Ukranian Borscht Борщ
8 serving
More 'traditional' recipes usually include making the broth with a bone-in cut of meat (chicken, beef, pork), and then adding that cooked meet back in to the borscht. Borscht is commonly served with a dollop of yogurt or sour cream on top, and rye bread along side.
Ingredients
- 10 c. Broth
- 3 Bay Leaves
- 5 c. Cabbage, thinly sliced
- 3 Yukon Gold Potatoes, chopped to 1" chunks
- 2 Carrots, thinly sliced
- 2 Tbsp. Olive Oil
- 1 Onion, finely chopped
- 1 stalk Celery, finely chopped
- 1 Red Bell Pepper, seeded, finely chopped
- 3 Beets, peeled, grated
- 2 Tbsp. Tomato Paste
- 3 clove Garlic, minced
- 2 Tbsp. White Vinegar, plus more as needed
- 1 tsp. Kosher Salt, as needed
- 1/4 Ground Black Pepper
- 1/4 c. Dill, chopped
Instructions
Instructions
1.
Combine the broth and bay leaves in a large pot. Bring to a boil, then add cabbage, potatoes, and carrots. Return to a boil, then reduce heat and simmer until tender, 20 minutes.
2.
Meanwhile, fry the onion, bell pepper, celery, and beets in a large pan over medium-high heat with the olive oil until onions are tender.
3.
Add the garlic and tomato paste to the onion mixture. Continue to cook, stirring, until garlic is fragrant and paste is incorporated.
4.
Transfer vegetables to the soup, and return to a boil. Reduce heat and let simmer gently until flavors have melded, 20 minutes.
5.
Stir in vinegar and adjust salt and pepper. Let stand 10 minutes before serving with dill over top.
Made with 160g carrot, 360g potatoes, 140g onion, 18g garlic, 315g beets, a couple Tbsp. chopped parsley (instead of celery), and about 2 Tbsp. tomato paste. I used beef bouillon concentrate, and over estimated its saltiness, so ended up having to adjust the salt a lot more at the end and once serve. After getting the salt right, the soup is delicious. The carrot flavor seems to be more prominent than it should be, so I will either increase the beets or reduce the carrot next time. Served with a dollop of sour cream on top and garnished with parsley.