Description
Authentic Ukrainian Borscht Soup is a hearty and flavorful beet-based soup made with tender beef, fresh vegetables, and a blend of traditional seasonings. This classic Eastern European dish features a rich broth simmered for hours, enhanced by sautéed beets and tomato paste, and served with a dollop of sour cream and fresh dill for a comforting and satisfying meal.
Ingredients
Scale
Broth Ingredients
- 450 g beef shank with bone or beef soup bones
- 2 liters water
- 2 bay leaves
Vegetables and Flavorings
- 3 medium beets, grated
- 1 large onion, chopped
- 2 carrots, grated
- 3 medium potatoes, cubed
- 1 small cabbage, shredded
- 3 cloves garlic, minced
Additional Ingredients
- 3 tablespoons sunflower oil
- 2 tablespoons tomato paste
- 1 tablespoon vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Sour cream, for serving
- Fresh dill, chopped, for serving
Instructions
- Prepare the Broth: In a large pot, combine the beef shank or beef soup bones with 2 liters of water and 1 bay leaf. Bring the mixture to a boil, then reduce the heat and simmer gently for 1.5 to 2 hours to develop a rich, flavorful broth.
- Sauté Beets: While the broth simmers, heat sunflower oil in a skillet over medium heat. Add the grated beets along with vinegar and sugar. Sauté for about 5 minutes until the beets soften and flavors meld.
- Add Tomato Paste: Stir in the tomato paste with the sautéed beets and cook for an additional 2 minutes. Once done, transfer this mixture into the simmering broth to infuse the soup with its signature color and tangy sweetness.
- Sauté Onion and Carrots: In the same skillet, sauté the chopped onion and grated carrots over medium heat until they become tender and translucent, about 5 to 7 minutes. Then add these to the soup pot.
- Add Potatoes and Bay Leaf: Incorporate the cubed potatoes into the soup along with the second bay leaf. Continue simmering the soup for about 10 minutes so the potatoes start to cook through.
- Add Cabbage: Add the shredded cabbage to the pot and cook the soup until the cabbage is tender, approximately 15 minutes.
- Shred Meat and Add Garlic: Remove the beef shank from the broth and let it cool slightly. Shred the meat into bite-sized pieces, discard the bones, and return the meat to the soup. Stir in the minced garlic, then season the soup with salt and pepper to taste.
- Finish and Serve: Just before serving, stir chopped fresh dill into the soup. Ladle the hot borscht into bowls and top each serving with a dollop of sour cream for creaminess and added flavor.
Notes
- For a richer broth, you can add additional beef bones or marrow bones during simmering.
- Adjust the amount of vinegar and sugar in the beet sauté according to your taste preference for sweetness and acidity.
- Borscht can be refrigerated for up to 3 days and reheated, as flavors deepen over time.
- Serve with rye bread or pampushky (Ukrainian garlic bread) for a traditional meal.
