【Recipe】Nutrition is amazing! Ukrainian beetroot soup "Borscht" that children will also enjoy

borscht
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Raw beets are hard and hard to cut, so it’s hard to use.
Beetroot is not a vegetable that you often see in Japan, so I don’t feel like buying it because I don’t know how to cook it.
Beetroot is a vegetable that is talked about as “eating blood transfusion” and “superfood”, and I was actually curious about it, but I don’t know how to eat it …

I don’t know how to cook it, so I avoid buying it.
For those who are thinking like this, this time I will introduce a recipe for Ukrainian soup “borscht”, one of the three major soups in the world, using raw beetroot.

私は8年ほど前に、トロントにあるカレッジにてBakingとCookingを勉強し、
料理ではフレンチのやり方をベースに基礎をしっかり学びました。
そのときに栄養についても学んでいます。
私の学んだことがこのブログに少し説得力をもち、
作ってみようかなと思っていただけたら嬉しいです。

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【Recipe】Nutrition is amazing! Ukrainian beetroot soup “Borscht” that children will also enjoy

Have you seen borscht?

It’s red, I can’t imagine the taste, and it’s a little scary …
Some of you may have such an impression.

But wait a minute!
I would like you to try making it once.

The taste of “borscht” brings out the sweetness of vegetables, including beetroot,
and if you dilute the seasoned salt and pepper, even infants can eat it with pleasure.

Not only beetroot, but also soup that can get a lot of nutrients at once is very useful for feeding children.
Since the soup is simply cut and simmered, it is especially recommended for those who work from home who can cook longer if they spend less time in the kitchen.

Ingredients for Ukrainian cuisine “Borscht”

Let’s start with the ingredients.

◎Material

3 beets
carrots 1 onion cabbage
1/8
potato 2
garlic 1 beef 250g
beef
bouillon 1
solid (you don’t have to!) Laurier
1-2 sheets
of water
, suitable salt, suitable pepper, suitable

* To finish, put sour cream on it as you like.

How to cook Ukrainian dish “Borscht”

  1. Grate beets and carrots. Cut cabbage, onions and potatoes into the desired size. If you need meat, cut it into bite-sized pieces. Leave the garlic to chop.
  2. Lightly fry the meat and set aside. If the surface is slightly browned, it doesn’t have to be completely cooked!
  3. Sauté the onion until it is soaked. Add beetroot, carrots and garlic and stir-fry. Add potatoes, cabbage and meat and lightly fry.
  4. Add water, consommé and bay leaf. The water is as frustrating as if all the ingredients can be hidden.
  5. If beef is used, simmer over low heat for nearly two hours.
    At first, when it boils, remove the scour. After that, mix occasionally so that the bottom does not burn.
  6. * Simmer chicken or ground beef for about 1 hour, and pork for 1.5 hours.
  7. Add salt and pepper to taste.

It takes a total cooking time, but once you start simmering, you can leave it alone, and you can make a lot of it and use it until lunch the next day, so the soup is my help dish! !!

・ If you start stir-frying garlic at the very beginning, it will burn quite a bit in the middle, so it is recommended to add it in the middle of frying.

・If you don’t have time to grate the carrots and beetroot, you can cut them into bite-sized pieces and stir-fry!

Click here for how to make professional borscht

The method introduced this time was made after hearing from my father-in-law of my Russian husband, who lives with me, that the ingredients are like this ~, so I think it probably tastes like a home-cooked meal.

So, I will also introduce what it looks like to be made by a professional.
It takes a little more time and effort than mine (Mr. Tabe is a professional, so it’s natural, lol),
but I think it’s more delicious. By all means!

It’s not just beetroot! Vegetable umami and nutritious borscht

Borscht is a soup that tastes sweet even without sugar, but the taste is as sweet as corn.
That’s why I’m happy that even small children are happy to eat it, and ♪
they eat various kinds of vegetables and protein (meat) themselves, so it makes me feel like “If you eat this one dish,
the nutritional balance will be okay for the time being”
(laughs).

Finally, let me write legume knowledge.

Stir-frying slowly is the secret to ♪ sweetness

Not only beets, but also carrots and onions can be slowly fried over low heat to increase their sweetness.

If you fry it until it is lightly browned, the ingredients will have a richness.
Doesn’t stir-fry vegetables feel a little sweet? That’s it, that.

Especially for onions, I still remember that when I was practicing cooking at the university,
the chef (teacher) insisted, “Slowly sautéing onions over low heat increases the sweetness.

When I investigated the reason again, I was told that the sulfur compounds contained in onions are decomposed by passing heat, and the spicy component disappears and the sweetness component remains.

Maybe that’s why onion soup tastes sweet.

Beetroots also have a red color when you pee!

The red color of beets is intense.
Even without adding tomatoes, the color of the soup will be a beautiful red color.
The hand that touched the beetroot will turn red for a while.
And after eating, the pee also becomes light pink.

I forget it every time, and in the toilet after eating borscht, I am surprised for a moment that “blood urine!?”

It’s natural to get colored.
If you turn red in the toilet after eating borscht, you are not sick, so don’t worry!

One of the world’s three major soups, Ukrainian borscht

According to Wikipedia, the three biggest soups in the world are Ukrainian borscht, Chinese shark fin soup, Thai tom yum goong, and bouillabaisse in southern France.

There are four in total! I’m tempted to say that …

Although it is said to be the world’s three major soups, there are also onion soup, consommé soup, gazpacho, miso soup … There are many delicious soups.

And nameless… There are also stews and pots with vegetables in the refrigerator,
so there is no ♪ shortage of variations.

“I wish I could make nutritionally balanced meals quickly.”

Those who are worried about that!
I think that a “soup full of ingredients” that can get various nutrients in one dish can reduce the stress of making dinner!