Classic borscht with dill
10 servings
120 minutes
Classic borscht with dill is a true embodiment of Ukrainian cuisine, filled with richness of flavors and traditions. Its history dates back to ancient times when it symbolized home warmth and hospitality. The rich meat broth in which beets, cabbage, carrots, and potatoes are cooked creates a harmony of sweet-sour and deep meat tones. The addition of vinegar and tomato paste gives the dish a pleasant tanginess, while fresh dill and garlic complete the composition, filling the borscht with freshness and aroma. It pairs perfectly with rye bread, sour cream, and garlic pampushki. This borscht not only warms but also brings a sense of coziness and returns to the roots of home cooking.
1
Boil meat and bones for a long time, the longer the better (1.5–2 hours). Then remove the bones and cut the meat (if not pre-cut).
- Beef: 500 g
- Beef bones: 500 g
2
Chop the onion and carrot finely, sauté for 5 minutes.
- Onion: 1 piece
- Carrot: 2 pieces
3
Cut the cabbage into strips.
- White cabbage: 1 kg
4
Cut the beet into strips, fry it, adding tomato paste and vinegar, and simmer for 5-10 minutes.
- Beet: 4 pieces
- Tomato paste: 4 tablespoons
- Vinegar: 1 teaspoon
5
Chop the potatoes and add them to the prepared broth, then salt it. When the broth boils again, add the cabbage and cook for 5 minutes.
- Potato: 5 piece
- Salt: to taste
- White cabbage: 1 kg
6
Then add the beetroot, sautéed with tomato paste and vinegar, and cook for 10 minutes.
- Beet: 4 pieces
- Tomato paste: 4 tablespoons
- Vinegar: 1 teaspoon
7
Then add sautéed onions with carrots, bay leaf, season with salt, add pepper, squeeze garlic and add chopped dill.
- Onion: 1 piece
- Carrot: 2 pieces
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 3 cloves
- Dill: 1 bunch