Authentic Ukrainian Borscht
A hearty and vibrant beet soup with tender beef, vegetables, and a touch of sour cream.
30 mins
Prep Time
1 hour 30 mins
Cook Time
6
Servings
Ingredients
- 1 lb beef chuck, cubed
- 3 medium beets, peeled and grated
- 2 carrots, peeled and grated
- 1 large onion, chopped
- 3 potatoes, peeled and cubed
- 1/2 small cabbage, shredded
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp vinegar
- 1 bay leaf
- 6 cups beef broth
- Salt and pepper to taste
- Sour cream and fresh dill for serving
Nutrition Facts
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Instructions
Cook the beef: In a large pot, add the beef cubes and cover with beef broth. Bring to a boil, then reduce heat and simmer for 1 hour until the meat is tender.
Sauté the vegetables: In a separate pan, heat oil over medium heat. Add onions, carrots, and beets. Sauté for 10 minutes until softened.
Add tomatoes and paste: Stir in diced tomatoes and tomato paste. Cook for another 5 minutes, then add vinegar to preserve the color of the beets.
Combine with broth: Transfer the sautéed vegetables to the pot with the beef. Add potatoes, cabbage, and bay leaf. Simmer for 20 minutes until potatoes are tender.
Season and finish: Stir in minced garlic, salt, and pepper. Let the soup sit for 10 minutes to allow flavors to meld.
Serve: Ladle the borscht into bowls. Top with a dollop of sour cream and a sprinkle of fresh dill.
Chef's Tips
- Beet Prep: Wear gloves when handling beets to avoid staining your hands.
- Flavor Boost: For a richer taste, let the borscht sit overnight before serving.
- Vegetarian Option: Omit the beef and use vegetable broth for a vegetarian version.
- Storage: Borscht tastes even better the next day and can be refrigerated for up to 5 days.
- Serving Suggestion: Serve with a slice of dark rye bread for a traditional touch.
