Homemade borscht
6 servings
60 minutes
Homemade borscht is the true embodiment of Ukrainian cuisine, a warming and hearty soup with rich flavor and aroma. Its history goes back centuries, symbolizing the coziness of family dinners and the traditions of folk cuisine. The main ingredient in borscht is beetroot, giving the dish its characteristic ruby color and a slight sweetness balanced by the acidity of tomato paste. Beef makes the broth rich and filling, while cabbage, carrots, and potatoes add pleasant texture. Borscht truly reveals its flavor after steeping, and serving it with sour cream makes it creamier and softer. It is not just a soup but a whole gastronomic story conveying the warmth of home and the generosity of Ukrainian land.
1
Place the meat in a large pot with 3 liters of water, bring to a boil, remove the foam, reduce the heat and cook for 1.5–2 hours.
- Beef brisket: 750 g
- Beef shank: 300 g
2
Remove the meat from the broth, cut it into small cubes, and return it to the pot.
3
Grate the carrot on a coarse grater and chop the onion into small cubes.
4
Heat vegetable oil in a pan and fry the onion until golden.
- Vegetable oil: 60 ml
- Onion: 1 head
5
Add the carrot, fry while stirring for a couple more minutes.
- Carrot: 1 piece
6
Remove seeds from the bell pepper and cut it into cubes.
- Bell pepper: 1 piece
7
Add the sauté and pepper to the pot with broth. Cook for 10 minutes.
- Bell pepper: 1 piece
8
Grate the beetroot on a coarse grater, fry for 5 minutes, add tomato paste, mix, cover with a lid and simmer for another 20 minutes. Add a little water if necessary.
- Beetroot: 200 g
- Tomato paste: 1 tablespoon
9
Cut the potatoes into cubes and add to the soup. Cook for another 10 minutes.
- Potato: 200 g
10
Chop the cabbage.
- White cabbage: 300 g
11
Add cabbage, beetroot, bay leaf to the pot, season with salt and pepper to taste. Cook for another 3-5 minutes.
- White cabbage: 300 g
- Beetroot: 200 g
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
12
Remove the borscht from the heat, let it steep for 20 minutes, or better overnight. Serve with sour cream.
- Sour cream: to taste