Chernigov borscht with beans and beef
4 servings
100 minutes
Chernihiv borscht with beans and beef is a true masterpiece of Ukrainian cuisine that combines ancient recipe traditions with modern gastronomic taste. This thick, rich soup has a delightful aroma and an unparalleled depth of flavor. Beets give the borscht a noble ruby hue, while sweet pepper and carrots add natural sweetness. Tender roast beef and red beans make the dish hearty and nutritious. Lemon juice and garlic provide a light tanginess and spiciness, while fresh parsley refreshes the overall composition. A special feature of this borscht is baking before serving, which enhances its flavor even more. It should be served with sour cream and crispy chips made from Borodino bread that highlight the richness of traditional Ukrainian taste.
1
Cut all vegetables into strips, dice the potatoes. Sauté carrots, bell peppers, and onions in vegetable oil, then add tomato paste at the end.
- Carrot: 150 g
- Sweet pepper: 150 g
- Potato: 40 g
- Onion: 150 g
- Vegetable oil: 25 ml
- Tomato paste: 40 g
2
Sauté the beet separately with lemon juice. Add all the vegetables to the hot meat broth, and 5 minutes before it's ready, add spices to taste and a bit of beetroot fresh.
- Beet: 70 g
- Lemon juice: 1 ml
- Meat broth: 600 ml
- White cabbage: 40 g
- Bay leaf: 2 pieces
- Black peppercorns: 3 g
- Salt: 2 g
- Beetroot juice: 30 ml
3
Add finely chopped garlic to the ready borscht.
- Garlic: 5 g
4
Pour the ready borscht into a baking pot, add chopped roast beef, red beans, and sprinkle with chopped parsley. Serve with sour cream and chips made from Borodinsky bread.
- Roast beef: 50 g
- Canned beans: 25 g
- Parsley: 2 g
- Sour cream 20%: 45 g
- Chips: 5 g