Ukrainian borscht. Best recipe

Ukrainian borscht

Before we started

Once upon a time, in the heart of Ukraine, there was a humble soup called borscht. It was a staple in Ukrainian cuisine and had become a cultural symbol, served on holidays and special occasions. With its vibrant red color and earthy flavor, borscht was beloved by all who tasted it. Over time, the recipe evolved, with each region adding its own unique twist to the dish. Today, borscht is enjoyed all over the world, a testament to the enduring appeal of this hearty and delicious soup. Despite its humble origins, borscht has become a culinary icon, beloved by foodies and traditionalists alike.
Borscht is a truly Ukrainian dish, distinct from russian or Polish variations. If you're eager to learn how to make authentic Ukrainian borscht, you've come to the right place. Here, you'll find a step-by-step recipe that will guide you through the process of making this delicious and hearty soup. So, settle in and get ready to discover the flavors of traditional Ukrainian borscht.

Ingredients

● 1 pound beef chuck or bone-in beef shank● 6 cups beef broth● 1 onion, diced● 2 cloves garlic, minced● 3 medium beets, peeled and diced● 2 carrots, peeled and diced● 1 medium potato, peeled and diced● 1/2 head cabbage, chopped● 1 can (14.5 oz) diced tomatoes● 2 tbsp tomato paste● 2 bay leaves● 2 tbsp vegetable oil● Salt and pepper to taste● Sour cream and fresh dill for serving

In a large pot, bring the beef broth to a boil. Add the beef chuck or shank, reduce the heat to low and simmer for 1 hour or until the meat is tender

The first step is to prepare the broth for the borscht. You can use either beef chuck or bone-in beef shank for this recipe, whichever you prefer. Bring the broth to a boil in a large pot and add the meat. Then, reduce the heat to low and let it simmer for an hour or until the meat is tender. This will help infuse the broth with meaty flavor.

Remove the meat from the pot and set aside to cool. Strain the broth and discard any solids. Set the broth aside

Once the meat is tender, remove it from the pot and set it aside to cool. Strain the broth to remove any solids, such as bone or fat. This will help create a clear and flavorful broth for the borscht.

In the same pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant

Using the same pot, heat up the vegetable oil over medium heat. Add the diced onion and minced garlic and sauté them for 2-3 minutes until they are fragrant. This will help build the base flavor for the borscht.

Add the beets, carrots, potato, and cabbage to the pot. Pour in the strained broth and add the canned tomatoes, tomato paste, and bay leaves. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes until the vegetables are tender

Add the diced beets, carrots, potatoes, and chopped cabbage to the pot with the onions and garlic. Pour in the strained broth from earlier, then add the canned tomatoes, tomato paste, and bay leaves. Bring everything to a boil, then reduce the heat to low and let it simmer for 30-40 minutes until the vegetables are tender. This will allow all the flavors to meld together and create a rich, hearty soup.

Meanwhile, shred the cooled beef into small pieces and add it to the pot

While the soup is simmering, shred the cooled beef into small pieces using a fork. Add it to the pot with the vegetables and broth. This will add a nice meaty texture to the borscht.

Season the borscht with salt and pepper to taste

Once the vegetables are tender and the beef is added, season the borscht with salt and pepper to taste. You can adjust the seasoning as needed to suit your preferences.

Serve the borscht hot, topped with a dollop of sour cream and chopped fresh dill

Finally, serve the borscht hot and top it with a dollop of sour cream and chopped fresh dill. This will add a cool and tangy contrast to the warm and savory soup. Enjoy your delicious Ukrainian borscht!