Authentic Ukrainian Borscht Recipe
I'm Ukrainian, and borscht has been a family-favorite soup for generations! This borscht recipe has won a spot in the Homestead Living Magazine. Like most Ukrainians, we love to grow beets and cabbage! Not only is it healthy, but this rich, hearty soup is so good that even kids eat seconds!
Equipment
- large pot, (about 8-quart)
- 1 Cutting board and sharp knife
Ingredients
For Beef Borscht:
- 1 1/2 lbs boneless beef chuck roast , Cut into 1-inch pieces (see notes)
- 3 1/2 quarts water, (14 cups)
- 6 medium Golden potatoes, (2 1/2 lbs, peeled and cubed)
- 1 tbsp salt
- 1 cup sauerkraut, (or 2 cups of fresh shredded cabbage, add 1 Tbsp white distilled vinegar)
Mirepoix (Zazharka):
- 2 medium carrots, (peeled and grated)
- 1 large onion, (diced)
- 2 large beets, (*see notes)
- 8 oz tomato sauce*
- 2 Tbsp olive oil
Additional Seasonings:
- 1 tbsp Vegeta Seasoning, (Also available on Amazon)
- 1/2 tsp black pepper
- 1 Tbsp garlic salt, (Lawry's Brand)
- 3 bay leaves
- Garnish as desired, sour cream and fresh dill
Instructions
- In a large pot, bring 3 1/2 quarts of water and 1 1/2 pounds of cubed beef to a boil. Skim off any dark foam and simmer for 30 minutes over medium-low heat.
- After 30 minutes, add 2 1/2 pounds of cubed potatoes (about six medium golden potatoes) and 1 Tbsp salt. Simmer for 25 minutes. Note, if your potatoes are cubed smaller, this will take about 15 minutes.
- Meanwhile, make the mirepoix. In a medium sauté pan, sauté one chopped onion, two large grated beets, and two grated carrots in 2 Tbsp olive oil until lightly browned and tender (about 10 minutes). Add 8 ounces of tomato sauce and heat through. Add this mixture to the soup while the potatoes are simmering.
- After the potatoes are done simmering, add 1/2 tsp black pepper, 1 Tbsp Vegeta seasoning, 1 tbsp garlic salt, three bay leaves, and 1 cup sauerkraut. Simmer for seven more minutes.
- Sprinkle a handful of fresh dill if desired. Serve borscht with a dollop of sour cream.
Notes
- Any pureed tomato product, like marinara, crushed tomatoes, or paste, diluted with water, can be used.
- Can use a quarter head of fresh cabbage, shredded, for the sauerkraut (about 2 cups). Be sure to add 1 Tbsp of white distilled vinegar.
- For Beef,* boneless chuck, or country-style beef ribs can be used. I also use pork tenderloin or leaner chunks of meat interchangeably.
- Vegeta Seasoning is an all-purpose seasoning made with dehydrated vegetables and nutritional yeast. Can use any vegetable blend seasoning like Dash.
- Broth: If you use bone-in cuts, whether it's from chicken or pork, get that simmering 2 hours before your potatoes go in.
- To make this vegetarian, increase the potatoes, carrots, onion, and sauerkraut by a smidgen, and add a drained can of red kidney beans. It will be just as delicious!
- Using Cooked Beets: If you are starting with raw beets, peel and grate them using a box grater. Raw beets are added to the sautéed carrots and onions, then placed in the pot of simmering potatoes to finish cooking. I usually use roasted beets, which are cooked and generally added at the end of cooking time. The same goes for pickled beets; add them at the end!
- Borscht using Canned Meat: I often make Canned Venison stew meat for easy meals. If you have a jar of chunked or cubed meat, add one quart of it to the water in the beginning and skip the 30 minute simmering. Just bring to a boil and add the pottaoes.
Nutrition Facts
Authentic Ukrainian Borscht Recipe
Serving Size
1 serving
Amount per Serving
Calories
95
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
23
mg
8
%
Sodium
1030
mg
45
%
Potassium
278
mg
8
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
7
g
14
%
Vitamin A
1084
IU
22
%
Vitamin C
4
mg
5
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
