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This image displays the ingredients for Ukrainian Borscht, including diced beef, cabbage, onions, carrots, beets, tomato paste, and bouillon, with a list of all necessary components.
A pot of meat is boiling on the stove, with foam being skimmed from the surface, illustrating the initial step of boiling meat for borscht.
Bouillon powder is being added to a pot of simmering meat broth, with instructions to let it simmer for an hour and prepare other vegetables.
Diced onions are being added to a pan with oil on a stovetop, ready to be cooked until lightly golden as part of the borscht preparation.
Shredded carrots are cooking with diced onions in a pan, being stirred with a wooden spoon, as instructed to cook for 5 minutes.
Diced potatoes are being added from a bowl into a pot of simmering meat and broth, indicating the step to add potatoes after the meat has cooked for about an hour.
Shredded beets are being added to the cooked onion and carrot mixture in a pan, ready to be combined for the borscht base.
Tomato paste is added to the pan containing the shredded beets, carrots, and onions, with instructions to mix it well into the vegetable mixture.
Meat broth is being added to the simmering beet, carrot, onion, and tomato paste mixture in a pan, which will then simmer for 10 minutes.
A large pot of vibrant red borscht, containing cabbage and other vegetables, is simmering, with instructions to taste and adjust seasonings before serving.
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Ukrainian Borscht

Ingredients:

• protein (beef or chicken) 1.5-2 lbs

• 3-4 russet potatoes, any potato of your choice will work

• 1 large onion (yellow or white)

• 2-3 large beets

• 2 large carrots

• 1 medium cabbage

• 3-4 bay leaves

• tomato paste

• 3 cloves of garlic- optional

• beef or chicken bouillon

• fresh or dried dill & parsley: 1 tsp of dried dill, 2 tsp of dried parsley. Or 3 tbsp of each fresh

• salt & pepper to taste

• optional: 1/2 tbsp sugar:

Optional: garlic, sugar

Substitutions: tomato paste: I’ve used ketchup before, about 1/2 cup and it still turned out very good.

Time:

Beef borscht 1.5-2 hours

Chicken 1-1.5 hours

Directions:

Start by boiling the meat. (I used beef so the time is based on the beef cook time. If using chicken, it will cook much faster, around 30 to 35 minutes).

Skim the top a few times till the broth is clear. While doing that, pre-heat your oven to 350F, place the washed beets into foil, wrapped, and bake for 45 mins. It will make the beets easier to peel and shred.

Once your broth is clear, add your bay leaves and your bouillon. Let that simmer for the next hour. In the meantime, prep your vegetables & herbs. Dice up your onions, shred your carrots and cabbage, and peel and and cut up your potatoes. If using fresh dill and parsley, wash the herbs, pat dry with a paper towel, remove the stems and mince.

Don’t forget to get your beats out of the oven after 45 minutes. Let them rest/steam in the foil.

After the meat has been boiling for about 45 minutes, start to prep your vegetables.

In a large pan, medium heat, add 1 tablespoon of oil and your onions. Cook the onions till slightly golden then add the carrots.

During the step, add the potatoes to the meat pot.

Cook the carrots so soft about 5 to 8 minutes, during this time, peel the beats and shred them. Once your carrots begin to soften, add the beets to the carrot and onion mixture along with your tomato paste. Add about 2 cups of the meat broth to the beets. Optional: add half a tablespoon of sugar. Sugar will offset the acidity of the tomato paste. Mix well and let that cook on medium to low heat for the next 10 minutes.

After 10 minutes, transfer the beet mixture to the meat pot. Add your shredded cabbage, parsley and dill. Taste the broth and adjust seasoning if needed. Continue to cook on low heat for the next 10 minutes.

Remove from heat and serve with some sour cream.

#borscht #fallfoodrecipe #borschtsoup

6/10 Edited to

... Read moreUkrainian borscht is more than just a soup; it's a comforting meal that brings together an array of fresh, wholesome ingredients in a rich, flavorful broth. One tip I've learned from making this dish multiple times is that baking the beets wrapped in foil before adding them to the soup really enhances their natural sweetness and makes peeling much easier. I also find that using beef gives the broth a deep, meaty flavor that develops beautifully during the long simmer, while chicken is a great lighter alternative for a quicker version. When preparing the vegetables, shredding the cabbage and carrots finely helps them cook evenly and blend well in the broth. The addition of bay leaves and bouillon creates a base rich in aroma, and balancing the acidity of the tomato paste with a little sugar is a small but important step to round out the flavors. Fresh dill and parsley sprinkled in towards the end add a bright, herbal note that brings the borscht to life. Serving the borscht with a dollop of sour cream not only adds creaminess but also complements the earthy beet flavor. Over time, I've also experimented with substituting tomato paste with ketchup as mentioned, which works surprisingly well and can simplify what you have in the pantry without sacrificing taste. For anyone new to making borscht, patience during the slow cooking of the broth is key. Skimming impurities regularly results in a clear, clean-tasting soup. The dish is perfect for fall and winter, providing warmth and nourishment. Each bowl tells a story of traditional Ukrainian cooking and is enjoyable to share with family and friends. This recipe's flexibility allows for personal touches—from the choice of meat to herb amounts—making it easy to tailor to your preferences while respecting the authentic roots of Ukrainian borscht.