How I cook "Borsch" - red soup - traditional Ukrainian dish! скачать в хорошем качестве

How I cook "Borsch" - red soup - traditional Ukrainian dish!

Borsch - traditional Ukrainian dish! Hello friends! Today I want to show you how I cook the traditional Ukrainian Soup - called Borsch!)) How to cook Borsch I learned from my mom! But here, in Ukraine everybody know - Each housewife cook different taste of borscht!So am I, I cook my borsch (red soup) on my own taste, just how I like and how like my family! And Yesterday, my daughter asked me to cook it one more time))) because she just love it! And I’m happy about that! So, I started to prepare everything for cooking my borsch… and then I remembered that my International friends also asked me to give the a receipt on how to cook it))) And I thought, why now to record some of the process on how I cook it))) I’m so sorry if it will not easy to watch for you, I’m not prepared for making this video, so I just hold my phone in one hand and tried to show you how I’m cooking this soup! And also, the problem is that I have to do everything quick and in time, to not miss some part of this process))) you know… to not overcook, to not over fried onion))) So, here is the receipt for my version of Ukrainian Borsch! 1 - For a pretty big saucepan, around 3 litters of boiled water: 2 - 3 potato 3 - 1 onion 4 - a half (if big) carrot 5 - 1 garlic 6 - meat (up to you) I took a chicken breast.. 7 - Fresh tomato - 2 8 - Fresh sweet peper - 1 9 - 1 small cabbage 10 - Sunflower oil 11 - salt (on your taste (I put 1 table spoon and after I taste it I add 0,5 table spoon again) 12 - Grinded black paper, laurel leaves, and Italian herbs.. 13 - Tomato sauce (Prego) Italian Traditional sauce. Process: Boil the water, add first: meat, salt and laurel leaves! Than you need to finely chop such ingredients: finely chop 1 onion (as smaller as better) a half (if big) carrot on thin sticks(or up to you) finely chop 1 peper, 1 garlic Fresh tomato no need chop them on too small pieces.. clean and cut on squares pieces 3 of potatoes too finely chop the cabbage When you prepared all of ingredients - now you can add to the water a half of your chopped onion, and half or your chopped carrot and all potatoes! Next stage is when the potatoes if cooks well, you can start to fry all others vegetables into a fried tomato sauce: first put the oil into your heated frying pan all remaining onion and garlic - fry it until yellowing. Than immediately add the chopped sweet paper and carrot. And cover the pan with the cover. After 2 min add Grinded black paper and Italian herbs! Than add chopped tomatoes and cover with the pan! After 2 min add a tomato sauce and wait for 3 min more.. than turn of the fire! Now you can add the chopped cabbage to the saucepan with meat and potatoes! And when it became boiling - add the tomato sauce from you frying pan! Than add chopped green onion, when it getting boiling - turn off the fire! And that’s al, we done! I hope it is pretty clear for understanding…. I do this for first time (describing such a process))) Usually I cook the borsch in spontaneous and organic sequence… Here is the sequence for the convenience food: Water - Salt - Meat-Laurel leaves - Onion - Carrot - Potato - Cabbage - Cooked Tomato sauce - Green onion - DONE Serve hot on the table, with fresh bread, Sour Cream or mayonnaise (salted), with green or/and white onion +salt. This soup is very good in a cold weather! When you just came in to a house from a cold, and you eat it when it is a pretty hot! ))) I hope you enjoyed this video! Have a great day! Ludmila