Borscht with beef and sour cream
4 servings
60 minutes
Borscht with beef and sour cream is a true culinary masterpiece of Ukrainian cuisine, featuring a rich flavor and aromatic depth. Its roots trace back to the deep history of folk traditions, where the beet hue symbolizes the warmth of the home hearth. Beef broth adds density and richness to the dish, while sautéed vegetables reveal a full spectrum of flavor notes. Boiled beets give borscht its characteristic ruby color and light sweetness, perfectly balanced with garlic, vinegar, and spices. Served with sour cream, borscht gains softness and tenderness, making each spoonful especially enjoyable. It is eaten hot to savor the depth of flavor and is often accompanied by rye bread or garlic pampushky, complementing the traditional Ukrainian feast.
1
Boil beef for 1.5-2 hours. Then boil the beetroot. Peel and slice the onion, carrot, cabbage, and potato into strips.
- Beef: 350 g
- Beet: 150 g
- Onion: 70 g
- Carrot: 50 g
- Cabbage: 100 g
- Potato: 50 g
2
Sauté carrots and onions with vegetable oil for 2 minutes, then add tomato paste and sauté for another 5-8 minutes.
- Carrot: 50 g
- Onion: 70 g
- Vegetable oil: 5 ml
- Tomato paste: 30 g
3
Add potatoes and cabbage to the beef broth, boil for 15-20 minutes, then add sautéed vegetables and grated boiled beets, and simmer for another 15-20 minutes.
- Potato: 50 g
- Cabbage: 100 g
- Beet: 150 g
- Carrot: 50 g
- Onion: 70 g
- Tomato paste: 30 g
4
Season with garlic, salt, sugar, allspice, and vinegar. Serve with sour cream.
- Garlic: 2 g
- Salt: 1 g
- Sugar: 2 g
- Black peppercorns: 1 g
- Vinegar: 2 ml
- Sour cream: 200 g