How to Make Ukrainian Borscht
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Recipe Overview
Overview
Ukrainian Borscht is a dish that embodies the heart and soul of Ukrainian cuisine. This vibrant soup is not just about the beets; it’s a harmonious blend of flavors and textures that come together beautifully. The recipe begins with a rich pork broth, simmered to perfection, which serves as the backbone of the dish. The addition of tender vegetables like carrots, potatoes, and cabbage creates a hearty base that complements the sweetness of the beets.
One of the standout features of this borscht is the meticulous preparation of the beets. Grating them allows for a quick cook time, ensuring they maintain their vibrant color and earthy flavor. The use of fresh dill and a splash of lemon juice at the end brightens the dish, making it aromatic and refreshing.
Serving borscht with a dollop of sour cream adds a creamy contrast that balances the flavors beautifully. It’s a dish that not only warms the body but also the spirit, making it perfect for family gatherings or cozy nights in. Whether you’re familiar with Ukrainian cuisine or trying it for the first time, this borscht recipe is sure to impress with its depth of flavor and comforting qualities.
Recipe Details
Steps & Tips
Cut one large carrot into 1-inch pieces.
Cut an onion in half.
Add onion halves and carrot to 10 cups of water in a Dutch oven.
Cut 2 lbs of pork shoulder in half and add to the pot.
Add 1 teaspoon of table salt and 2 bay leaves to the pot.
Tip: Don't skip the bay leaves for added flavor.
Bring the mixture to a boil over high heat.
Reduce heat to a simmer, cover, and cook for 2 hours.
Take out the pork and transfer it to a cutting board.
Use a ladle to skim fat from the broth.
Cut the pork into bite-sized pieces.
Reserve half a cup of broth for deglazing.
Add 1 lb of Yukon Gold potatoes cut into 1-inch pieces to the pot.
Add half a small head of shredded green cabbage and another half teaspoon of salt.
Cover and simmer for 8 to 10 minutes until potatoes are tender.
Put on gloves and trim the tops and ends of 8 oz of beets.
Use a peeler to remove the skin from the beets.
Grate the beets using a box grater.
Heat 1/4 cup of vegetable oil in a pan.
Add minced onion and cook until softened, about 5 minutes.
Add shredded carrots and grated beets to the pan.
Add another half teaspoon of salt.
Tip: Cook beets for only 3 to 5 minutes to retain their flavor.
Cook the mixture for about 3 to 5 minutes.
Add a 6 oz can of tomato paste to the skillet.
Tip: Acidity is important in borscht; use lemon juice or tomato paste for balance.
Slowly add reserved broth to the skillet to scrape up any browned bits.
Add the beet mixture to the pot with the potatoes and cabbage.
Add the cooked pork back into the pot.
Tip: Add fresh dill for a key flavor component.
Stir in 1/3 cup of fresh dill and 1 tablespoon of lemon juice.
Add a half teaspoon of salt and stir.
Serve the borscht hot.
Garnish with sour cream and additional dill.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Borscht is a traditional Ukrainian soup that showcases beets as its primary ingredient.
- •The dish can be served hot or cold, with variations depending on the season.
- •Adding vinegar or lemon juice enhances the flavor and preserves the vibrant color of the beets.
- •Borscht is often accompanied by sour cream and fresh dill for added richness and aroma.
