Borscht
This traditional Ukrainian Borscht recipe is one that my mom taught me to make many years ago and it is so flavorful and easy to make.
Equipment
- 1 Large Dutch oven or heavy bottomed stock pot
Ingredients
- 3 Tbs bacon fat (or oil of choice)
- 1 med onion, diced small
- 3 ribs celery, diced small
- 2 med carrots, shredded
- 1 tsp kosher salt, divided
- 3 tbsp tomato paste
- 10 cups Beef Broth (homemade or store bought)
- 3 large Beets, peeled and grated or julienned *You can use a food processor
- 2 medium potatoes, peeled and diced small * I used mini creamer potatoes cut into ¼'s
- ½ cup peas (optional)
- 1 clove fresh garlic, minced
- ¼ head cabbage, shredded with a knife * my preferred method
- 4 Tbsp white vinegar
- ¼ cup fresh dill, measure after chopping fine *plus more for garnish
- 1 tbsp black pepper
- 1 tsp kosher salt
- Sour Cream (for serving-Optional)
Instructions
- In your dutch oven over med-hi heat, add the bacon fat or oil of choice.
- Once it is hot, add the prepared onions, carrots and celery and 1 Tsp kosher salt and cook until the onions are translucent.
- Add the tomato paste and cook for a further minute.
- pour the beef broth into the pot, stirring until the tomato paste has dissolved.
- Add in the shredded cabbage, shredded or julienned beets, minced garlic and the diced potatoes, cover and let simmer for 20-30 minutes until the potatoes are fork tender.
- once the potatoes are cooked, add the vinegar, chopped dill, black pepper and taste for additional salt. Add it if needed.
- Add peas if using
- Simmer for an additional 5 minutes then taste to see if seasoning needs to be adjusted. You can add a tsp of sugar, or more vinegar if needed. Also salt and pepper to your taste.
- Serve the borscht with a dollop of sour cream and a sprig of fresh dill on top
Notes
This is a very traditional recipe and one that has been in my family for many years. If you're like me and you make stock from scratch then feel free to use your homemade beef stock in place of store bought. It intensifies the flavor but isn't necessary as long as you use a good quality beef broth or stock.