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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.