Friday cooking — thebrostechpros

Today I will introduce you to one of the simplest and most iconic dishes in Ukrainian Cuisine, the Borsch. This dish was present in my family's cuisine for decades. There are many recipes out there, but as many other dishes it comes down to individual taste and cooking skills on how you will prepare it. Below you will see a simplified, basic and cheap version of the dish.

Ingredients used:

400g of beetroot, 700g of chicken meat, 1.5 tsp of salt and a bit of black pepper — 400g of beetroot, 700g of chicken meat, 1.5 tsp of salt and a bit of black pepper

First, we will need an at least 5 liter capacity pot for the vedge and a smaller pot -about 2.5/3 liter pot for the meat.

Place the meat in the smaller pot and top it up with water add a half of tablespoon of salt, put it on maximum heat, cover and cook until boil. When boiling, reduce the heat and simmer for about 1 hour.

While the meat is cooking wash, peel and dice all the vegetables.

Place the pot on maximum heat and add about 2 tablespoonfuls of oil. When the oil starts smoking add onions and saute until they become glassy.

Add the carrots, potatoes and beetroots next. Saute them together for about 10 minutes.

Next, add the cabbage along with a 1/2 tablespoon of salt and some black pepper. Saute together for another 10 minutes.

Your chicken broth should be ready by now. Add the broth along with the meat (some people prefer to remove the meat) to the vegetables. Bring the soup up to boil and -top up some more water if needed- and reduce the heat. Simmer the soup for another 10-15 minutes -you can add some more seasoning at this point.

Serving suggestion

My grandmother and her mother used to serve it with a choice of sourcream, raw onions, bread, raw garlic and bacon. You can also put some horseradish cream in the soup.