Ukrainian Borscht (orange)
8 servings
65 minutes
Ukrainian orange borscht is a warm, rich soup that surprises with its color and vibrant flavor. Its distinctive feature is the use of sweet peppers and tomatoes that give it an appetizing orange hue. The combination of fresh and fermented cabbage adds a subtle tanginess to the borscht, while tender beef makes it hearty and aromatic. The origins of this dish trace back to Ukrainian traditions where borscht symbolizes hospitality and family warmth. It pairs perfectly with sour cream, garlic, and herbs, creating a harmony of flavors. This borscht is especially good in the autumn-winter period when one craves something warming and nourishing. Its rich taste and aroma make it a true culinary celebration on the table.
1
Add meat (beef brisket or beef for broth - wash and cut into large pieces beforehand) to boiling water.
- Beef: 500 g
2
After the water with meat boils, reduce the heat. Remove the foam during the process. Cook on medium heat for 15 minutes.
3
Pour 1 cup of the broth from the pot (definitely not down the sink — we will need it later). This is necessary because the soup will evaporate during cooking, and we will need to restore the liquid–ingredient balance.
4
At this stage, start cutting vegetables for frying: chop 1 onion, tomatoes, and bell pepper (each separately and finely). Grate 1 carrot on a coarse grater.
- White onion: 1 head
- Tomatoes: 2 pieces
- Sweet pepper: 1 piece
- Carrot: 1 piece
5
Add chopped sauerkraut to the broth. It will give a slight sourness, but it can be omitted. Stir. Cook for 15 minutes.
- Sauerkraut: 150 g
6
At this stage, start frying the roast in parallel (see below).
7
Add the chopped fresh cabbage. Stir. Cook for 10 minutes.
- White cabbage: 200 g
8
Add diced potatoes. Stir. Cook for 15 minutes.
- Potato: 2 pieces
9
Add the roast to the broth. Stir. Cook for 2-3 minutes.
10
Add the previously prepared broth to the pot, salt, black pepper to taste, garlic (fresh, finely chopped), dill, parsley, and bay leaf. Boil for 10 minutes, increasing the temperature (bring to a boil), then remove from heat.
- Salt: to taste
- Ground black pepper: to taste
- Finely chopped garlic: 1 clove
- Green: 1 bunch
- Bay leaf: 1 piece
11
To prepare the frying, add 1 tablespoon of vegetable oil to the pan. Heat it up.
- Vegetable oil: 1 tablespoon
12
Add onion. Sauté until golden brown, stirring, over medium heat. About 5 minutes.
- White onion: 1 head
13
Move the onion to the side in the pan. Add the carrot. Fry, stirring, for 5 minutes.
- Carrot: 1 piece
14
Mix carrot and onion. Fry, adding 2 tablespoons of water, for 3 minutes.
15
Add tomatoes and pepper, tomato paste (preferably Finnish, in a small jar). Stew on low heat for 10-15 minutes.
- Tomatoes: 2 pieces
- Sweet pepper: 1 piece
- Tomato paste: 70 g