Ukrainian Standard Borsch
Dive into the hearty flavors of Ukrainian Standard Borsch, a timeless classic that captures the essence of Eastern European cuisine. This vibrant beetroot soup is a perfect harmony of tender beef, earthy vegetables, and aromatic dill, creating a warm and satisfying dish. Slow-simmered for maximum depth, each spoonful delivers layers of flavor from sautéed beets and carrots enriched with a touch of tomato paste. Shredded cabbage, diced potatoes, and aromatic garlic complete this nutrient-packed bowl, while a dollop of creamy sour cream adds the ideal finishing touch. Perfect for cozy dinners or family gatherings, this traditional borsch is best enjoyed with a slice of crusty bread for dipping. Master the art of this beloved Ukrainian recipe and celebrate the comfort of homemade goodness.
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Recipe Information
Ingredients
- 500 grams beef (with bone, such as beef shank)
- 2 medium beets
- 2 medium carrots
- 3 medium potatoes
- 400 grams white cabbage
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons tomato paste
- 2 tablespoons sunflower oil
- 2 bay leaf
- 1 teaspoons (or to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped) fresh dill
- 200 grams (for serving) sour cream
- 2 liters water
Instructions
1. Rinse the beef thoroughly under cold water and place it in a large pot. Add 2 liters of water and bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
2. Reduce the heat to low, add the bay leaves, and season lightly with salt. Simmer the broth for 45-60 minutes, or until the beef is tender. Keep skimming any foam or impurities as needed.
3. While the broth is cooking, prepare the vegetables. Peel and grate the beets and carrots. Peel and dice the potatoes into 2 cm cubes. Finely shred the cabbage and finely chop the onion. Mince the garlic.
4. In a large pan, heat the sunflower oil over medium heat. Add the grated beets and carrots, and sauté for 5-7 minutes, stirring occasionally. Add the tomato paste, mixing well, and cook for another 2 minutes. Remove from heat and set aside.
5. Remove the cooked beef from the broth and allow it to cool slightly. Strain the broth if necessary to remove any residue or small bones. Cut the beef into bite-sized pieces and return it to the pot.
6. Add the diced potatoes to the broth and cook for 10 minutes over medium heat. Next, add the shredded cabbage and cook for an additional 10 minutes.
7. Stir in the sautéed beet and carrot mixture, followed by the chopped onion and minced garlic. Season with black pepper and additional salt to taste. Simmer for another 10 minutes, allowing the flavors to meld together.
8. Remove the soup from heat and let it rest for 10 minutes. Garnish with chopped fresh dill before serving.
9. Serve hot with a generous dollop of sour cream and a slice of crusty bread on the side, if desired.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3303 mg | 144% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 48.8 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 6876 mg | 146% | |
*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.
