Ukrainian Borscht… everyone knows what it is and many people around the world have fallen in love with this iconic beet soup. Borscht (sometimes “borshch”, transliterated from Ukrainian) is a vegetable-based soup, made of beetroot, cabbage, tomatoes, potatoes and dill. Sometimes, meat or fish is added to the dish. Borscht has been one of the main dishes on Ukrainian cuisine
As the main dish of Ukrainian cuisine, borscht has numerous recipes. I`ll show you my favorite recipe that my family loves most off all
The classic borscht recipe usually refers to red borscht and includes beetroots, beef and cabbage. So let’s make the broth: wash meat, put in a saucepan, pour cold water and put on the heat. Take off foam as it boils.
I’m using beef ribs. Reduce the heat once the meat is boiled and add 1 carrot, 1 onion and black peppercorns and bay leaves. Boil for 1-1,5 hour.
Prepare garnish: take a saucepan, pour oil and quickly fry chopped onion.
Then add 1 grated carrot
Add grated beets. Fry everything for 5 minutes. Add tomato paste to the garnish. Stew for about 10 minutes.
Remove meat, onions, carrots, black peppercorns and bay leaves from the broth, add sliced cabbage, chopped potatoes
Boil for another 15 minutes and the add garnish and meat. Add salt, dry herbs to taste and sauté for another 30 minutes on a small heat.
Serve with sour cream
Easy Borscht Recipe
- 300-400 g beef or beef ribs
- 1 kg cabbage
- 3-4 potatoes
- 2 carrots
- 2 onion
- 1 beetroot
- 2 bay leaves
- 1-2 tbsp. tomato paste
- 2.5-3 l water
- 100 ml sour cream
- salt and pepper to taste