Traditional Ukrainian Borscht

• •1.5 lb beef short ribs or beef shank, bone-in
• •10 cup water
• •2 large bay leaves
• •0.5 teaspoon black peppercorns
• •1 teaspoon salt
• •3 medium beets, peeled and grated
• •3 medium potatoes, peeled and diced into 1-inch cubes
• •0.5 head green cabbage, finely shredded
• •2 medium carrots, peeled and grated
• •1 large yellow onion, finely chopped
• •3 tablespoon tomato paste
• •3 tablespoon vegetable oil
• •2 tablespoon apple cider vinegar or white vinegar
• •4 garlic cloves, minced
• •0.3 cup fresh dill, chopped
• •0.3 cup fresh parsley, chopped
• • to taste black pepper
• • for serving sour cream (smetana)
• • for garnish fresh dill sprigs

Instructions

1. 1

   Prepare the beef broth: Place the beef ribs or shank in a large pot with 10 cups of cold water, bay leaves, peppercorns, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender and easily falls off the bone. Skim any foam or impurities from the surface periodically during cooking.

2. 2

   Once beef is tender, carefully remove the beef from the broth and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding the bay leaves, peppercorns, and any bone fragments. Skim off any excess fat from the broth if desired. Shred the cooled beef into bite-sized pieces, discarding bones and excess fat.

3. 3

   While the broth is simmering, prepare the vegetables. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

4. 4

   Add the grated carrots to the skillet with the onion and continue to sauté for another 5 minutes, until slightly softened.

5. 5

   Add the grated beets to the skillet. Cook for 5-7 minutes, stirring occasionally, until the beets start to soften. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Add 1 tablespoon of apple cider vinegar (this helps preserve the beet color) and a ladleful of the hot beef broth to the beet mixture. Simmer gently for 10-15 minutes, allowing the flavors to meld and the beets to soften further. This is your 'zafazharka' (sautéed vegetable base).

6. 6

   Bring the strained beef broth back to a gentle simmer. Add the diced potatoes and cook for 10 minutes, or until almost tender.

7. 7

   Add the shredded cabbage to the pot with the potatoes. Cook for another 5-7 minutes, until the cabbage is tender-crisp.

8. 8

   Stir the 'zafazharka' (sautéed beet mixture) into the broth with the potatoes and cabbage. Add the shredded beef back into the pot. Simmer for an additional 10-15 minutes, allowing all the flavors to combine.

9. 9

   Add the minced garlic, chopped fresh dill, and chopped fresh parsley to the borscht. Stir in the remaining 1 tablespoon of apple cider vinegar. Season generously with salt and black pepper to taste. Cook for 2-3 more minutes, then remove from heat.

10. 10

    For best flavor, let the borscht rest off the heat for at least 15-30 minutes before serving, or even better, refrigerate overnight and reheat the next day. This allows the flavors to deepen and meld.

11. 11

    Serve hot, garnished with a dollop of sour cream (smetana) and extra fresh dill sprigs.

Chef's Tips

• 💡For a richer flavor, make the borscht a day ahead; the flavors meld and deepen overnight.
• 💡The vinegar added to the beets and at the end is crucial for preserving the vibrant red color of the borscht. Don't skip it!
• 💡Adjust the amount of cabbage and potatoes to your preference. Some prefer more vegetables, others more broth.
• 💡Traditional Ukrainian borscht is often served with Pączki (small garlic rolls) on the side.
• 💡If you prefer a vegetarian version, omit the beef and use vegetable broth instead.
• 💡For a slightly thicker borscht, mash a few of the cooked potatoes against the side of the pot before serving.