Ukraine · Soups
Borscht
Borscht is a traditional Ukrainian soup made from beets, cabbage, potatoes, carrots and meat.
Ingredients
- beef on the bone500 g
- water2.5 l
- beets1-2 medium
- potatoes3-4 medium
- carrot1 large
- onion1 large
- white cabbage200 g
- garlic2-3 cloves
- tomato paste2 tbsp
- vinegar1 tbsp
- sugar1 tsp
- vegetable oilfor frying
- salt and pepperto taste
- bay leaf2
- black peppercorns6
- fresh dill1 small bunch, for serving
- sour cream4 tbsp, for serving
Method
- 1Wash the meat, pour cold water over it and bring to a boil. Remove the foam, reduce the heat, add a bay leaf and a few black peppercorns, and cook on low heat for 1.5-2 hours. Remove the meat, separate from bones, cut into small pieces and set the meat aside. Strain the broth.
- 2Cut the beet into slices and fry in a pan with vegetable oil, vinegar and a little broth. Stew under a lid on low heat for 25-30 minutes until soft. Cut carrots and onions into small cubes and fry in vegetable oil until golden. Cut potatoes into cubes and cabbage into thin strips.
- 3Add potatoes to the boiling broth and cook for 10 minutes.
- 4Add fried carrots and onions, stewed beets, cabbage, tomato paste and the cut meat. Cook for 10-15 minutes until the vegetables are ready.
- 55 minutes before the end, add salt, pepper, sugar (optional) and finely chopped garlic. Let the borscht stand under a lid for about 10 minutes before serving. Serve with sour cream and fresh dill.