Ukranian Borscht

Ukrainian Borscht Recipe - Authentic and Delicious

Region / culture: Ukraine | Preparation time: 20 minutes | Cooking time: 1 hour and 40 minutes | Servings: 6-8

Introduction

Borscht is a traditional Ukrainian soup that is known for its vibrant color and rich flavor. This hearty soup is made with a combination of beef, beets, cabbage, and other vegetables, creating a delicious and satisfying dish that is perfect for cold winter days.

History

Borscht has been a staple in Ukrainian cuisine for centuries, with variations of the soup being enjoyed throughout Eastern Europe. The soup is believed to have originated in Ukraine, where it was traditionally made with whatever ingredients were available during the winter months. Over time, borscht has become a beloved dish that is enjoyed by people all over the world.

Ingredients

1 lb (454 g) beef chuck, in one piece
8 cups beef bouillon
salt and pepper
1 bay leaf
2 tbsp butter
1 onion, chopped
2 carrots, sliced
3 medium raw beets, shredded
0.5 medium cabbage, shredded
1 tbsp minced parsley
1 can tomato sauce (8 oz (227 g))
1 tbsp vinegar
2 medium potatoes, cubed
sour cream

How to prepare

Place beef and cold beef bouillon in a deep kettle.
Add salt and pepper to taste and a bay leaf.
Bring to a boil and skim off any impurities.
Simmer covered for approximately 30 minutes.
In another pan, melt butter and sauté onion, carrots, beets, cabbage, and parsley for 3 minutes.
Add tomato sauce and vinegar, then simmer over low heat for 10 minutes.
Add the sautéed vegetables and tomato mixture to the soup along with potatoes.
Simmer covered for about 1 hour or until the meat is tender.
Skim off any excess fat as needed.
Adjust the seasonings to taste.
Remove the beef from the kettle, place it on a platter, slice it, and serve it separately.
Serve the soup with a dollop of sour cream.

Variations

For a vegetarian version, omit the beef and use vegetable broth instead of beef bouillon.
Add kidney beans or chickpeas for added protein and fiber.
Experiment with different vegetables, such as bell peppers or zucchini, to create your own unique twist on this classic soup.

Cooking Tips & Tricks

Be sure to skim off any impurities that rise to the surface of the soup while it is simmering to ensure a clear and flavorful broth.

- Adjust the seasonings to taste, adding more salt, pepper, or vinegar as needed to enhance the flavors of the soup.

- For a richer flavor, you can brown the beef chuck before adding it to the soup.

- Serve the borscht with a dollop of sour cream on top for a creamy and tangy finish.

Serving Suggestions

Serve the borscht with a side of crusty bread or garlic toast for a complete meal.

- Garnish with fresh parsley or dill for a pop of color and flavor.

Cooking Techniques

Simmer the soup slowly over low heat to allow the flavors to meld together and develop a rich and complex taste.

- Be sure to taste and adjust the seasonings throughout the cooking process to ensure a perfectly balanced soup.

Ingredient Substitutions

If you can't find beef chuck, you can use stew beef or another cut of beef that is suitable for slow cooking.

- Substitute red wine vinegar for the vinegar for a slightly different flavor profile.

Make Ahead Tips

Borscht can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the borscht in individual bowls with a swirl of sour cream and a sprinkle of fresh herbs on top for an elegant presentation.

Pairing Recommendations

Pair the borscht with a crisp green salad or a side of pickled vegetables for a refreshing contrast to the rich flavors of the soup.

Storage and Reheating Instructions

Store any leftover borscht in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

25g per serving

Fats

10g per serving

Proteins

20g per serving

Vitamins and minerals

Borscht is a rich source of vitamins and minerals, including vitamin C, vitamin A, potassium, and iron.

Alergens

Allergens: Dairy (sour cream)

Summary

Borscht is a nutritious and filling soup that is packed with vitamins, minerals, and protein. It is a great option for a hearty and satisfying meal.

Summary

Borscht is a classic Ukrainian soup that is hearty, flavorful, and nutritious. This recipe combines beef, beets, cabbage, and other vegetables to create a delicious and satisfying dish that is perfect for cold winter days. Serve with a dollop of sour cream for a creamy finish and enjoy this comforting soup with your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold dear to my heart. It was many years ago, when I was just a young girl, that I first learned how to make Ukrainian Borscht.

I remember it like it was yesterday. It was a crisp autumn day, and the leaves were falling from the trees in a beautiful array of reds, yellows, and oranges. My grandmother, who was a wonderful cook, invited me into her kitchen to help her make a pot of Borscht.

She told me that this recipe had been passed down through our family for generations, and that it was a traditional Ukrainian dish that was both hearty and delicious. I was eager to learn how to make it, and my grandmother patiently walked me through each step of the process.

We started by chopping up onions, carrots, and celery, which we sautéed in a large pot until they were soft and fragrant. Then we added in some diced potatoes, beets, and cabbage, along with a generous amount of beef broth.

As the soup simmered on the stove, my grandmother taught me how to make the traditional sour cream topping that would be served on top of each bowl of Borscht. She showed me how to mix together sour cream, vinegar, and a touch of sugar until it was smooth and creamy.

After a few hours of simmering, the Borscht was finally ready. My grandmother ladled it into bowls, topping each one with a dollop of the sour cream mixture. The smell of the soup filled the kitchen, and I couldn't wait to taste it.

I took a spoonful of the Borscht and blew on it to cool it down before taking a tentative sip. The flavors exploded in my mouth - the earthy beets, the tender vegetables, the rich broth. It was unlike anything I had ever tasted before.

From that day on, I was hooked. I made Borscht whenever I could, perfecting the recipe and adding my own little twists along the way. I experimented with different herbs and spices, trying to find the perfect balance of flavors.

Over the years, I shared my love of Borscht with friends and family, serving it at dinner parties and gatherings. Everyone raved about it, and I was proud to carry on the tradition of making this beloved dish.

As I grew older, my grandmother's kitchen became my own, and I continued to make Borscht for my own children and grandchildren. I taught them the recipe, just as my grandmother had taught me, passing down this piece of our family history to the next generation.

To this day, Ukrainian Borscht remains one of my favorite dishes to make. The memories of learning how to make it with my grandmother are ones that I will always cherish, and every time I take a bite of that rich, flavorful soup, I am transported back to that crisp autumn day in her warm and welcoming kitchen.