Authentic Ukrainian Classic Borsch
Description: Borsch, the quintessential soup of Ukrainian cuisine, derives its name from its primary ingredient, beets, known as “borsch” in old Slavic. With countless variations, this recipe stands as a testament to authenticity, passed down through generations. Hailing from Smila Gubernyia, near Cherkassy and Kyiv in Ukraine, this recipe carries the essence of tradition, brought to the U.S. by my maternal grandmother, Anna Buhal’tsev (Bell) Mersky. This recipe promises to transport you to the heart of Ukrainian culinary heritage. 🇺🇦
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 5 minutes
- Servings: 10
Nutritional Information (per serving):
- Calories: 352.4
- Fat Content: 21g
- Saturated Fat Content: 8.2g
- Cholesterol Content: 71.3mg
- Sodium Content: 574.4mg
- Carbohydrate Content: 20.4g
- Fiber Content: 4.6g
- Sugar Content: 8g
- Protein Content: 21.4g
Ingredients:
- 1 1/2 red beets
- 1 lb lean beef chuck
- 1/2 lb thick slab bacon or pancetta
- 1 yellow onion
- 1 carrot
- 2 tsp dried oregano
- 1 garlic clove
- 2 bay leaves
- 1 tbsp red wine vinegar
- Salt, to taste
- Ground black pepper, to taste
- 1 tbsp tomato paste
- 3 cups water
- 2 cups beef broth
- 1 potato
- 1/2 small green cabbage
- 3 tbsp fresh flat-leaf parsley
- 2 tsp sugar
- Sour cream, for garnish
- Fresh dill, for garnish
Instructions:
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Preheat Oven: Begin by preheating your oven to 350°F (175°C).
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Cook Bacon and Beef: In a Dutch oven or stockpot, place the diced bacon or pancetta over medium-high heat. Cook, stirring occasionally, until the fat starts to render, approximately 3 minutes. Add the beef and continue cooking until browned on all sides, about 6 minutes. Remove both meats from the pot with a slotted spoon and drain on paper towels.
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Sauté Onions and Carrots: To the fat in the pot, add the onions and carrot, stirring to coat. Cook until softened, approximately 4 minutes.
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Add Aromatics: Stir in the garlic, oregano, and bay leaves. Cook for 1 minute until fragrant.
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Deglaze Pot: Pour in the red wine vinegar, stirring to deglaze the pot.
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Simmer Beef: Return the cooked meats to the pot. Add water, salt, and pepper. Bring to a boil, then reduce heat and simmer, partially covered, until the beef is tender, about 2 hours.
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Roast Beets: While the beef is simmering, place the beets on a baking sheet and brush with oil. Roast in the preheated oven until tender, approximately 1 hour. Once done, set aside to cool.
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Prepare Beets: Once the beets are cool enough to handle, peel and chop them coarsely. Set aside.
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Add Remaining Ingredients: When the beef is tender, add the roasted beets, potatoes, cabbage, parsley, and tomato paste to the pot. Simmer over low heat for another 30 minutes.
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Season to Taste: Adjust the seasoning with additional red wine vinegar, salt, pepper, and sugar to your liking.
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Serve: Ladle the borsch into bowls and garnish each serving with a dollop of sour cream and a sprinkle of fresh dill. Serve alongside Russian black bread for an authentic experience.
Notes:
- For a richer flavor, you can use homemade beef broth instead of store-bought.
- Borsch tastes even better when allowed to sit for a day, allowing the flavors to meld together.
- Feel free to customize the recipe by adding other vegetables like bell peppers or beans.
Final Thoughts:
Borsch isn’t just a soup; it’s a cultural emblem, steeped in history and tradition. With this authentic recipe, you can savor the flavors of Ukraine in every spoonful. Whether enjoyed on a chilly evening or shared with loved ones, this classic dish is sure to warm both body and soul. Dive into a bowl of borsch and let its vibrant colors and robust flavors transport you to the heart of Eastern Europe. Bon appétit! 🍲🌿
