Galitsky borsch from the Ukrainian hostess with a broad soul

In Italy - pasta and pizza, in America - burger, but in Ukraine - borscht and lard. The whole world knows about these national gastronomic symbols. Ukrainian borscht can be prepared in completely different ways. Someone likes to put potatoes in it, others make a vegetable roast, and still others believe that it must necessarily contain meat. However, the editorial board "Site" will tell you how to prepare traditional Galician borscht with beets and fresh cabbage. The main highlight is given to him by broth and kvass. Interesting to try, isn't it?



Borsht with beets and fresh cabbage Preparing borscht according to this recipe, you will certainly get a fragrant and homemade, tasty dish. Below we offer a step-by-step instruction for its creation.

The ingredients

• 400g cabbage
• 2 carrots
• 400g beets
• 5-6 potatoes
• 1 parsley root
• 2 tsp flour
• 3 tbsp tomato puree
• 2 tbsp sour cream
• 1 tbsp kvass (from crackers)
• 2.5 liters of water
• meat-soup
• bay-leaf
• greenery
• ground-pepper
• vegetable-oil
• salt

Preparation

1. First you need to boil the meat broth. Make it to your taste. For this, beef ribs are perfect. After all, it is known that thanks to the bones, the broth turns thicker and tastier. However, you can take any other meat depending on your personal preferences.
   
   
   
   
2. Then we peel the beets, cut it into small cubes and roast it in vegetable oil. Add tomato puree, pour half a glass of kvass and stewuntil all the liquid has completely evaporated. By the way, with kvass, any borscht will have a good taste and beneficial acid, which will not work with lemon juice or vinegar.
   
   
   
   
3. While the beets are being prepared, we roast the onion sliced with semi-rings in another pan. After him, add straw-cut parsley root and rubbed carrots on a large grater. When the vegetables are ready, flour. Stir everything well and cook for another minute.
   
   
   
   
4. In the broth we send peeled and sliced potatoes. Cook it for 15-20 minutes, then add to the pan previously fried vegetables.
   
   
   
   
5. When the broth boils, throw in almost ready-made borscht oursed cabbage. Add salt, spices to your taste. Again bring everything to a boil and pour the residue of kvass, which must be boiled beforehand. Done! Before serving, decorate a portion of borsch with crushed parsley or dill, as well as a spoonful of sour cream.
   
   
   
   

Have you ever tried traditional Galician borscht with kvass? Boldly shared their impressions in the comments. Take note of this recipe to surprise your home delicious, fragrant wrestler. Bon appetit!