Ukrainian Classic Borsch
Description:
For a good borsch, it’s essential to prepare the stock and vegetables correctly, adhering strictly to the proper order of ingredient addition. The debate over the amount of sugar in borsch is ongoing; some prefer it sweet and mild, while others, myself included, enjoy it tart and zesty. Adjust the sugar and lemon juice to your taste. Borsch tastes even better the next day, allowing the flavors to meld beautifully.
Nutritional Information:
- Calories: 421.5
- Fat Content: 30.4g
- Saturated Fat Content: 12.5g
- Cholesterol Content: 77.8mg
- Sodium Content: 112.6mg
- Carbohydrate Content: 17.9g
- Fiber Content: 3.1g
- Sugar Content: 5.6g
- Protein Content: 19.3g
Cooking Times:
- Prep Time: 40 minutes
- Cook Time: 2 hours
- Total Time: 2 hours and 40 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Short rib of beef | 1 1/2 |
| Beef bones with marrow | 1 |
| Water | 2 |
| Carrot | 3 |
| Parsnips | 1 |
| Celery & leaves | 2 |
| Salt | 1 |
| Bouquet garni | NA |
| Beets | 1 |
| Boiling potatoes | 2 |
| Plum tomatoes | 4 |
| Plum tomatoes (additional) | 1 |
| Salt (additional) | NA |
| Onion | 1 |
| Carrot (additional) | 1 |
| Green bell pepper | 1 |
| Green cabbage | 4 |
| Fresh lemon juice | 1/4 |
| Tomato paste | 3 |
| Sugar | 2 |
| Fresh ground black pepper | NA |
| Garlic cloves | 4 |
| Fresh parsley | 3 |
| Fresh dill | 3 |
| Sour cream | NA |
Instructions:
-
For the Stock:
- In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
- Add the remaining stock ingredients and reduce the heat to low.
- Simmer, partially covered, until the meat is tender, at least 45 minutes.
- When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
- Strain the stock through a fine sieve into a clean large pot and discard all the solids.
-
-
Preparing the Beets:
- Preheat the oven to 375°F.
- Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
- Bake the beets until tender, approximately 1 1/4 hours. This can be done while the stock is cooking.
-
For the Soup:
- Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
- Bring the strained stock to a boil, add the cabbage, and cook for 15 minutes.
- Add the potatoes, onion, carrots, peppers, and cook for an additional 20 minutes.
- Incorporate the beets, plum tomatoes, and tomato paste into the soup.
- Season to taste with sugar, pepper, additional lemon juice, and salt.
- Simmer for 15 more minutes.
- Cut the beef into bite-size pieces and scrape all the meat off the bones.
- Add the meat to the soup and simmer for an additional 15 minutes.
-
Finishing Touches:
- Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each of parsley and dill.
- Let the borsch stand for at least 15 minutes before serving.
-
Serving:
- Serve the Ukrainian Classic Borsch with a dollop of sour cream.
- This recipe serves 12 to 14 people, making it perfect for gatherings or leftovers for later enjoyment.
Enjoy!
Indulge in this hearty Ukrainian Classic Borsch, rich in flavor and tradition, perfect for warming up on chilly days or sharing with loved ones. Adjust the sweetness and tartness to your liking, and savor the depth of flavors that develop overnight. Serve with a generous dollop of sour cream for the perfect finishing touch.
