Traditional Ukrainian Borscht Recipe

Ingredients

1 pound of beef shank
4 medium-sized beets, peeled and grated
4 medium-sized carrots, peeled and grated
2 medium onions, finely chopped
3 medium potatoes, cubed
1 small head of cabbage, shredded
4 cloves of garlic, minced
1 can (400g) of diced tomatoes
10 cups of water
2 tablespoons of vegetable oil
2 bay leaves
6 peppercorns
Salt to taste
Fresh dill, chopped for garnish
Sour cream for serving

Steps and instructions

Place the beef shank in a large pot and add the water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and let simmer for about 1 hour until the meat is tender.
While the meat is simmering, heat the vegetable oil in a frying pan over medium heat. Add the onions, carrots, and beets to the pan and cook for 10 minutes. Then, add the garlic and continue to cook for another 2 minutes.
Add the can of diced tomatoes to the vegetable mixture and let simmer for another 15 minutes.
Once the meat is tender, remove it from the pot and set it aside to cool. Once cool enough to handle, cut the meat into bite-sized pieces.
Add the potatoes, cabbage, bay leaves, and peppercorns to the pot with the meat broth. Let it simmer for 15 minutes.
Add the meat back to the pot along with the vegetable and tomato mixture. Let the soup simmer for another 20 minutes or until all the vegetables are tender.
Season the soup with salt to taste.
Before serving, garnish each bowl with fresh dill and a dollop of sour cream.

Tools for making

Large pot - for simmering the meat and cooking the soup
Frying pan - for sautéing the onions, carrots, and beets
Cutting board - for chopping and grating the vegetables
Sharp knife - for cutting the meat and vegetables
Grater - for grating the beets and carrots
Measuring cups - for measuring the water
Wooden spoon - for stirring the soup
Soup ladle - for serving the soup
Soup bowls - for serving the borscht
Spoons - for eating the soup

Recipe variations

Vegetarian/Vegan Option: Omit the beef shank and use vegetable broth instead. You can also add extra vegetables like mushrooms or beans for added protein.
Chicken Borscht: Substitute the beef shank with bone-in chicken thighs or breasts. Cook the chicken until tender and shred it before adding it back to the soup.
Smoked Meat Borscht: Replace the beef shank with smoked meat such as smoked ham hock or smoked sausage for a smoky flavor.
Fish Borscht: Use fish fillets such as salmon or white fish instead of beef. Add the fish towards the end of cooking to prevent it from overcooking.
Spicy Borscht: Add some heat by including a diced jalapeno or a pinch of red pepper flakes to the soup while it simmers.
Creamy Borscht: Stir in a cup of sour cream or heavy cream at the end of cooking for a creamy and rich version of borscht.
Sweet and Sour Borscht: Balance the flavors by adding a splash of lemon juice or vinegar along with a teaspoon of sugar to create a tangy and slightly sweet variation.
Root Vegetable Borscht: Experiment with different root vegetables like parsnips, turnips, or rutabagas in addition to the beets and carrots for a unique flavor combination.
Herb-infused Borscht: Add fresh herbs like thyme, rosemary, or parsley to the soup while it simmers to infuse it with aromatic flavors.

Recipe overview

Borscht is a hearty, nutritious, and flavorful soup that's a staple in Eastern European cuisine. This recipe makes use of fresh vegetables like beets, carrots, and cabbage, along with tender beef shank to create a rich and satisfying dish. The vibrant color of the soup comes from the beets, and the sour cream adds a delightful tanginess that perfectly complements the earthy flavors. Even though this recipe has several steps, don't let it intimidate you. Each step is straightforward and contributes to developing the deep, complex flavors of the borscht. The soup is simmered slowly to ensure that every ingredient is perfectly cooked and that the flavors meld together beautifully. Whether you're new to Eastern European cuisine or a long-time fan, this borscht recipe is sure to impress.

Common questions

Can I use a different type of meat instead of beef shank? Yes, you can use other cuts of beef such as chuck roast or stewing beef as a substitute for beef shank in this recipe.
Can I make this recipe vegetarian or vegan? Yes, you can omit the beef and use vegetable broth instead of water to make a vegetarian or vegan version of borscht.
Can I use canned beets instead of fresh beets? While fresh beets are recommended for this recipe, you can use canned beets as a substitute. Keep in mind that the flavor and texture may be slightly different.
Can I freeze the leftovers? Yes, borscht can be frozen for later consumption. Allow it to cool completely before transferring it to freezer-safe containers or bags.
What are some optional toppings or additions? Some popular additions or toppings for borscht include a spoonful of sour cream, a sprinkle of fresh dill, or a squeeze of lemon juice. You can also serve it with a side of crusty bread.
How long can I store the leftovers in the refrigerator? You can store the leftovers in the refrigerator for up to 3-4 days in an airtight container.
Can I make borscht in advance? Yes, you can make borscht in advance and reheat it when ready to serve. In fact, some people believe that borscht tastes even better after the flavors have had time to meld together.

Serving dishes and utensils

Cutting board - A sturdy surface for chopping and grating vegetables.
Chef's knife - A sharp knife for cutting the beef, vegetables, and herbs.
Large pot - To cook the beef shank and simmer the soup.
Frying pan - For sautéing the onions, carrots, and beets.
Wooden spoon - To stir the soup and prevent sticking.
Soup ladle - For serving the borscht into bowls.
Soup bowls - To serve the borscht.
Chopped fresh dill - For garnishing each bowl of soup.
Sour cream - To serve alongside the soup as a topping.

Origin stories

Borscht, the hearty soup we know and love, has a humble origin in the Ukraine. It began as a simple concoction made from the widely available beetroot, a crop that could endure the harsh winters. The vivid red soup, named from the Slavic word 'borsch' meaning beet, quickly gained popularity across Eastern Europe, each country adding their own unique twist. The Russians added tomatoes, the Polish added beans, and the Lithuanians added mushrooms. Despite these variations, the soul of the dish remained its vibrant beetroot base. Interestingly, Ukrainians celebrate Christmas Eve with 12 traditional dishes, one of them being Borscht. The dish is so deeply integrated into their culture that they even have a saying, "borscht and porridge are our food", representing a simple and honest life.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.