Ukrainian borscht with sour cream according to Pokhlebkin

Step-by-step preparation

Cooking time: 2 hr 15 mins

1. STEP 1

   

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Comments on the recipe

LuSey

17.10.2023

4.9

another wonderful borscht, and the color is excellent, I love it when borscht has a rich color and here is the recipe from the chef

♚Larisynshik

17.10.2023

4.6

Pokhlebkin’s recipes always turn out delicious and beautiful.

AntZ4

17.10.2023

4.7

It’s very difficult to argue with Pokhlebkin’s authority, and I would remain silent about the order of adding - after all, the frying is put BEFORE the potatoes, but there is one point that I cannot miss! Everyone knows that borscht is not cooked for one day, the best borscht is yesterday's, and “do you like yesterday’s borscht? Come tomorrow!” Therefore, if you eat cooked borscht right now, nothing bad will happen. BUT! it WILL turn sour - this is simply an undeniable and inevitable moment

znlena

17.10.2023

4.6

AntZ4, so you need to put it under the lid in the cold)) The fact that yesterday’s borscht tastes better is an indisputable fact))

znlena

17.10.2023

4.7

And this is exactly how I cook borscht. Delicious. The soup turns out rich and very satisfying.

Marina Konfetka

17.10.2023

4.6