For broth:
- 3 qt Watercold
- 1 ½ lbs Beefattached to bone or pork ribs, cut into chunks
- ½ Onionquartered
- 1 Carrotscut in half
- 1 root Parsleyfresh, cut in half, or 3-oz piece of celery root
- 2 Bay leaf
- 5 Black peppercorns
- 1 tsp Salt
For borscht:
- 3 Potatoesmedium, peeled and cut into 2-inch chunks
- 1 tbsp Lardor vegetable oil
- 2 Carrotsmedium, grated
- ½ cup Onionchopped
- 2 cloves Garlicminced
- 2 Beetsmedium, peeled and grated
- 1 Bay leaf
- 3 tbsp Tomato pureeor passata
- ½ Cabbagesmall, cored and sliced
- Lemon juiceto taste, optional
- Saltto taste
- Black pepperto taste
Ukrainian Borscht
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:
Steps to make Ukrainian Borscht
1 | Make broth | 1h 30m |
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. | ||
2 | Remove ribs and strain broth | 2 |
3 | Shred meat | 2 |
4 | Add broth, meat, and potatoes | 15 |
5 | Sauté onions and carrots | 10 |
6 | Add garlic | 30s |
7 | Make zazharka | 2 |
8 | Add beets | 2 |
9 | Add cabbage and zazharka | 15 |
10 | Serve | |
Recipe Reviews
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: Popular Ukrainian Recipes or Ukrainian Food.
I love the Ukrainian people and their culture, and cuisine. I make borscht every season now. Thanks for sharing the recipe!
Delicious soup!
I had never tried a Borscht before, so I didn't know what to expect. But I love it!
I love it! I used plain yogurt in place of sour cream.
Great recipe! I like to serve borscht with garlic rolls.
I added a can of drained beans.
Hearty and healthy red soup. With the ugly weather outside, I can’t think of anything better than a big pot of borscht. Thanks fo sharing recipe.
Thanks for sharing the delicious authentic Ukrainian recipe! Everyone makes borscht differently but it is always delicious!
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