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 mins
Cook Time 2 hours hrs 15 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Main Course, Soup
Cuisine Ukrainian
Servings 8
Calories 389 kcal
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 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