Ukrainian Borscht

Борщ · Borshch

Ingredients14

• beef short ribs or stewing beef500 g
• beets400 g
• white cabbage300 g
• potatoes300 g
• carrots150 g
• onion1
• tomato paste2 tbsp
• garlic3 cloves
• sunflower oil2 tbsp
• bay leaves2
• fresh dill15 g
• salt1 tsp
• black pepper1/2 tsp
• sour cream150 g

Method

1. Cover the beef with 2.5 L cold water, bring to a boil, skim the foam, then simmer gently for about 1 hour until the meat is tender.
2. Peel and grate the beets. Sauté them in oil with a spoon of tomato paste until soft and deep red, then set aside.
3. Dice the onion and grate the carrots; fry them in the remaining oil until softened.
4. Add cubed potatoes and shredded cabbage to the strained broth and cook for 15 minutes.
5. Stir in the beet mixture, fried onion and carrot, bay leaves, salt, and pepper; simmer 15 minutes more.
6. Return the meat (cut into pieces) to the pot. Crush the garlic with dill and stir in just before serving.
7. Ladle into bowls and top each serving with a spoon of sour cream and extra dill.