Ukrainian Borscht

The recipe is an homage to the national dish of Ukraine. The final dish serves as a reminder of the beauty that the humble beet provides in the kitchen.

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Ukrainian Borscht

The recipe is an homage to the national dish of Ukraine. The final dish serves as a reminder of the beauty that the humble beet provides in the kitchen.

Ingredients

• 24oz chuck, tri-tip, or short rib
• 4 Tbsp vegetable oil
• 4 Tbsp butter
• 2 white onions, medium dice
• 2 carrots, medium dice
• 2 stalks celery, medium dice
• 3 cloves garlic, minced
• 3 beets, peeled and diced
• 4 cups shredded cabbage
• 2 large russet potatoes, peeled and large dice
• 8oz tomato puree
• 2 qts beef broth
• 1 Tbsp white granulated sugar
• 2 tsp ground cumin
• 2 tsp ground coriander
• ¼ cup fresh parsley
• 2/3 cup fresh dill
• 2 Tbsp lemon juice
• Salt & black pepper, to taste
• 1 cup sour cream, as garnish

Instructions 

• Cut beef into large 1.25”-1.5” cubes, salt your meat, and brown on all sides in very hot vegetable oil in a heavy-bottomed pan on the stove.
• Remove and reserve beef for later.
• Cook your onions, celery, and carrots in the beef drippings and 4 Tbsp butter on low heat for 20 minutes, until onions have turned translucent but not browned. Add garlic and sweat for an additional 3 minutes.
• Add your dry spices and season with salt and black pepper to taste.
• Add your beef broth and tomato puree, along with your browned beef from earlier. Bring liquid to a gentle simmer.
• Add a lid and cook on very low heat for one hour, or until the beef is fork-tender and falls apart easily.
• When the beef is just fork-tender, add your diced potatoes and cook for an additional 20 minutes, or until potatoes are cooked through.
• Once the potatoes are cooked, add the cabbage, the chopped parsley, and chopped dill and stir to combine.
• Cook for an additional 2 minutes, and then remove from heat and keep the lid on for another 30 minutes.
• Serve with a large scoop of sour cream.

Notes

This soup serves as a full, hearty meal. It tastes excellent re-heated.

The recipe is an homage to the national dish of Ukraine. The final dish serves as a reminder of the beauty that the humble beet provides in the kitchen.