Ukrainian
Beet Borscht
Ruby beet borscht with beef broth, cabbage, potato, tomato, vinegar, dill, and sour cream.
8 servings · 45 minutes prep · 120 minutes cook
Ingredients
Broth
- 2 lb, bone-in if possible
- 10 cups
- 2
- 1 tsp
- 2 tsp, divided
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 75 to 90 minutes, skimming foam, until the meat is tender.
- 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.
- Add green cabbage and simmer for 8 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.
Finish
- Simmer everything for 10 minutes, until vegetables are tender and the broth is ruby red.
- Stir in garlic and half the dill. Rest off heat for 20 minutes before serving.
- Serve with sour cream and remaining dill.
