How to cook delicious lenten borsch, which is traditionally prepared in the Ukrainian region of Polissya? The famous Ukrainian chef Ievgen Klopotenko tells and shows us.
Did you know that in ancient times, all Ukrainians were practically vegetarians, because there was quite a bit of meat and domestic pigs were stabbed only on holidays several times a year? Most of the dishes were lean, except occasionally they were seasoned with lard or bacon with garlic, Klopotenko says.
This borsch recipe deserves attention. It is very rich in taste and color, and it smells so delicious that it is simply impossible to resist. The chef found this version of borsch in the village of Polissya, where an old man shared it with him. And Klopotenko shared the borsch recipe with us.
Directions0/0 steps made
- Prepare a beetroot decoction. To peel the beet, cut it in half, cover it with water, and cook for 40 minutes until tender. Add the onion to the decoction and continue cooking.
- Cut potatoes into small cubes and send them to the beet decoction.
- Cut half the carrots into strips. Add to the saucepan to the decoction. Let everything continue to cook.
- Take the bell pepper and cut the other half of the onion into cubes. Fry lightly in a frying pan with a little vegetable oil until tender, about 3-5 minutes. Add tomato paste and simmer for another 2-3 minutes.
- Now remove the beets from the decoction, let them cool slightly, and cut into arbitrary pieces. It’s very hot, so cut very carefully. Return the chopped beets to the decoction and send the roast there as well.
- When all the vegetables are ready, add sauerkraut with brine to the borsch. Boil for 3 minutes and taste. Now it’s time to finish with the salt, pepper, and honey.
- Boiled borsch can be left for 20 minutes. So that it is infused and saturated with aromas. You can also send it to the oven at 180 degrees for 15-20 minutes. Serve hot immediately. He will get perfect taste only the next day! Folk wisdom.
How to cook Lenten Borsch by Ievgen Klopotenko Chef:
Source: Ievgen Klopotenko Chef’s web