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Authentic Ukrainian Borscht Recipe
By Alyona Demyanchuk · alyonascooking.com
20 servings
1 hr 12 min
A hearty beef and vegetable soup with beets, potatoes, and sauerkraut, simmered until tender and served with sour cream and dill.
| prepCut beef into 1-inch pieces | ||||||
| prepPeel and cube potatoes | ||||||
| prepPeel and grate carrots | ||||||
| prepDice onion | ||||||
| prepGrate beets | ||||||
| 680 g boneless beef chuck roast, cut into 1-inch pieces | Simmer beef 30 min, skim foam | Add potatoes & salt, simmer 25 min | Stir in tomato sauce, add to pot | Add pepper, Vegeta, garlic salt & bay leaves | Stir in sauerkraut, simmer 7 min | Serve with sour cream & fresh dill |
| 3 1/2 quarts / 3.3 L water | ||||||
| 1.1 kg Golden potatoes, peeled and cubed | ||||||
| 1 tbsp salt | ||||||
| 1 large onion, diced | Sauté onion, beets & carrots in oil 10 min | |||||
| 2 large beets, peeled and grated | ||||||
| 2 medium carrots, peeled and grated | ||||||
| 2 tbsp olive oil | ||||||
| 240 ml tomato sauce | ||||||
| 1/2 tsp black pepper | ||||||
| 1 tbsp Vegeta Seasoning | ||||||
| 1 tbsp garlic salt (Lawry's Brand) | ||||||
| 3 bay leaves | ||||||
| 240 ml sauerkraut | ||||||
| Sour cream and fresh dill, for garnish | ||||||
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