Borsche (Ukraine)
Borscht, the beloved national dish of Ukraine, is a hearty and flavorful beet soup that embodies the rich culinary traditions of the region. What makes Borscht truly special is its perfect balance of sweet, sour, and savoury flavours, typically enhanced by a dollop of sour cream and fresh herbs on top. Served hot or cold. A huge thank you to Olia Hercules for this amazing recipe!
Ingredients
- 200g beetroot, peeled and cut into matchsticks
- 200g potatoes, peeled and chopped
- 2 tbsp sunflower oil
- I onion, finely chopped
- I carrot, peeled and roughly grated
- I red pepper, cored, deseeded and chopped
- 1 tablespoon tomato purée
- I big tomato (skin discarded), roughly grated
- ½ small white cabbage, shredded
- 400g can red kidney beans, drained and rinsed
Stock
- 500g oxtail or fatty beef short ribs
- I onion, peeled but kept whole
- 1 bay leaf
To Serve
- 100ml soured cream
- 1/2 bunch of dill, chopped
Step 1
Place the meat, whole onion, bay leaf, ½ tsp of salt, and 2.5L of cold water into a large saucepan. Simmer over low heat for 1 hour, skimming off any scum with a spoon.
Step 2
Add the beetroot and potatoes to the stock, season generously with salt and pepper, and cook on low heat for 30 minutes.
Step 3
Meanwhile, heat sunflower oil in a frying pan and sauté the onion and carrot over medium heat, stirring occasionally for about 5–7 minutes.
Step 4
Stir in the red pepper and tomato purée, cooking for another 2 minutes. Then, add the grated fresh tomato, stir, and let it reduce slightly before transferring everything into the broth.
Step 5
Finally, add the shredded cabbage and beans to the broth, and simmer for another 7 minutes, or until the vegetables are fully cooked.
Step 6
Serve with a dollop of sour cream, chopped dill, and Pampushky.