Borscht — the Ukrainian soup with beetroot and cabbage

Borscht is the most famous soup in Ukrainian cuisine and is often called its national dish. It is known for the deep ruby colour given by beetroot, for the rich flavour of the meat stock and for the traditional serving with a spoonful of sour cream on top. It is the ideal food for cold days — a full bowl that warms and satisfies.

INGREDIENTS (for 6 servings):

• 500 g beef on the bone
• 3 medium beetroots
• 1/4 head of white cabbage
• 2 carrots
• 2 medium potatoes
• 1 onion
• 2 tablespoons tomato paste
• 1 tablespoon vinegar
• 2 bay leaves
• 4–5 black peppercorns
• 2 garlic cloves
• 3 tablespoons oil
• salt and pepper to taste
• fresh parsley, to serve
• sour cream, to serve

PREPARATION:

1. Make the stock: put the meat in 2 litres of cold water over the heat and, once it boils, skim off the foam and let it simmer for about 1 hour over a low heat.
2. Meanwhile grate the beetroots, fry in a pan with a little oil for 5 minutes, add the vinegar and tomato paste and leave for another 5 minutes — the vinegar preserves the beautiful ruby colour.
3. In another pan fry the finely chopped onion and grated carrot for 5–6 minutes.
4. When the meat is cooked, remove the bone, cut the meat into pieces and return it to the pot. Add the diced potatoes and cook for 10 minutes.
5. Add the finely shredded cabbage, then the fried onion and carrot and the beetroot mixture. Add the bay leaves and peppercorns. Cook for another 15 minutes.
6. Remove the bay leaves, add the crushed garlic, adjust the salt and pepper, and let the soup rest for 10 minutes before serving.
7. Serve hot with a spoonful of sour cream on top, fresh parsley and bread alongside.

Preparation time: 20 minutes | Cooking time: about 1 hour 30 minutes | Servings: 6

Tip: borscht tastes even better on the second day — let it rest overnight in the fridge and reheat it the next day.