Borscht with beef and garlic
10 servings
90 minutes
Beef and garlic borscht is a soulful Ukrainian dish that warms and brings people together at the table. Its history goes back centuries, symbolizing national cuisine. The rich beef broth provides a velvety base, while garlic adds a spicy kick. Sweet beets and tomatoes contribute tangy-sweet notes, creating a vibrant, rich flavor. Potatoes and cabbage make the borscht hearty, while the aroma of bay leaves completes the composition. This borscht pairs perfectly with creamy sour cream and fresh herbs, highlighting its rich flavor bouquet. A wonderful choice for cozy family dinners or festive gatherings, it offers warmth and enjoyment with every spoonful.
1
Pour water over the meat, boil for one and a half hours, then remove, cut into small pieces and add to the broth.
- Beef: 1 kg
2
Chop the onion finely. Grate the carrot on a medium grater. Shred the cabbage into thin strips. Cut the beetroot into thin strips.
- Onion: 200 g
- Carrot: 200 g
- Cabbage: 300 g
- Beetroot: 400 g
3
Fry the beetroot in vegetable oil. Add vinegar and tomato paste (if the paste is thick, add a little water), and simmer for 5–7 minutes.
- Beetroot: 400 g
- 6% vinegar: 2 ml
- Tomato paste: 3 tablespoons
4
Fry the onion in vegetable oil. Add the carrot and fry. Cut the potato into cubes or sticks.
- Onion: 200 g
- Carrot: 200 g
- Potato: 500 g
5
Add potatoes to the boiling broth and salt it. When the broth boils, add cabbage. Cook on low heat for 5 minutes.
- Potato: 500 g
- Cabbage: 300 g
6
Add beetroot and boil for another 10 minutes. Add onion and carrot. Then add bay leaf. If necessary, salt and pepper to taste. Add garlic pressed through a garlic press.
- Beetroot: 400 g
- Onion: 200 g
- Carrot: 200 g
- Bay leaf: 3 pieces
- Garlic: 3 cloves
7
Remove from heat and let it steep for 15-20 minutes. Pour the finished borscht into bowls, add sour cream, and sprinkle with greens.
