Ukrainian Borscht Recipe (Rich, Authentic & Flavor-Packed)
598kcal
Ingredients
Meat & Broth Base
- 2-3 lbs lbs bones, ribs, neck bones, brisket, or a mix
- 2-3 celery stalks
- 2-3 carrots
- 1 tsp whole black peppercorns
- 1/2 tsp whole allspice
- 3-4 Bay leaves
Vegetables & Aromatics
- 2-3 beets baked, peeled, and grated
- 3 carrots grated
- 1 onion decied
- 1 head of cabbage shreded
- 1 potatoes cubed
- 4 tomatoes grated or pureed
- 1 bell pepper sliced
- 1 head garlic crushed
Spices & Final Flavoring
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp black pepper
Garnish (optional but highly recommended)
- Sour cream
- Chopped dill, parsley, cilantro, or sliced green onions chopped
Method
- Step 1: Parboil the MeatPlace your meat in a large pot, cover with water, and bring to a boil. Parboil for 15–20 minutes, then discard the water and rinse the pot to remove impurities.
- Step 2: Build the BrothRefill the pot with fresh water and return the meat. Add celery, carrots, peppercorns, allspice, bay leaves, and salt. Simmer for 2 hours. Once done, strain the broth, discard the vegetables and whole spices, and return the meat (deboned and sliced) to the clean broth.
- Step 3: Prepare the Beets & Sautéed VegWhile the broth simmers, wrap clean, wet beets in foil and bake at 400°F for 45 minutes. Peel and grate them.In a pan, heat oil and saute:Onion (5 minutes)Add grated carrots (5 minutes)Add grated beets (5 minutes)Add sliced bell pepper and tomato paste (1–2 tbsp), saute 5 minutesAdd pureed tomatoes + ~1/3 cup water, simmer 5 minutesAdd all spices listed above, stir well
- Step 4: Combine and CookAdd the sautéed vegetable mixture into the clean broth with meat. Add potatoes and shredded cabbage. Simmer on low for ~30 minutes until tender.
- Step 5: Balance the FlavorTo finish, stir in lemon juice and sugar to balance acidity and sweetness. Just before turning off the heat, add the crushed garlic. This is your secret layer of deep flavor.
- Step 6: Garnish and ServeLadle into bowls and top with sour cream, fresh herbs, or green onion. Traditionally, salo (Ukrainian cured pork fat) is used, but this version keeps it pork-free.
