Ukrainian Borscht Recipe

 

Ukrainian Borscht Recipe

Ingredients:

• 500 g pork or beef (with bone)

• 2 medium beets

• 2 medium potatoes

• 1 medium carrot

• 1 medium onion

• 300 g white cabbage
• 2 tablespoons tomato paste
• 2 cloves garlic
• 2 tablespoons sunflower oil
• 1 bay leaf
• Fresh dill (for garnish)
• Salt and pepper to taste
• Sour cream (for serving)

 Instructions:

1. Place the meat in a pot with 2 liters of water. Bring to a boil, remove the foam, reduce heat, and simmer for 40–60 minutes until tender.
2. Peel and grate the beets. Heat sunflower oil in a pan, add beets, tomato paste, and a little broth. Stew for 10 minutes.
3. Dice potatoes and add them to the broth. Cook for 10 minutes.
4. Chop cabbage and add to the pot. Cook for another 10 minutes.
5. Finely chop the onion and carrot, sauté in oil until golden, then add to the pot.
6. Add the stewed beets, garlic, bay leaf, salt, and pepper. Simmer for 10 minutes.
7. Remove from heat and let the borscht rest for 15 minutes before serving.
8. Serve hot, garnished with fresh dill and a spoon of sour cream.

Borscht tastes better if you let it steep longer. In fact, it tastes best the next day.