Recipe for authentic Ukrainian borscht

Ingredients

Ingredients (for 8 servings):

• 200-300 g pork or beef fat (preferably ribs or tail)
• 12 cups beef broth or bones + water
• 5 cups of finely chopped cabbage
• 1 large onion, chopped
• 3 medium carrots, chopped
• 2 tablespoons olive oil
• 3 large beets, julienned
• 4 large potatoes, diced
• 170 g tomato paste
• 2 teaspoons salt
• 3 bay leaves
• 1 tbsp white vinegar
• A pinch of sugar or maple syrup
• 3 large cloves of garlic, grated
• Pepper to taste
• 1/4 cup dill or parsley, finely chopped
• Sour cream, rye bread — for serving

Nutritional value (1 serving ≈ 2 cups):
Calories: 174, Carbohydrates: 32 g, Protein: 4 g, Fat: 4 g, Saturated fat: 1 g, Sodium: 647 mg, Fiber: 6 g, Sugar: 8 g

Preparation

Ingredients for borscht

The ingredients are simple and may vary depending on the region and availability of products. The main ingredients used in the recipe (cabbage, beets, onions, carrots, potatoes, beef broth, beef bones, oil, tomato paste, bay leaf, vinegar, sugar, salt, pepper, garlic, dill, sour cream):

1. Beef bones or broth: The most delicious borscht is made with beef bone broth (for example, tail, shank, short ribs, or pork ribs). If the bones are not meaty, add cubes of stewed beef. If you are short on time, you can use ready-made broth.
2. Beets: Red beets are used to give the soup a rich red color. Young beets in summer and fall are more tender and fresh.
3. Cabbage: Usually white cabbage, but red cabbage is also suitable.
4. Potatoes: Red, yellow, or new potatoes are suitable.
5. Carrots and onions: For volume and flavor. Yellow onions are preferable, but white or red onions can also be used.
6. Tomato paste: For flavor and color.
7. White vinegar and sugar: Any light vinegar (wine, apple). Sugar or maple syrup for a sweet and sour taste.
8. Garlic: Only fresh, grated or pressed.
9. Dill: Only fresh.
10. Bay leaf, salt, pepper.
11. Sour cream: For serving.
12. Pork fat for frying.

Borscht is quite simple to prepare:

1. Prepare the vegetables: Start with the cabbage, as it takes the longest to cook. While the cabbage is cooking, chop the other vegetables.
2. Cooking the cabbage: Cook the cabbage in broth with bay leaf and pepper for 20 minutes after it comes to a boil. Meanwhile, chop the beets, potatoes, carrots, and onions.
3. Fry the onions and carrots: Fry in olive oil (sunflower oil can also be used) for 5 minutes until transparent.
4. Adding the beets: Add the beets and a little oil, cook for another 5 minutes ("fry").
5. Combining with potatoes: Transfer the vegetables to a pot with the potatoes, tomato paste, and salt. Cook covered for 20 minutes. Prepare the garlic, dill, and spices.
6. Seasoning: Add vinegar, garlic, sugar, and pepper. Stir, let stand for 10 minutes, add dill. The borscht is ready.
7. Greaves - Greaves are pieces of fat with small pieces of meat (called bacon in Europe). Add the prepared greaves to the soup and bring to a boil.

How to cut vegetables

• Beets: thin strips or grated on a coarse grater. You can add beet greens.
• Cabbage: thinly sliced, but not too thinly so that it does not fall apart.
• Potatoes: medium-sized cubes.
• Onions and carrots: cubes and circles.

Broth

• Beef bones with meat: Boil the bones with meat for 1 hour, skimming off the foam. After cooking, chop the meat and return it to the soup.
• Bone broth: You can use an Instant Pot, diluted with water.
• Store-bought broth: Can be used in a hurry, preferably organic and low in salt.

Adding cracklings

Fry the pieces of fat in a pan until they change color from white to dark yellow and become slightly hard. Then add them to the soup along with the melted fat. 

Serving

Borscht is served hot with a spoonful of sour cream, fresh dill, lard, pampushki (small doughnuts), or rye bread and garlic. It is also delicious cold in the summer.

• Sour cream or unsweetened yogurt: traditionally sour cream, but yogurt is also acceptable.
• Rye bread: Dense, dark. Can be toasted.
• Garlic and dill: Plenty — the more, the better.

Storage and reheating

• Storage: in the refrigerator for up to 5 days.
• Reheating: only the portion you plan to eat.
• Freezing: up to 3 months in an airtight container. Defrost in the refrigerator and reheat.

It is noteworthy that borscht is one of the few first courses that become tastier over time. On the second day, the soup infuses and acquires a more pronounced, deeper flavor. Freshly cooked borscht has a fresh taste, but when the dish stands for a day or even two, it acquires more intense flavors. Therefore, in Ukrainian families, borscht is eaten for two or even three days in a row after it is cooked.