Classic Beef Borshch
The way my grandmother has always made it for me, with a rich beef stock and a naturally vibrant red colour.
Borscht (originally called borshch in Ukrainian) is probably the most iconic Ukrainian dish, and for good reason. Despite relying on just the bay leaves and a few peppercorns for seasoning, it has an impressively rich and complex flavour. Although technically a soup, borshch occupies a category of its own in Ukrainian cuisine.
Every Ukrainian likes their Borshch a little differently, so most families have their own recipes. Today I’m sharing my grandmother’s, which is also my favourite. During summer, she would gather freshly picked vegetables from her garden and make borshch with them. The recipe is exactly the same, but it never tastes quite as good when made with supermarket vegetables.
As an everyday meal, borshch is often served with a few slices of fresh bread and a dollop of sour cream (though some people prefer mayonnaise). To make it feel more festive, serve it alongside spring onions or garlic cloves, slices of pork fat, and pampushky (traditional Ukrainian garlic bread rolls).
Classic Beef Borshch
The way my grandmother has always made it for me, with a rich beef stock and a naturally vibrant red colour.
Ingredients
Beef stock
Flavour base
To assemble
Method
- 1Start by making the beef stock. Put the meat into cold water and bring it to a boil.
- 2Skim off any foam that rises to the surface. Add the vegetables, salt and spices. Simmer over low heat for about an hour, until the meat is cooked through and tender.
- 3While the stock cooks, heat the oil in a pan and fry the onions, carrots and bay leaves until the vegetables are tender. Add the beetroot and cook for another couple of minutes, until it is about half cooked.
- 4Add the tomato paste and salt. Cook for 1 more minute. Remove the bay leaves, add the sugar and vinegar, and turn off the heat.
- 5Once the meat is cooked, cut it into bite-sized pieces and set it aside. Remove the vegetables, peppercorns and any bones – they are no longer needed.
- 6Add the potatoes to the stock and simmer until they are halfway cooked.
- 7Add the flavour base, cabbage, and meat to the stock with the potatoes. Cook until the cabbage is tender, about 5 minutes.
- 8Turn off the heat, taste, and add more salt, sugar, or vinegar if needed. It should be well seasoned, with a slight sweetness and a gentle acidity. Stir in the chopped dill.
- 9If you have time, let the borshch rest for at least a couple of hours to allow the flavours to develop. If not, serve it immediately – it will still be delicious.
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