Get ready to discover one of Ukraine’s most cherished culinary treasures—Borscht. This iconic dish is a rich and complex beef stew that boasts a unique flavor profile.
Crafting the perfect layers of flavor in Borscht takes time and dedication. But fear not, even beginners can conquer this culinary delight. It all starts with simmering tender pork ribs to create a flavorful stock—a crucial step in achieving an authentic taste.
Once the stock is ready, it’s time to add an array of vibrant vegetables that give Borscht its distinctive character. The result is a harmonious blend of flavors that will captivate your taste buds and leave you longing for more.
Borscht holds a special place in Ukrainian cuisine, and it’s not hard to understand why. With every spoonful, you’ll savor the love and tradition that goes into this beloved dish. So, embrace the art of slow cooking, let the aromas fill your kitchen, and savor the heartwarming experience that is Borscht.
|Prep Time: 20 minutes||Cook Time: 1 hour 5 minutes||Total Time: 1 hour 25 minutes|
- Dutch oven
- Glass bowls
- Ceramic skillet
- 12 cups beef or vegetable broth or stock low sodium
- 5 cups green or red cabbage thinly sliced
- 1 large onion chopped
- 3 medium carrots chopped
- 2 tbsp olive oil
- 3 large beets peeled and cut into matchsticks
- 4 large potatoes peeled and cubed
- 6 oz can tomato paste low sodium
- 2 tsp salt
- 3 bay leaves
- 1 tbsp white vinegar
- Pinch of sugar or maple syrup
- 3 large garlic cloves grated
- Ground black pepper to taste
- 1/4 cup dill or parsley finely chopped
- Yogurt sour cream and rye bread, for serving
- In a large pot (I use a 6-quart Dutch oven), add broth, bay leaves and bring to a boil. In the meanwhile, wash, peel, and cut vegetables.
- Once broth is boiling, add cabbage, cover, and bring to a boil. Then reduce heat to low and cook for 20 minutes.
- In the meanwhile, preheat a large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
- Add beets, remaining 1 tbsp of oil, and cook for another 3-4 minutes.
- Transfer sauteed veggies to a pot along with potatoes, tomato paste, and salt. Cover, bring to a boil, and cook on low heat for 20 minutes.
- Turn off the heat. Add vinegar, sugar, garlic, and pepper. Stir and let borscht sit for 10 minutes to allow flavors to marry each other. Add dill, stir, and adjust any seasonings to taste.
- Serve hot with a dollop of yogurt or sour cream, bread, and garlic clove on the side (this is not for everyone).