Ukrainian borscht is a deeply savory and tangy beet soup built on a rich beef and ham hock broth, finished with roasted shredded beets and red wine vinegar. The combination of slow-cooked meat, aromatic spices, and bright acidity creates a balanced, soul-warming dish that improves with time.
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In a large casserole combine meats with broth or water, bay leaf, peppercorns and allspice, bring to a boil over high heat, reduce heat to low and simmer, partially covered, skimming frequently, for 2 to 2 1/2 hours. Strain soup, reserving broth and meats separately. Remove meat from the ham hocks, discarding any gristle or bone and cut it into dice. Cut beef into cubes. Return meat and broth to casserole and add beets, vinegar, tomato mors or paste and sugar; simmer, covered, 15 minutes.
In a skillet set over moderate heat melt butter, add carrot, pepper, onion and salt and pepper and cook, stirring, until vegetables are softened; add to casserole. Add potatoes and shredded cabbage to casserole and simmer 10 minutes. Add kielbasa and simmer 5 minutes more. Stir in kvass to taste, dill and garlic and let stand 10 minutes. Serve soup with slices of roasted goose, dill sprigs and sour cream for garnish.
Cool to room temperature, transfer to airtight containers, and refrigerate up to 5 days or freeze up to 3 months. Reheat gently on the stovetop; taste and adjust vinegar seasoning before serving.
Yes. Peel, shred, and simmer fresh raw beets in the broth for 20–30 minutes until tender, or roast them first (45–60 minutes at 400°F) for deeper, sweeter flavor as the recipe intends.
Substitute with smoked pork neck, bacon, or omit for vegetarian borscht. Increase beef broth by 1 cup to compensate for lost savory depth.
Red wine vinegar is the primary acid. Start with 4 tablespoons and add more 1 tablespoon at a time to taste. Some recipes also use tomato mors for subtle tang.
Refrigerate up to 5 days in an airtight container. Freeze up to 3 months. Reheat gently on the stovetop; vinegar flavor may intensify, so adjust seasoning before serving.
Yes—borscht tastes better the next day once flavors meld. Prepare fully, cool, refrigerate overnight, then reheat. Add fresh sour cream or dill just before serving.
