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.

Rating:
★★★★★ 2 votes
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)

Step-By-Step

1You will need a 5-6 quart cooking pot.
2Cut 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.
3While 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.
4Chop cabbage (try to make the slices thin), peel and chop potatoes.
5Chop 3 carrots, 2 onions, 2 parsley roots, fry them until the onion starts to turn golden.
6When the meat is ready, add some salt, 2-3 bay leaves, peppercorns, potatoes.
7In 5-10 minutes add fried carrots, onions, parsley roots, and beets. Add chopped cabbage. Slow cook about 10 minutes.
8Add 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.
9Cut 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