Borscht - European Recipe

Borscht

🌍 European, Ukraine, Russia, Poland, Belarus Difficulty: ●●●○○

The word "borscht" originally referred to a soup made from hogweed (borshchevik) before beets became the defining ingredient.

Ingredients

• 500 g beef chuck or short rib (optional; omit for vegetarian)
• 500 g beet, peeled and grated
• 300 g cabbage, shredded
• 2 carrots, grated
• 2 potatoes, diced
• 1 large onion, diced
• 2 tomatoes, chopped (or 2 tbsp tomato paste)
• 1.5 litres beef or vegetable stock
• 2 tbsp wine vinegar
• 1 tbsp sugar
• 4 cloves garlic, minced
• 2 tbsp sunflower oil
• Fresh dill and sour cream to serve
• Salt and pepper

Method

1. Step 1 — If using beef: simmer with stock, skimming foam, for 1.5 hours until tender. Remove meat; shred and reserve.
2. Sautéing — Sauté onion and carrots in oil until soft; add tomatoes and cook 5 minutes.
3. Adding — Add grated beet; cook 10 minutes. Add vinegar and sugar to preserve color and balance.
4. Adding — Add potato, cabbage, and beet mixture to stock; simmer 25 minutes until potatoes are soft.
5. Adding — Add garlic; simmer 5 minutes more.
6. Step 6 — Return shredded beef; season generously.
7. Serving — Serve hot with large dollop of sour cream and fresh dill.

Tags: beef chuck or short rib, beet, cabbage, carrots, potatoes · Source: Observatory Recipe Research Kitchen