Ukrainian beetroot stew (Борщ | borscht)

Ukrainian beetroot stew (Борщ | borscht)

Based on 1 ratings

"My uncle in Moscow was often asked by his Russian friends, "Is it true, that you Ukrainians eat borscht three times a day?" He replied, "If you knew, how to prepare a real Ukrainian borscht, it would even get you out of bed at night." The meat for the broth should be well marbled or it will not be properly tender. If you want to be really authentic, add salo, fatty bacon, chopped with garlic to the soup at the end. This recipe is from Olia Hercules' book "Mamusia" - you can find more recipes from her home country on her profile."

Difficulty

Easy 👌

Preparation

155 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
100 g
red beets
100 g
potatoes (peeled)
1 tbsp
sunflower oil
½
onion
½
carrot
½
red bell pepper
½ tbsp
tomato paste
½
tomato
¼
white cabbage
200 g
canned kidney beans
flaky sea salt
pepper
250 g
oxtail
½
onion
½
bay leaf
50 g
sour cream (for serving)
¼ bundle
dill (for serving)
bread (for serving)

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How-To Videos

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How to cut an onion

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How to prepare beets

Nutrition per serving

Cal606
Fat35 g
Protein32 g
Carb40 g
  • Step 1/6

    • 250 g oxtail
    • ½ onion
    • ½ bay leaf

    For the broth, place meat, onion (peeled), and bay leaf in a large pot and cover with 2 1⁄2 l of cold water. Season sparingly with salt and simmer over low heat for 1 hour. Skim from time to time.

  • Step 2/6

    • 100 g red beets
    • 100 g potatoes (peeled)
    • flaky sea salt
    • pepper

    Add beets (peeled and cut into matchstick-sized strips) and potatoes (peeled and diced), season with salt and pepper and cook over low heat for 30 minutes.

  • Step 3/6

    • 1 tbsp sunflower oil
    • ½ onion
    • ½ carrot

    Meanwhile, heat sunflower oil in a frying pan. Sauté the onion (finely chopped) and carrot (peeled and coarsely grated) in it over medium heat and stir for 5–7 minutes. until the vegetables are very soft and begin to caramelize. This is the Ukrainian answer to the Spanish sofrito, called smaschennja or sascharka.

  • Step 4/6

    • ½ red bell pepper
    • ½ tbsp tomato paste
    • ½ tomato

    Add the bell pepper (stalk and seeds removed and diced) and tomato paste to the onion and carrot. Sweat for another 2 minutes, then stir in the freshly grated tomato (beef tomato, discard the skin) or the pickled tomatoes (use 100 g, see Mamusia page 157). Reduce the mixture slightly and stir into the broth.

  • Step 5/6

    • ¼ white cabbage
    • 200 g canned kidney beans

    Lastly, stir in the cabbage (cut into strips) and kidney beans (rinsed and drained) and heat everything for about another 7 minutes.

  • Step 6/6

    • 50 g sour cream (for serving)
    • ¼ bundle dill (for serving)
    • bread (for serving)

    Serve the borscht with a dollop of sour cream, chopped dill and pampuschky (see Mamusia page 42).

  • Enjoy your meal!

    Ukrainian beetroot stew (Борщ | borscht)

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