Ukrainian Borscht
Create a hearty Ukrainian borscht with this traditional recipe, packed with beets, vegetables, and tender meat, topped with sour cream and fresh herbs. Perfect for a warming meal.
Ingredients
- 2 lbs bone-in beef such as short ribs
- 10 cups water
- 1 small onion roughly chopped
- 3 large bay leaves
- 1 tsp whole peppercorns
- 2 lbs beets about 3 large, peeled and cut into matchsticks
- 1 head red or green cabbage, thinly sliced
- 2 medium carrots cut in ¼ inch thick small rounds
- 1 medium onion sliced
- 3 large russet potatoes peeled and medium cubed
- 6 oz can of tomato paste
- 4 garlic cloves smashed and minced
- 1 tbsp white vinegar
- 1 tbsp sugar
- 0.25 sprig of fresh dill finely minced down to viable parts of stems
- Salt and pepper to taste
- Sour cream for topping
Instructions
For Beef/Bone Broth:
- Preheat a large pot (preferably a Dutch oven) on the stove over medium-high heat. Drizzle with canola oil.
- Add short ribs to the pot and sear for two to three minutes, until browned on all sides.
- Add water, onion, bay leaves, and peppercorn to the pot. Bring to a simmer and decrease heat to low.
- Simmer for 2 to 4 hours, until the short ribs are extremely fork-tender and falling off the bone.
- Strain the beef broth, discarding peppercorns and onions but saving the broth. Discard the bones and set the beef aside for later.
For Soup:
- In the same pot, drizzle two tablespoons of canola oil over medium heat. Add onions and carrots and sauté for 5 minutes or until softened, stirring occasionally.
- Add smashed, minced garlic, and cook for one minute more.
- Add beets and continue sautéing for 3 to 4 minutes, stirring occasionally.
- Add cabbage. Cook and sauté until softened.
- Over medium-low heat, add tomato paste, vinegar, sugar, salt, and black pepper, stirring until tomato paste is evenly dispersed, about 5 minutes.
- Break beef into small pieces and add to the pot.
- Stir in broth (enough to cover all veggies, but more if you like) and add potatoes.
- Cover and cook over medium-low heat for 30 to 35 minutes, or until potatoes are fork-tender.
- Stir in the dill. Serve hot with a small spoonful of sour cream and sprinkle with extra dill.