Ukrainian Beef Borscht
ID: 83fb82bd...
A traditional Ukrainian beet soup made with a rich, slow-simmered beef bone broth, fresh shredded vegetables, tomato paste, and finished with fresh herbs and garlic. It's hearty, vibrant, and deeply flavorful.
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🍳 烹飪流程
Prepare the beef broth by boiling beef bones with carrots, onions, and black pepper, then remove the vegetables. → Add the potatoes and bay leaves into the beef broth pot to cook. → Sauté the chopped onions, carrots, tomatoes, tomato paste, and beets with a splash of broth in a skillet until soft. → Transfer the sautéed beet mixture and shredded cabbage to the main pot. → Season the soup with sugar, freshly pressed garlic, and chopped parsley, then simmer briefly before serving.
烹飪步驟
簡短烹飪順序
Prepare the beef broth by boiling beef bones with carrots, onions, and black pepper, then remove the vegetables. → Add the potatoes and bay leaves into the beef broth pot to cook. → Sauté the chopped onions, carrots, tomatoes, tomato paste, and beets with a splash of broth in a skillet until soft. → Transfer the sautéed beet mixture and shredded cabbage to the main pot. → Season the soup with sugar, freshly pressed garlic, and chopped parsley, then simmer briefly before serving.
開場介紹
A traditional Ukrainian beet soup made with a rich, slow-simmered beef bone broth, fresh shredded vegetables, tomato paste, and finished with fresh herbs and garlic. It's hearty, vibrant, and deeply flavorful.
步驟 1
Bring 6 pints of water to a boil in a large pot.
步驟 2
Add the beef on the bone to the boiling water.
步驟 3
Add the halved carrot, halved onion, and 3 whole black peppers to the pot, then simmer to make the broth.
步驟 4
While the broth is simmering, thinly shred half of a regular cabbage.
步驟 5
Once the broth is ready, take out and discard the halved onion and carrot.
材料清單
重要提醒
Removing the halved onion and carrot from the broth keeps the soup clean, as their main flavors have already been extracted.
Sautéing beets separately with acid (like tomatoes/tomato paste) and a little broth helps preserve their beautiful red color and enhances sweetness.
Always serve Borscht hot, traditionally garnished with a dollop of sour cream (smetana) and fresh dill or parsley.
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