Ingredients
Broth
- 12 cups low sodium beef broth, or beef bones + cold water (see notes)
- 3 bay leaves
- 2 teaspoons salt
- 1 tablespoon white vinegar
- Pinch of sugar or maple syrup
- Ground black pepper, to taste
Vegetables
- 5 cups green or red cabbage, thinly sliced
- 1 large onion, chopped
- 3 medium carrots, chopped
- 3 large beets, peeled and cut into matchsticks
- 4 large potatoes, peeled and cubed
Cooking Ingredients
- 2 tablespoons olive oil
- 6 ounces canned tomato paste, low sodium
- 3 large garlic cloves, grated
- 1/4 cup dill or parsley, finely chopped
To Serve
- Yogurt or sour cream
- Rye bread
Instructions
- Prepare the broth: In a large pot or 6-quart Dutch oven, add beef broth and bay leaves and bring to a boil. If using bones, prepare beef broth by simmering 2 pounds of beef ribs, oxtail, or soup bones covered with cold water for about an hour, skimming foam occasionally.
- Add cabbage and simmer: Once broth is boiling, add the sliced cabbage, cover, and bring back to a boil. Then lower the heat to a simmer and cook for 20 minutes.
- Sauté aromatics and vegetables: Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil and swirl to coat. Add chopped onion and carrots and sauté for 5 minutes, stirring occasionally.
- Add beets and continue cooking: Add beets and the remaining 1 tablespoon of olive oil to the skillet and cook for an additional 3-4 minutes.
- Combine and cook main ingredients: Transfer the sautéed vegetables from the skillet into the pot with broth and cabbage. Add potatoes, tomato paste, and salt. Cover the pot, bring to a boil, then reduce heat to low and cook for 20 minutes until the potatoes are tender.
- Finish the soup: Remove the pot from heat. Stir in white vinegar, sugar or maple syrup, grated garlic, and black pepper to taste. Let the borscht sit for 10 minutes to allow flavors to meld.
- Add fresh herbs and adjust seasonings: Stir in finely chopped dill or parsley. Taste and adjust salt, vinegar, or pepper as needed.
- Serve: Ladle the borscht hot into bowls. Serve with a dollop of yogurt or sour cream and a side of rye bread. Optionally, add a garlic clove on the side for those who enjoy the extra pungency.
Notes
- Store: Refrigerate borscht in the pot you cooked it in for up to 5 days. Reheat by simmering only the portion you plan to eat in a small pot over low heat.
- Freeze: Freeze in an airtight glass container for up to 3 months. Thaw overnight on the counter and reheat before serving.
- Beef Bones + Cold Water: For authentic flavor, make your own beef broth using 2 pounds of beef ribs, oxtail, or soup bones simmered in cold water for about an hour.
- Store-bought Stock: Low sodium, organic beef broth can be used in a pinch. Consider adding beef stew meat or beans for extra protein.
- Sauerkraut Option: Substitute 2 cups of cabbage with 2 cups of sauerkraut for a tangier, more complex flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian
