Borscht
Vivid beet soup with cabbage and beef, finished with a dollop of sour cream — claimed by both Ukraine and Russia, with Poland's barszcz a related but distinct tradition; UNESCO inscribed Ukraine's borscht-cooking culture on its cultural heritage list in 2022.
MeatVegetarian-optional
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g beef short rib or brisket
- 3 beets, julienned
- 2 carrots, julienned
- 1 onion, chopped
- 2 potatoes, cubed
- 2 cups shredded cabbage
- 2 tbsp tomato paste
- 2 tbsp vinegar
- 1 tbsp sugar
- 8 cups water
- Sour cream and dill, to serve
Steps
- Simmer beef in water with a little salt for 1 hour until tender, skimming occasionally; remove and dice, reserve broth.
- Saute onion and carrot in a little oil, add beets, tomato paste, vinegar, and sugar; cook 10 minutes.
- Return broth to the pot, add potatoes, simmer 15 minutes.
- Add cabbage and the beet mixture, simmer 15 more minutes until vegetables are tender.
- Return diced beef to the pot, season with salt and pepper, simmer 5 minutes.
- Serve hot with a dollop of sour cream and fresh dill.