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No. 0038 Eastern European Free recipe

Ukrainian Beet Borscht with Rye and Salo

Ruby-red and deeply savory, this borscht builds on a beef broth loaded with grated beets, cabbage, carrot and potato, brightened with a touch of vinegar. Serve it the traditional way with a cool spoon of sour cream, dense dark rye and a small dish of cured pork fat. It tastes even better the next day.

4.3 from 258 cooks

Red beet borscht with sour cream and parsley, rye bread slices and cubed salo
Photo: Nadin Sh on Pexels
Prep
30 min
Cook
1 hr 30 min
Total
2 hr
Serves
6
Level
Medium
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Method 6 steps

  1. Simmer the beef shank in the water for 1 hour, skimming foam, until the meat is tender; remove, shred the meat and discard the bone.

  2. Add the potatoes and cabbage to the broth and simmer for 10 minutes.

  3. Meanwhile saute the onion and carrot in the oil for 6 minutes, then add the beets, tomato paste and vinegar and cook 8 minutes until the beets turn glossy and deep red.

  4. Stir the beet mixture and shredded beef into the pot and simmer 10 minutes more until the potatoes are soft.

  5. Stir in the garlic, season with salt, cover and rest the borscht off the heat for 15 minutes so the color sets.

  6. Ladle into bowls, top each with sour cream and parsley, and serve with rye bread and cubes of salo.

Tap a step to mark it done.

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