Barszcz Ukraiński: Borscht with White Beans (aka “Ukrainian Borscht”)

Method28 steps · about 2 hr 55 min

1. 1

   Step 1: Use a stockpot of at least 4 L with a lid, a smaller pot for the potatoes, and a small frying pan.

2. 2

   Step 2: Peel the ½ small celeriac (about 250 g), cut it into chunks and put it in the stockpot.

   Uses ½ small celeriac (about 250 g)

3. 3

   Step 3: If using the optional leek (1 small), cut it into several pieces and add it to the stockpot.

   Uses 1 small leek, optional

4. 4

   Step 4: Divide the 1 lb pork ribs into 2–3 pieces and add them to the stockpot.

   Uses 1 lb pork ribs

5. 5

   Step 5: Add 3–4 bay leaves and 3–4 allspice berries. Pour in 2 L water; add only as much additional water as needed to cover the ingredients.

   Uses 3–4 bay leaves · 3–4 allspice berries · 2 L water · Additional water only if needed to cover

6. 6

   Step 6: Bring the assembled broth pot to a boil, then reduce the heat to a gentle simmer and cover.

   Uses Ribs, aromatics, spices and broth water in the pot

7. 7

   Step 7: Simmer covered until the rib meat is very tender and comes away easily from the bones, usually 1–2 hours. Begin checking after 1 hour and check again every 15 minutes as needed. Prepare the potatoes and vegetables during this simmer as described next.

   Simmer ribs until tender · 60 minUses The covered simmering rib broth

8. 8

   Step 8: While the ribs simmer, prepare the potatoes, remaining vegetables and fried onion in the following steps. Do not remove the ribs until they reach the tenderness described above.

9. 9

   Step 9: Use the smaller pot to cook the potatoes separately so they keep their colour and flavour. Keep their water separate from the rib broth.

10. 10

    Step 10: Peel the ½ lb potatoes (225–250 g) and cut them into roughly 1 cm cubes.

    Uses ½ lb potatoes (225–250 g)

11. 11

    Step 11: Put the diced potatoes into the smaller pot, add their separate ½ tsp salt and enough water to cover. Bring to a boil, cover and simmer for about 15 minutes until nearly tender; they will finish in the soup.

    Par-cook potatoes · 15 minUses All prepared potato cubes · ½ tsp salt for the potato water · Water to cover the potatoes

12. 12

    Step 12: Drain the nearly tender potatoes, discard their cooking water and set the potatoes aside for the soup.

    Uses All par-cooked potatoes

13. 13

    Step 13: Peel the 3 beetroots (about 340 g) and cut into roughly 1 cm cubes. Wear gloves if desired and set the cubes aside.

    Uses 3 beetroots (about 340 g)

14. 14

    Step 14: Peel the 3 carrots (about 280 g), slice about 5 mm thick and set aside.

    Uses 3 carrots (about 280 g)

15. 15

    Step 15: Cut the ½ lb cabbage into thin strips and set aside.

    Uses ½ lb cabbage

16. 16

    Step 16: Peel and finely chop the onion (1 medium). Heat the 1 tbsp canola oil in the frying pan and fry the onion over medium heat until lightly golden. Set aside with its pan contents.

    Uses 1 medium onion · 1 tbsp canola oil

17. 17

    Step 17: Once the ribs are tender, turn off the heat. Lift the cooked ribs into a bowl and let them cool only enough to handle while you finish the soup.

    Uses The fully tender ribs and their broth

18. 18

    Step 18: Strain the broth, discarding the spent celeriac, optional leek, bay leaves and allspice. Return all strained broth to the stockpot and add the separate ½ tbsp broth salt. Keep the cooked ribs for the soup.

    Uses All broth after lifting out the tender ribs · ½ tbsp broth salt

19. 19

    Step 19: Check that the broth is strained and the diced beetroots, sliced carrots, shredded cabbage, fried onion and drained potatoes are ready before assembling the soup.

20. 20

    Step 20: Add the prepared beetroots and carrots to all the strained broth. Cover and bring to a boil, then reduce to a simmer and cook for 15 minutes.

    Simmer beets and carrots · 15 minUses All strained broth · All prepared beetroots · All prepared carrots

21. 21

    Step 21: While those vegetables simmer, take the cooked meat off the rib bones. Discard the bones and set the meat aside.

    Uses All cooked ribs removed from the broth

22. 22

    Step 22: After the 15-minute beet-and-carrot simmer, add the prepared cabbage, 200 g canned tomatoes with their juices and ½ can drained, already-cooked cannellini beans (½ can).

    Uses The simmered beet-and-carrot broth · All prepared cabbage · 200 g canned tomatoes with juices · ½ can cooked cannellini beans, drained

23. 23

    Step 23: Peel and finely slice the 2 garlic cloves, then add them to the soup.

    Uses 2 garlic cloves · The soup after adding cabbage, tomatoes and beans

24. 24

    Step 24: Bring the soup close to a boil, cover, reduce the heat and simmer for 10 minutes.

    Simmer vegetable-and-bean soup · 10 minUses The assembled soup with garlic

25. 25

    Step 25: After the 10-minute simmer, stir in 2 tbsp apple cider vinegar and 1 tsp sugar.

    Uses The simmered vegetable-and-bean soup · 2 tbsp apple cider vinegar · 1 tsp sugar

26. 26

    Step 26: Return all the boneless cooked rib meat, fried onion with its pan contents and drained par-cooked potatoes to the soup. Add 1 pinch ground black pepper, stir well and taste.

    Uses The vinegar-and-sugar-seasoned soup · All cooked rib meat, bones removed · All fried onion and its pan contents · All drained potatoes · 1 pinch ground black pepper

27. 27

    Step 27: Simmer the completed soup for another 5 minutes so the flavours combine and the potatoes finish becoming tender. Serve only once the soup and returned meat are hot throughout.

    Finish soup · 5 minUses All assembled soup

28. 28

    Step 28: Serve the hot soup, distributing the 8 tbsp chopped dill across the bowls and adding a dollop of sour cream to each bowl. The author describes 8–10 servings; portion size determines the count.

    Uses The finished hot soup · 8 tbsp chopped fresh dill across all bowls · Sour cream, a dollop per bowl