📝 About This Recipe
This authentic Ukrainian-style borscht is a vibrant, soul-warming masterpiece that balances earthy sweetness with a signature tangy finish. Slow-simmered with tender beef, garden-fresh beets, and a medley of root vegetables, it offers a complex depth of flavor and a stunning crimson hue. Whether served on a crisp autumn evening or as a centerpiece for a festive gathering, this hearty soup is a celebration of rustic culinary tradition.
🥗 Ingredients
The Broth and Meat
- 1.5 pounds Beef Chuck or Short Ribs (cut into 1-inch cubes)
- 10 cups Water (filtered)
- 2 pieces Bay Leaves
- 6-8 pieces Whole Black Peppercorns
The Sauté (Zazharka)
- 3 medium Beets (peeled and grated or julienned)
- 2 medium Carrots (grated)
- 1 large Yellow Onion (finely diced)
- 3 tablespoons Sunflower Oil (or unsalted butter)
- 2 tablespoons Tomato Paste (for richness and color)
- 1 tablespoon Lemon Juice (to preserve the beet color)
Vegetables and Seasoning
- 3 medium Potatoes (peeled and cubed into 1/2 inch pieces)
- 1/2 head Green Cabbage (thinly shredded)
- 3 cloves Garlic (pressed or minced)
- 2 teaspoons Salt (adjust to taste)
- 1 teaspoon Sugar (to balance the acidity)
For Garnish
- 1/2 cup Sour Cream (Smetana) (for serving)
- 1/4 cup Fresh Dill (finely chopped)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a large 6-8 quart heavy-bottomed pot, combine the cubed beef, 10 cups of water, bay leaves, and peppercorns. Bring to a boil over high heat.
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2
Once boiling, use a spoon to skim off the foam that rises to the surface. Reduce heat to low, cover, and simmer for 60-90 minutes until the beef is tender.
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3
While the broth simmers, prepare the 'zazharka' (the flavor base). Heat oil in a large skillet over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
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4
Add the grated carrots and grated beets to the skillet. Sauté for another 10 minutes, stirring occasionally until the vegetables soften.
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5
Stir the tomato paste and lemon juice into the skillet. Cook for 2 more minutes. The lemon juice is vital as it keeps the beets from turning brown. Remove from heat and set aside.
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6
Once the meat is tender, add the cubed potatoes to the pot. Increase heat to medium and cook for 10 minutes.
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7
Add the shredded cabbage to the pot and continue to simmer for another 5-8 minutes until the cabbage begins to soften.
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8
Transfer the sautéed beet and carrot mixture (zazharka) from the skillet into the main pot. Stir gently to combine; you will see the soup turn a magnificent deep red.
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9
Season with salt, sugar, and more lemon juice if needed. The flavor should be a perfect balance of savory, sweet, and slightly tart.
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10
Stir in the minced garlic and half of the fresh dill. Let the soup simmer for just 2-3 more minutes, then turn off the heat.
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11
Cover the pot and let the borscht 'rest' for at least 15-20 minutes before serving. This allows the flavors to meld together beautifully.
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12
Ladle the hot soup into deep bowls, ensuring everyone gets plenty of meat and vegetables. Garnish with a generous dollop of sour cream and a sprinkle of fresh dill and parsley.
💡 Chef's Tips
For the best flavor, make the borscht a day in advance; the taste significantly improves after a night in the fridge. Do not skip the acid (lemon juice or vinegar), as it is the secret to maintaining the vibrant magenta color. If you prefer a vegetarian version, substitute the beef broth with a rich mushroom or vegetable stock and add extra beans for protein. Avoid overcooking the beets in the final stage to keep them from losing their punchy flavor. Always use fresh dill rather than dried; the aromatic quality of fresh herbs is essential to an authentic borscht.
🍽️ Serving Suggestions
Serve with a side of 'Pampushky' (traditional Ukrainian garlic bread rolls) for the ultimate experience. Accompany with a plate of dark, dense rye bread spread with salted butter. Offer a side of 'Salo' (cured pork fat) with raw garlic and green onions for a truly rustic touch. A chilled glass of vodka or a crisp lager acts as a palate cleanser between hearty bites. Add a few slices of fermented pickles on the side to enhance the tangy notes of the soup.