Borscht with lard
12 servings
40 minutes
Borscht with lard is one of the main dishes of Ukrainian cuisine, embodying the warmth of home and the generosity of traditional flavors. This rich soup made from beef brisket, colorful beets, and aromatic vegetables has a deep and intense taste. The addition of lard gives it a pleasant density and richness. Historically, borscht served as a symbol of hospitality and was prepared for family celebrations and festivities. Thanks to the perfectly balanced combination of ingredients, borscht with lard becomes even heartier, while fresh cabbage retains its crunchiness, highlighting textural diversity. It is best served with fresh herbs and a spoonful of sour cream to fully reveal the flavor palette. With each sip, one feels comfort and traditional Ukrainian warmth.
1
Place the brisket in a five-liter pot, fill it to the brim with cold water, and put it on the heat. When the water is actively boiling, skim off the foam, reduce the heat, and cook covered for one and a half hours. During this time, enough liquid will evaporate for the vegetables to fit in the pot.
- Beef brisket: 1 kg
2
After an hour and a half, take out the meat and let it cool — when it's not scaldingly hot, cut it into small pieces and return it to the pot.
- Beef brisket: 1 kg
3
Meanwhile, grate one medium beet and add it to the broth.
- Beet: 1 piece
4
Clean and chop the potatoes, and put them in the pot. Blanch the tomatoes in boiling water, peel them, chop finely, and add to the soup.
- Potato: 6 pieces
- Tomatoes: 1 kg
5
Chop the onion and fat into small pieces and grind them together through a meat grinder. Add 4-5 tablespoons of the resulting mixture, salt, and bay leaf to the soup, and stir in the boiling medium.
- Onion: 3 heads
- Salo: 70 g
- Salt: 1 tablespoon
- Bay leaf: 3 pieces
6
Two bell peppers — better than green thin-fleshed ones — cut into thin strips. Add to the soup.
- Sweet pepper: 2 pieces
7
Chop the parsley finely, shred the cabbage into thin long strips. When the potatoes are almost ready, add the greens and cabbage to the soup, and as soon as it resumes boiling, remove the borscht from the heat. The charm of this borscht — and not the only one — is that the cabbage remains crunchy instead of overcooking.
- Parsley: 1 bunch
- Cabbage: 1 kg