Ukrainian Classic Borsch

Recipe by Olha7397
READY IN: 2hrs 40mins




  • FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
  • Add the remaining stock ingredients and reduce the heat to low.
  • Simmer, partially covered, until the meat is tender, at least 45 minutes.
  • When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
  • Strain the stock through a fine sieve into a clean large pot and discard all the solids.
  • Preheat the oven to 375°F.
  • Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
  • Bake the beets until tender, 1 1/4 hours.
  • Do this while the stock is cooking.
  • FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
  • Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
  • Season to taste with sugar, pepper, and additional lemon juice and salt.
  • Simmer for 15 more minutes.
  • Cut the beef into bite-size pieces and scrape all the meat off the bones.
  • Add meat to the soup.
  • Simmer for 15 more minutes.
  • Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
  • Let stand at least 15 minutes before serving.
  • Serve with sour cream.
  • Serves 12 to 14.