Ukrainian Borscht

    1 hour 50 minutes

    A classic beef and cabbage stew from the Ukraine. With carrots, potatoes, cabbage and fresh herbs this makes a delightful winter meal.

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    Serves: 6 

    • 500g beef on the bone
    • 2 litres cold water
    • salt and pepper, to taste
    • 3 onions, sliced
    • oil, for frying
    • 200g beetroot, grated
    • 1 carrot, grated
    • 100g celery root, chopped
    • vinegar
    • 1 teaspoon sugar
    • 2 tablespoons tomato paste
    • 400g potatoes, peeled and diced
    • 450g cabbage, chopped
    • 1 bay leaf
    • 3 tomatoes, sliced
    • 1-2 cloves garlic, minced
    • fresh dill
    • fresh parsley

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Wash the beef and place in a saucepan with 2 litres cold water. Bring to a boil, skim foam, reduce heat and simmer 20 minutes. Add salt to taste and simmer 40 more minutes, until meat is cooked. Remove meat and discard the bone.
    2. Saute the sliced onions in a little oil in a frying pan and set aside. Fry the beetroot, carrot and celery root. Sprinkle with a little vinegar and salt, add the sugar and tomato paste. Add a little of the cooking water and simmer.
    3. Add the potatoes and cabbage to the cooking water and simmer 15 minutes.
    4. Add the contents of the frying pan to the soup with the bay leaf, tomatoes and garlic. Season with salt and pepper and season 8 more minutes.
    5. Add chopped dill and parsley to taste, return the diced beef to the soup and heat through. Let rest 15 minutes and serve.

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