Hearty beef and beetroot borscht
Savor the deep flavors and hearty warmth of a classic Ukrainian soup with a twist. This beef and beetroot borscht combines tender beef pieces with the traditional vibrancy of beetroots and vegetables.
Instructions
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Prepare the Beef
- Cut the beef into small cubes, about 1/2-inch each.
- In a large pot, heat a tablespoon of oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove and set aside.
- Prepare the Beef
- Cut the beef into small cubes, about 1/2-inch each.
- In a large pot, heat a tablespoon of oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove and set aside.
- Prepare the Vegetables
- Peel and grate the beetroots, carrots, and onion.
- Shred the cabbage and chop the potatoes into bite-sized pieces.
- Sauté the Vegetables
- In the same pot, add another tablespoon of oil if needed. Sauté the onions and carrots until soft, about 5 minutes.
- Add the grated beetroots and continue to sauté for another 10 minutes.
- Cook the Soup
- Return the browned beef to the pot with the vegetables.
- Pour in the beef or vegetable stock and bring to a simmer.
- Add the diced potatoes, shredded cabbage, and a bay leaf. Season with salt, pepper, and a pinch of sugar to balance the beets' natural sweetness.
- Cover and simmer for about 1.5 hours, or until the beef and vegetables are tender.
- Final Touches
- Stir in the vinegar, adjust the seasoning if necessary.
- Add the minced garlic and cook for an additional 5 minutes to integrate the flavors.
- Voilà!
- Serve hot, with a dollop of sour cream and a sprinkle of fresh dill on top.
Recipe notes
- Cooking beef takes longer than vegetables, so brown it first and then simmer it with stock before adding other ingredients.
- Adjust the thickness of the soup with additional stock or water to your preference.
- Traditionally served warm, this borscht is also delicious when served cold on a hot day.
- Experiment with other vegetables or add beans for a different spin on the traditional recipe.
Ingredients
Scaled from 1 serving
Measurement system
- 1 medium beetroot
- ½ carrots
- ¼ large onion
- 1 potatoe
- ⅛ small head of cabbage
- ½ tablespoon olive oil
- 1½ cups beef or vegetable stock
- Pinch of salt and pepper to taste
- 1 teaspoon sugar
- ½ bay leaf
- 1 tablespoon vinegar (preferably white or apple cider)
- ½ clove garlic, minced
- Sour cream, for serving
- Fresh dill or parsley, for garnish