded cabbage, to mix everything and extinguish yet 20 min.

Cabbage

5. Then to add a pepper, laurel sheet, salt. 

Seasonings

6. At a serve in every dish to put sour cream or mayonnaise.

Borsch can be prepared and with a potato, and also with fresh tomatoes. They are cut and lay in borsch after 5-10 хв to completion of cooking. 

 Potato

On 500 meat - 300 beets, 300 fresh cabbage, 200 bows, 3 soupspoons of tomato-puree, 100 tomatoes, 1 soupspoon of vinegar and sugar. 

 

Bon appetite!!!