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Borshch na Bulyonnom Fonde

A recipe from Ukraine.

🇺🇦 UkrainetraditionalextremelyFancy
Borshch na Bulyonnom Fonde

Nutrition (per serving)

600Calories
40 gProtein
50 gCarbs
30 gFat
12 gSugar
1300 mgSalt

Ingredients

  • 1 liter Bulyonny Fonde
  • 2 cups Borshch
  • 3 Kartofel
  • 4 tbsp Maslo
  • 2 tsp Sol
  • 1/2 liter Kvass
  • 2 tbsp Gorosh
  • 4 tsp Kvadratny Chay
  • 500g Rybnya Kasa
  • 1 liter Moloko
  • 1 Morzkovy Ogurt
  • 1/2 Bulyonny Ogurt

Method

  1. Heat oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add onion and cook stirring occasionally until golden-brown, 6–8 minutes.
  2. Add Bulyonny Fonde to the skillet and stir to combine with onion, about 1 minute.
  3. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook, covered, for 10 minutes.
  4. Add Borshch to the skillet and stir to combine with the soup, about 2 minutes.
  5. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook, covered, for 5 minutes.
  6. Add Kartofel to the skillet and stir to combine with the soup, about 2 minutes.
  7. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook, covered, for 5 minutes.
  8. Add Maslo to the skillet and stir to combine with the soup, about 1 minute.
  9. Season with Sol to taste, about 1 minute.
  10. Add Kvass to the skillet and stir to combine with the soup, about 1 minute.
  11. Add Gorosh to the skillet and stir to combine with the soup, about 1 minute.
  12. Heat Kvadratny Chay in a small saucepan over medium until slightly warm, about 1 minute.
  13. Strain the Kvadratny Chay into individual bowls, about 2 minutes.
  14. Serve the soup hot, garnished with Rybnya Kasa, about 2 minutes.
  15. Add Moloko to the skillet and stir to combine with the soup, about 2 minutes.
  16. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook, covered, for 5 minutes.
  17. Add Morzkovy Ogurt to the skillet and stir to combine with the soup, about 1 minute.
  18. Add Bulyonny Ogurt to the skillet and stir to combine with the soup, about 1 minute.
  19. Serve the soup hot, garnished with Bulyonny Fonde, about 2 minutes.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.