Ukranian Peasant Borscht

“My grandmother always made this borscht in the fall and winter. She never made anything by recipe so this is my version. The kids and neighbors love it and always ask when I'm going to make it again. Or tell me I should have made a bigger pot.”
READY IN:
2hrs
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large Dutch oven or stock pot, brown bacon and render fat.
  2. Add beef and brown.
  3. Cut the onion, carrot and celery in half cross-wise and add to pot with beef.
  4. Also add beets whole with skin, shredded cabbage and water.
  5. Add pepper corns and bay leaves.
  6. Bring to boil, then turn heat to medium low, cover and simmer 1 1/2 hours.
  7. After an hour of cooking start boiling potatoes whole (skin on or off your choice) in a separate pot until soft (45 minutes).
  8. When soup is ready turn off heat, with a slotted spoon remove the celery carrot and beets.
  9. Discard celery and carrots or use for something else.
  10. Leave beets on a separate plate or bowl until cool enough to handle (10 min).
  11. Peel and grate beets back into the soup pot.
  12. Add grated carrot.
  13. Bring soup back to boil.
  14. Add vinegar and lemon juice.
  15. Cook 5 minutes longer.
  16. To serve place a boiled potato in bowl and ladle soup on top.
  17. Add a dollop of sour cream to each bowl.
  18. Enjoy.

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