Ukrainian Borsch

Ukrainian Borsch
Introduction: Recently we had an amazing dinner at one of our favorite restaurant, the Russian House in Austin, I loved their borsch and I decided to make it immediately. Thanks to Natasha, my borsch was just as good as the one in the restaurant. I never thought that beet root, cabbage and bay leaf can make such a tasty combination. Here is this amazing recipe which will remain in my regular cooking portfolio.
Prepared and Photographed by:
Recipe Source: Natasha's Kitchen
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb beef stew meat (500g)
  • 1 tbsp salt + more to taste
  • 2 large or 3 medium beets, grated
  • 4 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tbsp sugar
  • 2 tbsp tomato sauce or paste
  • 1 tbsp butter
  • 1 medium onion, diced
  • 2 carrots, grated
  • 2 potatoes, sliced into bite-sized pieces
  • ½ head of small cabbage, grated
  • 2 tomatoes, peeled and diced
  • 2 bay leaves
  • ¼ tsp freshly ground pepper
  • 2 cloves garlic, pressed
  • juice from one lemon
  • ¼ cup chopped fresh parsley + more for garnish
  • Optional: sour cream
Instructions
  1. Place the stew meat in a large soup pot with 14 cups cold water and 1 tbsp salt
  2. Bring it to a boil and skim it as soon as it boils, do not wait
  3. Reduce heat, partially cover and simmer 45 minutes to an hour, periodically skimming off any crud that rises to the top
  4. Place the grated beets in a large heavy-bottom skillet with 4 tbsp olive oil and 1 tbsp vinegar and saute for 5 minutes, then reduce heat to med/low
  5. Add 1 tbsp sugar and 2 tbsp tomato sauce
  6. Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min)
  7. Remove from pan and set aside.
  8. In the same skillet saute onion in 1 tbsp butter for 2 min, add grated carrot and saute another 5 min or until softened, adding more oil if it seems too dry
  9. Once the meat has been cooking at least 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes
  10. Cook another 10 minutes or until potatoes can be easily pierced with a fork.
  11. Add lemon juice, 2 bay leaves, ¼ tsp pepper, and more salt to taste
  12. Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. This is so good! Enjoy!

 

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