Borscht Ukrainian Beet Soup
Jump to recipeIngredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 12 cups water
- 2 bay leaves
- 1 tsp salt
- 4 large fresh beets, peeled and grated
- 2 cups green cabbage, finely shredded
- 2 large carrots, diced
- 1 large onion, diced
- 3 medium potatoes, peeled and cubed
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 2 tbsp white vinegar
- 2 tbsp vegetable oil
- 1 tbsp sugar
- 1/2 cup fresh dill, chopped
- Salt and black pepper to taste
- Sour cream for serving
- Fresh dill for garnish
Instructions
- 1
In a large pot, combine beef, water, bay leaves, and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 1.5 hours, skimming foam occasionally.
- 2
Remove beef from broth and set aside. Strain broth through fine-mesh sieve and return to pot.
- 3
Heat vegetable oil in a large skillet over medium heat. Add grated beets and cook for 10 minutes, stirring frequently.
- 4
Add vinegar and sugar to beets, mix well, and cook for another 5 minutes. Set aside.
- 5
In the same skillet, sauté onion until translucent, about 5 minutes. Add carrots and cook for 3 minutes more.
- 6
Add garlic and tomato paste to vegetables, cook for 1 minute until fragrant.
- 7
Return beef to the strained broth and bring to a simmer. Add sautéed vegetables and cooked beets.
- 8
Add potatoes and cabbage to the pot. Simmer for 20-25 minutes until potatoes are tender.
- 9
Stir in fresh dill and season with salt and pepper to taste. Remove bay leaves.
- 10
Let soup rest for 10 minutes before serving. Serve hot with a dollop of sour cream and fresh dill garnish.
- 11
"title": "Borscht Ukrainian Beet Soup",
- 12
"total_time": "20 minutes",
- 13
"prep_time": "30 minutes",
- 14
"photo_url": "https://images.unsplash.com/photo-1677889173479-c8a0ab15ae18?w=1200&q=80&auto=format&fit=crop"