Ukrainian Borscht with Beef and Beets
A rich Ukrainian beet soup with beef, cabbage, potatoes, carrots, dill, and sour cream.
Equipment
- Large soup pot
- Roasting pan
- Chef's knife
- Ladle
Ingredients
Soup
- 1 lb beef chuck cut into large chunks
- 8 cup water plus more as needed
- 2 medium beets peeled and grated
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 tbsp tomato paste
- 3 medium potatoes peeled and cubed
- 1/2 head green cabbage shredded
- 2 tbsp red wine vinegar or apple cider vinegar
- 1 tsp sugar optional
- 1/4 cup fresh dill chopped
- 1/2 cup sour cream for serving
Instructions
Make the broth:
- Place the beef and water in a large pot. Bring to a gentle simmer, skim the surface, and cook partially covered for 60 minutes.
- Remove the beef, shred it, and strain the broth if needed. Return the beef to the pot.
Cook the vegetables:
- In a skillet, sauté the onion and carrots until softened. Add the tomato paste and cook for 1 minute.
- Add the potatoes and cabbage to the broth and simmer for 15 minutes.
- Stir in the sautéed onion and carrots, grated beets, vinegar, and sugar. Simmer for 20 minutes until the vegetables are tender.
Season and serve:
- Season with salt and pepper, then stir in the dill. Rest for 10 minutes before serving.
- Top each bowl with sour cream and extra dill.
Notes
- A small amount of vinegar balances the earthy beets.
- Do not boil hard after adding the beets or the color may dull.
- Add sour cream only to individual bowls.
Nutrition
Calories: 360kcalCarbohydrates: 34gProtein: 25gFat: 15gSaturated Fat: 6gCholesterol: 70mgSodium: 680mgFiber: 7gSugar: 10g