Meaty Ukrainian Borscht Recipe

Name: Meaty Ukrainian Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef flanken or short ribs; 3 quarts of water; 2 teaspoons coarse sea salt; 1 medium carrot, scraped; 1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in 1/2-inch cubes; 1 medium onion, unpeeled, stuck with several cloves; 8 whole allspice berries; 3 medium-large beets, without tops; 2 tablespoons butter or vegetable oil; 2 large onions, coarsely chopped; 1 medium parsnip, peeled, cut into 1/2-inch cubes; 2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage; 1 large carrot, cut in 1/2-inch cubes; 2 medium potatoes, cut in 1/2-inch cubes; 1/2 teaspoon freshly ground black pepper; 1 well-rounded tablespoon tomato paste; 8-10 large garlic cloves, crushed; Juice of 1/2 lemon, or more to taste; 3/4-1 cup sour cream or yogurt; 3 tablespoons finely chopped dill; 3 tablespoons finely chopped parsley

Servings: persons

2 pounds beef flanken or short ribs
3 quarts of water
2 teaspoons coarse sea salt
1 medium carrot, scraped
1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in 1/2-inch cubes
1 medium onion, unpeeled, stuck with several cloves
8 whole allspice berries
3 medium-large beets, without tops
2 tablespoons butter or vegetable oil
2 large onions, coarsely chopped
1 medium parsnip, peeled, cut into 1/2-inch cubes
2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
1 large carrot, cut in 1/2-inch cubes
2 medium potatoes, cut in 1/2-inch cubes
1/2 teaspoon freshly ground black pepper
1 well-rounded tablespoon tomato paste
8-10 large garlic cloves, crushed
Juice of 1/2 lemon, or more to taste
3/4-1 cup sour cream or yogurt
3 tablespoons finely chopped dill
3 tablespoons finely chopped parsley

1
In a 5-6 quart pot, bring meat and water to boil over high heat.
2
Reduce to simmer and skim of foam.
3
When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone.
4
Preheat oven to 400F.
5
Scub beets, wrap in foil and bake for an hour, or until just tender.
6
Poke through foil with skewer to check for doneness.
7
Peel beets; shred on coarse side of grater.
8
When meat is very tender, remove, strip off bones, and cut into small cubes.
9
Place in bowl; cover with foil.
10
Strain broth.
11
Rinse out pot.
12
Place pot over medium heat, warm butter, and saute onion 2-3 minutes.
13
Add cubed celery root, parsips, turnips and carrot.
14
Saute 5 minutes.
15
Add strained broth, potatoes and shredded beets.
16
Bring to a boil.
17
Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender.
18
Just before serving, while soup is simmering gently, stir in garlic and lemon juice.
19
Remove from heat immediately.
20
Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 pounds beef flanken or short ribs, 3 quarts of water, 2 teaspoons coarse sea salt, 1 medium carrot, scraped, and more.

Yes, Meaty Ukrainian Borscht falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meaty Ukrainian Borscht

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