Main
Ukrainian Borscht
2 h 45 minServes 5Nutri-Score B€€
B
2 h 45 min
2 h 45 minUkrainian Borscht
what you need
Ingredients
beef chuck (cut into chunks)Meat1 kg
oil (for browning the meat)Pantry45 ml- salt-reduced beef stockPantry2 litres
bay leavesSpices3 pieces- black peppercornsSpices8 pieces
potatoes (cubed)Produce500 g- white cabbage (finely shredded)Produce350 g
- oil (for the beetroot base)Pantry45 ml
- brown onion (large, diced)Produce1 piece
carrot (large, coarsely grated)Produce1 piece- beetroot (about 2 large, coarsely grated)Produce500 g
tomato pastePantry45 g- white vinegarPantry37 ml
sugarPantry8 g
garlic (cloves)Produce5 pieces
salt (to taste)Spices5 g
sour cream (for serving)Dairy150 g- dill (chopped)Produce15 g
dark rye bread (optional, for serving)Bakery200 g
per serving
Nutrition
591kcal
- Carbs
- 26 g
- Proteins
- 43 g
- Fat
- 35 g
what you’ll use
Tools
Stockpot
Frying pan- Mortar and pestle
Ladle
Grater
step by step
Method
- Step 1
Brown the beef
- Heat the oil in a large pot and brown the beef in batches.
- Set the browned meat aside.
- Step 2
Simmer the broth
- Deglaze the pot with the beef stock and bring to a simmer.
- Skim off the foam, then add the bay leaves and peppercorns.
- Return the meat and simmer until tender.
- Step 3
Prep the vegetables
- While the broth simmers, grate the beetroot and carrot.
- Dice the onion, cube the potatoes and finely shred the cabbage.
- Step 4
Sauté the onion and carrot
- Heat the oil in a separate pan and sauté the onion until soft.
- Add the carrot and sauté until softened.
- Step 5
Braise the beetroot base
- Add the beetroot, vinegar, tomato paste, sugar and a ladle of broth to the pan.
- Braise, then set aside.
- Step 6
Cook the potatoes and cabbage
- Once the beef is tender, add the potatoes to the pot and simmer.
- Add the cabbage and simmer until tender.
- Step 7
Crush the garlic
- Crush the garlic with a pinch of salt in a mortar and pestle.
- Step 8
Combine and finish
- Stir the beetroot base into the main pot and bring just back to a simmer, then turn off the heat.
- Stir in the garlic and taste for salt.
- Step 9
Rest the borscht
- Cover the pot and let the borscht rest.
- Step 10
Serve
- Ladle into bowls and top with a big spoon of sour cream and the dill.
- Serve with dark rye bread or pampushky if you like.
most cooked first