This traditional Ukrainian borscht is hearty and healthy. It takes a couple days to put together, but the payoff is more than worthwhile. I like making a massive batch and then freezing it for the dark days of winter!
Author: Finn
Recipe type: Main
Cuisine: Ukrainian
Ingredients
Stock:
1½ lbs. beef shank (including bones)*
2 tsp salt
½ tsp whole black peppercorns
2 hot red chili peppers
1 bay leaf
2 medium onions
.
Borscht:
1 lb. (7-9 medium sized) fresh beets, including stems and leaves
4 Tbsp. white vinegar
½ tsp sugar
3 Tbsp butter
6 cloves garlic, crushed
2 carrots, diced
1 parsnip, diced
2 potatoes, diced
½ head red cabbage, diced
½ cup tomato paste
1 cup sour cream + more for serving
1½ tsp flour
4 large sprigs fresh dill (4 heaping tsp dried)
5-7 Tbsp. garlic pickle juice
Instructions
To make the stock, rinse beef shank in cold water. Place in a large pot with 6 cups cold water. Add salt, peppercorns, chili peppers and bay leaf. Chop 1 onion into quarters and add to the pot. Bring to a boil then reduce heat, cover and simmer for 3 hours. Stain into a bowl, discarding bones and fat. Pick meat from the beef bones and chop into bite sized pieces. Set meat and broth aside to chill.
Next, start fermenting your beets: peel and grate beet bulbs. Cut stems and tear leaves into 2 inch pieces. Store your beet leaves refrigerated in a small container. Place stems and shredded bulbs in a large non-metal bowl and toss with ½ tsp sugar and 4 Tbsp white vinegar. Store in a cool, dark place for 3 days, tossing again once a day.
After fermenting the beets for 3 days, we are ready to put our borscht together. Dice potatoes, carrots and parsnips into small cubes. Chop red cabbage and the remaining onion into bite sized pieces.
In a medium mixing bowl, blend tomato paste and sour cream together. Sprinkle in flour and mix in. Add ½ cup water and stir well. Add the sour cream mixture to the vegetable pot and cook for 5 minutes.
Add broth, beet leaves, dill and pickle juice (start with a bit of pickle juice and add more to taste- I like mine with a fair glug, but if this is your first borscht you might want to ease into it). Simmer until vegetables are cooked through. Add meat and season to taste.
Serve with a healthy dollop of sour cream.
Notes
* Omit for vegetarian
Recipe by Port and Fin at https://portandfin.com/babchas-borscht/