Authentic Ukrainian Borscht
ID: 85f42ea9...
A traditional, hearty Ukrainian red beet soup made with pork ribs broth, vibrant beets, cabbage, and potatoes. It is deeply savory, slightly tangy, and beautifully served with a dollop of sour cream and fresh bread.
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🍳 Cooking Flow
Simmer the pork ribs with water and parsley for 1.5 hours to make the broth; discard parsley and chop the meat. → Sauté diced onions and grated carrots in a pot; separately sauté grated beetroot with a bit of broth and tomato paste. → Add potatoes and the prepared broth to the sautéed onions and carrots, boil for 5 minutes, then add cabbage, bay leaf, salt, and pepper and boil for 10-15 minutes. → Stir in the sautéed beetroot mixture and the pork meat, then remove the bay leaf. → Finish by adding fresh chopped parsley and minced garlic, stir, and serve hot with sour cream.
Cooking Steps
Brief Cooking Order
Simmer the pork ribs with water and parsley for 1.5 hours to make the broth; discard parsley and chop the meat. → Sauté diced onions and grated carrots in a pot; separately sauté grated beetroot with a bit of broth and tomato paste. → Add potatoes and the prepared broth to the sautéed onions and carrots, boil for 5 minutes, then add cabbage, bay leaf, salt, and pepper and boil for 10-15 minutes. → Stir in the sautéed beetroot mixture and the pork meat, then remove the bay leaf. → Finish by adding fresh chopped parsley and minced garlic, stir, and serve hot with sour cream.
Introduction
A traditional, hearty Ukrainian red beet soup made with pork ribs broth, vibrant beets, cabbage, and potatoes. It is deeply savory, slightly tangy, and beautifully served with a dollop of sour cream and fresh bread.
Step 1
Heat a pot over medium heat and brown the pork ribs for about 4 minutes on each side.
Step 2
Transfer the browned pork ribs to a large soup pot, add about 6 cups of cold water, and add a bunch of fresh parsley. Bring to a boil, skim off any extra foam, and simmer on low heat for about 1.5 hours until the meat is tender.
Step 3
While the broth is simmering, dice up one onion and grate one carrot.
Step 4
Heat vegetable or sunflower oil in the first pot. Sauté the diced onion for a couple of minutes until slightly softened.
Step 5
Add the grated carrot to the onions and sauté together for 5-7 minutes.
Ingredients List
Important Notes
Always skim off the foam from the pork broth while simmering to ensure a clean, clear soup base.
Keeping the cut potatoes in cold water prevents oxidation and stops them from turning dark.
Adding the sautéed beets towards the end of cooking helps preserve the vibrant, deep red color of the borscht.
Sautéing the grated beets with some broth and tomato paste softens them and enhances their natural sweet and tangy flavors.
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