Borscht - Ukrainian Beet Soup
How to make famous Ukrainian Beetroot soup in a cast iron pot on the fire.
Servings 8 portions
Ingredients
For the vegetables cooked in the pot:
- 150 g (1.5 cups) beetroot - grated
- 100 g (1 cups) carrots - grated
- 100 g (1 cups) white cabbage - grated
- 100 g (1 cups) white onion - sliced
- 100 g (0.4 cups) tomato paste
- 50 g (3.5 tablespoon) apple cider vinegar
- 20 g (1.5 tablespoon) sugar
- 60 g (0.3 cups) sunflower oil
- 35 g (2 tablespoon) salt
- 2,5 L (10.57 cups) water - or beef stock
For the meat:
- 350 g (0.77 lb) oxtail
- 350 g (0.77 lb) beef shoulder
For the baked and raw grated beetroot:
- 2 medium beets
For the final touches:
- 250 g (1.0 cups) sour cream
- 10 g (1 tablespoon) parsley - chopped
- 10 g (1 tablespoon) dill - chopped
- 40 g (3 tablespoon) spring onion - chopped
- 4 g (1 teaspoon) freshly cracked black pepper
- salt, vinegar and sugar to taste
Instructions
- Fry the vegetables over medium heat until softened but still raw. Add the rest of the ingredients and add meat before adding the water. Simmer until the meat is tender keeping an eye on the liquid level. If it evaporates just add a bit more back in.
- Bake the beetroot in foil while the meat and vegetables simmer. This will take about 45 minutes. When soft just put it to the side to cool until you can grate it.
- Make the garlic oil by crushing fresh garlic and adding to sunflower oil. Chop the herbs and crack the fresh black pepper.
- When the meat is soft, add the grated cooked and raw beetroot. Adjust the seasoning and add a bit more water if needed.
- Serve with a nice dollop of sour cream, garlic oil, freshly chopped herbs, chopped spring onion and freshly cracked black pepper.
Notes
- For a vegan or vegetarian version, simply omit the animal products and increase the amount of vegetables.
- The dish will keep in the fridge for up to four days or in the freezer for up to six months.
- You can prepare this recipe on the stovetop or in a slow cooker.
- For a vegan version, simply remove the animal products and double up on vegetables.
Nutrition
Serving: 100grams Calories: 369kcal Carbohydrates: 14g Protein: 29g Fat: 22g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 12g Trans Fat: 0.1g Cholesterol: 102mg Sodium: 1979mg Potassium: 577mg Fiber: 3g Sugar: 9g Vitamin A: 2755IU Vitamin C: 15mg Calcium: 89mg Iron: 4mg
Keywords:beetroot soup, borscht
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