Traditional Ukrainian Beef Borscht
Borscht is a complex savory Eastern European soup with flavor and deep red color coming from beets.
Ingredients
- 1 lb tri-tip beef cut into 1in cubes
- 3 large beets cubed
- 1 large sweet onion diced
- 2 large carrots diced
- 3 cups roughly chopped potato fingerlings
- 2 cups shredded cabbage
- 1 bunch parsley chopped
- 1 tbsp dill chopped
- 3 garlic cloves minced
- 1 tsp cumin
- 1 tsp ground coriander
- ½ tbsp sugar
- 1 cup tomato sauce
- 4 cups low sodium beef stock
- 6 cups water
- Sour cream
Instructions
- With a large pot (like a Dutch oven), sear the chopped beef for a few minutes on each side and set aside into a bowl. Without washing the pot, lower heat to medium and saute the onion and carrots for a few minutes until starting to turn golden. Add the beets garlic, cumin, coriander, and sugar and saute for another 3 minutes.
- At this point, add the seared beef back into the pot and then pour in the tomato sauce, beef stock, and water. Bring to a boil, then lower to a simmer, and simmer for about an hour, covered.
- After an hour, add the chopped potatoes, simmer for another 30 minutes. Now add the parsley, dill, and cabbage. Simmer for another 15 minutes.
- Serve warm, topped with a dollop of sour cream, a few sprigs of parsley for garnish, and optionally some rustic bread for dipping.
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One thought on “Traditional Ukrainian Beef Borscht”
Wow, some pretty fancy — sound yummy — international dishes! I used to luv when Helen made borscht (did I get the spelling right?). She’s pretty concerned re what Russia/P utinis doing to her family’s homeland.