Borschtsch Ukrainsky
An authentic Ukrainian borscht translated from Russian — beef simmered in bouillon with beets, cabbage, carrots, tomatoes, vinegar, and served with sour cream.
Ingredients
- 1 0.1 lb beef, cut into pieces
- 10 0.5 oz beet roots, cut into strips
- 7 oz white cabbage, finely cut
- 7 oz carrots and onions combined, cut into strips
- 3 0.5 oz tomatoes (or 2 tbsp tomato purée)
- 1 tbsp vinegar
- 2 tbsp butter or lard
- 1 whole bay leaf
- 0 to taste sugar, salt, and pepper
- 0 to taste fresh parsley, chopped
- 0 dollop sour cream (for serving)
Instructions
- 1
Cook beef in bouillon until tender. Reserve the broth.
- 2
In a separate large pan, combine beet roots, carrots, parsley, and onions. Add tomatoes or tomato purée, vinegar, sugar, and a little beef broth with lard or butter.
- 3
Cover and cook over medium heat for 15–20 minutes, stirring occasionally and adding more broth or water if needed.
- 4
Add finely cut white cabbage and stir together. Cook 20 more minutes.
- 5
Pour in the remaining beef bouillon and add the cooked meat. Season with pepper, salt, and bay leaf.
- 6
Adjust vinegar to taste and cook until all vegetables are done.
- 7
Serve with a spoonful of sour cream in each bowl.