Borscht recipe with sauerkraut in beef broth

There are millions of recipes for borscht in the world. Why are there so many? Because every housewife and every cook will have their own taste of this dish, and every culinary trickster has their own secrets of cooking the national pride of the Ukrainian people. Some people cook borscht with beetroot in beef broth, others use pork or chicken broth exclusively, and some are categorically against adding beans. Well, things happen. For this reason, in this article, I want to share my borscht recipe. Let’s see if there is anyone who cooks it the same way as I do.

Ingredients:

1. Beef shank for a rich broth
2. 200-300 g of cabbage (50/50 fresh and sauerkraut)
3. 1 medium-sized carrot
4. 1 medium-sized beetroot
5. 2 medium-sized onions
6. 1 small sweet paprika
7. Parsley root
8. 2–3 stalks of celery
9. 2–3 tbsp of tomato paste
10. 3 potatoes
11. Bay leaf
12. Salt and pepper to your taste
13. 1 tsp of sugar

Step-by-step recipe:

Step 1. Firstly, cook the broth: put the meat, parsley root and one washed onion in its husk in a three-liter saucepan, cover with water. Cook until tender for 1.5-2 hours over low heat. Periodically remove the foam. Don’t forget to add salt to the broth.

Step 2. Finely chop or grate all the vegetables for frying and fry them in a little oil — first onions and carrots, then add beetroot, celery, and paprika cut into thin strips. Stew for 7–10 minutes. At the end, add the tomato paste, a few spoons of broth and mix everything thoroughly.

Step 3. Chop the fresh cabbage. Do not squeeze the juice out of the sauerkraut — it will give the borscht a pleasant sourness and spicy flavor. Cut the potatoes into cubes.

Step 4. Take the meat and boiled vegetables out of the pot with the broth. It should be disassembled and added at the end of cooking.

Step 5. Add the potatoes and cabbage to the boiling broth. The potatoes come next. After boiling, fry goes.

Step 6. Simmer the borscht for another 15–20 minutes. Add hot and allspice, bay leaf, and salt to taste.

Step 7. At the end of cooking, add sugar and let the dish brew for at least half an hour. Pour into plates and serve with sour cream and garlic pampushki (donuts). Don’t forget to put a piece of flavored beef in each plate and sprinkle with fresh herbs.

If you want to make vegetarian borscht, first cook the vegetable stock (onions, carrots, parsley root). Add boiled beans to the dish — they will add richness and “meatiness” to the borscht.

What is the best meat for borscht?

You can use different types of meat to make borscht, depending on your taste preferences and the recipe you want to cook.

Here are some popular choices:

• Beef borscht is one of the most popular options. You can use beef ribs, tenderloin or other parts of beef. Beef will give the borscht a rich flavor.
• Pork borscht is also very tasty. You can use pork tenderloin, ribs or other parts of pork. Pork will give the borscht a richer flavor and aroma.
• Chicken: If you prefer a borscht with a lighter flavor, you can use chicken meat. Chicken breast or thigh can be added to borscht. Chicken will add a delicate flavor to the soup.
• Mixed meat: many borscht recipes use mixed meat, such as beef and pork. This gives borscht a variety of flavors and textures.
• Vegetarian option: if you are a vegetarian or want to make vegetarian borscht, you can use mushrooms, beans, or other meat substitutes.

5 interesting facts about borscht

1. Historical origin: borscht is one of the most famous dishes in Eastern European cuisine and has ancient roots. Its history goes back several centuries, and different versions of borscht were prepared in different regions.

2. Variety of recipes: there are many ways to prepare borscht, and each recipe may differ in composition and method of preparation. This allows each culture and even family to give borscht its own unique flavor.

3. Red and green borscht: in Ukraine, the most popular is red borscht, which is bright red due to the beetroot. However, there is also “green borscht”, which does not contain beetroot and has a greenish tint due to sorrel and spinach.

4. Symbol of culture: borscht is often associated with Eastern European culture and has become a symbol of this part of the world. It plays an important role in holidays and ceremonies, as well as in literature and art.

5. Vegetarian and vegan borscht: the recipe can be adapted for vegetarians and vegans, and in such versions, meat is replaced with various plant-based ingredients such as mushrooms, beans, or soy products. This makes borscht accessible to a wide range of people and emphasizes its flexibility in preparation.