Borsch Poltava

Ingredients for the preparation of Poltava borsch

  1. Pork neck -1 kg.; taste
  2. Beets -1 pc.; taste
  3. 1 carrot;
  4. 4 potatoes; taste
  5. White cabbage - 1 pc.; taste
  6. Sweet red pepper-1 pc.; taste
  7. Tomatoes 3pcs.;
  8. Tomato - 100g .; taste
  9. Garlic - 3 cloves; taste
  10. Onion 1 pc.
  • Main ingredients: Pork, Salo
  • Serving 4 servings
  • World CuisineUkrainian Cuisine


Plates ;, Casserole ;, Knife ;, Cutting board ;, Frying pan ;, Spoon.

Cooking Poltava borsch:

Step 1: Cook the broth.

For the borshchik, of course, pork meat is best suited. Any part of this livestock is used in the preparation, no matter what it is, whether it is ribs or a neck. Borsch is very fatty and respectful. For the broth we need not only meat. To cook it, you need to pour two liters of water into the pan, previously rinsing the meat with water. We leave the water to boil for 30-40 minutes, and at the end we will throw a few bay leaves. And while the broth is cooked, we will clean the beetroot and carrots. Then cut them into thin strips. Then we throw to the meat. After diced tomatoes and potatoes. And then finely silk the cabbage, a small bowl will be enough. And we cut the pepper of medium size.

Step 2: Make the roast.

Meanwhile, cook the onion and tomato roast. To do this, pour a little sunflower oil in a pan and fry the onions. We are waiting for it to mature. And then we throw a tomato and on a small fire we continue to simmer everything. Then add sour cream and mix thoroughly, after which we add two tablespoons of tomato paste. We get such a homogeneous mass. We leave it to boil a little more. Do you know how frying readiness is determined? Over transparent oil that protrudes to the surface. Sour cream should finally evaporate completely, then the "sauce" will receive a red color. If she blushed, then she’s ready, we leave her to cool. We take the meat out of the broth and let it cool to cut and not to bake our hands. Cut cooled meat and remove bones, if any. Then again pour into boiling water.

Step 3: Cook the borsch.

Carrots and gourds have done their job, and now we throw potatoes to boil for them. Then cabbage. And finally, add the pepper.

Step 3: Let's start the highlight of this borsch.

Grind the garlic cloves with a knife. Then chop the parsley very finely. And the fat is cut into small cubes, so that it is easy to crush them later. Chopped lard should be no less than a teaspoon. It is necessary to give a pleasant aroma to borsch. Then ruthlessly crush all the ingredients in a special device. We will get a very fragrant mass, which we will throw in our dish.

Step 4: Cook until cooked.

Finally, we will finish. Now you need to not lose sight of anything. Add salt to taste, a tablespoon of sugar, and black or red pepper to the pan. We mix the whole mass and try what we already get. Now we try whether the potato and broth are ready, after which we fill it with our dressing. At this point, you need to carefully monitor the acid, severity and salinity of the borsch. If necessary, add sugar, salt or tomato juice. And here is our crown number. In borsch now, at this very moment, add the secret ingredient. Thoroughly interfere with an almost finished dish. After which we turn off the stove and let the borscht brew for 10-15 minutes.

Step 5: We serve to the table.

We serve a delicious borsch with red pepper, a loaf of bread and even a little vodka for courage and courage. Enjoy your meal!

Recipe Tips:

- - Pay attention to fat. You will need exactly the old. Do not be alarmed, salted lard has an excellent advantage, it does not deteriorate over time. The old looks like this: its color becomes a little yellowish, as it hardens and acquires a specific taste and smell. This fat is not difficult. We wrap it in paper and keep it in the refrigerator for several months for such borsch. This recipe is very much appreciated in Poltava.

- - If you want to get sour borsch, add a small amount of fresh tomato.

- - I do not advise you to use other meat in this recipe, the taste of the dish will deteriorate and will not please you with its uniqueness.