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Ukrainian borscht
Kateryna

Ukrainian Borscht

A rich, hearty beet soup with tender beef, potatoes, and cabbage. A true comfort food!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course: Main Course, Soup
Ingredients Method Notes

Ingredients
  

  • 1 lb bone-in beef
  • 4 tbsp cooking oil
  • 1 large beet grated
  • ½ large onion finely chopped
  • 1 medium carrot grated
  • 3 medium potatoes cubed
  • ¼ head of medium cabbage thinly shredded
  • 1 tbsp garlic powder
  • 1 bay leaf
  • 1 tbsp vinegar
  • 1 tsp sugar
  • 3 tbsp tomato paste
  • Salt and pepper to taste

Method
 

  1. In a large pot, simmer beef in 3.5 quarts of water for about an hour. Remove, shred, and return to broth.
  2. Add cubed potatoes and cook for 15 minutes, or until potatoes are soft. Add cabbage at the same time with the potatoes (for softness) or later (for crunch).
  3. In a pan, heat oil. Sauté carrots, onions, and beets until soft. Stir in tomato paste, sugar, and broth. Add vinegar and cook 1 more minute.
  4. If you did not add the cabbage with the potatoes, add it now. Transfer sautéed vegetables to the soup. Simmer for 10 more minutes.
  5. Season with salt, pepper, garlic powder, and bay leaf. Let sit for deeper flavor.
  6. Serve hot with sour cream, fresh dill, and garlic bread. Enjoy!

Notes

Borscht tastes even better the next day!

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