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Ukrainian Winter Borsch

Course Dinner, Lunch, Soup
Cuisine Ukrainian
Keyword Borsch, Borscht, Borshch
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 Servings

Ingredients

Soup:

  • 4 Quarts Prepared broth
  • 2 Each Carrots Shredded (4oz)
  • 1 Each Beet w/tops Julienned (10oz)
  • 1 Cup Beet Greens Chopped
  • 1 Each small onion Diced (3oz)
  • 2 cloves garlic Minced
  • 1 clove garlic Crushed
  • 1 each Medium Tomato Grated
  • 2 C Julienned cabbage
  • 1 Each Red bell pepper Julienned
  • 2 Each Medium Yukon gold potatoes Diced
  • 1/2 Each Lemon Juiced
  • 1 Tbsp sugar + more to finish
  • 4 tsp salt + more to finish
  • 1/4 Cup parsley Chopped
  • 1/4 Cup dill Chopped
  • 2 Each sprigs thyme Chopped
  • TT Sour cream Garnish

Broth:

  • 1 Gallon Q Water
  • 2 Pound Pork loin country style rib bone in Cut into chunks or pork ribs
  • 1 Cup White beans Soaked
  • 1 Each Carrot Peeled
  • 1 Each Small yellow onion Skin on
  • 1 Each Bay leaf
  • 6 Each Sprig of parsley

Instructions

Prepare Broth

  1. Prepare broth by first blanching the pork ribs. Cover ribs with 1 inch of water and slowly bring to a boil over medium heat. Once boiling remove from heat, drain and rinse the ribs.
  2. To a large stock pot add, 5Q cold water, blanched bones, 1 peeled carrot, 1 small onion (skin on), 1 bay leaves, 4 sprigs of parsley( leaves and stems) and bring to a simmer slowly and continue to simmer for 30min.

  3. Drain the white beans and add to the pot, continue to simmer another 30 or until the beans are tender.
  4. Season with 3t of salt.

  5. Add diced potatoes cook for 15min.

Prepare Borsch

  1. Meanwhile, as the broth is simmering. Prep the vegetables. Add the juice of 1 lemon to the julienned beets and set aside. 

  2. To a skillet add 1T of olive oil and diced onion. Sweat over medium low heat until the onions are translucent. About 10 minutes.
  3. Add the minced garlic and cook just until the raw smell is gone. About 1 minute.
  4. Next add the grated tomato and season with 1 teaspoon of salt and 1 tablespoon of sugar.

  5. Add carrots and continue to cook another 2 min stirring frequently to prevent browning.

  6. Add beets and cook 4 more minutes. Be careful not to overcook the vegetables. They should still have a slight bite. .

  7. Add beet greens and cabbage to the stock pot and bring to a boil. Once boiling add beet mixture and reduce to a simmer.
  8. Crush 1 clove of garlic into a paste and add to pot. Add 1 large sprig of thyme and simmer an additional 20min.
  9. To finish, season with salt, pepper, and sugar.

  10. Turn off the heat. Sprinkle heavily with chopped parsley and dill. The entire top of the soup should be covered with a thin layer of herbs. Cover with lid and steep for 1 min.
  11. Serve piping hot with a dollop of sour cream and a thick piece of dark dye bread rubbed with garlic.

Recipe Notes

Borsch is alway's better the next day once it's had a chance to steap.

Make sure you save some for left overs.