Borscht on beef broth with baked beets
7 servings
210 minutes
Borscht on beef broth with roasted beets is a traditional Ukrainian dish that embodies a wealth of flavors and aromas. The history of borscht dates back to ancient times when it served as a symbol of home comfort and hospitality. This version with roasted beets features a deep rich color and subtle caramelized notes. Beef broth gives the borscht density and richness, while fresh vegetables provide a balance of flavors and textures. It is served hot with sour cream and golden garlic pampushka, adding warmth to the meal. Borscht not only satisfies hunger but warms the soul and brings people together at the table. It reveals its best flavors the day after cooking when the ingredients exchange aromas, creating perfect harmony of tastes.
1
To make beef broth, pour 3 liters of cold water over 1 onion (cut not all the way through) and meat (500-600 grams of beef brisket on the bone or 300 grams of boneless brisket). Bring to a boil over medium heat (the liquid should barely show bubbles). Once boiling, reduce heat to minimum immediately. Add a pinch of salt, 10-12 black peppercorns, and 1-2 bay leaves. Do not cover; constantly skim off the foam to keep the broth clear. The meat will be ready in an hour but it's better to cook for 2-2.5 hours. When the meat starts to pull away from the bone, it's done. Remove the meat, separate from bones, and cut into small pieces. Strain the broth.
- Beef with bones: 500 g
- Boneless beef: 300 g
- White onion: 1 piece
- Black peppercorns: 12 pieces
- Bay leaf: 2 pieces
- Salt: to taste
2
Put the beetroot to bake. Wash the beetroot without cutting anything to preserve all the juice. You can brush it with olive oil. Wrap tightly in two layers of foil. Bake in the oven at 200 degrees for 1.5–2 hours depending on the size of the beetroot. Check with a wooden stick closer to readiness.
- Beet: 2 pieces
3
Chop the vegetables: dice the potatoes, shred the cabbage, cut the carrots into thin strips (or circles, as you like), and finely chop the onion.
4
Fry the vegetables: heat a pan with 1-2 tablespoons of oil. Fry the onion until lightly golden, add the carrot and fry until soft. Add tomatoes in their own juice to taste and simmer until the paste evaporates a bit. They are either pre-cut or finely chopped.
- White onion: 1 piece
- Carrot: 1 piece
- Canned tomatoes: to taste
5
Prepare borscht: add potatoes to the broth and bring to a boil. Add meat and bring to a boil. Reduce heat and cook for 2-3 minutes. Add cabbage. Bring to a boil, reduce heat, and cook for 15-20 minutes. Add vegetables from the pan.
- Potato: 4 pieces
- Beef with bones: 500 g
- Boneless beef: 300 g
- White cabbage: 200 g
6
Optionally, you can add a mixture of lard and garlic (grind together) or just grated garlic.
- Garlic: 1 clove
7
Cut the roasted beet into large sticks and add it to the soup. After a while, the beet will give the soup a richer color.
- Beet: 2 pieces
8
Add finely chopped greens to taste. Add salt and pepper to taste.
- Dill: to taste
- Parsley: to taste
- Salt: to taste
- Black peppercorns: 12 pieces
9
At this stage, the borscht is reddish and almost tasty, but it needs to steep; it's better to eat it the next day.
10
Serve hot with a spoon of sour cream and garlic pampushka.