Ukrainian borscht with beef
Looking for a new and nutritious meal that is perfect for any occasion? Try our recipe for Ukrainian borscht with beef - a classic Ukrainian dish that is packed with flavor and nutrition. This recipe features tender chunks of beef, a colorful array of vegetables, and a rich and savory broth that is sure to comfort you at any time of year.
Equipment
- 1 Pot 4 quart
- 1 Skillet
- 1 Chef's knife
- 1 Cutting board
Ingredients
- 1 lb Beef any lean cut
- 2 cups Red beets chopped
- 1 cup Carrots chopped
- 1½ cup Potatoes chopped
- 2 cups White cabbage finely sliced
- 1 Onion chopped
- 3 Mushrooms any brown mushrooms
- 1 Tomato chopped
- 3 tbsp Tomato paste
- 1 tsp Paprika
- Spring onions to taste
- Fresh dill to taste
- ½ tsp Dried dill
- Fresh parsley to taste
- ½ tsp Dried parsley
- 3 cloves Garlic
- 3 Bay leaves
- Salt to taste
- Black pepper to taste
- 1 tbsp Sunflower oil
- 3 quarts Cold water
Instructions
- Start by preparing the beef. Wash it under cold running water and cut it into small cubes. In a large pot, add cold water, bay leaves, a piece of white onion, and add the meat. Put the water to boil, reduce the heat to medium, and boil it for an hour.
- Use a skimmer (a large, flat spoon with holes) to remove the fat from the surface of the water. Simply scoop off the fat, put it in a bowl, and then discard it.
- While the meat is boiling, you can start preparing the vegetables. Wash and peel the beets, carrots, and onion. Then, chop them into small pieces. Peel and mince the garlic cloves.
- Preheat the skillet, add one tablespoon of vegetable oil, reduce the heat. Add the onion and garlic and simmer them until golden. Then add the chopped beets and carrots to the skillet and sauté them for about 5 minutes, stirring them well.
- Add a sliced tomato and three tablespoons of tomato paste or ketchup to the vegetables on the skillet. Mix well, add paprika, dried dill and dried parsley. Cover with the lid and continue to sauté over low heat until tender. This will take about 10-15 minutes.
- Wash, peel and chop potatoes. If you want to add mushrooms, chop them finely too.
- Wash the cabbage, remove the tough outer leaves. Then, cut the cabbage in half and slice one half into thin strips using a sharp knife.
- After the beef has been boiling for a while, add the chopped potatoes and sliced mushrooms to the pot. Let them cook for about 5 minutes. Then, add the sautéed vegetables from the skillet to the pot too and stir everything together. Let the borscht simmer for another 10 minutes, until all the vegetables are cooked well.
- Once all the vegetables in the pot are tender, it is time to add the sliced cabbage to the pot. Stir your borscht well and let it simmer for another 5 minutes until the cabbage is cooked tender.
- Chop finely spring onions, fresh parsley and dill. Add them to the borscht at the very end. Season with black pepper and add 3/4 of a tablespoon of salt or to taste.
- Reduce the heat to very low heat and let the borscht simmer for another 10 minutes, until all the ingredients and flavors have melted together.
- Turn off the heat and let the borscht sit on the stove for about half an hour. You may want to cover the pot with a towel to keep the warmth.
- When serving the borscht, top it with a dollop of sour cream, fresh dill or parsley, and enjoy it with a slice of fresh bread. You can use either white or dark rye bread, and you can even season it in Ukrainian style with garlic and add slices of salo (cured pork fat) for extra flavor. Bon appetite!
