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  • Ukrainian red borscht soup recipe

Ukrainian red borscht soup recipe

Posted on May 27th, 2022
by Matthew
Categories:
  • Recipes

Ukrainian Red Borscht Soup recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • red borscht
  • Soup
  • traditional
  • ukrainian

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Ukrainian red borscht soup recipe is a classic dish that is loved for its vibrant color and rich flavors. This hearty soup is made with beets, cabbage, potatoes, and a variety of vegetables, simmered in a flavorful broth. It is traditionally served with a dollop of sour cream and fresh dill on top. The combination of ingredients creates a delicious and nourishing meal that is perfect for cold winter days.

Keywords: Ukrainian, red borscht, soup, recipe, traditional.

Ukrainian red borscht soup recipe details


By thesmartcookiecook.com
A recipe of Ukrainian red borscht soup recipe. Read more below.
Ukrainian red borscht soup recipe, recipe Rating: 4.6
Number of votes:112


Ingredients

450 g shin of beef
2  marrow bones
2 bunch(es) greens, trimmed
salt and freshly ground black pepper
sugar
3  beetroots, peeled and cut into strips
3  carrots, peeled and cut into strips
8  potatoes, peeled and quartered
1 tbsp oil
1 medium onion, chopped
2 tbsp tomato puree
¼ head(s) white cabbage, shredded
3 clove(s) garlic, chopped
125 g sour cream
1 tbsp parsley, chopped
2 tbsp dill, finely chopped

Instructions

Cook the meat with the marrow bones and the greens in salted water for approximately 2½ hours until the meat is tender. Strain through a sieve into a saucepan, discard the greens and set the meat aside.

In a pan heat the oil. Sauté the onions until lucent. Add beetroot and carrots and cook stirring for some minutes. Add the tomato purée and the garlic and cook for another minute. Add this to the stock in the saucepan. Add the potatoes and the cabbage and cook until the potatoes are done.

Cut the meat into bite-sized pieces and add into the soup, together with the dill and the parsley. Season to taste with salt, pepper and sugar and leave on the hob until all is hot.

Ladle the soup into soup bowls and serve garnished with dollops of sour cream.

Note:
The Borscht tastes best when reheated the next day.

Preparation time:

ca. 40 min

Cooking / Baking Time:
ca. 3 hrs

Grade of difficulty:
medium
Calories per portion:
n/a



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Ukrainian red borscht soup recipe

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  • red borscht
  • Soup
  • traditional
  • ukrainian

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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