Ukrainian Borscht

Method

1. 01

   If using beef, put the beef shank in a large pot with the water, 1 teaspoon of the salt, the bay leaves, and the allspice. Bring to a boil, skim well, then simmer gently until the broth is flavorful and the meat is tender enough to pull from the bone. If skipping beef, simmer the water with the bay leaves, allspice, and salt for 15 minutes before continuing.

   ⏱ 60 min
2. 02

   While the broth cooks, prepare the vegetables: grate or julienne the beets and carrots, dice the onion, dice the potatoes, shred the cabbage, crush the garlic, and chop the dill and parsley.

   
3. 03

   Warm 2 tablespoons sunflower oil in a wide pan over medium heat. Add the onion and carrots with a pinch of salt and cook until softened, then stir in 2 tablespoons tomato paste and cook until the oil turns red-orange.

   ⏱ 8 min
4. 04

   Add the 500 g beets to the pan with 1 tablespoon white vinegar and 1 teaspoon sugar. Cook, stirring often, until the beets soften slightly and stay glossy red, adding a ladle of broth if the pan looks dry.

   ⏱ 10 min
5. 05

   Lift out the beef, bay leaves, and allspice from the broth. Pull the beef into bite-size pieces and return it to the pot if using. Add the potatoes and simmer until they are just beginning to soften.

   ⏱ 12 min
6. 06

   Stir the beet-carrot tomato base into the pot, then add the 300 g shredded cabbage. Simmer gently until the potatoes are tender, the cabbage is soft but not dull, and the broth is deep beet-red.

   ⏱ 15 min
7. 07

   Stir in the 4 garlic cloves, 0.5 teaspoon black pepper, and remaining salt to taste. Simmer for 2 minutes, then turn off the heat and rest the borscht so the flavors settle without overcooking the cabbage.

   ⏱ 12 min
8. 08

   Serve hot in bowls with sour cream and plenty of fresh dill. Add parsley if using, and serve dark rye bread or Ukrainian garlic rolls alongside for dipping.