The Best Ukrainian Borscht

The Best Ukrainian Borscht

we need gloves oh yes [Music] hello everyone this is inna with initial chef and welcome to my kitchen today an episode we are making borscht it’s ukraine traditional dish i can’t even imagine what more would be traditional than borscht and i probably should start my blog with this recipe but i put away for a while and now it’s time and i can’t imagine as a time to do that since this month is my mom birthday and that’s this is her favorite dish she can live more than three days with somebody without bush so we’re making today very traditional the one i grew up and very classic with meat very rich delicate flavor and rich broth it’s so good so after one and half hour of boiling on very low and slow our meat beans and raw onions with the i which i chopped and add and skims the fat it’s slow and slow and simmering for one and a half hour so now is next step while the meat continues cooking which is not quite but done but it’s getting close we need to do zazarka and yeah i probably mentioned many times through my blog but what is the jargo in a ukraine cuisine it’s onion and carrots two ingredients we sauteed with fat of your choice i will use olive oil today unfortunately i don’t have sunflower oil so that’s what i’m using so all carrots in this soup naturally slightly sweet and sour because the beets and carrots it has so much sweetness natural during caramelization during cooking they’re all sugar release no need to add extra sugar while i was the jacket going on on medium low heat add about one tablespoon of coriander seed and i always recommend to buy coriander seeds whole they don’t last long if you combine grind so never do that and the same with dill seeds about half tablespoon very strong i wish you can smell my kitchen now it smell like my mom kitchen the coriander when it hits the carrots it’s so great combination they love each other and smells so good i can’t wait to try so another ingredient is mushroom and my mom would just chop or add as it is but i like to grind and make like a powder and just add as a seasoning oh yes oh my gosh smell smell like forest smells so good you can use any mushroom but i recommend to use it with small flavor like porcini shiitake you can use the more flavor is better not the mild ones and we need like about one tablespoon i’m using um yellow you can potato russell potato would work but please do not use red potato waxy one the broth will be clear and just not have enough starch to to accomplish right consistency this dish such a rustic it’s hard to measure for me i never measure let’s think i think this first time for the block i measure ingredients wash is bubbling away cover back after potato i like to add our zajar and continue cooking now we’re doing prep for the beets for my favorite vegetable meat we need gloves we absolutely need it we’re not using stems only the root vegetal which is i know some people do in some parts of ukraine people do but no in my family we never did so we’re not doing this peel look how beautiful and gorgeous column and the same thing little bit of olive oil or sunflower oil whichever you prefer and add your beads and i relate on natural sugar i’m not adding extra only salt and pepper also to save and contin to not lose any color of beets we need to add just about one tablespoon of white vinegar pinch of cayenne pepper just a pinch chop the cabbage it’s a small cabbage i probably will use all but up to you you can use half you can use as much as you want this recipe you can change so many ways and you can change your proportion of ingredients the last ingredients we need to prep it’s dill and parsley my grandmother used to add so much greens a red bush would be green and on very end i like to add garlic and very very end my sister doesn’t add garlic at all but they like to eat this raw garlic bush i don’t think i can see my husband would do that or me i can eat raw garlic unless it’s fermented about about four five cloves i like to at this point this cardboard i think they did a good job give a nice flavor the more variety of meats the more flavor of course oh look how pretty so the meat and garlic in back to the broth along with herbs and now time to taste for the seasoning so good maybe need a tiny bit of more salt if you like zippy you can add more cayenne pepper but i live as it is my husband is not big fan of spicy food and let let cover and turn off the heat and let cover and let sit for at least one hour to all flavor comes together and as always on the end the best part of the video to taste our soup oh my gosh smells so good i’m sure it will be delicious but i have to tell you the best wash usually on second or even third day oh yes look how thick and i like to serve with dollop of sour cream or cream fresh whatever you prefer i have salad cream today and of course dill yes in ukraine we serve bush with rye bread opampushkin traditional bread buns which serve with bush or any other soup it’s so delicious you have to you have to taste you have to have together oh my gosh oh my gosh taste of home so good so delicious and i love the bread this garlic flavor and dill was so good it’s nice complement to this bush this bush so hearty you can eat any time of the year it’s delicious i hope you enjoyed this video and my next video will make this pampushki is this bread bun so i can show how i made so you can serve together as a meal also as always the recipe in description below and also similar ukraine recipes and bye see you next time

Many of my friends have asked how they can assist in helping the people of Ukraine. There are many organizations are ready and willing to be of assistance by way of providing needs items. Here are my two organizations that I have selected. It takes just a few clicks to donate, and I thank you from my heart for your contribution:

International Orthodox Christian Charities
https://iocc.org and
Save The Children at support.savethechildren.org

Nothing can bring me back home than a bowl of borscht.
Today I’m sharing with you the recipe that I created by adopting some elements from my mother, grandmother, sister, and my passion for food.

Borscht is Ukrainian NATIONAL DISH. And can be vegetarian or not! The recipe that I am sharing with you today is not vegetarian. I used a few different kinds of meat to create a rich and nourishing broth.

Ingredients
2 Lb. of meat on the bone (I used combo of beef short rib, pork ribs and pork loin)
3 medium beets
2 onions
1/2 head of medium cabbage
3 medium Yukon potatoes (Russet will work as well)
1 cup dry red kidney beans (soaked 6-8 hours before cooking time) https://amzn.to/3lSAR9U
3 medium carrots
1-2 Tablespoons dry porcini (or other wild mushrooms with strong aroma) https://amzn.to/2PqIIzw
1-2 Tablespoons of vinegar (white or apple)
Salt https://amzn.to/3rc62Qm
freshly ground black pepper https://amzn.to/31neOyJ
few bay leaves (optional, I didn’t use in the video)
1 cup of tomato sauce
2-3 Tablespoons tomato paste https://amzn.to/3stcNgk
7-8 cloves of garlic
1-2 Tablespoons of dill seeds https://amzn.to/3d5biic
1-2 Tablespoons of whole coriander seeds https://amzn.to/31hK966
pinch of cayenne pepper (optional)
1 cup of fresh dill, chopped
1 cup of fresh Italian parsley, chopped
1/4 cup of olive oil (sunflower oil is ideal) https://amzn.to/3rqzZuz
Crème Fraiche or sour cream (for garnish)
Dark rye bread or Pampushky (garlicky bread buns) for serving https://www.innichkachef.com/post/ukrainian-bread-buns-called-pampushky-video

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MORE IDEAS:
Buckwheat Soup with Wild Mushrooms
https://www.innichkachef.com/post/buckwheat-soup-with-wild-mushrooms
Ukrainian Sweet Pumpkin Porridge with Goat Milk https://www.innichkachef.com/post/ukrainian-sweet-pumpkin-porridge-with-goat-milk
Vareniki (Pierogies) Stuffed with Farmers Cheese and Herbs https://www.innichkachef.com/post/vareniki-with-farmers-cheese-and-herbs
Authentic Ukrainian Green Borscht
https://www.innichkachef.com/post/authentic-ukrainian-green-borscht-video

ITEMS I USED IN THIS VIDEO:
Dutch oven https://amzn.to/2PULha0
Chef knife – 8-inch: https://amzn.to/31WpOTM
Measuring cups: https://amzn.to/3g3iDye
Mortar and Pestle https://amzn.to/348ut7W
Disposable food prep gloves https://amzn.to/2QxzE9c
Spice grinder https://amzn.to/2NPucB1
Pan https://amzn.to/3coXFv6

INGREDIENTS I USED IN THIS VIDEO:
Red kidney beans https://amzn.to/3lSAR9U
Dry porcini https://amzn.to/2PqIIzw
Black pepper https://amzn.to/31neOyJ
Celtic salt https://amzn.to/3rc62Qm
Tomato paste https://amzn.to/3stcNgk
Dill seeds https://amzn.to/3d5biic
Whole coriander seeds https://amzn.to/31hK966
Sunflower oil https://amzn.to/3rqzZuz

MY KITCHEN MUST-HALVES:
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Coffee press https://amzn.to/346EVgc
Hand blender https://amzn.to/2Y3nBob
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Offset spatula https://amzn.to/2Y6V3dG
Ceramic non-stick pan https://amzn.to/321Qgey
Pizza stone https://amzn.to/3g43ZGI
Rolling pan https://amzn.to/2Y7GOFs
Potato peeler https://amzn.to/3g4BhFC
Salad spinner https://amzn.to/31XYUuF
Blender/food processor https://amzn.to/3h4b9vT
Plastic wrap https://amzn.to/2FpSCfG
Cutting boards https://amzn.to/3g38cKQ
Cast iron grill pan https://amzn.to/2CCtQIm
Cast iron griddle pan https://amzn.to/3h51HZs
Soup cups https://amzn.to/3kzkJsq
Mason jars https://amzn.to/342gxMC
Pizza cutter https://amzn.to/3axXgUv
Lemon squeezer https://amzn.to/3aDLb08
Potato smasher https://amzn.to/2E0W93F
Cheesecloth https://amzn.to/3g42LeL
Steel potato ricer https://amzn.to/323xvHE
Greek yogurt maker https://amzn.to/3115MrO
Kitchen scale https://amzn.to/2EBHHPI
Toaster Kitchen Aid https://amzn.to/3hzKlnR

MY PANTRY STAPLES:
Poppy seeds https://amzn.to/32yVoqT
Sweet paprika https://amzn.to/31yC5ig
Saffron https://amzn.to/2YYAz7x
Unflavored Gelatin https://amzn.to/31CaegU
Arborio rice https://amzn.to/3hCn6cJ
Blackstrap molasses https://amzn.to/2FWFDT8