📝 About This Recipe
This soul-warming soup is a cornerstone of Eastern European heritage, celebrated for its vibrant magenta hue and complex sweet-and-sour profile. Our version features tender chunks of beef shank simmered until succulent, paired with the earthy sweetness of garden-fresh beets and a delicate tang from lemon juice. It is a hearty, nutrient-dense masterpiece that tastes even better the next day as the flavors meld together.
🥗 Ingredients
The Meat & Broth
- 1.5 pounds Beef Shank or Chuck Roast (cut into 1-inch cubes)
- 10 cups Cold Water (filtered is best)
- 2 pieces Bay Leaves
- 6-8 pieces Black Peppercorns (whole)
- 1 tablespoon Salt (adjust to taste)
The Vegetables
- 3 medium Beets (peeled and grated or julienned)
- 3 medium Potatoes (peeled and cubed into 1/2 inch pieces)
- 2 medium Carrots (grated)
- 1 large Yellow Onion (finely diced)
- 1/2 head Green Cabbage (thinly shredded)
- 3 cloves Garlic (minced)
The Flavor Base
- 2 tablespoons Tomato Paste
- 3 tablespoons Sunflower Oil (or butter for richness)
- 1 tablespoon Lemon Juice (to preserve beet color and add tang)
- 1 teaspoon Sugar (to balance the acidity)
For Garnish
- 1 dollop Sour Cream (Smetana) (per serving)
- 1/4 cup Fresh Dill (chopped)
👨🍳 Instructions
-
1
In a large heavy-bottomed stockpot (at least 6 quarts), add the cubed beef and 10 cups of cold water. Bring to a gentle boil.
-
2
As the water reaches a boil, use a fine-mesh skimmer or spoon to remove the grey foam that rises to the surface. This ensures a clear, clean broth.
-
3
Add the bay leaves, peppercorns, and salt. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is fork-tender.
-
4
While the beef simmers, prepare the 'zazharka' (sautéed base). Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
-
5
Add the grated carrots to the skillet with the onions. Cook for another 5 minutes until the carrots soften and turn the oil golden.
-
6
In a separate small skillet, heat the remaining tablespoon of oil and add the grated beets. Stir in the lemon juice, sugar, and tomato paste. Add a ladle of the beef broth, cover, and braise on low heat for 15 minutes. This preserves the beet's deep red color.
-
7
Once the beef is tender, add the cubed potatoes to the stockpot. Increase heat slightly and cook for 10 minutes.
-
8
Add the shredded cabbage to the pot. Continue to simmer for another 5-7 minutes.
-
9
Stir in the onion-carrot mixture and the braised beets from the skillets into the main pot. The soup will transform into a stunning deep ruby red.
-
10
Add the minced garlic. Taste the broth and adjust the seasoning with more salt, pepper, or a pinch of sugar if needed.
-
11
Turn off the heat. Cover the pot and let the borscht sit for at least 20 minutes before serving. This 'resting' phase is crucial for the flavors to harmonize.
-
12
Ladle the hot soup into bowls, ensuring everyone gets a generous portion of beef and vegetables. Top with a dollop of sour cream and a sprinkle of fresh dill.
💡 Chef's Tips
Always use cold water to start your broth to extract the maximum flavor from the meat. Don't skip the lemon juice or vinegar when cooking the beets; the acidity is what prevents the borscht from turning an unappetizing orange color. If you prefer a thicker soup, you can mash one of the cooked potato chunks against the side of the pot to release starch. For the best experience, make this a day in advance; the complexity of the flavors increases significantly after a night in the fridge.
🍽️ Serving Suggestions
Serve with thick slices of toasted rye bread rubbed with a raw garlic clove. Pair with 'Pampushky'—traditional Ukrainian garlic yeast rolls. A side of salt-cured pork fat (Salo) on dark bread is the most authentic accompaniment. Complement the meal with a cold glass of Kvass or a crisp pilsner beer.