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Traditional Ukrainian Borscht (Red Borscht)
A classic Ukrainian beet soup filled with vegetables and savory flavors.
Prep:
10 minutes
|
Cook:
1 hour
6 servings
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Easy
Ingredients
10½ ounces Veal
3 Potatoes
1 Beetroot
2 Tomatoes
1 Carrot
1 Onion
1 tablespoon Tomato paste
2 tablespoons Olive or Sunflower oil
3 Allspice berries
¼ of a small white cabbage
2 Bay leaves
½ cup White Beans (soak overnight in 1 cup of water)
3 cloves Garlic
12 ⅔ cups Water
Salt and black pepper – to taste
Fresh dill and parsley – about ½ cup chopped, combined
For serving: dollop of sour cream, greek yogurt or 24-hour fermented yogurt (mSCD)
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300 g veal
450–525 g potatoes
200–250 g beetroot
240–300 g tomatoes
60–80 g carrot
120–150 g onion
15 g tomato paste
30 mL sunflower oil
3 whole allspice berries
250–300 g white cabbage
100 g dried white beans, soaked overnight
9–12 g garlic
3 L water
2 bay leaves
Salt and black pepper, to taste
15–20 g fresh dill and parsley, chopped and combined
For serving: dollop of sour cream, greek yogurt or 24-hour fermented yogurt (mSCD)
No items found.
Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
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Instructions
- Prepare the broth: Choose a large pot and pour in 12 ⅔ cups of water. Add the veal, cut into small pieces, together with the soaked beans, bay leaves, and allspice berries. Bring to a boil, skim off any foam that forms on the surface, and simmer for about 40 minutes.
- Prepare the vegetables: Peel the beetroot, onion, carrot, and garlic. Grate the carrot and beetroot using a coarse grater. Finely dice the onion and crush the garlic.
- Heat the olive or sunflower oil in a frying pan over low heat. Sauté the onion, carrot, and garlic for 5 minutes. Add the grated beetroot, season with your favorite meat seasoning if desired, and cook for another 3 minutes. Next, stir in the tomato paste, peeled and finely chopped tomatoes, and 2 ladles of the broth. Simmer for 5 minutes. Peel the potatoes, cut them into cubes, and add them to the broth. Once the potatoes are almost tender, add the shredded cabbage and cook for 3–5 minutes.
- Finish the borscht: Add the sautéed vegetable mixture to the broth. Season with salt and black pepper to taste, then add the chopped fresh dill and parsley. Simmer for another 2 minutes. Serve hot with a spoonful of sour cream and, preferably, gluten-free pampushky (traditional Ukrainian garlic rolls) or rice bread.
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Nutritional Info
Storage
Notes
Used with permission from
David Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhDDavid Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhD
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