Ukrainian
Beet Borscht
Ruby beet borscht with beef broth, cabbage, potato, tomato, vinegar, dill, and sour cream.
8 servings · 45 minutes prep · 165 minutes cook
Ingredients
Broth
- 2 lb, bone-in if possible
- 10 cups
- 2
- 1 tsp
- 2 tsp, divided; a starting point, plus more to taste, divided; 2 tsp is a starting point, plus more to taste
Soup
- 1 1/2 lb, peeled and grated or julienned
- 3 tbsp, divided
- 1 large, diced
- 2 medium, grated
- 3 tbsp
- 2 tbsp, white or apple cider
- 1 tsp, optional, to balance acidity
- 1 lb, peeled and diced
- 4 cups, thinly shredded
- 3 cloves, minced
- 1/3 cup, chopped, divided
- 1 cup, for serving
Directions
Make the Broth
- Combine beef shank, water, bay leaf, black peppercorns, and 1 teaspoon fine salt. Simmer gently for 1 3/4 to 2 1/4 hours, skimming foam, until the meat is truly tender and yields easily when pierced.
- Remove beef, shred the meat, and strain broth. Return broth and meat to the pot.
Cook the Vegetables
- Heat 2 tablespoons sunflower oil in a skillet. Add beets and cook for 5 minutes.
- Stir in tomato paste, vinegar, granulated sugar, and a ladle of broth. Simmer for 10 minutes, until glossy.
- In the soup pot, add potatoes and simmer for 10 minutes.
- In the skillet, heat remaining oil and cook yellow onion and carrot for 6 to 8 minutes, until softened. Add to the pot with the beet mixture and simmer for 5 minutes.
- Add green cabbage and simmer for 5 to 8 minutes, until just tender but still retaining some texture.
Finish
- Stir in garlic and half the dill. Add the remaining 1 teaspoon fine salt, then continue seasoning to taste until the broth is fully savory; 2 teaspoons total is only a starting point, and this quantity of broth will often need substantially more.
- Rest off heat for 20 minutes before serving, then taste and adjust the salt once more.
- Serve with sour cream and remaining dill.
