Homemade borscht

6 servings

60 minutes

Homemade borscht is the true embodiment of Ukrainian cuisine, a warming and hearty soup with rich flavor and aroma. Its history goes back centuries, symbolizing the coziness of family dinners and the traditions of folk cuisine. The main ingredient in borscht is beetroot, giving the dish its characteristic ruby color and a slight sweetness balanced by the acidity of tomato paste. Beef makes the broth rich and filling, while cabbage, carrots, and potatoes add pleasant texture. Borscht truly reveals its flavor after steeping, and serving it with sour cream makes it creamier and softer. It is not just a soup but a whole gastronomic story conveying the warmth of home and the generosity of Ukrainian land.

Energy value per serving

• Calories: 518.8
• Proteins: 39.8g
• Fats: 33.2g
• Carbohydrates: 16.6g

Ingredients

• Beef brisket: 750 g
• Beef shanks: 300 g
• Carrot: 1 pc
• Onion: 1 head
• Sweet pepper: 1 pc
• White cabbage: 300 g
• Potato: 200 g
• Tomato paste: 1 tbsp
• Beet: 200 g
• Bay leaf: 1 pc
• Vegetable oil: 60 ml
• Ground black pepper: to taste
• Salt: to taste
• Sour cream: to taste

Cooking steps

1. Place the meat in a large pot with 3 liters of water, bring to a boil, remove the foam, reduce the heat and cook for 1.5–2 hours.

   Required ingredients:

   • Beef brisket: 750 g
   • Beef shanks: 300 g

2. Remove the meat from the broth, cut it into small cubes, and return it to the pot.

3. Grate the carrot on a coarse grater and chop the onion into small cubes.

4. Heat vegetable oil in a pan and fry the onion until golden.

   Required ingredients:

   • Vegetable oil: 60 ml
   • Onion: 1 head

5. Add the carrot, fry while stirring for a couple more minutes.

   Required ingredients:

   • Carrot: 1 piece

6. Remove seeds from the bell pepper and cut it into cubes.

   Required ingredients:

   • Sweet pepper: 1 piece

7. Add the sauté and pepper to the pot with broth. Cook for 10 minutes.

   Required ingredients:

   • Sweet pepper: 1 piece

8. Grate the beetroot on a coarse grater, fry for 5 minutes, add tomato paste, mix, cover with a lid and simmer for another 20 minutes. Add a little water if necessary.

   Required ingredients:

   • Beet: 200 g
   • Tomato paste: 1 tablespoon

9. Cut the potatoes into cubes and add to the soup. Cook for another 10 minutes.

   Required ingredients:

   • Potato: 200 g

10. Chop the cabbage.

    Required ingredients:

    • White cabbage: 300 g

11. Add cabbage, beetroot, bay leaf to the pot, season with salt and pepper to taste. Cook for another 3-5 minutes.

    Required ingredients:

    • White cabbage: 300 g
    • Beet: 200 g
    • Bay leaf: 1 piece
    • Salt:  to taste
    • Ground black pepper:  to taste

12. Remove the borscht from the heat, let it steep for 20 minutes, or better overnight. Serve with sour cream.

    Required ingredients:

    • Sour cream:  to taste