Borscht

Prep time: 25 minutes

Cook time: 1 hour 15 minutes

Total time: 1 hour 40 minutes

Servings: 8 servings

Country of Origin: Ukraine

Description

Ukraine's iconic deep red soup made from beets, cabbage, potatoes, carrots, and beef simmered in a rich broth, served with garlic pampushky rolls.

Presentation & How It's Eaten

Served hot in bowls with a large dollop of sour cream (smetana) and chopped fresh dill, accompanied by garlic bread rolls.

Ingredients

• 1 lb beef chuck or pork ribs

• 3 medium beets, peeled and grated

• 2 cups green cabbage, shredded

• 3 medium potatoes, peeled and cubed

• 1 large carrot, grated

• 1 yellow onion, diced

• 2 tbsp tomato paste

• 2 tbsp lemon juice (or vinegar)

• 2 tbsp butter or sunflower oil

• 3 cloves garlic, minced

• 8 cups water or broth

• Salt, black pepper, fresh dill, sour cream

Step-by-Step Directions

1. Make Stock: Simmer beef in 8 cups water for 45 minutes; skim foam. Remove meat, chop into cubes, and return to broth with potatoes and cabbage.

2. Sauté Smazhenka: Heat butter in skillet. Add onions and carrots, sautéing for 5 minutes. Add grated beets, tomato paste, and lemon juice. Cook low for 10 minutes.

3. Combine: Add sautéed beet mixture into simmering soup broth pot.

4. Simmer: Cook soup for 20 minutes until all vegetables are soft. Stir in minced garlic and turn off heat.

5. Rest & Serve: Let borscht stand covered for 20 minutes. Serve hot topped with fresh dill and sour cream.

Optional

• Beans: Add 1 cup cooked white kidney beans into soup during last 15 minutes.

Cooking Tips

• Acid Preserves Red Color: Always add lemon juice or vinegar to beets while sautéing to preserve their vibrant magenta color.

Nutrition Facts

(Estimated per serving, based on 8 servings)

• Calories: ~280 kcal

• Total Fat: 12g

• Saturated Fat: 5g

• Cholesterol: 40mg

• Sodium: 480mg

• Total Carbohydrates: 28g

• Dietary Fiber: 5g

• Sugars: 9g

• Protein: 16g