Borscht

“Lately I’ve been really interested in ethnic cuisines. Not long ago my mom and my brother both asked about Borscht. They both really liked it and was wondering if I’d ever tried to make it. I actually haven’t had Borscht at a restaurant, but I like beets so I started looking into it. This is a combination of recipes I found online, taking what looked like the best parts of about half a dozen traditional recipes. I have no idea whether this actually tastes like Borscht that you’d get at a restaurant, but it does taste very good! I took the time to make a nice beef broth, and I think that is key to the complex flavor, but in a pinch you can use store-bought broth.” – April Ferre

Print Recipe

Borscht

Course: Soup
Cuisine: Ukrainian

Ingredients

For the Broth:

  • 2 Tablespoons Olive Oil
  • 1/2 Pound Pork Belly Diced (Optional)
  • Salt & Pepper To Taste
  • 2 Pounds Beef Shank Center Cut
  • – Or Other Bone-In Beef Cut
  • 3 Quarts Water
  • 1 Large Onion Chopped
  • 1 Large Carrot Sliced
  • 2 Stalks Celery Chopped
  • 1 Handful Parsley Including Stems
  • 2 Bay Leaves
  • 5 Peppercorns
  • 1/2 to 1 Teaspoon Salt
  • Additional Water as Necessary

For the Borscht:

  • 3 Tablespoons Olive Oil
  • 4 Medium Beets Peeled (2 Grated & 2 Diced)
  • 2 Medium Carrots Peeled & Grated
  • 1 Large Onion Chopped
  • 3 Cloves Garlic Minced
  • 3 Medium Yukon Gold Potatoes Diced
  • 1 Bay Leaf
  • 3 Tablespoons Tomato Paste
  • 1/2 Small Green Cabbage Shredded
  • Juice of 1 Lemon (3 Tablespoons)
  • – Or 1 Teaspoon White Vinegar
  • 1 Teaspoon Sugar
  • Salt & Pepper To Taste
  • 1/4 Cup Dill Chopped, Plus Extra For Garnish
  • Sour Cream

Instructions

For the Broth:

  • Heat oil in a large Dutch oven. Add diced pork belly and cook until well browned and fat is rendered. Remove pork belly to a plate and set aside.
  • Generously season beef with salt and pepper and brown in rendered pork fat. Work in batches if necessary to avoid overcrowding the pan.
  • Return beef and pork belly to the Dutch oven. Add water and remaining broth ingredients except salt. Bring to a boil, then reduce heat and simmer for 2 to 3 hours until beef is tender and broth is developed to your liking. Add water as necessary to the pot to keep solids covered.
  • Once broth is done simmering, strain out solids. Measure the broth and add additional water as necessary to make 2 quarts. Add additional salt to taste.
  • Separate beef from the rest of the solids. Dice and set aside. Discard remaining solids.
  • Broth can be made a day ahead and refrigerated overnight.

For the Borscht:

  • In a large Dutch oven add olive oil and heat until shimmering. Add beets, carrot and onion and sauté until vegetables are almost tender. Add garlic and sauté 1 minute more.
  • Add beef broth, potatoes, bay leaf, and tomato paste. Bring to a boil and then simmer until potatoes are almost tender, about 15 minutes.
  • Add diced beef and green cabbage then simmer 5 to 7 minutes more until cabbage is just tender and not mushy.
  • Remove from heat and add lemon juice (or vinegar), sugar, salt, pepper and dill. Taste and adjust any seasonings to taste. Allow to rest for 5 to 10 minutes to allow flavors to blend.
  • Remove bay leaf. Serve with a dollop of sour cream and sprinkled with extra chopped dill.

2022 Recipe – April Ferre

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