Borscht

Ukrainian Borscht

A classic Ukrainian beetroot soup, rich and tangy, built from cabbage, potato and root vegetables simmered in a deep crimson broth and finished with sour cream and dill.

Prep

25 min

Cook

75 min

Total

100 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1¼ lb) beef shank or short rib, bone-in, traditional; can be omitted for a vegetarian version
• •2.5 l (10 cups) cold water
• •1 large onion
• •1 large carrot
• •1 small celery root (celeriac), or 2 celery stalks if unavailable
• •2 medium raw beetroot, trimmed and peeled
• •300 g (10½ oz) white cabbage, shredded
• •2 medium potato, waxy variety
• •2 tbsp tomato paste
• •1 tbsp lemon juice or 1 tsp vinegar, preserves the beet's red color
• •2 cloves garlic, minced
• •2 bay leaves bay leaves
• •5 whole allspice or black peppercorns
• •1 large bunch fresh dill, finely chopped
• •salt, to taste
• •freshly ground black pepper, to taste
• •250 g (1 cup) sour cream, for serving, plus extra on the table
• •1 piece (1 loaf) pampushky (garlic bread) or rye bread, traditional accompaniment

Steps

1. 1 Place the beef in a large pot, cover with 2.5 L (10 cups) cold water and bring slowly to a simmer. Skim the grey foam that rises. Add the onion (peeled but whole), 1 bay leaf and the peppercorns. Simmer gently, partially covered, for 60–75 minutes, until the meat is fork-tender and reaches an internal temperature of at least 85°C (185°F) on a probe. Lift out the meat and strain the broth.
2. 2 While the broth cooks, prepare the vegetables: grate the beetroot, carrot and celery root on a coarse grater; shred the cabbage; dice the potato into 1.5 cm (½ in) cubes; mince the garlic.
3. 3 Return the strained broth to the pot. Add the grated beetroot, carrot and celery root along with the lemon juice (this preserves the deep red color). Bring to a simmer and cook 10 minutes.
4. 4 Stir in the tomato paste and the remaining bay leaf. Add the potatoes and simmer 10 minutes more, until just tender.
5. 5 Add the shredded cabbage and simmer another 8–10 minutes until the cabbage is soft but still has a little bite. The beetroot should be tender when pierced.
6. 6 Shred or cube the cooked beef and return it to the pot. Stir in the garlic and season with salt and pepper to taste. Simmer 2 more minutes, then turn off the heat.
7. 7 Remove bay leaves. Stir in most of the chopped dill, reserving a little for garnish. Let the borscht rest, covered, for at least 15 minutes (overnight is even better).
8. 8 Ladle into bowls and serve hot, topped with a generous spoonful of sour cream and a sprinkle of fresh dill. Serve with pampushky or dark rye bread on the side.