Traditional Ukrainian Beef Borscht
Borscht is a complex savory Eastern European soup with flavor and deep red color coming from beets.
Prep Time 15 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Main Course, Soup
Cuisine Eastern European, Russian, Ukranian
- 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
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.
Keyword Beef, Beets, Soup, Winter