Ukrainian borscht
6 servings
65 minutes
Ukrainian borscht is a soulful and hearty dish rooted in the traditions of Eastern Slavic cuisine. Its deep ruby color comes from beets, which also add a light tanginess that harmonizes with the meat broth and aromatic spices. The taste of borscht is rich and layered, with delicate vegetable notes and a pleasant thickness. When dressed with garlic lard and sour cream, it becomes even more velvety. Borscht is not just a soup but a symbol of home comfort, family meals, and hospitality. It is prepared in every Ukrainian home, warming you in the cold and delighting your taste at any time of year. True borscht requires time and patience as its richness and depth of flavor are especially pronounced after steeping.
1
Boil meat broth and strain it.
- Meat: 500 g
2
Cut the cleaned roots and beet into strips. Stew the beet for 20-30 minutes, adding fat, tomato puree, vinegar, and broth (you can also add bread or beet kvass). Lightly fry the chopped roots and onion with oil, mix with roasted flour, dilute with broth, and bring to a boil.
- Beet: 250 g
- Tomato puree: 0.5 glass
- Onion: 1 piece
- Butter: 1 tablespoon
3
In the prepared broth for borscht, add diced potatoes, chopped cabbage, stewed beets, salt, and boil for 10-15 minutes, then add sautéed roots with flour, bay leaf, fragrant and bitter pepper, and cook until the potatoes and cabbage are ready.
- Potato: 400 g
- White cabbage: 400 g
- Beet: 250 g
- Onion: 1 piece
4
Season the ready borscht with lard mixed with garlic, add sliced tomatoes, quickly bring to a boil, then let it steep for 15-20 minutes.
- Sour cream: 5 tablespoon
5
Pour into bowls, add sour cream to the borscht, and sprinkle with finely chopped parsley.
- Sour cream: 5 tablespoon