Meat borscht
4 servings
60 minutes
Meat borscht is a soulful Ukrainian dish that embodies the generosity and warmth of home cooking. Its deep ruby color is thanks to beets, while the rich flavor unfolds through meat broth, cabbage, and roots. The secret to perfect borscht lies in the harmony of sweet and sour notes provided by vinegar and sugar. This soup is more than just food; it is a symbol of hospitality that brings families together at one table. Borscht is traditionally served with sour cream that softens its brightness and with garlic pampushki. It tastes great fresh or the next day when its flavor becomes even richer. This recipe allows you to make a hearty, rich borscht that warms and delights—a true gastronomic pleasure infused with the spirit of Ukrainian cuisine.
1
Cook meat broth.
- Meat: 500 g
2
Cut beetroot, carrot, parsley, and onion into strips, place in a soup pot, add tomatoes or tomato puree, vinegar, sugar, and a bit of broth with fat (or add 1-2 tablespoons of oil), cover with a lid, and let the vegetables stew. Stir the vegetables to prevent burning, adding more broth or water if needed.
- Beetroot: 300 g
- Onion: 1 piece
- Carrot: 1 piece
- Root vegetables (soup roots): to taste
- Tomato puree: 2 tablespoons
- Vinegar: 1 tablespoon
- Sugar: 1 tablespoon
3
After 15-20 minutes, add the chopped cabbage, mix everything, and simmer for another 20 minutes.
- White cabbage: 200 g
4
Then pour the prepared meat broth over the vegetables, add pepper, bay leaf, salt, and a bit of vinegar to taste, and cook until the vegetables are fully cooked. When serving, add sour cream to the borscht.
- Salt: to taste
- Vinegar: 1 tablespoon
5
When cooking borscht, potatoes are added whole or cut into wedges, as well as fresh tomatoes. They are also sliced and added to the borscht 5-10 minutes before cooking is finished. In addition to meat, boiled ham, sausages, or salami can be added to the finished borscht.
- Meat: 500 g
6
To color the borscht, you can make a beet infusion. Slice one beet, pour it with a cup of hot broth, add a teaspoon of vinegar, and simmer on low heat for 10-15 minutes until it boils. After that, strain the infusion and pour it into the borscht before serving.
- Beetroot: 300 g
- Vinegar: 1 tablespoon
