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The Memory Keeper of Kyiv - A novel about Ukraine

Borscht

A hearty sour soup with beets, cabbage, and beef, you'll love this Ukrainian dish. If you are looking for a recipe for The Memory Keeper of Kyiv, look no further than this traditional Ukrainian dish.
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Course Main Course, Soup
Cuisine Ukrainian
Servings 8
Calories 389 kcal

Ingredients
  

Ingredients

  • 3 medium beets shredded
  • 3 cups cabbage shredded
  • 4 medium potatoes cut into 1-1.5 inch chunks
  • 1 medium onion diced
  • 2 Tbsp tomato paste
  • 1 Tbsp vinegar
  • 2-3 garlic cloves minced or more if you like garlic
  • Kosher salt to taste
  • Freshly ground pepper to taste

For the broth (see note):

  • 10 cups water
  • 2 lbs beef shank or chuck roast fat trimmed off
  • 3 bay leaves
  • 1 medium onion peeled and cut in half

For garnish

  • sour cream
  • Dill

Instructions
 

For the broth:

  • Place the meat, water, onion, and bay leaves in a large pot and bring to boil. Turn the heat down to very low and simmer for about 1.5 to 2 hours.
  • Take the meat out, let cool and cut into pieces or shred.
  • Filter the broth through cheesecloth and set aside. The broth can be made in advance and refrigerated overnight.

To finish the soup:

  • Start bringing the broth back to boil over medium heat.
  • Add the beets and onions to the boiling broth and cook for roughly 20-25 minutes minutes.
  • Now, add back the meat, alongside the shredded cabbage, potatoes, and garlic, and wait until borscht comes back to boil. Cook until beets dissolve and cabbage/potatoes are cooked.
  • Add salt and pepper to taste. Add tomato paste and vinegar just before the borsch is done
  • Serve with a generous dollop of sour cream and garnish with dill (In my family, dill is optional, sour cream is not!-Erin)
Keyword Borsch, Borscht, The Memory Keeper of Kyiv, Ukranian food