Borscht Recipe

Method9 steps

1. 1

   Step 1: Combine the cold water (3 litres), bone-in pork or beef cut to fit, quartered half onion, stock carrot (1), celery, two stock bay leaves and peppercorns (5) in a stockpot. Add a pinch from the listed stock salt (to taste), adjusting to taste.

   Uses 3 litres cold water for stock · 600 g pork ribs or bone-in beef; choose one · 1/2 onion · 1 carrot · 2 celery sticks · 2 bay leaves · 5 peppercorns · Stock salt to taste from the listed 1 tsp; source method starts with a pinch

2. 2

   Step 2: Bring to a boil, then lower to a gentle simmer for 1–1 ½ hours, until the meat is nearly falling off the bones. Skim the foam several times.

   Simmer stock until meat releases from bone · 90 minUses Assembled bone-in meat and stock ingredients

3. 3

   Step 3: Let the stock cool slightly, then remove the meat to a plate. Strain the broth through a sieve and discard the stock vegetables and whole spices.

   Uses Cooked bone-in meat and stock

4. 4

   Step 4: When cool enough to handle, remove and discard the bones and shred the cooked meat. Reserve with the strained broth for the soup.

   Uses Reserved cooked bone-in meat

5. 5

   Step 5: Peel and grate the beets (2 medium) and the separate soup carrots (2 medium), keeping them separate. Chop the soup onion (1 medium), cut the peeled potatoes (3 medium) into 2-inch chunks, and core and slice the cabbage. Prepare these soup vegetables before starting the soup.

   Uses 2 medium beets, peeled and grated · 3 medium potatoes, peeled and cut into 2-inch chunks · 2 medium carrots, grated · 1 medium onion, chopped · ½ small white cabbage, cored and sliced

6. 6

   Step 6: Put the strained stock and shredded cooked meat in a soup pot with the prepared beets and potato chunks, tomato paste (3 tbsp), soup bay leaf (1) and a pinch of salt. Bring to a boil, then simmer gently while preparing the sautéed vegetables.

   Uses Strained homemade meat stock · Deboned shredded cooked meat · Prepared grated beets · Prepared potato chunks · 3 tbsp tomato paste · 1 bay leaf · A pinch of soup salt; reserve more for final adjustment

7. 7

   Step 7: Meanwhile heat 1 tablespoon vegetable oil in a frying pan. Sauté the prepared soup carrots and onion over low heat for 7–10 minutes until softened and golden. Add the minced garlic (2 cloves) and stir-fry for another 30 seconds.

   Sauté carrots/onion 7–10 minutes then garlic 30 seconds · 11 minUses 1 tbsp vegetable oil for sautéing the soup vegetables · Prepared grated soup carrots and chopped onion · 2 cloves garlic (minced)

8. 8

   Step 8: Add the sautéed vegetables and sliced cabbage to the simmering soup. Cook about 15 minutes, continuing as needed until the potatoes are fully tender and the cabbage is tender without becoming mushy. Add EITHER the juice of one lemon OR one teaspoon white vinegar, then adjust salt and pepper.

   Finish cabbage and check potato tenderness · 15 minUses Simmering beet potato and meat soup · Sautéed soup carrots onion and garlic · Prepared sliced cabbage · Juice of 1 lemon, only if choosing lemon · 1 tsp white vinegar, only instead of lemon · Remaining soup salt to taste · pepper to taste

9. 9

   Step 9: Serve the borscht with optional sour cream or crème fraîche on the side for individual bowls and fresh dill or parsley.

   Uses Finished Ukrainian borscht · Sour cream or crème fraîche, optional, for individual bowls · Fresh dill or parsley, optional garnish