Traditional Ukrainian Borscht
Traditional Ukrainian Borscht
Ingredients
- •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
- •0.25 cup fresh dill, chopped
- •0.25 cup fresh parsley, chopped
- • to taste black pepper
- • for serving sour cream (smetana)
- • for garnish fresh dill sprigs
Instructions
- 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.
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.
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.
Add the grated carrots to the skillet with the onion and continue to sauté for another 5 minutes, until slightly softened.
- 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.
Bring the strained beef broth back to a gentle simmer. Add the diced potatoes and cook for 10 minutes, or until almost tender.
- 7.
Add the shredded cabbage to the pot with the potatoes. Cook for another 5-7 minutes, until the cabbage is tender-crisp.
- 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.
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.
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.
Serve hot, garnished with a dollop of sour cream (smetana) and extra fresh dill sprigs.
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.
Recipe from TheCookbook.ai
Created by Basil Roux