Classic Ukrainian beetroot borscht with beans. Bone-based broth, aromatic root vegetables and cabbage – this is a recipe for success and a great way to hit it off with Ukrainian cuisine.

Wash beef bones under running water and place in a pot. Cover with cold water and quickly bring to a boil. Remove any foam that might appear on the surface, turn the heat down to low and let the broth simmer for 4-5 hours. Add salt 30 minutes before the broth is done. Strain the broth to get rid of bone bits and pieces.

Place beans in a deep bowl and cover with water. Soak for 5-8 hours. After, boil the beans in this same water on low heat for 45 minutes. Add salt 10 minutes before the beans are ready. Take the beans out, rinse them and place into a bowl. Save the “broth” from beans for later.

Wash the beetroots thoroughly, peel and place into a pot. Cover with 2 cups of cold water, bring to a boil and cook uncovered for 40 minutes. Take the beetroot out and cut into small cubes. Strain the broth.

Cut onions, carrots and parsley root into small cubes and fry them on a skillet with butter. Keep cooking on medium low heat until the onion turns translucent. Then add tomato puree and cook until the mixture thickens a little.

Fry 2 teaspoons of all purpose flour on dry skillet until frour turns light golden in color. Cool it down, add 4 tablespoons of broth and mix well until all lumps are gone. Strain the mixture through a fine mesh.

Bring the broth back to a boil. Add shredded green cabbage and when it starts boiling again, add cubed potates, fried vegetables and boiled beets. Cook for 15 minutes, then add boiled beans along with “bean broth”, 2 cups of beetroot broth, flour mixture, vinegar, sugar, bay leaves, peppercorns and salt to taste. Cook for another 5 minutes and remove from heat. Let stand for 20 minutes before serving.

Serve with sour cream and chopped fresh parsley.

You will need:

For broth:

  • Water – 8 cups
  • Beef bones – 18 oz
  • Salt – 1 1/2 teaspoon

For boiling beans:

  • Dry beans – 1/2 cup
  • Water – 1/2 cup
  • Salt – 1/2 teaspoon

For borscht:

  • Beetroot – 10 oz
  • Fresh green cabbage – 10 oz
  • 3 medium potatoes
  • 1 carrot
  • 1 parsley root
  • 1 yellow onion
  • Tomato puree – 4 tablespoons
  • Butter – 2 tablespoons
  • All purpose flour – 2 teaspoons
  • Sugar – 2 teaspoons
  • White vinegar – 1 tablespoon
  • 4-5 peppercorns
  • 2 bay leaves
  • Salt – to taste

To serve:

  • Sour cream
  • Chopped fresh parsley

Options:

  1. You can make this borscht with water instead of bone-based broth. In this case you will only need 6 cups of water and 4 tablespoons of butter.
  2. You can omit adding flour mixture to this borscht.

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