Borscht with beef brisket

5 servings

30 minutes

Beef brisket borscht is a traditional dish of Ukrainian cuisine that combines rich meat flavor and the abundance of vegetable tones. Its history goes back centuries, becoming a symbol of home comfort and hospitality. The thick broth from beef brisket gives the borscht depth of flavor, while cabbage and beet create a unique balance of sweetness and sourness. Vinegar and tomato paste emphasize the richness of the broth, while garlic dressing adds aromatic spiciness. This borscht is perfect for a cozy family dinner or festive gathering. The true enjoyment of its taste comes after steeping when all ingredients unite in a harmonious ensemble, providing warmth and richness with every sip.

Energy value per serving

• Calories: 686.5
• Proteins: 34.7g
• Fats: 45.7g
• Carbohydrates: 37.6g

Ingredients

• Beef brisket: 700 g
• Cabbage: 500 g
• Potato: 350 g
• Beet: 300 g
• Onion: 150 g
• Carrot: 100 g
• Parsley root: 100 g
• Tomato paste: 100 g
• Salo: 100 g
• Butter: 30 g
• Apple cider vinegar: 1.5 tbsp
• Sugar: 0.5 tbsp
• Bay leaf: 2 pc
• Garlic: 5 clove
• Black peppercorns: to taste
• Parsley: 1 bunch
• Water: 4 l

Cooking steps

1. We cook the broth in the standard way. (2 hours)

   Required ingredients:

   • Beef brisket: 700 g
   • Water: 4 l

2. Cut the potatoes into cubes (don't chop too small). Cut half of the fat, carrot, parsley root, and beet into strips, and the onion into cubes. Send the other half of the fat to the freezer.

   Required ingredients:

   • Potato: 350 g
   • Salo: 100 g
   • Carrot: 100 g
   • Parsley root: 100 g
   • Beet: 300 g
   • Onion: 150 g

3. We melt the chopped fat in a pan and fry the beetroot in it. Almost immediately, we add vinegar. We add sugar and tomato paste.

   Required ingredients:

   • Salo: 100 g
   • Beet: 300 g
   • Apple cider vinegar: 1.5 tablespoon
   • Sugar: 0.5 tablespoon
   • Tomato paste: 100 g

4. Fry onion, carrot, and parsley root in butter.

   Required ingredients:

   • Butter: 30 g
   • Onion: 150 g
   • Carrot: 100 g
   • Parsley root: 100 g

5. When the broth is ready, add the potatoes and cabbage to cook for 15-20 minutes. Then add the contents of 2 pans and cook for another 10 minutes.

   Required ingredients:

   • Potato: 350 g
   • Cabbage: 500 g

6. While everything is boiling, we prepare the dressing. We grate the remaining fat from the freezer, chop the garlic (finely) and parsley. We add salt, pepper, and bay leaf. We grind everything in a mortar or wherever possible and send it to the pot a couple of minutes before it's ready.

   Required ingredients:

   • Salo: 100 g
   • Garlic: 5 clove
   • Parsley: 1 bunch
   • Black peppercorns:  to taste
   • Bay leaf: 2 pieces

7. Cover with a lid and let it steep. The borscht is ready.