Red borscht is a traditional sour soup of Ukrainian cuisine. Delicious and rich borscht is the main treat at the table. If you don’t know how to cook it yet, then this recipe will help you with this. For Ukrainian borscht recipe, we take beets, which makes the soup so bright and tasty.
This soup become so popular because the traditional borscht ingredients are very common and you can easily find them. Besides this soup will be tasty on the second even third day after cooking it. So, the recipe spares time for a very busy person.
- Meat (beef) – 250 g
- Beetroot (medium size) – 1 pc.
- White cabbage – 150-180 g.
- Potatoes – 200 g.
- Carrots – 1 pc.
- Onion (small size) – 2 pcs.
- Garlic – 1-2 cloves
- Tomato paste – 1.5 tbs.
- Vinegar 6% – 1 tsp.
- Sunflower seed oil – 30-40 g
- Bay leaf – 1 pc.
- Salt – to taste
- Ground black pepper – to taste
- Water – 2.5 liters
- Sour cream (for serving) – to taste
- Fresh dill (for serving) – to taste
How to cook Ukrainian soup (borscht) with beef
- Prepare all the necessary ingredients. Peel potatoes, carrots, onions and beets.
- Fill the meat with cold water, bring to a boil, and remove the foam. Cook the broth over low heat for 60-70 minutes minutes until the meat has a soft texture. Add salt to the broth.
- Cut the potatoes into cubes.
- Cut the cabbage into strips.
- Peel the onion and cut it into cubes.
- Grate carrots and beets on a coarse grater.
- Put the potatoes in the broth with meat and cook for 7-10 minutes over medium heat.
- Pour half of the sunflower seed oil into a preheated frying pan. Fry the onion until transparent, stirring for 3-4 minutes on medium heat.
- Add carrots to the onion.
- Fry the carrots and onions for a couple of minutes. Transfer the roasting from the pan to a plate.
- Fry the beetroot in the remaining oil for 2-3 minutes.
- Add tomato paste mixed with 150 ml of water to the beetroot Pour in the vinegar, which keeps the bright beetroot color and the borscht will acquire a beautiful burgundy shade.
- Simmer the beets for 5 minutes over moderate heat.
- Add the cabbage to the pan when the potatoes are cooked and cook for 5-7 minutes.
- (Add young cabbage to borscht at the end of its preparation and cook for a maximum of five minutes so that the cabbage does not become softened).
- Add the stewed beetroot to the pan. Cook borscht with beetroot for 5-6 minutes.
- Then add the onion and carrot. Cook the borscht for another 4-5 minutes on low heat.
- Add bay leaf and a little ground black pepper.
- Peel the garlic and squeeze it through a garlic crusher into a pan with borscht.
- Bring the borscht to a boil and immediately remove it from the heat.
- Close the pan with a lid and let the borscht steep for 20-30 minutes.
- Pour the finished red borscht on plates, add sour cream and sprinkle with chopped dill.
Enjoy your meal!