Ukrainian Borscht
Ukrainian borscht is a hearty, nutrient-dense soup built on a deep beef broth enriched with grated beets, cabbage, and root vegetables, finished with a signature sweet-sour balance of vinegar and sugar.
Ukrainian borscht is a hearty, nutrient-dense soup built on a deep beef broth enriched with grated beets, cabbage, and root vegetables, finished with a signature sweet-sour balance of vinegar and sugar.
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Place the beef and water in a large pot. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat and simmer for 1 to 1.5 hours until the beef is tender.
Remove the beef from the broth. Let it cool slightly, then shred or cut into bite-sized pieces. Set aside. Reserve the broth.
In a large skillet, heat the oil over medium heat. Sauté the onion until softened, about 3-4 minutes.
Add the grated carrots to the skillet and cook for another 3-4 minutes.
Add the grated beets to the skillet. Stir in the tomato paste, diced tomatoes, vinegar, and sugar. Cook for about 5-7 minutes, stirring occasionally.
Bring the reserved beef broth back to a boil. Add the cubed potatoes and cook for about 10 minutes.
Add the shredded cabbage to the pot and cook for another 5 minutes.
Add the beet and vegetable mixture from the skillet into the pot. Stir to combine.
Add the shredded beef back into the pot along with the bay leaf. Season with salt and pepper to taste.
Stir in the minced garlic. Simmer for another 5-10 minutes to allow the flavors to meld.
Taste and adjust seasoning, adding more vinegar or sugar as needed to balance the sweet and sour flavor.
Remove the bay leaf. Serve hot, garnished with fresh dill and a dollop of sour cream.
Cool completely, refrigerate up to 4 days in an airtight container, or freeze up to 3 months. Reheat on stovetop over medium heat, thinning with water if needed.
Yes. Omit the beef and replace the beef broth with vegetable broth or water, using 10 cups total. Simmer the potatoes and vegetables for 15-20 minutes instead of relying on beef cooking time.
Both work; white vinegar gives sharper tanginess while lemon juice adds brightness. Use 3 tablespoons of either, adjusting at the end to your preference.
Start with the 3 tablespoons vinegar and 1 tablespoon sugar in step 5, then taste in step 11 and add more vinegar for tang or sugar for sweetness, a teaspoon at a time.
Yes. Cool completely, refrigerate up to 4 days, or freeze up to 3 months. Reheat gently over medium heat on the stovetop, adding a splash of water if needed. Flavor improves after 1 day.
Bone-in or boneless chuck is ideal; it becomes tender after 1–1.5 hours of simmering and adds deep flavor to the broth.
