Ukrainian Red Borscht Soup Recipe

Picture this: a chilly evening, a cozy kitchen, and a simmering pot of vibrant red borscht that’s about to warm not just your belly but your soul. Between the earthy beets, the tender beef shank, and the comforting aroma of garlic and dill, I promise this is one Ukrainian classic you’ll want simmering on the back burner to make your home feel like a haven.

I find great pleasure in creating dishes that nourish both body and soul. Like their warm, vibrant nature, the flavors and colors of these comforting dishes shine through.

They sing—no, they dance!—in the kitchen and at the table. I can’t imagine Ukrainian Red Borscht Soup without the fresh dill and parsley that elevate its already splendid aromatic profile.

Ingredients

• Beef shank: Rich in proteins, adds depth and savory flavor.
• Beets: Vibrant color, high in fiber and antioxidants, earthy sweetness.
• Tomato paste: Creates a tangy base, rich in lycopene and flavor.
• Cabbage: High in fiber, vitamin C, provides texture and nutrition.
• Garlic: Aromatic, boosts immune system, enhances flavor complexity.
• Fresh dill: Fragrant herb, adds fresh, bright flavor to the dish.
• Sour cream: Creaminess, mild tanginess, balances bold soup flavors.

Ingredient Quantities

• 1 pound beef shank with bone
• 10 cups water
• 2 medium beets, peeled and julienned
• 1 tablespoon vinegar
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 medium carrots, julienned
• 2 tablespoons tomato paste
• 1 medium potato, diced
• 2 cups shredded cabbage
• Salt and pepper, to taste
• 1 bay leaf
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• Sour cream, for serving

How to Make this

1. Put the beef shank in a big pot and cover it with 10 cups of water. Send it to a boil, then reduce to a simmer and let it cook for an hour to an hour and a half, skimming off any foam. Take the beef out of the pot, throw away the bone, and chop the beef into pieces that you can fit in your mouth.

2. Include the julienned beets and a tablespoon of vinegar in the broth to maintain their color. Let them simmer in the broth for about 20 minutes.

3. In another frying pan, pour in 2 tablespoons of vegetable oil and warm it over medium heat. Put in the chopped onion and stir it around until it becomes translucent. Then, add the carrots, cut into matchstick shapes. Keep sautéing for another 5 minutes.

4. In a few minutes, cook the onion and carrots with stirred-in 2 tablespoons of tomato paste to really pack in the flavors.

5. Return the finely diced meat to the pot, reuniting it with the sautéed veggies. Stir to mix everything together.

6. Add the diced potato, shredded cabbage, salt, pepper, and bay leaf to the pot. Simmer for another 20 minutes or until the potatoes and cabbage are tender.

7. Mix in the minced garlic and 1 tablespoon of sugar, adjusting the seasoning with extra salt and pepper if necessary. Let it simmer for another 5 minutes.

8. Take the pan off the heat and mix in the parsley and dill, which you’ve chopped.

9. Before serving, allow the soup to rest for a few minutes to permit the flavors to meld together.

10. Serve this dish piping hot, with a generous spoonful of sour cream adorning the top. Add chopped fresh dill or parsley for extra flavor, if you like. Then hunker down and enjoy your Ukrainian Red Borscht!

Equipment Needed

1. Large pot
2. Frying pan
3. Cutting board
4. Knife
5. Measuring cups
6. Measuring spoons
7. Peeler
8. Stirring spoon
9. Skimmer or slotted spoon
10. Ladle
11. Bowl (for holding chopped beef and vegetables)

FAQ

• Q: Can I use pork instead of beef in the borscht?A: Yes, you can replace beef with pork, though the flavor will change a bit. Pork shoulder works well.
• Q: Is it necessary to add vinegar to the soup?A: For the best flavor and appearance, it’s recommended to balance the sweetness of the beets with vinegar. Vinegar does two things. First, it balances the extreme sweetness that you otherwise get when you bite into a beet. Second, it preserves the beautiful color of the beets.
• Q: Can this be made as a vegetarian soup?A: Yes, leave out the beef shank and use vegetable broth in place of water for a version that is vegetarian.
• Q: How long should the soup be simmered?A. Simmer the soup for 1.5 to 2 hours or until the meat tender and marry the flavors.
• Q: What’s the purpose of adding sugar to the borscht?A: The natural sweetness of the beets is heightened by the sugar, which also balances the acidity of the vinegar and tomato paste.
• Q: Can I prepare borscht ahead of time?A: Yes, borscht often tastes even better the next day as the flavors deepen with rest.
• Q: What is traditionally served with borscht?A: Sour cream, and fresh dill or parsley are used to serve borscht. Borscht is served near rye bread.

Ukrainian Red Borscht Soup Recipe Substitutions and Variations

Beef shank:
Swap in lamb shank or pork shank for a unique taste.
Beets:
Beets can do the same thing, but they have a milder taste and a lighter color.
Vinegar:
Vinegar can be substituted with lemon juice to achieve a tartness that is more citrusy.
Tomato paste:
Use crushed tomatoes for a chunkier consistency.
Dill:
Substitute in tarragon for a slight anise flavor.

Pro Tips

1. Roast the Beets: Before julienning the beets, consider roasting them in the oven wrapped in foil for added depth of flavor. This will enhance their sweetness and bring out a rich, earthy taste in the borscht.