Borsch

Borsch is Ukraine's most famous food, and for good reason. It is hearty,
delicious, and an overall beautiful dish. It has taken me a long time to perfect
my recipe (well, for my tastes at least) so I really hope you enjoy it.

Servings: 8 people

Author:

Prep Time
20 minutes

Cook Time
1 hour, 30 minutes

Total Time
1 hour, 50 minutes

Course:

Soup Main Course

Cuisine:

Ukrainian

Keywords:

soup pork Soups Beetroot Ukrainian Food Eastern Europe

Instructions

1 If you can buy already peeled and boiled beets at the grocery store then do that
to save time. Otherwise peel them and boil them in water for 1 hour. Remove and
set aside.
2 The first thing to do is to prepare all the ingredients in the beginning so you
don't have to scramble around once you start cooking.
3 Cut the pork off the bones and into 1-2 bite strips. Grate the beetroot and
carrots. Cube the potatoes and eggplant and thinly slice the cabbage. Dice the
onion and mince the garlic.
4 In a large pot add a bit of oil and turn the heat up high. Season the pork
including the bones with a half teaspoon each of salt and freshly cracked back
pepper. Add the meat and bones to the pot and fry until browned.
5 In another pan add oil and put the heat on medium-high. Add the potatoes and
onion and cook until the onions brown. Sprinkle a bit of salt. Then add the
eggplant and more oil as needed (eggplant can act as a sponge and soak up all
the liquid in the pan). Fry until the eggplant begins to brown.
6 In the pan with the pork add the grated carrot and beet. Mix and fry for a few
minutes. Add the minced garlic just about 30 seconds before the next step – you
don't want garlic to burn.
7 Add the pan with veggies to the pot with the meat and give everything a good
mix. Toss in the cabbage, beans, tomato paste, and the remainder of the black
pepper. Fill the pot with water and stir everything up.
8 Turn the heat down to low and let the borsch simmer for 1 hour. Give the soup a
stir every 20 minutes or so to make sure nothing is sticking to the bottom and
burning. And if you are simmering without a lid then add water to replace what
has evaporated as needed.
9 Remove the bones and ladle some soup into a bowl. Dollop in some smetana or sour
cream and garnish with some chopped dill. Serve alongside some freshly baked
pampushky, or rye toasts with salo.

Borsch

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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