Ukrainian Borsch by Chef Alfiya
March 19, 2025 • 0 comments
- Servings: 10
Ingredients
- (1.5 lbs) Pork Ribs (or Beef Stew Cubes + 1 bone)
- (14 cups/3.5 qts) Water
- (3 medium) Potatos
- (2 medium) Onions
- (3 medium) Carrots
- (1 stick) Celery
- (2 large cloves) Garlic
- (1 small) Cabbage
- (1 small + 1 large) Beets
- (1 can) Kidney Beans
- (1 small can) Tomato Paste
- Fresh Parsley and Dill
- (2 ea.) Bay Leaves
- (To taste) Smoked Paprika
- (To taste) Ground Black Pepper
- (To taste) Salt
Directions
Instructions:
- Stock: Place the Pork ribs (or beef cubes + bone) into a large pot and cover with water. Bring to a boil, skim foam, cover with lid and simmer 30 min. Add 1 onion, 1 carrot, 1 small beet, celery and bay leaves. Cook until meat falls of the bones, about 45 minutes more. Discard vegetables and bones.
- Cut meat in small pieces. Set aside.
- Peel and dice potato ½ inch. Add to pot of stock. Cook for about 15 minutes.
- Preparation: Peel and dice onion ¼ inch. Peel and shred carrots and 1 large beet. Chop garlic. Rinse canned beans and set aside. Shred cabbage thinly and set aside.
- Sauteed (root) vegetables for soup: In a skillet over medium heat, add 3 tbsp sunflower oil (or your preference) and sauté diced onion until slightly softened. Add chopped garlic. Add shredded carrots and sauté 3-4 minutes. Add shredded beets and sauté 3-4 minutes more. Stir in the tomato paste. Add 1-2 ladles of warm stock or water. Cook 5 more minutes on low heat.
- Add “Sauteed (root) vegetables” to the pot. Bring to boil. Add beans and shredded cabbage. Cook for 5 minutes, then turn heat off.
- Add chopped parsley and dill.
- Add salt, black pepper and smoked paprika.
- Let it sit a couple of hours before you enjoy it! The next day borsch develops a richer taste. Keep refrigerated.
