Ukrainian Borscht
Dive into the heartwarming flavors of Ukrainian Borscht, an iconic beetroot soup that combines tradition and comfort in every spoonful. This vibrant and nourishing dish begins with a hearty base of tender beef simmered to perfection, enriched with earthy beets, sweet carrots, and creamy potatoes. Shredded cabbage adds a satisfying crunch, while aromatic bay leaves, garlic, and fresh dill elevate the flavor profile. A touch of tomato paste and a splash of white vinegar bring tangy brightness to this rich broth, perfectly balanced with a hint of sugar. The crowning glory? A dollop of silky sour cream that melts into the soup for an indulgent finish. Perfect for cozy family dinners or as a make-ahead meal, this authentic Ukrainian Borscht is a soul-soothing comfort food brimming with traditional taste.
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Recipe Information
Ingredients
- 500 grams beef with bone (such as short ribs or shank)
- 2.5 liters water
- 3 medium beets
- 2 medium carrots
- 3 medium potatoes
- 0.5 head cabbage
- 1 large onion
- 2 tablespoons tomato paste
- 3 tablespoons sunflower oil
- 1 tablespoon white vinegar
- 2 pieces bay leaves
- 1 teaspoon sugar
- 1 tablespoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh dill
- 1 cup sour cream (for serving)
- 2 cloves garlic
Instructions
Place the beef in a large pot and cover with 2.5 liters of water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Skim off any foam that rises to the surface.
Add the bay leaves and a pinch of salt to the pot. Cover partly and let it simmer for about 1 hour until the meat is tender.
While the beef is cooking, peel and grate the beets. In a large frying pan, heat 2 tablespoons of sunflower oil over medium heat. Add the beets, and fry for 5 minutes. Stir in the vinegar and sugar, and cook for another 5 minutes. Add 1 tablespoon of tomato paste and 1/2 cup of the beef broth from the pot, and simmer until the beets are tender. Set aside.
Peel and grate the carrots. Dice the onion. In another pan, heat the remaining tablespoon of sunflower oil. Add the onions and carrots, and sauté until the onions are translucent. Add the remaining tablespoon of tomato paste. Set aside.
Peel the potatoes and cut them into large chunks. Shred the cabbage finely.
Once the beef is cooked, remove it from the pot and discard the bones. Cut the meat into bite-sized pieces and return it to the pot.
Add the potatoes to the pot and cook for 10 minutes. Add the shredded cabbage and continue cooking for another 5 minutes.
Add the sautéed carrots and onions, followed by the cooked beet mixture. Stir well to combine.
Season with salt, ground black pepper, and crushed garlic cloves. Let the borscht simmer for an additional 20 minutes.
Chop the fresh dill, and stir it into the soup just before serving.
Serve hot with a dollop of sour cream on top.
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 27.9 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 8259 mg | 359% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 64.4 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 886 mg | 68% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 7314 mg | 156% | |
*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.
