Traditional Ukrainian Borscht with Beef Brisket

Ingredients

• 1 kg Beef brisket (light pink in color, two pieces of 500 g each)
• 4 l Water (clean, cold)
• 2 pcs Onion (medium size, finely diced)
• 1 pcs Carrot (large, grated on a coarse grater)
• 2 pcs Beet (medium size, 'cylinder' variety, sliced thinly, then into matchsticks)
• 3 tbsp Vegetable oil (sunflower)
• 2 tbsp Apple cider vinegar 6 % (to preserve beet color)
• 4 tbsp Sugar (2 tbsp for beet, 2 tbsp at the end for flavor balance)
• 2 tbsp Tomato paste (high quality, bright red color)
• 1.5 tbsp Salt (add at the end of broth cooking)
• 8 pcs Potatoes (high-starch, medium cubes ~1.5 cm)
• 0.5 kg White cabbage (winter variety, shredded into strips)
• 0.5 pcs Red sweet pepper (half, sliced into strips)
• 2 cloves Garlic (finely minced)
• 30 g Old pork lard (small piece, added at the end)
• 1 tsp Ground black pepper
• 2 pcs Bay leaf
• 2 tbsp Sour cream (for serving, per portion)
• to taste sprig Fresh dill (for garnish)

Instructions

1. Preparing the meat and broth

   Place 1 kg beef brisket in a 6‑liter pot, add 4 l of cold water, bring to a boil over high heat, and skim off the foam.

   Time: PT15M

   Temperature: 100°C

2. Chopping onion and carrot for the sauté

   Finely dice the 2 onions and grate the carrot on a coarse grater.

   Time: PT5M

3. Preparing the beet

   Slice the beet into thin rounds, then into thin matchsticks. Sauté in vegetable oil until lightly browned.

   Time: PT15M

   Temperature: 180°C

4. Stewing the beet in an acidic environment

   To the sautéed beet add 2 tbsp apple cider vinegar, 2 tbsp sugar and 2‑3 ladles of broth. Cover and stew for 30‑40 min until the beet is tender.

   Time: PT35M

5. Preparing the sauté (tomato paste)

   In a pan heat vegetable oil, sauté onion and carrot until golden. Add 2 tbsp tomato paste, sauté another 2‑3 min. Pour in 2 ladles of broth and simmer over low heat for 20 min.

   Time: PT30M

   Temperature: 180°C

6. Long simmer of broth with meat

   After boiling, reduce heat to the lowest, simmer for 3 hours uncovered, periodically skimming foam. The broth should remain clear.

   Time: PT3H

   Temperature: 90°C

7. Preparing the meat after cooking

   Remove the meat from the broth, cut into pieces – it will separate easily from the bones.

   Time: PT5M

8. Adding potatoes

   Add 8 medium potatoes, diced 1.5 cm, to the broth and cook 15 min until tender.

   Time: PT15M

   Temperature: 100°C

9. Adding cabbage, pepper, spices and lard

   Add shredded cabbage, red pepper strips, minced garlic, 30 g old pork lard, 2 tbsp sugar, 1 tsp ground black pepper and 2 bay leaves to the pot. Cook 5 min so the cabbage remains slightly crisp.

   Time: PT5M

   Temperature: 100°C

10. Final combination and resting

    Add the prepared sauté and stewed beet to the pot, mix well. Bring to a boil, turn off the heat and let the borscht rest for 10 min under a lid (do not seal completely so steam can escape).

    Time: PT10M

    Temperature: 100°C

11. Serving

    Ladle the borscht into bowls, add sour cream, sprinkle with finely chopped dill and, if desired, add a bit more minced garlic.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g