Ukrainian Chernihivskiy Borshch with Apples and Beans Recipe

Name: Ukrainian Chernihivskiy Borshch with Apples and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. beef chuck; shin, with the bone; 2 qt. water; 1 sm. onion; 1 carrot, peeled and quartered; 1 leek (white part only), well rinsed; 2 lg. beets (about 1 1/4 pounds) washed and scrubbed; 3 tbsp. white vinegar,; more to taste; 2 lg. boiling potatoes, peeled and cut into wedges; 2 cups coarsely grated green cabbage; 1 lb. fresh, ripe tomatoes, peeled, seeded, and coarsely chopped; 1 parsnip, peeled; 1 rib celery with leaves; 6 parsley sprigs, 4 dill sprigs, 2 bay leaves, and 8 peppercorns tied in a cheesecloth bag); Salt, to taste; 2 medium-size tart apples (such as Granny Smith), cored, peeled, and cut into wedges; 2 sm. zucchini, cut into 1/2-inch dice; 1-1/2 cup cooked white beans; 2 cloves garlic, minced; Salt and freshly ground black pepper, to taste; Sour cream; Chopped fresh dill for garnish

Servings: persons

2 lb. beef chuck
shin, with the bone
2 qt. water
1 sm. onion
1 carrot, peeled and quartered
1 leek (white part only), well rinsed
2 lg. beets (about 1 1/4 pounds) washed and scrubbed
3 tbsp. white vinegar,
more to taste
2 lg. boiling potatoes, peeled and cut into wedges
2 cups coarsely grated green cabbage
1 lb. fresh, ripe tomatoes, peeled, seeded, and coarsely chopped
1 parsnip, peeled
1 rib celery with leaves
6 parsley sprigs, 4 dill sprigs, 2 bay leaves, and 8 peppercorns tied in a cheesecloth bag)
Salt, to taste
2 medium-size tart apples (such as Granny Smith), cored, peeled, and cut into wedges
2 sm. zucchini, cut into 1/2-inch dice
1-1/2 cup cooked white beans
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Sour cream
Chopped fresh dill for garnish

1
In a large soup pot, bring all the stock ingredients to a boil over high heat, periodically skimming off the foam as it rises to the top.
2
cover the pot, reduce the heat to low, and simmer until the beef is tender, 1 1/2 hours.
3
Strain the stock trough a fine sieve into a clean pot.
4
Reserve the beef and discard the other solids.
5
Add the beets to the stock and cook over medium heat until tender, about 30 minutes.
6
Remove the beets from the stock and cool until manageable.
7
Peel the beets and cut into fine dice.
8
Return the beets to the pot along with 2 tablespoons vinegar, the potatoes, cabbage, and tomatoes.
9
Simmer, partially covered, for 20 minutes.
10
Add the apples and zucchini, and continue simmering until the vegetables are tender, 15 minutes more.
11
Remove the meat from the bones and cut into bite-size pieces.
12
Add it to the soup, along with the beans and garlic; season with salt and pepper and add more vinegar, if desired.
13
Simmer for 5 minutes more.
14
Allow the borshch to stand at least 10 minutes before serving.
15
serve with sour cream sprinkled with dill.

1327

kcal

Calories

Fat

Carbs

102

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 23 ingredients. The key ingredients include: 2 lb. beef chuck, shin, with the bone, 2 qt. water, 1 sm. onion, and more.

Yes, Ukrainian Chernihivskiy Borshch with Apples and Beans 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.

Ukrainian Chernihivskiy Borshch with Apples and Beans

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