Borsch (((Authentic Ukrainian Classic Borsch)))
photo by crazycanuck0770
- Ready In:
- 3hrs 5mins
- Ingredients:
- 23
- Serves:
-
10
ingredients
- 1 1⁄2 lbs red beets (green tops removed)
- 1 lb lean beef chuck (cut into bite-size pieces)
- 1⁄2 lb thick slab bacon (diced) or 1/2 lb pancetta (diced)
- 1 cup yellow onion (chopped)
- 1 carrot (peeled & grated)
- 2 teaspoons dried oregano
- 1 teaspoon celery salt or 1 teaspoon seeds
- 2 teaspoons dill seeds
- 1 tablespoon minced garlic
- 2 bay leaves
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons tomato paste
- 2 quarts water or 2 quarts beef broth
- 1 tablespoon vegetable oil
- 1 large potato (peeled & diced)
- 6 cups green cabbage (shredded)
- 3 tablespoons fresh flat-leaf parsley (chopped)
- sugar
- 1 cup real sour cream
- 1⁄2 cup fresh dill (chopped)
- russian black bread
directions
- Preheat oven to 350 degrees.
- Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
- Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
- Remove both meats from the pan with a slotted spoon and drain on paper towels.
- Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
- Cook until soft, about 4 minutes.
- Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
- Add the red wine vinegar and stir to deglaze the pot.
- Return both meats to the pot and add the water, salt and pepper and bring to a boil.
- Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
- Meanwhile, place the beets on a baking sheet and brush with the oil.
- Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
- Remove from the oven and set aside until cool enough to handle.
- When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
- Coarsely grate or chop and set aside.
- When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
- Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
- Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
- Also, serve with Russian black bread.
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Reviews
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There's an old saying, "There are as many recipes for borsch as there are shtels." I don't know where the above reviewer gets his information, but borsch can be made with soup bones, tougher cuts of meat, cabbage, and a thousand other variations, depending on availability of ingredients. (Not to mention the cook's whim at the time.) Maybe this recipe is a bit fancier than most, but times and recipes change. My advice: Eat the borsch that you like, and we'll eat the one that we like.
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All my great grandparents came from Odessa, Russia. This is the authentic classic Borsh, to be sure. I had not thought to roast my beets first. This is a great improvement. Only thing different my family has always done, is to add the beet tops to the pot last. Then we do serve it with a dollop of sour cream. We have it many times during each year. I cannot look at young beet greens without thinking Borsch. And adding a whistful sigh. Thank you for posting this recipe.
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.