borscht
Borscht is a delicious eastern European soup that is savory and tangy with a hint of sweetness. This borscht recipe is made with beef and sauerkraut which gives it a rich and zesty flavor profile!
What is Borscht?
Borscht is a vibrant Eastern European soup that is sour, savory, and slightly sweet. Ukrainians consider this iconic soup as their national dish, and they were the first ones to start adding beetroot to create the beautiful color it’s known for today. The name is thought to come from the Russian word “borshchevik” which means cow parsnip - the original star of this dish. Modern beetroot based borscht is extremely healthy and has many benefits including stomach, liver, and heart protection, as well as blood cleansing support!
How to make borscht?
Now, to the recipe! Chop the ribs into pieces by cutting between each bone and put them in a large pot. Add onion, bone marrow bone pieces, and quartered carrot. Fill the pot with water and bring to boil. Lower the heat to medium and simmer for 2-2 1/2 hours occasionally stirring and skimming fat. Add more water if needed, you should have about 6-8 cups of broth once it’s done. Pull out the meat and set aside. Strain the broth and wipe the pot clean. Return the broth in the pot and whisk in tomato paste. Then add sugar, red wine vinegar, bay leaves, beets, grated carrot, sauerkraut, garlic, and tomatoes. Roughly shred the meat and add it to the pot. Discard the bones. Cover and simmer over medium low heat for 2 1/2 hours, occasionally stirring. Season the soup with salt and pepper. Stir in potatoes and dill, cover, and simmer over medium heat for 20 minutes. Serve with smetana or sour cream and dill.
Tips
Skim fat and impurities frequently while simmering to avoid a greasy broth.
Serve with lots of fresh dill and smetana!
If you do not have smetana use regular sour cream instead.