ORIGINAL RECIPE
Roman Svirshchevs’kyy
Ukrainian Borscht Recipe About 8 portions. Cooking time 1½ to 2 hours. Ingredients Meat (beef, pork, or chicken), 400 to 450 grams, to create broth 4 potatoes 1 onion 1 carrot 3 red beets 1 ⁄3 cabbage 2 to 3 cloves of garlic 2 tablespoons of tomato paste 3 to 4 litres of water Salt, black pepper, bay leaves Dill (or other herbs) Sour cream Volume 30 Number 1 Spring 2021
Directions 1. To make the broth, wash the meat, put into a saucepan, and cover with water. After boiling, turn heat to low and cook until meat is tender (time depends on type of meat you have chosen). Remove meat from broth carefully. 2. Strain broth if desired. Add diced potatoes. Cook 10 to 12 minutes. 3. Peel onions and chop with carrots; fry in a pan with a little vegetable oil.
the grated beets. Fry for a couple of minutes. Simmer 5 minutes then add the tomato paste. Simmer another 5 to 7 minutes over low heat. 6. After cutting it into portions, put the meat into the broth, add the beets. 7. Add salt, black pepper, bay leaves, and pressed garlic to taste. Cook for another 7 to 10 minutes until potatoes are cooked. Remove from heat, cover, and leave to infuse for half-an-hour. You can add the herbs and sour cream before serving.
4. Put fried vegetables and finely chopped cabbage into a saucepan with the broth.
Bon Appetit! s
5. In the meantime, pour a little more oil into the pan and add
BC Notary Roman Svirshchevs’kyy practises in Vancouver.
The Scrivener | www.bcnotaryassociation.ca
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