Borscht (Ukrainian Soup)

(serves 8)

2 – 3 beetroots, trimmed and peeled
400 – 600 g meat (stewing beef or pork)
2 carrots, peeled and coarsely chopped
2 onions, finely chopped
2 tomatoes, coarsely chopped
3 – 4 potatoes, cut into 2 cm pieces
100 – 200 g (half of a small head) green cabbage, coarsely shredded
80 g dried white beans, soaked in cold water for 10 – 12 hours, then drained
100 g celery root, finely chopped
2 celery stalks, coarsely (5 mm) sliced
50 g parsley root, finely chopped
2 tbsp. tomato paste
2 cloves garlic, peeled
1 tbsp. olive oil
2 bay leaves
125 ml sour cream
3 tbsp. fresh parsley or dill springs, finely chopped
Salt and black pepper

1 In a large saucepan over medium – high heat, pour 1l cold water and add meat. Bring to a boil, let simmer for 10 minutes then discard the meat and pour out the cooking liquid. In the cleaned saucepan pour 2.5l fresh cold water and put the meat back in it. Bring it to a boil once again, lower the heat to low and cook for 45 minutes. Discard the meat, cut into 2 cm pieces and set aside.

2 To the prepared broth over medium heat, add beetroots and white beans. Bring to a boil, then lower the heat to medium – low and cook until the beetroot are fork-tender, 45 – 60 minutes. Discard the beetroots and let cool. Cut them into small (1 cm) dices and set aside.

3 Bring the broth back to a boil. Meanwhile, in large frying pan over medium – high heat, warm the oil. Add the onions and sauté until softened and lightly browned, 5 – 7 minutes. Add the onions to the broth and reduce the heat to medium.

4 In the same frying pan over medium – high heat, sauté the carrots until softened, 5 – 7 minutes. Add the carrots to the broth.

5 Add celery root, parsley root, potatoes, and tomatoes, stirring to scrape up the bits from the bottom of the saucepan. Bring to a simmer over medium heat, cover completely, and cook for 15 minutes.

6 Add celery stalks, beetroots, meat, green cabbage, and tomato paste. Cover again and continue cooking for another 15 minutes.

7 Briefly bring the soup to a boil one last time, then add bay leaves, black pepper and season with salt to taste. Press the garlic cloves into the soup, stir once again, cover with the lid and remove from the heat. Keep covered for at least 30 – 60 minutes.

8 Before serving, in the saucepan stir the soup from the bottom. To serve, ladle the borscht into warmed bowls and garnish with the sour cream and chopped parsley or dill.

My Tips:

The flavour of this soup improves if the soup is made a day or at least several hours before serving and reheated. The extra time allows the flavours to mellow and deepened.
The soup can be cooked without beans.
To avoid red hands and stained cutting boards when working with the cooked beetroots, don kitchen gloves and protect the cutting board with a piece of plastic wrap.