Introduction: Classic Ukrainian Borscht

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Classic Ukrainian borscht — a true symbol of Ukrainian cuisine. Made with beef broth, beets, and fresh vegetables, it has a rich color and deep comforting taste. Best served hot with sour cream and fresh herbs.

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Supplies

Ingredients (EN)

• Beef (boneless) — 400–500 g

• Water — 2–2.5 L

• Onion — 1

• Carrot — 1 medium

• Beetroot — 2 small or 1 large

• Tomato paste — 70–100 g

• Potatoes — 2

• White cabbage — 200–300 g (shredded)

• Garlic — 2 cloves (optional)

• Vegetable oil — 2–3 Tbsp

• Salt — to taste

• Sugar — 1 tsp

Step 1:

Cook the broth: discard the first water, refill, salt, and simmer the beef until tender.

Step 2:

Prepare the sauté: fry onion, add carrot, then beetroot.

Step 3:

Stir in tomato paste, a ladle of broth, salt, and sugar; cover and simmer until soft.

Step 4:

Add the sauté into the finished broth with meat, bring to a boil.

Step 5:

Add diced potatoes and shredded cabbage, cook until potatoes are tender.

Step 6:

Turn off the heat, add minced garlic. Let the borscht rest, serve with sour cream and fresh herbs.

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