Classic Ukrainian Borscht

Шаг 1

First and most important part of any soup is the broth. Ideally, use beef bones. Place them in a pot with cold water, add 1 onion and 1 carrot (you can char them for color), and simmer for 3 hours, constantly skimming off the foam…

Шаг 2

Now prepare all ingredients. Chop the onion and carrot into thin strips — small enough to fit on a spoon. Chop cabbage into thin slices, and cut the potatoes into sticks.

Шаг 3

Take 2 beets. Slice one into thin strips, and grate the other coarsely (this improves taste and color). Juice the remaining beets to make fresh beet juice.

Шаг 4

Once the broth is cooked, strain it through a fine sieve and return it to the stove on high heat. Add the meat. Once it boils, add the cabbage (if using sauerkraut, add potatoes first). When it boils again, add the potatoes. Reduce heat to medium. Meanwhile, prepare the sauté.

Шаг 5

In a hot skillet, fry the beetroot cut into strips for about 5 minutes until lightly browned (add a little vinegar to preserve the color). Then add a bit more oil, followed by the onion and carrot. Fry until golden. Since these vegetables form the base of the flavor, add a little salt and 1 tbsp of sugar. Now add the sauté to the soup (which should be gently simmering, not boiling).

Шаг 6

Dice the lard and fry it in a hot pan without oil until crispy. Then add garlic, coriander, and bay leaf, and fry for about a minute. Add this to the soup.

Шаг 7

Let the soup simmer on low heat for 15 minutes. Then taste and add fresh chopped herbs, black pepper, and a bit more beet juice. Adjust sugar and salt if needed. When the soup tastes just right, increase the heat to high, bring it to a boil, remove from heat, cover, and let rest for 30 minutes to let the flavors develop.

Шаг 8

Our magic borscht is ready! I served it in a bread bowl — if you want to impress, do the same. Cut off the bread top, remove the soft part, press it firmly inside, brush with beaten egg, and bake at high heat for 2 minutes. Repeat 3–4 times to get a firm crust. Pour in the borscht. I also served it with a shot of vodka, fresh onion, and garlic! Enjoy!