Authentic Ukrainian Borscht
A hearty and vibrant beet soup with tender beef, vegetables, and a touch of sour cream.
30 mins
Prep Time
1 hour 30 mins
Cook Time
6
Servings
Ingredients
- 1 lb beef shank or chuck, cut into chunks
- 3 medium beets, peeled and grated
- 1 large carrot, peeled and grated
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and cubed
- 1/2 small cabbage, shredded
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tbsp vinegar
- 1 tbsp sugar
- Salt and pepper to taste
- Sour cream and fresh dill for serving
Nutrition Facts
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Instructions
Prepare the broth: In a large pot, add beef chunks and cover with 8 cups of water. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface. Simmer for 1 hour.
Sauté vegetables: In a separate pan, heat 2 tbsp oil over medium heat. Add onions and carrots, sauté until softened (about 5 minutes). Add beets and cook for another 5 minutes.
Add tomato paste: Stir in tomato paste, vinegar, and sugar to the beet mixture. Cook for 2-3 minutes until well combined. Remove from heat.
Combine ingredients: Remove the beef from the broth and set aside. Add potatoes and cabbage to the broth. Cook for 10 minutes. Then add the sautéed beet mixture and return the beef to the pot.
Final simmer: Add bay leaves, garlic, salt, and pepper. Simmer for another 15-20 minutes until all vegetables are tender. Adjust seasoning to taste.
Serve: Remove bay leaves. Ladle into bowls and top with a dollop of sour cream and fresh dill. Serve with dark rye bread.
Chef's Tips
- Beet Prep: Wear gloves when handling beets to avoid staining your hands.
- Flavor Tip: For deeper flavor, let the borscht sit for a few hours or overnight before serving.
- Vegetarian Option: Omit the beef and use vegetable broth for a meat-free version.
- Color Tip: Adding vinegar helps maintain the vibrant red color of the beets.
- Storage: Borscht tastes even better the next day and can be refrigerated for up to 5 days.
