Das ukrainische Nationalgericht Borschtsch erfreut sich auch international großer Beliebtheit. Wir präsentieren heute das Originalrezept von 1954 und verpassen dem Klassiker einen Westmünsterland BBQ Touch. Probieren Sie unsere köstliche Variante des Ukrainischer Borschts und lassen Sie sich von den verschiedenen Aromen überraschen.
Ukrainischer Borsch - Originalrezept von 1954 - Westmünsterland BBQ
Hey and welcome to Westmünsterland Barbecue, today just the two of us in front of the camera. No, we didn’t hit the jackpot this time around, but we had planned to. We’re still recovering from yesterday’s party, but we have something really exciting for you today that I’ve been looking forward to for a long time. We’re making Ukrainian beetroot soup, known throughout the former Soviet Union, although Ukraine claims it as its own and has even applied for UNESCO World Heritage status for the dish. Russians also claim ownership, but there are variations with different ingredients such as beetroot and beef. We’re making the Ukrainian version today, and I can’t wait.
We’re also going to skip the alcohol this time, although we’re getting thirsty here, and our cameraman is now behind the camera instead of behind the bar. But we have some Radler to quench our thirst.
The ingredients and quantities can be found in the video description. First, we need to make a hearty broth which starts with some meat, in this case, I’m using beef. We need three litres of water and two bone-in beef slices that we’ll use for the broth. It’s important to start with cold water as it helps to keep the broth clear. We’ll also need to add some salt, peppercorns, bay leaves, and parsley. We’ll let this simmer for about an hour and a half, skimming off any foam that rises to the top. Meanwhile, we’ll work on the vegetables.
The star of the show is, of course, beetroot, but we’ll also need some white cabbage, potatoes, carrots and onions. We’ll start by cutting the cabbage into bite-sized pieces, then peel and dice the potatoes. It’s essential not to overcrowd the pot since there’s already a lot of liquid in it. We’ll add salt, pepper, and a spoonful of tomato paste, then mix in the vegetables along with some water. The beetroot is added last and sautéed before mixing it in with the rest.
The Ukraine beetroot soup has a bright, deep-red color and is served hot. It’s a hearty soup that is perfect for winter or cold weather. The sour cream, dill, and rye bread toppings are also effectively paired with this soup. We hope you enjoyed the recipe and learned something new about Ukrainian cuisine. Make sure to try it out and let us know what you think in the comments.
In conclusion, making Ukrainian beetroot soup is not rocket science, but it takes a bit of time and patience to make it correctly. Ukrainian beetroot soup is a delicious and healthy winter soup full of vitamins and minerals. It can be made in different ways, but we hope you stick with our recipe for the best results.
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