This Ukrainian Borscht recipe delivers a bowl of homey and comforting soup to warm you up fast. It is made using simple ingredients like cabbage, beets, carrots, onions, and garlic. Traditionally, this soup gets its flavor from beef or pork rib broth. This homemade broth is not only delicious but also healthy.
In Ukraine, every household has its own family recipe for borscht. This yummy recipe, which starts with beef broth, is enriched and deeply flavored by simmering beef back ribs for an hour and a half. In the meantime, prepare the vegetables. Peel and grate the beets and carrots separately, chop the onions, and mince the garlic. Peel and cut the potatoes (keep the chopped potatoes in a bowl of cold water to prevent browning), and slice the cabbage. Once the broth is done, remove the ribs and take the meat off the bones. Strain the broth and return it to the pot. Add the meat, potatoes, a bay leaf, and a pinch of salt and simmer for 10 minutes. Meanwhile, make the zazharka from onions, carrots, garlic, and tomato puree. Once the potatoes are tender, add the grated beets to the pot and cook until the beets lose their color. Finally, add the sliced cabbage and zazharka and cook until the cabbage is tender. Taste and adjust the seasoning. Serve the borscht with a dollop of sour cream and freshly baked pampushky.
To make the Ukrainian Borscht, you will need the following ingredients:
In a large stockpot, combine 3 quarts cold water, 1 ½ pounds beef ribs, quartered half onion, 1 parsley root and 1 carrot cut in halves, 2 bay leaves and 5 peppercorns, and 1 teaspoon salt and bring to a boil. Once at a boil, lower to simmer and cook for 1 to 1 ½ hours until the meat is falling off the bones. Use a slotted spoon to skim off the scum that rises to the top.
Once the broth is done, remove the ribs to a plate and strain the broth. Discard the vegetables.
Once the meat is cool enough to handle, take it off the bones and shred. Cover and set aside until needed. Discard the bones. You can make the broth in advance and freeze it until needed.
Add the broth to the large soup pot, then add the shredded meat, 3 cut into chunks potatoes, a pinch of salt, and one bay leaf. Bring to a boil, then lower the heat to simmer and cook for 10 minutes.
Meanwhile, heat 1 tablespoon lard or vegetable oil in a pan, then add the chopped onions and grated carrots and sauté over low heat for 7-10 minutes until soft.
Add the minced garlic and cook for 30 seconds more.
Stir in 3 tablespoons tomato puree and cook 1-2 minutes more. Remove the zazharka from heat.
Once the potatoes are tender, add the grated beets to the pot and cook 2 minutes more.
Add in the sliced cabbage and return to a simmer. Add in the zazharka and cook for 10-15 minutes or until the cabbage is soft yet not mushy. Taste and add some lemon juice if needed. Season with salt and black pepper to taste.
Serve the borscht with a dollop of sour cream or creme fraiche, sprinkled with fresh dill or parsley, and freshly baked pampushki.
This delicious Ukrainian Borscht is made with simple ingredients and is full of bold flavor. Give this recipe a try soon, and please come back to leave a comment below!
I've heard that UNESCO has registered Ukrainian Borscht as intangible cultural heritage.
Reply to Lesly:
"I love the Ukrainian people and their culture, and cuisine. I make borscht every season now. Thanks for sharing the recipe!"
Lesly, welcome! We're happy to share with you our collection of traditional and popular Ukrainian recipes is here: <a href="https://dev.cook.me/all-recipes/popular-ukrainian-recipes/"> Popular Ukrainian Recipes</a> or <a href="https://dev.cook.me/cuisine/ukrainian-recipes/"> Ukrainian Food</a>.
