Ukrainian Borscht Recipe
This Ukrainian borscht recipe is sure to please lovers of classic soups. The famous red borscht is loved for its special aroma, amazing taste, and rich color.
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Servings: 6 Servings
Calories: 384kcal
Equipment
- Pot
- Skillet
- Spatula
- Knife
- Cutting Board
- Ladle
- Grater
Ingredients
Main Ingredients
- 2 quarts water
- 2 chicken legs
- 3 bone-in pork ribs
- 1 beetroot chopped
- 1 onion chopped
- 1 carrot grated
- 0.5 bell pepper chopped
- 3.5 ounces cabbage
- 7 ounces tomato juice or fresh tomatoes minced
- 2 tablespoons tomato paste
- 2 potatoes cubed
Seasonings and Sides
- 1 teaspoon black peppercorns
- 2 bay leaves
- 2 garlic cloves chopped
- 3 tablespoons parsley and dill green onion finely chopped
- 2 garlic cloves very finely minced
- 1 egg boiled
- 2 tablespoons olive oil for frying
- 1 tablespoon Butter
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 5 tablespoons sour cream
Instructions
- Begin with chicken legs and bone-in pork ribs. Clean them thoroughly, then add to a pot of cold water along with bay leaves and black peppercorns.
- Heat until boiling, then remove the foam, reduce the heat, and simmer until the meat is fully cooked, which should take about 30 minutes.
- Chop the onion, garlic, and pepper. Grate the carrot. Shred the cabbage and cube the potatoes.
- Cut the beetroot into small strips. Add the chopped beetroot to the meat broth and let it cook together for another 10-15 minutes.
- In a heated pan, add butter and olive oil. Add the onion, garlic, and sweet pepper, and sauté until they are golden brown. Next, add the carrots and fry for a couple more minutes.
- Incorporate the tomato juice, tomato paste, salt, and pepper. Continue to simmer for approximately 10 more minutes.
- Remove the meat from the broth and chop finely after it has cooled.
- Increase the heat to make the broth boil. Add the cubed potatoes, followed by the cabbage a couple of minutes later.
- Incorporate the tomato mix and chopped meat and cook until tender, about 15 minutes.
- Finally, add the dressing which is made up of chopped herbs, including dill, parsley, green onions, garlic, and a boiled egg.
- Season with salt and pepper as needed, then cook for another 5 minutes. Your Borscht is now ready to serve.
Video
Notes
- The time listed above is based on about 6 servings.
- For a rich and delicious broth, begin with cold water and your chosen meat.
- You're free to use any kind of meat - poultry, beef, or pork. However, using meat on the bone is highly recommended.
- While the meat is boiling in the broth, make sure to skim off any foam that forms on the top.
- It's best to simmer the dish on low heat to maintain robust flavors and keep the vitamins intact.
- Pay close attention to the order in which you add the ingredients to the borscht. Different vegetables require varying cooking times.
- Once the cooking is done, let the borscht rest for about 10-15 minutes to let the flavors meld together. For even more depth of flavor, cover the finished dish with a towel for thermal insulation and let it steep a bit longer.
- Whenever possible, use fresh ingredients, especially when it comes to herbs. For example, using dried garlic will give the dish more heat rather than a fresh, fragrant flavor.
- Add your spices towards the end of the cooking process. This ensures that their flavors don't dissipate during the cooking.
- Adjust the amount of water to your preference, whether you want your borscht thicker or thinner.
Nutrition
Calories: 384kcal | Carbohydrates: 22g | Protein: 17g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 379mg | Potassium: 818mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2637IU | Vitamin C: 46mg | Calcium: 75mg | Iron: 2mg