Borsch Authentic Ukrainian Classic Borsch
Dive into the heart of Ukrainian cuisine with this authentic classic borsch recipe, a vibrant and nourishing beet soup brimming with rich flavors. This traditional dish combines tender beef short ribs, sweet beets, hearty potatoes, and fresh cabbage, all simmered together in a savory broth for a comforting meal that's as nutritious as it is delicious. A touch of vinegar enhances the beets' natural color, while sautéed onions, carrots, and tomato paste add depth and richness. Topped with a dollop of creamy sour cream and aromatic fresh dill, each bowl is a perfect balance of tangy, savory, and sweet. Ready in just over two hours, this Ukrainian borsch is an ideal make-ahead dish that tastes even better the next day, ensuring every spoonful is bursting with bold, harmonious flavors.
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Recipe Information
Ingredients
- 500 grams beef with bone (short ribs or shank)
- 2 liters water
- 2 medium beets
- 1 tablespoon white vinegar
- 1 large carrots
- 3 medium potatoes
- 200 grams white cabbage
- 1 medium onion
- 2 tablespoons tomato paste
- 2 tablespoons sunflower oil
- 2 cloves garlic cloves
- 15 grams fresh dill
- 2 pieces bay leaf
- 4 tablespoons sour cream
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 teaspoon sugar
Instructions
Place the beef with bone in a large pot and cover it with 2 liters of water. Bring to a boil over medium heat. Skim off the foam that rises to the surface.
Lower the heat to a simmer and add 1 teaspoon of salt and 2 bay leaves. Cover and cook for 1 hour to make a flavorful broth.
While the broth is cooking, peel the beets and grate them coarsely. Place the grated beets in a bowl and add 1 tablespoon of vinegar. Set aside to preserve the vibrant color.
Peel and dice the potatoes into bite-sized pieces. Thinly shred the cabbage. Set both aside for later.
Peel and finely chop the onion. Grate the carrot and finely mince the garlic. Heat 2 tablespoons of sunflower oil in a skillet over medium heat. Add the chopped onion, grated carrot, and garlic. Cook, stirring, for about 5 minutes until softened.
Add tomato paste to the skillet and stir well. Cook for another 2-3 minutes, then remove from heat.
After the beef has simmered for 1 hour, remove it from the pot and set it aside to cool slightly. Strain the broth if desired to remove impurities.
Add the diced potatoes and shredded cabbage to the pot. Simmer over medium heat for 10 minutes.
Stir in the grated beets (including the vinegar), the sautéed onion and carrot mixture, and 1 teaspoon of sugar. Simmer for an additional 20 minutes until the vegetables are tender.
Shred the cooled beef into bite-sized pieces and return it to the pot.
Season the borsch with remaining salt (to taste) and black pepper. Stir in half of the chopped dill. Simmer for 5 more minutes, then remove from heat.
Let the borsch rest for 10-15 minutes to meld the flavors. Serve hot with a dollop of sour cream and garnish with the remaining fresh dill.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 4029 mg | 175% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 29.4 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
