"Ukrainian Borscht is a hearty soup typically made with beetroots and has roots tracing back to Ukraine. It is part of our DNA, our cultural heritage, our traditions."
Easy Authentic Ukrainian Borscht Recipe
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Recipe Intro From ukrainianroots
Today, we will be making my Easy Authentic Ukrainian Borscht Recipe with beef, reminiscent of cherished family traditions.
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- Recipe Card
Prep time: 20mins
Cook time: 1hr 20mins
Serves or Makes: 10
Recipe Card
ingredients
- 1 lb beef stew meat
- 1 can (14 ounce) can of cannellini beans
- 15 cups cups purified
- 3 medium medium beets. Peeled and grated
- 3 large potatoes. Cubed into bite size pieces
- 1/2 small green cabbage. About 5 cups. Thinly sliced
- 3 medium carrots. Grated
- 2 medium onion. 1 Diced 1 whole (1 whole onion is to make beef broth)
- 2 fresh fresh garlic cloves. Minced
- 3 tabelspoon tomato paste (Or substitute with 4 tablespoon of ketchup but I highly suggest using the paste)
- 2 bay leaves
- 1 tabelspoon vinegar (I use organic apple cider vinegar. White is also acceptable)
- 1 tablespoons teaspoon ground black pepper to taste
- 1 teaspoon salt
- 1/2 teaspoon sugar (Maple sugar/syrup works too)
- 1/4 cup finely chopped dill (You can also do half parsley and half dill)
- 2-4 avocado oil
- Garnish: Sour cream or yogurt and dill/parsley
- Serve with dark rye bread, sourdough bread, or garlic and dill pampushki (buns)
Method
Step 1
Wash the meat in cold water and trim off fat, cut into bite size pieces and place in a large stock pot (or 6qt crock pot) with 15 cups of cold water, 1 medium onion, and 1 tablespoon salt. Cover and bring to a boil. NOTE: It's important to cover the pot in order for meat to really become tender and lock in all of the flavors. Once boiling, lower the heat and gently remove the fat foamy layer. Cover and simmer for 30 minutes.
Step 2
In the meantime, wash, peel, grate, and chop all of the veggies.
Step 3
Preheat a large skillet over medium heat, add 1 tablespoon avocado oil, swirl to coat. Add beets, vinegar, pinch of salt & pepper. Saute 2-3 minutes then add sugar and tomato paste. Cover and simmer on low heat another 10 minutes until soft, mixing occasionally. Remove from skillet and set aside.
Step 4
In the same skillet, return heat to medium temperature, add 1 tablespoon avocado oil and add onions and carrots. Saute 4-5 minutes or until softened. Add beets back into the skillet, mix to combine and set aside.
Step 5
At 30 minute mark, add cubed potatoes and thinly sliced cabbage to the pot. Cover and cook on low heat for 20 minutes.
Step 6
Add sauteed vegetables, bay leaves, salt and pepper to taste increase temperature to medium heat and bring to boil. Stir. Cover and let simmer on low heat for 20 minutes.
Step 7
Remove from heat. Add freshly chopped dill/parsley and garlic. Cover and let it rest for 10 minutes before serving.