Ukrainian Borscht

Steve Young

By
@HotDill

As I write this note, my wife and I are in Kazakhstan, adopting our second child. We have fallen in love with borscht over here - so delicious in this sub-zero weather.

This recipe from the Ukraine travel advisor website will allow you to enjoy your own version of this classic Eastern European dish.


pinch tips: How to Freeze Fish, Meat & Poultry


Rating:

Comments:

Serves:

a bunch of folks

Ingredients

2 lb
beef with bone
1
beet root
1/2
cabbage head
5
potatoes, medium
3
carrots
2
onions, yellow, medium
2
parsley roots (optional)
2
bay leaves
2 Tbsp
tomato paste
2
green peppers
5
peppercorns, whole black
1 clove
garlic
1/2 lb
salted salo (or just salt)

Directions Step-By-Step

1
You will need a 5-6 quart cooking pot.
2
Cut the meat in pieces, place them in a pot filled with the cold water. Bring to a boil, skim off any fat on the surface. Cover and cook for about 1 hour.
3
While meat is cooking, chop the beet as thin as you can, put it in a frying pan, add sunflower or vegetable oil, and fry until soft (don't make it too soft!). You can add 1 tea spoon of vinegar to save beet color.
4
Chop cabbage (try to make the slices thin), peel and chop potatoes.
5
Chop 3 carrots, 2 onions, 2 parsley roots, fry them until the onion starts to turn golden.
6
When the meat is ready, add some salt, 2-3 bay leaves, peppercorns, potatoes.
7
In 5-10 minutes add fried carrots, onions, parsley roots, and beets. Add chopped cabbage. Slow cook about 10 minutes.
8
Add 2-3 table spoons of tomato paste, wait until it boils. Add a little bit sugar if it is too sour for you. Turn off the stove.
9
Cut salted salo into the tiny cubes. Chop 0.5 head of garlic and the dill. Grind them together in a deep bowl with a wooden spoon. Stir into cooked borscht. Enjoy!

About this Recipe

Course/Dish: Beef, Beef Soups