Originally published in Lake of the Woods Area News, Volume 54, Number 4, Fall 2024
When asked to submit a member recipe I immediately knew the family favourite that stands out in my memory. I’m so pleased to share my mom’s authentic Ukrainian Borscht Recipe that I grew up with. This iconic beet soup is served with a dollop of sour cream and rye bread. There’s nothing better as the chill of fall and winter evenings start to set in.
Yield 8 servings.
Ingredients:
- 12 cups beef or pork rib stock
- 2 cups green or red cabbage, thinly sliced
- 1 large onion, chopped
- 2 tbsp olive oil
- 3 large beets, grated, and chopped beet greens
- 4 large potatoes, peeled and cubed
- 1 cup carrots
- 6 oz canned tomato paste
- 2 tsp salt
- 3 bay leaves
- 1 tbsp white vinegar
- Pinch sugar or maple syrup
- 3 large garlic cloves, grated
- ground black pepper, to taste
- ¼ cup dill, finely chopped
- sour cream and rye bread for serving
Instructions:
- In a large pot add beef bones or pork ribs and cover with water to simmer for 1-2 hours or until tender. Strain to remove the bones. Separate meat from the bone, chop and add back into the pot.
- Return broth to a boil, add cabbage, cover and bring to a boil again. Reduce heat to low and cook for 20 minutes.
- Meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and sauté for 5 minutes, stirring occasionally.
- Add beets and greens, remaining 1 tablespoon of oil, and cook for another 3-4 minutes.
- Transfer sautéed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil then reduce to on low heat and cook for 20 minutes.
- Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry. Add dill, stir and adjust any seasonings to taste.
- Serve hot with a dollop of sour cream.
