Ukrainian Borscht

Name: Ukrainian Borscht
Total time: 120 min
Yield: 8
Cuisine: Ukraine
Ingredients: 500 g bone-in beef; 3 beetroots; 3 potatoes; 300 g cabbage; 1 carrot; 1 onion; 1 red pepper; 2 tbsp tomato paste; 1 cup cooked red beans; 2 tbsp vinegar or lemon; 3 garlic cloves; dill; bay leaf; sour cream; salt and pepper

Time120 min

Serves8

Ingredients15

A rich red beetroot soup with beef, cabbage, potatoes and beans, served with sour cream and garlic buns (pampushky) — inscribed on UNESCO's intangible heritage list.

Ingredients

500 g bone-in beef
3 beetroots
3 potatoes
300 g cabbage
1 carrot
1 onion
1 red pepper
2 tbsp tomato paste
1 cup cooked red beans
2 tbsp vinegar or lemon
3 garlic cloves
dill
bay leaf
sour cream
salt and pepper

Method

Boil the beef 1½ hours with bay for broth, then dice.
Grate the beetroot and cook in a pan with vinegar and paste for 10 minutes to keep its colour.
Sauté onion, carrot and pepper.
Add potatoes to the broth, then cabbage, then beetroot, sautéed vegetables, beans and meat.
Stir in crushed garlic and dill and rest 20 minutes; serve with sour cream.

💡 Tip

Borscht tastes even better the next day once the flavours meld.

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