Traditional Ukrainian Borscht
ID: 2a9d2a30...
A hearty, vibrant beetroot and vegetable soup packed with tender beef and pork. This classic Eastern European dish is beautifully tart, rich in flavor, and traditionally served with a dollop of soured cream and fresh dill.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Boil and pressure-cook the beef, pork, one chopped onion, and bay leaf for 20 minutes. → Sweat carrots, celery, and the second onion in butter and oil for 20 minutes. → Add stock, potatoes, and cabbage to the sweated vegetables and cook for 15 minutes. → Stir in the cooked meat with its broth and sliced beetroots, then simmer for 5 minutes. → Add passata, vinegar, herbs, seasonings, and dill; simmer until slightly reduced and serve with sour cream.
Cooking Steps
Brief Cooking Order
Boil and pressure-cook the beef, pork, one chopped onion, and bay leaf for 20 minutes. → Sweat carrots, celery, and the second onion in butter and oil for 20 minutes. → Add stock, potatoes, and cabbage to the sweated vegetables and cook for 15 minutes. → Stir in the cooked meat with its broth and sliced beetroots, then simmer for 5 minutes. → Add passata, vinegar, herbs, seasonings, and dill; simmer until slightly reduced and serve with sour cream.
Introduction
A hearty, vibrant beetroot and vegetable soup packed with tender beef and pork. This classic Eastern European dish is beautifully tart, rich in flavor, and traditionally served with a dollop of soured cream and fresh dill.
Step 1
Prepare the beef stock by dissolving stock cubes in hot water.
Step 2
Place cubed beef and pork in a pressure cooker with water. Bring to a boil and carefully skim off the scum that rises to the surface.
Step 3
Chop one of the onions and add it to the meat with a bay leaf. Close the pressure cooker and cook for 20 minutes (or simmer in a normal pot for 2 hours until the meat is tender).
Step 4
In a large pot, melt butter and olive oil over low heat. Peel and cut the carrot into matchsticks, chop the second onion, and add them to the pot.
Step 5
Slice the celery into similar matchsticks and add them to the pot. Cover and let the vegetables sweat gently for about 20 minutes.
Ingredients List
Important Notes
You can customize the meat selection using all beef, all pork, or make it vegetarian. Meat on the bone provides a richer flavor.
If using fresh raw beetroot, make sure to skin, slice, and boil it for at least an hour before incorporating it into the soup.
Borscht develops its flavors over time and tastes even better when reheated the next day.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...