Irresistibly Hearty Authentic Ukrainian Borscht Soup Recipe
Savor the warmth of Hearty Authentic Ukrainian Borscht Soup, a rich culinary tradition perfect for gatherings.
Servings: 6 servings
Calories: 250kcal
Equipment
- large pot
- Skillet
- Wooden Spoon
Ingredients
For the Broth
- 2 pounds Beef Chuck or Short Ribs Substitute with vegetable broth for a vegetarian option.
- 8 cups Water Ensure sufficient quantity for proper broth consistency.
- 3 leaves Bay Leaves Infuse the soup with aromatic flavor during simmering.
For the Vegetables
- 4 medium Beets Use red beets for traditional flavor.
- 1 large Onion Essential for sautéing at the beginning.
- 2 medium Carrots Grated for quick cooking.
- 2 medium Potatoes Diced for even cooking.
- 2 cups Cabbage Shredded to integrate well into the soup.
For Flavoring
- 2 tablespoons Tomato Paste Adds depth to the flavor profile.
- 3 cloves Garlic Minced for even distribution.
- 1 teaspoon Salt
- 1 teaspoon Pepper
For Garnish
- 1 bunch Fresh Dill Used as a garnish.
- 1 cup Sour Cream Essential for serving the borscht.
Instructions
Cooking Instructions
- In a large pot, add beef chuck or short ribs with bay leaves and 8 cups of water. Bring to a boil, then skim off any foam, and reduce the heat to simmer for 1.5 hours.
- In a skillet, heat a drizzle of oil and sauté chopped onion and grated carrots until they soften, about 5 minutes. Stir in the tomato paste, cooking for another minute.
- Add the grated or finely chopped beets to the skillet and sauté until tender, about 10 minutes.
- Transfer the beet blend into the simmering broth. Add diced potatoes and shredded cabbage. Stir and simmer for another 30 minutes.
- Stir in minced garlic and adjust salt and pepper to taste. Remove bay leaves and let the soup sit for 10-15 minutes.
- Serve in bowls, topping with sour cream and fresh dill.
Notes
Let the soup sit after cooking to enhance the depth of flavors. Store in an airtight container for up to 5 days or freeze for up to 3 months.