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Ukrainian Borshch
Ukrainian Borshch

Before you jump to Ukrainian Borshch recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

The benefits of healthy eating are now being given more publicity than ever before and there are good reasons why this is so. There are a number of health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. There are more and more efforts to try to get people to follow a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people believe that it takes a lot of work to eat healthily and that they will need to drastically change their lifestyle. Contrary to that information, individuals can change their eating habits for the better by implementing a few modest changes.

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As you can see, it’s not at all difficult to begin integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to ukrainian borshch recipe. To cook ukrainian borshch you only need 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Ukrainian Borshch:
  1. Get onion
  2. Get carrot
  3. Provide beef on bone
  4. Get Fill
  5. Take tomato paste
  6. You need beetroot
  7. Provide onoion
  8. Prepare bell pepper
  9. Use big carrot
  10. Prepare cabbage
  11. Take medium potatoes
  12. Get For serving
  13. You need Black bread
  14. Use Lard / bacon
  15. Use Garlic or mustard
  16. Get Sour cream
Steps to make Ukrainian Borshch:
  1. Add 3 l water in a large casserole (5l big). Add 1 carrot, one onion (whole, peeled) and meat as one piece. Allow to boil - then remove foam with a spoon. Reduce fire to min, close the cap and leave for 1 hr.
  2. Remove everything from bouillon. Cut meat it small pieces. Rest is out.
  3. Add potato cut 2cm cubicles into broth.
  4. Make the fill: onions finely cut, carrots cut in 2 cm thin sticks - fry in oil for 10 min. Then add beetroot cut same as carrots. Sprinkle vinegar on beetroot a before adding to pan. Add bell pepper and tomato paste and half cup of water. Add salt and pepper. Stew for 20 min until light burning.
  5. Add fill to soup, boil on light fire 15 min.
  6. Add finely cut cabbage, 15 min boil and off. Leave for at least 2 hrs.
  7. Serve with a spoon of sour cream in each plate. Bread, lard and garlic on side.

This simple soup is made with meat or bone stock, sautéed vegetables, and fermented beetroot juice. It is "Borshch"; in Ukrainian, борщ. The last letter is pronounced "schch." Borshch is very nourishing, especially if you cook it with meat. That is the reason why it is normally eaten for dinner. Borscht is a traditional Eastern European soup originating in Ukraine.

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