Ingredients:
- 0.5 kg of beef with bone
- 0.4 kg of potatoes
- 0.4 kg of white cabbage
- 0.3 kg of red beet
- 150 g of tomato concentrate
- 2 small onions
- 2 medium carrots
- 1 medium parsley root
- 1 spoonful of vinegar
- 1 spoonful of sugar
- 1 spoonful of olive or sunflower oil
- 10 peppercorns, 2-3 allspice, 5 bay leaves
- 6 cloves of garlic
- Salt to taste
- Wheat flour
- Butter
- Sour cream
- Takes 2 hours — Makes ~5-6 portions
Recipe:
- Cook beef with bone in water to make bouillon. Strain the bouillon and set the beef aside for serving. Let the bouillon cool (A).
- Peel, wash, and cook 0.4 kg of potatoes in salted water with a lid on the pot.
- While the potatoes are boiling, shred the white cabbage (C) and set it aside. Peel and cut red beets into matchsticks.
- Once boiled, cut potatoes into cubes (B) and set aside.
- Fry the beets in a pan with oil, vinegar, sugar, and tomato paste. Add the bouillon to cover the beets and cook until tender (D), about 20 minutes.
- Meanwhile, cut carrots and parsley into thin strips and chop onions into cubes.
- Fry the carrots, parsley, and onions in butter for about 10 minutes (E).
- Add the cubed potatoes (B) to the bouillon and reheat. Then add the shredded cabbage (C) and cook for 15-20 minutes.
- Add the contents of both frying pans (D and E) to the bouillon. Stir well.
- Add peppercorns, allspice, and bay leaves. Prepare a roux with flour and butter, add it to the borscht, and mix.
- Shred parsley leaves and add to the borscht. Squeeze in 6 cloves of garlic and mix well.
- Turn off the heat and let the soup sit for an hour to blend the flavors.
- After an hour, reheat the borscht. Serve by placing the cooked beef in each plate, pouring the borscht over it, and adding a spoonful of sour cream on top. Do not mix the cream with the borscht. Sprinkle with shredded dill or parsley leaves.
I hope you find this Ukrainian borscht recipe useful. Enjoy your meal! Smacznego! 🙂