Authentic Russian/Ukrainian Borscht

Recipe by AniSarit
READY IN: 2hrs 30mins
SERVES: 10-15
UNITS: US

INGREDIENTS

Nutrition
  • 1 12 - 2
    lbs beef, cubed (preferably with bones)
  • 4
    large beets, peeled and eighthed (or 6 average beets, quartered)
  • 1
    small head of cabbage, shredded (the smallest you can find)
  • 2
    large carrots, cut up as you like it (cubed, rounded, shredded, etc)
  • 14
    ounces tomato sauce
  • 1
    bunch dill, minced
  • 12
    cup instant chicken-style consomme soup and seasoning mix (I like Osem)
  • 1
    medium onion, whole
  • Optional
  • 3 -4
    small potatoes (cubed) or 1/2 cup rice
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DIRECTIONS

  • To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.
  • Remove all froth that comes up from the meat.
  • Continue to boil on med-high until no more froth comes up.
  • Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.
  • Fill with water, cover partially with lid, and let cook for 90min.
  • After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.
  • You can add the rice and/or potatoes at this point, if you like.
  • Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.
  • The soup is great on day 1, but tastes much better on days 2-3.
  • Enjoy the soup while it's very hot.
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