Thick, hearty and very flavorful – this borscht recipe is one of the favorites in Ukrainian culture. Full of vitamins and nutrients, with bone-based broth this borscht will too be one of your favorites.

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.

Wash beetroot thoroughly, place into a pot and cover with cold water. Bring to a boil and cook for 1 hour on high heat. Take the boiled beetroot out, peel and cut into small cubes.

Chop onions and carrots. Place these vegetables on a skillet with heated butter and fry on medium heat for 5 minutes. Then add cubed bell pepper, minced garlic and finely chopped parsley and dill. Cook for another 15 minutes, then add beetroot and cubed tomatoes. Keep cooking everything for another 7 minutes, stirrling occasionally.

Bring the broth back to a boil. Add cubed potatoes and cook for 15 minutes. Then add shredded green cabbage and as soon as it starts to boil again, add fried vegetables, vinegar and salt to taste. Let it cook for another 10 minutes and remove from heat. Let stand for 20 minutes before serving.

When serving the borscht, add a dollop of sour cream to every bowl and sprinkle with chopped dill or parsley.

You will need:

For broth:

  • Water – 10 cups
  • Beef bones – 18 oz
  • Salt – 1 1/2 teaspoon

For borscht:

  • Beetroot – 14 oz
  • Fresh green cabbage – 14 oz
  • 3 medium potatoes
  • 1 carrot
  • 1 yellow onion
  • 1 red bell pepper
  • 4 tomatoes OR
    ketchup – 3 tablespoons
  • Butter – 2 tablespoons
  • Garlic – 4 cloves
  • Chopped parsley – 4 tablespoons
  • Chopped dill – 4 tablespoons
  • White vinegar – 1 tablespoon
  • Salt – to taste

To serve:

  • Sour cream
  • Chopped dill
  • Chopped parsley

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