Beef borscht
6 servings
120 minutes
Beef borscht is a fragrant and hearty dish of Ukrainian cuisine that warms and nourishes. Its history roots back to ancient Slavic traditions where borscht served as a symbol of home comfort and hospitality. The taste of this borscht harmoniously combines the sweetness of beets, the slight acidity of tomatoes and vinegar, as well as the richness of beef broth. Cabbage adds freshness while potatoes make the dish filling. Each component plays its role in creating a rich and layered flavor. Borscht is traditionally served hot with sour cream and fresh herbs, making it even more flavorful. It is suitable for both everyday dinners and festive tables, awakening appetite and providing a sense of home comfort.
1
Cook meat broth with bay leaf.
- Bone-in meat: 500 g
- Salt: to taste
2
Boil the beetroot with the skin, cool it down, peel it, and grate it.
- Beetroot: 300 g
3
Peel the carrot and onion. Grate the carrot and chop the onion. Fry the vegetables (carrot, onion, and beet) in sunflower oil with tomato paste. To prevent the vegetables from burning, you can add a couple of tablespoons of broth. When the frying is ready, add a tablespoon of sugar dissolved in vinegar and mix everything.
- Onion: 1 piece
- Carrot: 100 g
- Tomato puree: 1 tablespoon
- Vinegar: 1 tablespoon
- Sugar: 1 tablespoon
4
Chop the cabbage and add it to the broth. When the cabbage is almost ready (about 15 minutes), add the sautéed vegetables, bring to a boil, and add the peeled and diced potatoes (1–1.5 cm).
- White cabbage: 200 g
- Potato: 400 g
5
Boil until the potatoes are cooked.
- Potato: 400 g
