Sweet borscht without cabbage
10 servings
120 minutes
Sweet borscht without cabbage is an unusual yet incredibly aromatic version of the classic Ukrainian dish. Its roots go deep into folk cuisine, where beets played a key role in creating rich, slightly sweet soups. This borscht impresses with its taste: it is soft with a light acidity from white wine vinegar and the delicate sweetness of beets and sugar. Beef broth adds depth, while the combination of garlic, red onion, and tomato paste reveals layers of flavor. It is served hot, garnished with fresh dill that adds a touch of freshness. Perfect for a cozy family dinner, it warms the soul and provides gastronomic pleasure.
1
Boil beef (beef bone) for at least 1.5 hours, removing the foam. You can add 1 tablespoon of sunflower oil towards the end of cooking.
- Beef broth: 3 l
- Sunflower oil: 5 tablespoon
2
Cut the potatoes into cubes or strips (whichever is easier) and set aside.
- Potato: 4 pieces
3
Grate the beetroot on a coarse grater. Finely chop the garlic and set it aside.
- Beet: 1 kg
- Garlic: 5 clove
4
Place the pan on the stove (not turned on), pour in sunflower oil. Then grate the carrot on a coarse grater and add it to the pan. Next, finely chop the red onion and add it to the pan. Fry over high heat until the onion is golden.
- Sunflower oil: 5 tablespoon
- Carrot: 1 piece
- Red onion: 1 head
5
Now we need ready grated beetroot with garlic. Reduce the heat to medium and add the beetroot and garlic to the pan with the sautéed onion and carrot. Pour in a ladle of beef broth (or just water), add tomato paste, white wine vinegar, and sugar. Season with salt, pepper, and add garlic powder. Simmer for 10-15 minutes.
- Beet: 1 kg
- Garlic: 5 clove
- Beef broth: 3 l
- Tomato paste: 4 tablespoons
- White wine vinegar: 2 tablespoons
- Sugar: 1.5 tablespoon
- Salt: to taste
- Red chili pepper: to taste
- Garlic powder: to taste
6
We add the pre-cut potatoes to the beef broth.
- Potato: 4 pieces
7
Add the prepared stewed vegetable mix to the broth 5 minutes after the potatoes.
- Beet: 1 kg
- Garlic: 5 clove
- Carrot: 1 piece
- Red onion: 1 head
- Tomato paste: 4 tablespoons
- White wine vinegar: 2 tablespoons
- Sugar: 1.5 tablespoon
- Salt: to taste
- Red chili pepper: to taste
- Garlic powder: to taste
8
Boil the soup for 10 minutes (fire slightly above medium).
9
Chop the dill and add it to the soup.
- Dill: 1 bunch
10
Then we reduce the heat to very low and simmer for another 10 minutes to let the soup steep.
11
If necessary - we add salt and pepper again.
- Salt: to taste
- Red chili pepper: to taste