Classic Ukrainian Borsch
Generated on: June 28, 2024
Ingredients
- Beef brisket500 g
- Water2 l
- Beetroot3
- Carrot2
- Onion1
- Potato4
- Cabbage1 kg
- Tomato paste3 tbsp
- Garlic2 cloves
- Vegetable oil2 tbsp
- Salt
- Black pepper
- Bay leaf2
- Vinegar1 tbsp
serving:
- Sour cream
- Fresh dill
- Dark rye bread
Directions
- 1
Put beef brisket in a large pot, cover with 2 liters of water, bring to a boil, then reduce heat and simmer for about 1 hour until meat is tender. Remove beef and chop it into bite-sized pieces. Skim off any foam from the broth.
- 2
Peel and grate the beetroot and carrot. Dice the onion. Add vegetable oil to a large pan and sauté the grated vegetables and onion until soft.
- 3
Stir the tomato paste and vinegar into the sautéed vegetables. Continue to cook for a few minutes.
- 4
Peel and dice the potatoes, shred the cabbage. Add potatoes and cabbage to the broth along with the chopped beef and sautéed vegetables.
- 5
Season with salt, black pepper, and add bay leaves. Simmer for another 20 minutes, until all vegetables are tender.
- 6
Mince the garlic and add it to the soup a few minutes before taking it off the heat.
- 7
Serve hot with a dollop of sour cream, a sprinkle of fresh dill, and a slice of dark rye bread.
Enjoy your food!