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–+ servings
Ukrainian borsch (borscht)

A Taste of Ukraine: The Authentic Borsch Recipe

Borsh stands as a shining exemplar of Ukrainian culinary excellence. Try this Authentic Borsch Recipe full of outstanding and rich flavors.
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Course Dinner, Lunch, Main Course
Cuisine Eastern Europe, Ukrainian
Servings 6 portions

Equipment

  • 1 soup pot

Ingredients
  

  • 1 to 1.5 lbs of bone-in beef or pork
  • 2,5-3 liters of water
  • 2 medium beets shredded
  • 2 medium potatoes cubed
  • 1 medium white onion finely chopped
  • 2 small carrots shredded
  • 9 oz cherry tomatoes blended in a blender or food processor
  • 1 tsp tomato paste
  • 1-2 cloves of garlic
  • 1 bay leaf
  • 1 tsp sweet paprika powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 bunch of fresh dill
  • Salt & pepper to taste
  • Sour cream (cream fraiche) for serving

Instructions
 

  • Prepare the Meat Broth:
    Start with about 1 to 1.5 lbs of bone-in beef or pork. Place the meat in a large pot and cover with about 2.5 to 3 liters of water. Bring to a boil, skimming off any foam that forms on the surface.
    Reduce heat to low, add a couple of bay leaves and some peppercorns, and let it simmer for about 1.5 hours. Remove meat, set aside, and strain the broth to remove any impurities. Keep the broth hot.
  • Prepare the Vegetables:
    Peel and grate 2-3 medium beets. Finely chop 1 medium onion. Grate or finely chop 1-2 carrots. Cube 2-3 medium potatoes. Shred half of a medium cabbage.
  • Heat some avocado oil, lard, or ghee in a skillet over medium heat. Add the chopped onions, and once translucent, add the grated carrots. Cook until the vegetables are softened and slightly caramelized.
  • Add the grated beets to the skillet with the onions and carrots. Cook for another 8-10 minutes, stirring occasionally. Add blended tomatoes and tomato paste, allowing it to meld with the vegetables.
  • Add the cubed potatoes and shredded cabbage to the hot meat broth. Bring to a boil. After about 10 minutes, add the sautéed beet, carrot, and onion mixture. Let everything simmer together until all vegetables are tender, which should take about 15-20 minutes.
  • Chop the meat that was set aside and add it back to the pot. Introduce 2 minced garlic cloves for added depth of flavor. Season with salt, pepper, and a touch of vinegar or lemon juice to brighten up the flavors. Taste and adjust seasonings as needed.
  • Serve with fresh bread, a dollop of sour cream (cream fraiche) on top and fresh dill.

Notes

  1. Store the Borsch in the refrigerator (3-4 days) and simply reheat before serving.
  2. You can prepare Borsh with chicken instead of beef (pork).
  3. To reduce the cooking time, you can make the Borsh with store-bought broth. Just make sure the ingredients are clean.
Keyword beetroot, carrot, gluten-free
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