Ukrainian Borscht is a traditional Ukrainian recipe for a classic hearty soup of beetroot and vegetables in a beef stock base finished with sour cream and herbs. The full recipe is presented here and I hope you enjoy this classic Ukrainian version of: Ukrainian Borscht.
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'Borscht', 'bortsch', 'borsh' or 'борщ' is a true classic soup every Ukrainian or Russian grew up eating almost weekly. It is pronounced without 't' at the end. Though often claimed by Russians, borscht originated in the Ukraine, but these days it is cooked in every household of any former USSR republic — Ukraine, Russia, Moldova, Belorussia etc. Not to mention all over Eastern Europe.
The most traditional way is to start with beef bones and water and then prepare your own stock, though you can make this recipe with 1.5l of ready-prepared beef stock. Using about 400g of sauerkraut along with the cabbage elevates the flavour of the soup, but you could substitute with an additional 150g of cabbage
Ingredients:
For the beef stock:
1kg beef bones (any mix of beef ribs, oxtail, soup bones or any meat cut with a bit of fat)
water to cover the meat
For the Borscht:
1.5l beef stock
400g sauerkraut
375g green or red cabbage, thinly sliced
1 large onion, chopped
3 medium carrots, chopped
3 tbsp olive oil
3 large beetroot, peeled and julienned
4 large potatoes, peeled and cubed
175g tinned tomato purée
2 tsp salt
3 bay leaves
1 tbsp white vinegar
Pinch of sugar
3 large garlic cloves, grated
freshly-ground black pepper, to taste
4 tbsp dill or parsley, finely chopped
Yoghurt, sour cream and rye bread, for serving
Method:
If making your own beef stock, put the 1kg of bones and meat trimmings in a large stockpot. Cover with water then bring to a boil. Reduce to a simmer and cook for about 60 minutes, skimming the surface free of foam and fat during this time. After an hour, strain the liquid from the bones (you will need 1.5l for the borscht).
In a large stockpot or cast iron casserole (Dutch oven) combine the beef stock and bay leaves then bring to a boil.
Once the stock is boiling add the cabbage and return to a boil. Reduce the heat to low and cook for 20 minutes. Add in the sauerkraut (if using) at this time.
In the meantime, place a large heavy-based frying pan over medium heat. Once the pan is hot add 2 tbsp oil and swirl to coat. Add the onions and carrots and fry for 5 minutes, stirring occasionally.
Now add in the remaining 1 tbsp oil and stir through the julienned beetroot. Continue cooking for 3-4 minutes more.
Scrape the fried vegetables into a pot with the beef stock and add in the potatoes, tomato puree and salt. Cover, bring to a boil then reduce the heat to low and cook for 20 minutes.
Take off the heat and stir in the vinegar, sugar, garlic and black pepper. Stir everything to combine then cover the pan and allow to sit for 10 minutes to allow the flavours to meld.
Serve hot accompanied with a dollop of yoghurt or sour cream, bread and s garlic clove on the side.
Any leftover borscht can be kept refrigerated in the pot in which it was cooked – it will keep for up to 5 days.
