⏱ Ingredient preparation time: 30 m

⏱ Cooking time: 2 h

🔥 Calories: 5064 kkal

🥩 Proteins: 70,63 g

🥓 Fats: 265,82 g

🍞 Carbohydrates: 493,46 g

⭐ Rating: 4.2

Ukrainian borscht: a classic homemade recipe with rich broth

Calories: 5064
Proteins: 70,63
Fats: 265,82
Carbohydrates: 493,46

How to cook

Ukrainian borscht: a classic homemade recipe with rich broth

Name: Ukrainian borscht — classic recipe with meat, vegetables, and beets
Prep time: 30 min
Cook time: 2 h
Yield: 6 servings
Ingredients: Beef on the bone or brisket; Onion; Carrots; Parsley root; Bunch of parsley; Bay leaf; Black peppercorns; Salt; Beetroot; Potatoes; Red bell pepper; White cabbage; Ripe tomatoes; Garlic; Apple cider vinegar; Rendered pork fat; Crushed lard; Sour cream

30 m
2 h
0~5°C
18 Dish.

Ukrainian borscht is a thick and aromatic soup made with meat broth, beetroot, cabbage, and garlic. Here is a classic homemade recipe with step-by-step instructions.

Ukrainian borscht is the true soul of national cuisine. Hearty, thick, aromatic, and brightly colored, it is prepared in a rich meat broth with lots of vegetables, herbs, and garlic. Despite the common belief that it is difficult to prepare, this classic version of borscht is quite simple and is suitable even for those who are just beginning to explore home cooking.

Ingredients

For 8 servings:

For the broth:

Beef on the bone or brisket
Onion
Carrots
Parsley root
Bunch of parsley
Bay leaf
Black peppercorns
Salt

For dressing:

Beetroot
Onion
Carrots
Potatoes
Red bell pepper
White cabbage
Ripe tomatoes
Garlic
Apple cider vinegar
Rendered pork fat

To serve:

Crushed lard
Sour cream

Preparation

Preparing the broth Pour cold water
over the meat and simmer over low heat until the broth is clear and rich. Add browned onions, carrots, and parsley root, as well as peppercorns and bay leaves for flavor.

Preparing the meat Strain
the finished broth, remove the meat from the bones, and cut it into small pieces. Save the bone marrow to add at the end of cooking.

Cutting vegetables Peel and
prepare the vegetables: grate the beets and carrots, finely chop the onions, cut the potatoes into wedges, shred the cabbage, and grate the tomatoes.

Preparing the dressing Fry
the beets separately with vinegar to preserve their color. Fry the onions, carrots, and bell peppers in lard, then add the tomatoes and simmer until the flavors are rich.

Assembling the borscht First, add the
potatoes to the boiling broth, then the cabbage, and then the vegetable dressing. Cook the borscht until all the ingredients are soft.

Finishing touches
At the very end, add the meat, bone marrow, finely chopped garlic, and herbs. Bring the borscht to a boil and let it steep under a lid.

Serving
Ukrainian borscht is served hot, with sour cream and crushed lard. It is especially delicious the next day, when all the flavors are fully revealed.

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