Certainly! Here are two variations of cooking traditional Ukrainian borscht:<br /><br />Classic Ukrainian Borscht:<br />Ingredients:<br />1 pound (450g) beef or pork, cubed<br />4-5 cups beef or vegetable broth<br />2 medium beets, peeled and grated<br />1 large potato, peeled and cubed<br />1 medium carrot, peeled and grated<br />1 medium onion, finely chopped<br />2 cloves of garlic, minced<br />2 tablespoons tomato paste<br />2 tablespoons vegetable oil<br />1 small cabbage, shredded<br />2 bay leaves<br />4-5 black peppercorns<br />Fresh dill, chopped<br />Salt and pepper to taste<br />Sour cream (for serving)<br />Instructions:<br /><br />In a large pot, heat the vegetable oil over medium heat. Add the meat and cook until browned on all sides.<br /><br />Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.<br /><br />Stir in the grated beets and tomato paste. Cook for a few minutes until the beets release their juices.<br /><br />Pour in the broth and add the bay leaves and black peppercorns. Bring to a boil and then reduce the heat to simmer. Cook for about 30 minutes.<br /><br />Add the cubed potato, shredded cabbage, and grated carrot to the pot. Cook for an additional 15-20 minutes or until the vegetables are tender.<br /><br />Season with salt and pepper to taste. Remove from heat and let it sit for about 10 minutes to allow the flavors to meld together.<br /><br />Serve hot, garnished with fresh dill and a dollop of sour cream.<br /><br />Vegetarian Ukrainian Borscht:<br />Ingredients:<br /><br />4-5 cups vegetable broth<br />2 medium beets, peeled and grated<br />1 large potato, peeled and cubed<br />1 medium carrot, peeled and grated<br />1 medium onion, finely chopped<br />2 cloves of garlic, minced<br />2 tablespoons tomato paste<br />2 tablespoons vegetable oil<br />1 small cabbage, shredded<br />2 bay leaves<br />4-5 black peppercorns<br />Fresh dill, chopped<br />Salt and pepper to taste<br />Sour cream (for serving)<br />Instructions:<br /><br />In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.<br />Stir in the grated beets and tomato paste. Cook for a few minutes until the beets release their juices.<br />Pour in the vegetable broth and add the bay leaves and black peppercorns. Bring to a boil and then reduce the heat to simmer. Cook for about 30 minutes.<br />Add the cubed potato and shredded cabbage to the pot. Cook for an additional 15-20 minutes or until the vegetables are tender.<br />Season with salt and pepper to taste. Remove from heat and let it sit for about 10 minutes to allow the flavors to meld together.<br />Serve hot, garnished with fresh dill and a dollop of sour cream.<br />Both variations of borscht are hearty and delicious. Enjoy your meal!
