Ukrainian borscht with beetroot sourdough. Traditional borscht made of red beets, vegetables, cabbage and beans.
Homemade beetroot sourdough is the best, I recommend two recipes, one for sourdough with bread crust, the other without.
Dobroć barszczu zależy głównie na świeżym kwasie burakowym - Lucyna Ćwierczakiewiczowa , "365 obiadów" , 1905 r.
Beetroot sourdough
Beetroot sourdough with bread crust
What can be prepared with beetroot sourdough? Ukrainian borscht, in Ukraine called "Chernihiv borscht" (борщ чернігівський)* which is served with dumplings.

INGREDIENTS for a 5 - 6l pot
DECOCE
- veal shank with bone - 2 pieces - about 800g
- 1.5-2 liters of water
- 500g beets
- 300g potatoes
- 1 carrot
- 1 parsley root
- 3 bay leaves
- 3 grains of allspice
- 10 grains of black pepper
- 3 dried mushrooms
CABBAGE
- 250g of shredded white cabbage
- 1 tablespoon of butter
- 100ml dry red wine
BORSE
- 1 can of red beans
- 2 tbsp tomato paste
- 1l of beetroot sourdough
- 2 cloves of garlic
- 1 - 2 tablespoons balsamic vinegar
- 100ml of 18% cream
- salt, pepper
- 2 - 4 tablespoons of fresh chopped herbs - dill and parsley
- hard boiled eggs - 1 piece per plate
EXECUTION
- Wash and peel all vegetables, cut potatoes into cubes, carrots, parsley, beets into strips.
- Put veal shanks, allspice, leaves, peppercorns, and dried mushrooms into a large pot, pour cold water and cook covered over low heat for about 1 hour.
- Meanwhile, melt the butter in a frying pan, add the shredded cabbage and fry, stirring constantly, until lightly browned.
- Then add the wine and simmer until the liquids are reduced.
- After an hour, without stopping cooking, add chopped vegetables and stewed cabbage to the broth.
- When the broth is ready and the vegetables are soft, add crushed garlic, beetroot leaven, tomato paste, red beans, season with salt, pepper and balsamic vinegar.
- At the end, we add fresh herbs, we can whiten with cream in a pot or on a plate. Serve with a hard-boiled egg.
*source - Wikipedia
also check
Empanada with veal and vegetables

Red beet sourdough - borscht sourdough

Pickled beetroot in kefir

Chimichanga with pork and pineapple salsa

add comment
Your email address will not be published.