I made your Borscht recipe tonight it turned out great. I wanted to freeze some but thought because of the potato it might not freeze well. Have you ever frozen this Borscht?
Good on you for carrying tradition. My grandparents left Russia 1st world War. And yeas she is still alive but over 100..but normal. She brews her own beer, and gave up driving about 5yrs ago. So it wasn't fashionable (as now to be Russian) so names were changed and traditions destroyed. But weirdly one just knows what they are so I found my heritage in 1996 and one of my sisters had her DNA done..and was proved. And my grandmother admits to it (she is a great great grandmother). She does a lot of pickling. But no other tradition. Thank you for your honest video. Seen some that are too personalized away from the tradition.
Борщ не есть строгий порядок приготовления ингредиентов, а есть обязательное количество этих ингредиентов, а именно: свекла тёмная (сладкая), картофель, морковь, капуста белокочанная, лук, чеснок,томатная паста, лимон, соль сахар, перец, зелень... Бульоны готовятся отдельно и могут быть: мясные, овощные, грибной, фруктовые или их комбинация в последующем... В основной бульон (например чистый куриный, без мяса, можно луковый, без лука или из белокочанной или другой капусты, без капусты), укладывается шинкованная капуста и картофель, параллельно тушится на основном бульоне лук, морковь, свекла, томатная паста,сок лимона (чайная ложка), по приготовлению картофеля всё смешивается с добавлением чеснока, соли, перца, сахара,зелени по вкусу...закипело, выключается и полчаса настаивается... Смачного. Это быстрое приготовление, так как всё делается параллельно...Можно добавлять всего понемногу в свою тарелку: фасоль, грибы, спаржу, сельдерей, сладкий перец..., что вы лично любите... Борщ можно сделать диетическим, вегетарианским, диабетическим...всё зависит от сорта самих ингредиентов (их тысячи видов по вкусу и сахаристости)... Основной бульон хранится в холодильнике, а сама борщевая заправка меняется хоть каждый день. Есть ещё рыбный, холодный борщ, где добавляется в конце при варке рыбная консерва в томате...,потом он охлаждается. Охлаждённый и овощной борщ очень вкусный в жаркую погоду...такая специфическая окрошка на свекольном бульоне... Желудок и кишечный тракт работает как часы, любят они, по природе, сам борщ...,это их еда...,сбалансированная природой, пища...
Awesome...Thank you...I have made friends with a wonderful family from Russia who have emigrated...Nadya made Borscht for me and it was yummy...I wanted to learn a recipe so I could invite them for dinner and this seems like the perfect one...Iv'e learned the Cyrillic script and am now learning Russian... I hope the situation with Russia and the Ukraine gets resolved peacefully...These are trying times 😔 Thanks again and greetings🙋🏻♂🙏🏻
@@Vikalinka_by_Julia_Frey When I made my comment 4 months ago, I never expected the war to be still going on... My Russian friends have travelled to Moldova and are helping to transport Ukrainian Refugees and help them settle into new accommodation in both Moldova and Romania... I made your recipe again today...Thanks again and greetings 🙋🏻♂️
Bought all the ingredients today and will be making it tomorrow. Can't wait! I'll be sharing it with others so I hope I do it justice! (one person is Ukranian and his mom used to make this for him. I'm nervous)
I assume it's possible to make in the Instant Pot I haven't tested it myself, so cannot advise on timing. I prefer to make it on a stovetop, so I can control the doneness of the vegetables since they differ in texture and need different amounts of time to be perfectly cooked.
Dear Vikalinka: Ah-h-h! DELICIOUS and NUTRITIOUS Borscht! YUMMY! I'm Ukrainian and Polish and make it frequently. I LOVE it! THANK YOU for sharing. Take care and stay safe. Watching from Ontario, Canada. 💐💐
I liked your recipe of borsch. Being a Ukrainian I can add some points: we never add celery in Ukraine into borsch, to get subtle sour taste we add homemade tomato juice instead of tomato paste from a shop, actually we add tomato juice (paste) into bitroot pieces and stew them together and add them at the end, when you switch the stove top off so that sour taste will not disappear after much boiling. Together with bitroot we add garlic. By the way, the most common meat in Ukraine for borsch is pork but we belive that for better taste two kinds of meat must be used: pork+ beef or pork+ chicken. And that's true that in every household borsch is cooked differently but I highlighted main things that every family does. P.s. my little tip is to use bitroot from a can instead of fresh, it's marinated and sour. The borsch with it will get perfect and you don't need lemon or vinegar.
Thanks for your tips, Katya! The celery is actually just for making stock. It gets discarded and doesn't go into the soup. I love hearing how people cook borscht in different households. My mother grew up in Ukraine, so this is a family recipe as well. :-)
@it's me Pablo because their only purpose in this case is to flavour the stock and after they've been cooking for hours they turn to mush. No one wants to eat that. Traditionally stock is cooked separately then clarified and added to other dishes.
Thank you for your recipe, I have been wanting to make this for a couple months! Its summertime but I love ❤️ soup and this has all my favorite ingredients 🎉I am eating it now and it is so delicious!
I haven't tried but my guess is it won't be as good. This is a vegetable heavy soup and slow cookers are best at cooking/braising meat. Borscht is at its best when the vegetables retain their bite, which is difficult to achieve in a slow cooker.
I am certainly not here to gatekeep the definition of borscht, which is very broad and loose anyway. I am not entirely sure what in my video prompted your question but of of course it's still borscht.
@@Vikalinka_by_Julia_Frey Really cool. I looked at several recipes (even though I follow my Mom's cooking) and your style is super similar! I am in LA. Live here 25 years. Time does fly fast, haha
Julia, last question. I have Emeril Lagasse's Air Fryer/Pressure Cooker. Will that change with instant pot? P.S.-I tend to go to the latest models but sometimes they are more unnecessarily complex and complicated. Would greatly appreciate your input. Great thanks
@@Vikalinka_by_Julia_Frey So sorry to ask for my last question. I will follow your recipe but can i just add beef? And in what chunks? Big chucks. I do not eat pork. Great thanks, Julia ❤️
I made your Borscht recipe tonight it turned out great. I wanted to freeze some but thought because of the potato it might not freeze well. Have you ever frozen this Borscht?
I have but like you said I am not too thrilled with how it comes out. The potatoes and all the veg lose their bites. I am not a fan unfortunately.
@@Vikalinka_by_Julia_Frey Borscht is always better the next day, that's how far it shud last ! (it never survives more than 2 days I just eat it all!)
Please ditch the dreadful background music. Irritating and unnecessary.
# StandForUkraine
Good on you for carrying tradition. My grandparents left Russia 1st world War. And yeas she is still alive but over 100..but normal. She brews her own beer, and gave up driving about 5yrs ago. So it wasn't fashionable (as now to be Russian) so names were changed and traditions destroyed. But weirdly one just knows what they are so I found my heritage in 1996 and one of my sisters had her DNA done..and was proved. And my grandmother admits to it (she is a great great grandmother). She does a lot of pickling. But no other tradition. Thank you for your honest video. Seen some that are too personalized away from the tradition.
Thank you Andrea!
GLORY TO UKRAINE !
I am new to your channel. I enjoy how you take the time and thought to respond to sincere questions. You are a good teacher.
I am subscribing.
Борщ не есть строгий порядок приготовления ингредиентов, а есть обязательное количество этих ингредиентов, а именно: свекла тёмная (сладкая), картофель, морковь, капуста белокочанная, лук, чеснок,томатная паста, лимон, соль сахар, перец, зелень... Бульоны готовятся отдельно и могут быть: мясные, овощные, грибной, фруктовые или их комбинация в последующем... В основной бульон (например чистый куриный, без мяса, можно луковый, без лука или из белокочанной или другой капусты, без капусты), укладывается шинкованная капуста и картофель, параллельно тушится на основном бульоне лук, морковь, свекла, томатная паста,сок лимона (чайная ложка), по приготовлению картофеля всё смешивается с добавлением чеснока, соли, перца, сахара,зелени по вкусу...закипело, выключается и полчаса настаивается... Смачного. Это быстрое приготовление, так как всё делается параллельно...Можно добавлять всего понемногу в свою тарелку: фасоль, грибы, спаржу, сельдерей, сладкий перец..., что вы лично любите... Борщ можно сделать диетическим, вегетарианским, диабетическим...всё зависит от сорта самих ингредиентов (их тысячи видов по вкусу и сахаристости)... Основной бульон хранится в холодильнике, а сама борщевая заправка меняется хоть каждый день. Есть ещё рыбный, холодный борщ, где добавляется в конце при варке рыбная консерва в томате...,потом он охлаждается. Охлаждённый и овощной борщ очень вкусный в жаркую погоду...такая специфическая окрошка на свекольном бульоне... Желудок и кишечный тракт работает как часы, любят они, по природе, сам борщ...,это их еда...,сбалансированная природой, пища...
Awesome...Thank you...I have made friends with a wonderful family from Russia who have emigrated...Nadya made Borscht for me and it was yummy...I wanted to learn a recipe so I could invite them for dinner and this seems like the perfect one...Iv'e learned the Cyrillic script and am now learning Russian... I hope the situation with Russia and the Ukraine gets resolved peacefully...These are trying times 😔 Thanks again and greetings🙋🏻♂🙏🏻
Thank you! The dreadful war is devastating to so many of us.
@@Vikalinka_by_Julia_Frey When I made my comment 4 months ago, I never expected the war to be still going on... My Russian friends have travelled to Moldova and are helping to transport Ukrainian Refugees and help them settle into new accommodation in both Moldova and Romania... I made your recipe again today...Thanks again and greetings 🙋🏻♂️
@@elijahheyes9061 This is amazing to hear.
Nice recipe. Dispense with the music. It only detracts from your content.
Bought all the ingredients today and will be making it tomorrow. Can't wait! I'll be sharing it with others so I hope I do it justice! (one person is Ukranian and his mom used to make this for him. I'm nervous)
Good luck! I hope your friend is gracious enough to appreciate your effort!
im going to cook this for my friend in ukraine this year. she asked can i make it, well now i can this recipe looks great.
This recipe looks absolutely incredible 😍 I can't wait to try this tomorrow for lunch
Thank you so much. I hope you enjoy it as much as we do!
It all looks great except for the beets? My local deli makes a non-red version which is fantastic? Can I do this all in my Instant Pot?
I assume it's possible to make in the Instant Pot I haven't tested it myself, so cannot advise on timing. I prefer to make it on a stovetop, so I can control the doneness of the vegetables since they differ in texture and need different amounts of time to be perfectly cooked.
Dear Vikalinka: Ah-h-h! DELICIOUS and NUTRITIOUS Borscht! YUMMY! I'm Ukrainian and Polish and make it frequently. I LOVE it! THANK YOU for sharing. Take care and stay safe. Watching from Ontario, Canada. 💐💐
Nice😊
👍🇺🇦✌🙏🏻 thank u 💓
This is what I have been waiting for!
So glad to hear it!!
Its always been my favorite soup 😍😋 with or without beets.. yummmm
You’re so charming I have to try your recipe… good old fashioned recipe often very nutritious and healthy ❤
Thank you so much. What a sweet comment!
Lots of mistakes!!! Who teaching you make this "borscht"?
That looks amazing. Yup! Going to give it a whirl. ❤
What complements this menu? Going to a dinner and need to bring something that complements it.
I have beef mince so will make meatballs in the soup!
This is a lot more complicated than it needs to be. My Borscht is phenomenal and much easier. But hey, thanks for promoting it.
You are welcome, Greg.
I love borscht
👍👍👏👏👏💪💪💪😍😍😍💝💝💝💝💝💝💝💝💝💝💝💝💝💝💝💝
I liked your recipe of borsch. Being a Ukrainian I can add some points: we never add celery in Ukraine into borsch, to get subtle sour taste we add homemade tomato juice instead of tomato paste from a shop, actually we add tomato juice (paste) into bitroot pieces and stew them together and add them at the end, when you switch the stove top off so that sour taste will not disappear after much boiling. Together with bitroot we add garlic. By the way, the most common meat in Ukraine for borsch is pork but we belive that for better taste two kinds of meat must be used: pork+ beef or pork+ chicken. And that's true that in every household borsch is cooked differently but I highlighted main things that every family does.
P.s. my little tip is to use bitroot from a can instead of fresh, it's marinated and sour. The borsch with it will get perfect and you don't need lemon or vinegar.
Thanks for your tips, Katya! The celery is actually just for making stock. It gets discarded and doesn't go into the soup. I love hearing how people cook borscht in different households. My mother grew up in Ukraine, so this is a family recipe as well. :-)
Looks so delicious dear
Thank you!!
I would blend the veggies and add duh😊
I'm sure she made it great but why do people always feel the need to add more salt to everything...raw flavor itself is so good on its own
Because salt enhances flavours. There is a reason why it used be more expensive than gold and was used as currency.
@it's me Pablo because their only purpose in this case is to flavour the stock and after they've been cooking for hours they turn to mush. No one wants to eat that. Traditionally stock is cooked separately then clarified and added to other dishes.
It’s just soup with beets
Thank you for your recipe, I have been wanting to make this for a couple months! Its summertime but I love ❤️ soup and this has all my favorite ingredients 🎉I am eating it now and it is so delicious!
I made this today. It is delicious and very satisfying! The flavors of everything in it are subtle but evident. Can't wait to share it with friends!
Oh this makes me so happy!! Well done! 🙂
Good But i didnt write this . Have written Recipe for BORSH today 26/11/22.
This is what I am searching for. Thank you so much!
Perfect, hope you enjoy it!
Can i add pasta?
Well I chose this video after checking the number of views. Its great, cant wait for my wife to make it!
Is there any way I can make a Borscht in a slow cooker?
I haven't tried but my guess is it won't be as good. This is a vegetable heavy soup and slow cookers are best at cooking/braising meat. Borscht is at its best when the vegetables retain their bite, which is difficult to achieve in a slow cooker.
I made Borscht today for the first time. It is very delicious. I came here to see yours. Ty
Yum
Do you use the beet greens?
Not for the soup but you can use them instead of cabbage in cabbage rolls or in salads when they are young.
It looks wonderful. I plan to attempt to make some of this soon.
beautiful.
два дня от свеклы..???!!🤣🤣🤣🤣🤣🤣Всё гораздо быстрее. Тётя,ы не родились на Украине
I will try this later
You are a very pretty woman lady. You've got style!
Thank you!
I make it with out onions, does that mean its not Borscht?
I am certainly not here to gatekeep the definition of borscht, which is very broad and loose anyway. I am not entirely sure what in my video prompted your question but of of course it's still borscht.
looks amazing
👌👌😋😋😋
Wow nice
Soooo... would using canned beets be verboten 🤔?
I don’t recommend using canned beets.
@@Vikalinka_by_Julia_Frey okay 👌 thanks I'll stay with your traditional recipe wish me luck 🤞!!
@@Vikalinka_by_Julia_Frey Canned beets are tasty to me, but beets cooked from fresh taste so ALIVE!
Which food processor did you use?
I use Magimix, Julia.
Incorrect. You forgot about tomatoes, sweet pepper and chilly pepper
I am from Russia and chefs here (no offense) do not know how to cook borsht. You did a great job!
Thank you so much. My mother was born and raised in Ukraine, so I learned it from her.
@@Vikalinka_by_Julia_Frey Really cool. I looked at several recipes (even though I follow my Mom's cooking) and your style is super similar! I am in LA. Live here 25 years. Time does fly fast, haha
Julia, last question. I have Emeril Lagasse's Air Fryer/Pressure Cooker. Will that change with instant pot? P.S.-I tend to go to the latest models but sometimes they are more unnecessarily complex and complicated. Would greatly appreciate your input. Great thanks
@@Vikalinka_by_Julia_Frey So sorry to ask for my last question. I will follow your recipe but can i just add beef? And in what chunks? Big chucks. I do not eat pork. Great thanks, Julia ❤️
@@gsmmakeit3442 you can absolutely use beef instead of pork. I would cut it in bite-sized pieces.
Borsch is a russian dish, not ukrainian
Russian, Ukranian, who cares, as long as it is good.I am Irish and I will put my borsch up against anyone's
other way around
вы вкусно готовите👍👍👍👍👍
Lie is a Russian dish
The Russian version is vodka with pig droppings.
Это не борщ, -борщ нужно руками делать, так меня бабуля из Пензы учила)
Пенза не Украина. Украинское блюдо лучше всего делают украинки.
Борщ - русское блюдо! Было, есть, будет!!!
Borsh was first created in Ukraine. Look it up.
И даже пицца в твоём Урюпинске, истинно Урюпинске блюдо.