Ukrainian Beetroot Borshch

Name: Ukrainian Beetroot Borshch
Prep time: 30 min
Cook time: 125 min
Total time: 155 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 3 pounds beef shanks, or 2 1/2 pounds beef chuck on the bone; 8 cups water, plus more as needed; 1 large onion, coarsely chopped; 1 large carrot, peeled, coarsely chopped; 1 rib celery, coarsely chopped; 12 stems fresh parsley; 2 sprigs fresh thyme; 2 bay leaves; 1 tablespoon whole black peppercorns; 1 pound beets, trimmed and peeled; 3 large carrots, trimmed and peeled; 1/4 large cabbage, shredded; 2 large potatoes, peeled and thinly sliced; 2 large onions, diced; 2 tablespoons tomato paste; 1 tablespoon sugar; Salt, to taste; Freshly ground black pepper, to taste; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon caraway seeds; 1/2 cup milk; 1 large egg, beaten; Freshly ground black pepper, to taste; Fresh dill, to taste; Sour cream, to taste; Lemon wedges, to taste

A hearty Ukrainian borshch featuring a rich beef stock, tender beef, cabbage, and beets.

⭐ 3.4 (75 reviews) Prep: 30 minCook: 125 minTotal: 155 minYields: 6 servings

Category Tags:

Side Dish Entree Dinner Lunch Appetizer Soup

Cuisine Tags:

Eastern European

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Ingredients

For the Beef Stock:

3 pounds beef shanks, or 2 1/2 pounds beef chuck on the bone
8 cups water, plus more as needed
1 large onion, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 rib celery, coarsely chopped

For the Stock Sachet:

12 stems fresh parsley
2 sprigs fresh thyme
2 bay leaves
1 tablespoon whole black peppercorns

For the Soup:

1 pound beets, trimmed and peeled
3 large carrots, trimmed and peeled
1/4 large cabbage, shredded
2 large potatoes, peeled and thinly sliced
2 large onions, diced
2 tablespoons tomato paste
1 tablespoon sugar
Salt, to taste
Freshly ground black pepper, to taste

For the Optional Ukrainian Caraway Dumplings:

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon caraway seeds
1/2 cup milk
1 large egg, beaten
Freshly ground black pepper, to taste

For Serving:

Fresh dill, to taste
Sour cream, to taste
Lemon wedges, to taste

Instructions

In a stockpot, combine beef and water; bring to a boil, then reduce heat and simmer for 30 minutes, skimming impurities.
Add onion, carrot, celery, and the stock sachet; simmer, covered, for 1 hour or until the meat is tender, adding water to keep ingredients covered.
Remove beef, pull meat from bones, chop into bite-sized pieces, and set aside.
Strain the stock into a clean pot, pressing on vegetables for maximum flavor, then discard the vegetables.
Add beets and carrots to the beef stock and cook, covered, for 45 minutes until tender.
Remove these vegetables, cool, shred coarsely, and set aside.
Introduce cabbage, potatoes, and onions to the broth; bring to a boil, then simmer, covered, for 20 minutes until tender.
To make caraway dumplings (optional): Whisk together flour, baking powder, salt, and caraway seeds in one bowl. In another, whisk milk, egg, and pepper; combine with dry ingredients using a fork until a stiff batter forms.
Stir in the shredded beets and carrots, tomato paste, sugar, and season with salt and pepper. Drop dumpling batter (if using) into the simmering soup, cover, and steam for 5 minutes; turn and steam another 5 minutes.
Add the reserved chopped beef to the soup and heat through for about 5 minutes.
Serve the borshch in warmed bowls, optionally garnished with sour cream, fresh dill, and a lemon wedge.

Nutritional Info (per serving)

Calories: 797 kcal

Carbohydrate: 71 g

Cholesterol: 216 mg

Fiber: 10 g

Protein: 87 g

Saturated Fat: 7 g

Sodium: 723 mg

Sugar: 19 g

Fat: 19 g

Unsaturated Fat: 0 g