Borscht – Ukrainian beetroot soup

Wenche has visited Geitmyra food culture center for children. Here she met Ukrainian Masha who gives us the recipe for her borsch.

You need this for 4-5 people:

  • 400–500 g boneless high back or other beef soup (1–1½ kg with bones)
  • 4 beets
  • ½ cabbage head
  • 2 carrots
  • 2-3 potatoes
  • ½ – 1 onion
  • ½ lemon
  • 3-4 cloves garlic
  • 1 ½ l beef broth or broth
  • l bay leaf
  • 1 tablespoon fresh dill
  • Sour cream (preferably light sour cream)
  • Fresh dill for garnish

This is what you do:

If you want to make power yourself, divide the meat into pieces (and use the bone). Bring the water to a boil and add 1 teaspoon of salt. Add the meat and bring to the boil again. Foam off so that the power is clear. Add whole pepper and bay leaf. Lower the heat and let the meat soak for approx. 90 degrees until tender. It takes approx. 2 hours.

Wash and peel all the vegetables. Grate beets and fry in a frying pan with a little oil and lemon. The lemon means that the beets retain their intense red color.

Grate carrots and peel and finely chop onion and garlic. Fry garlic and onion over medium heat and add the carrots.

Finely chop the cabbage and divide the potatoes into pieces.

When the power and meat are ready, add all the vegetables and finely chopped dill and simmer until the potatoes are tender. If you use broth, let the meat simmer with the vegetables for approx. two hours. Season with salt and pepper.

Serve the soup with sour cream and dill.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top