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Borscht Recipe – Authentic Ukrainian Flavour

Borscht Recipe

If you have read my about page then you probably know that i’m from Estonia. Among many negative impacts from soviet era, that got stuck to Estonian culture, there were actually some good things as well. One of them is definitely traditional Ukrainian borscht. As mentioned, first borscht recipe originates from Ukraine but somehow it travelled to my home country through Russia. In fact in Estonia borscht is a really popular dinner tradition. Everybody loves it and it is considered a comfort food there.

I recommend to make it in a big soup pot as it takes a bit more effort than other dinner recipes. So you want to be sure you have some leftovers for the next day :). The exact recipes vary a bit by countries and cultures but the main ingredients in borscht are the same – beetroot, cabbage, tomato paste and meat. Although you can use either beef or pork in your recipe, you must consider that the meat has to be on a bone to make a nice broth for the soup. Also beetroot can be either boiled or raw, many say that raw option is “right” but to be honest I do not see that much of a difference between these two. So today I’ll use ready boiled beetroots. Same goes with meat, some people use only smoked beef but I make my Ukrainian Borscht mainly with pork.

So anyway let’s get to it!

Ukrainian Borscht Recipe

INGREDIENTS:

BROTH:

  • 800g beef on a bone
  • 2.5 L water
  • 1 onion
  • 2 carrots
  • 3 bay leaf
  • tablespoon of salt
  • 10 black peppercorns

SOUP:

  • 1/2 big cabbage
  • 2 onions
  • 4 garlic cloves
  • 2 carrots
  • 4 medium beetroots (boiled)
  • 250 ml tomato paste
  • 2 potatoes (optional)
  • tablespoon of vinegar or juice of 1 lemon
  • 1 tablespoon of sugar
  • salt
  • pepper

INSTRUCTIONS:

BROTH:

  1. Firstly wash the meat with cold water and put it into a pot.
  2. Then add cold water and bring to boil. Remove the foam of the meat, then add onion, carrots, bay leafs, salt and peppers. No need to slice the onion and carrots.
  3. Boil your broth about 3 hours, then strain the broth through the sieve. Put meat aside.

SOUP:

  1. Firstly slice cabbage and potatoes finely (potatoes optional), grate the beetroots. Chop the onions, grate the carrots. Then fry onions and carrots about 7 minutes in oil. Bring broth to boil again, add carrots, onions and cabbage. Now boil about 30 minutes and then add potatoes for a 10 minutes.
  2. Then add beetroots, tomato paste, beef/pork and season the soup with vinegar/lemon juice, sugar, salt and pepper.
  3. Serve. Lastly add a dollop of sour cream to each serving.

Hopefully you’ll enjoy this amazing traditional Ukrainian borscht recipe! Yes, it takes a bit more time to make it, but there isn’t anything too complicated about the recipe, is there? Try out my strawberry ice cream or oatmeal cookies recipe for dessert!

La Pura Vida

Kariné

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