Ukrainian Borscht Soup Recipe: The Soul-Warming Classic

Borscht. The mere mention of the word conjures images of steaming bowls, vibrant colors, and the comforting aroma of home. More than just a soup, Ukrainian borscht is a cultural icon, a symbol of family, tradition, and resilience. This recipe isn’t just about following instructions; it’s about connecting with a culinary heritage that has been passed down through generations. Get ready to embark on a culinary journey that will fill your kitchen with warmth and your belly with happiness. This isn’t just a soup; it’s an experience.

Why This Recipe Works

This recipe meticulously balances the key components of authentic Ukrainian borscht. It focuses on building flavor through slow simmering, allowing the vegetables to meld together and create a rich, complex broth. The use of both beef and pork ribs provides depth and richness, while the addition of smoked paprika adds a subtle smoky note that elevates the overall taste. The careful layering of ingredients, from the foundational broth to the final touch of fresh dill and sour cream, ensures a harmonious and unforgettable flavor profile. Furthermore, we’ve included variations and tips to allow you to personalize the recipe to your liking, whether you prefer a sweeter or more savory borscht.

Ingredients

• Meat:
  • 1.5 lbs beef ribs
  • 1 lb pork ribs
• Vegetables:
  • 2 large beets, peeled and shredded or julienned
  • 1 large onion, chopped
  • 2 carrots, peeled and shredded or julienned
  • 3-4 medium potatoes, peeled and diced
  • 1/2 head of cabbage, shredded
  • 2-3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/4 cup tomato paste
• Broth & Seasoning:
  • 10-12 cups beef broth (or water)
  • 2 bay leaves
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried dill
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 1-2 tablespoons red wine vinegar (or lemon juice), to taste
• Toppings (Optional):
  • Sour cream or plain yogurt
  • Fresh dill, chopped
  • Green onions, chopped
• Optional additions:
  • 1 bell pepper, chopped (any color)
  • 1/4 cup chopped celery
  • 1 tablespoon sugar (if beets aren’t sweet enough)

Instructions

1. Prepare the Broth: In a large pot or Dutch oven, combine the beef ribs and pork ribs with the beef broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the meat is very tender and easily pulls away from the bone. Skim off any foam that rises to the surface during simmering.
2. Remove the Meat: Remove the ribs from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat from the bones and set aside. Discard the bones. Strain the broth through a fine-mesh sieve to remove any small bone fragments or impurities. Return the strained broth to the pot.
3. Sauté the Vegetables: In the same pot (with the broth), add the chopped onion and shredded carrots. Sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add the Beets and Tomatoes: Add the shredded beets, diced tomatoes (with their juice), and tomato paste to the pot. Stir well to combine. Cook for another 5-7 minutes, allowing the beets to soften slightly and release their color into the broth.
5. Add the Remaining Vegetables and Seasonings: Add the diced potatoes, shredded cabbage, bay leaves, smoked paprika, dried dill, and black pepper to the pot. Stir well to combine.
6. Simmer the Soup: Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until the potatoes and cabbage are tender.
7. Add the Meat Back In: Add the shredded meat back to the pot. Stir well to combine.
8. Adjust Seasoning: Taste the soup and adjust the seasoning with salt and red wine vinegar (or lemon juice) to taste. The vinegar or lemon juice helps to brighten the flavors and balance the sweetness of the beets. Add sugar if the beets need a sweetness boost.
9. Simmer Longer (Optional): For a richer, more developed flavor, simmer the soup for another 30-60 minutes. The longer it simmers, the better the flavors will meld together.
10. Serve: Remove the bay leaves before serving. Ladle the borscht into bowls and garnish with a dollop of sour cream or plain yogurt, fresh dill, and chopped green onions, if desired. Serve hot.

Tips for Success

• Use Quality Ingredients: The quality of your ingredients will directly impact the flavor of your borscht. Use fresh, high-quality vegetables and good-quality meat.
• Don’t Skip the Simmering: The long simmering time is crucial for developing the rich, complex flavors of borscht. Don’t rush the process.
• Adjust the Sweetness and Acidity: The sweetness of the beets can vary, so adjust the amount of sugar and vinegar (or lemon juice) to taste.
• Use Smoked Paprika: Smoked paprika adds a wonderful smoky depth to the borscht. Don’t substitute regular paprika.
• Make it Vegetarian: For a vegetarian version, omit the meat and use vegetable broth. Consider adding beans or mushrooms for extra protein and flavor.
• Roast the Beets: Roasting the beets before adding them to the soup will intensify their flavor and sweetness. Wrap them in foil and roast at 400°F (200°C) for about an hour, or until tender.
• Day-Old Borscht is Best: Like many soups and stews, borscht tastes even better the next day after the flavors have had a chance to meld together.

Storage Instructions

Refrigerating: Allow the borscht to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.

Freezing: Borscht freezes very well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Leave some headspace in the containers to allow for expansion. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

FAQ

Q: Can I use different types of meat?
A: Yes, you can use other cuts of beef or pork, such as chuck roast or shoulder. You can also use chicken or duck, although the flavor will be different.

Q: Can I make borscht in a slow cooker?
A: Yes, you can. Brown the meat and sauté the vegetables in a skillet first. Then, transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Q: What if I don’t have smoked paprika?
A: While smoked paprika is recommended, you can substitute regular paprika, but the flavor will be less complex. Consider adding a pinch of smoked salt for a similar effect.

Q: My borscht is too sour. What can I do?
A: Add a little bit of sugar to balance the acidity.

Q: My borscht is not red enough. What can I do?
A: Add a tablespoon or two of red wine vinegar or lemon juice. The acidity helps to brighten the color of the beets.

Conclusion

Congratulations! You’ve just created a bowl of authentic Ukrainian borscht, a dish steeped in history and brimming with flavor. This recipe is more than just a set of instructions; it’s a gateway to a culinary tradition that has been cherished for generations. Whether you’re sharing it with family and friends or savoring a comforting bowl on a cold day, this borscht is sure to warm your heart and nourish your soul. Enjoy!