Entree: Ukraine – Kyiv & Central Ukraine – Борщ з м'ясом ➤ Borshch z m'yasom (Hearty beet soup with beef, root vegetables, and fresh dill served hot with sour cream)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) beef chuck or shank, cut into 1-inch (2.5 cm) cubes
- 8 cups (1.9 L) beef broth or water with stock cubes
- 3 medium (about 450 g) beets, peeled and grated or julienned
- 2 medium (150 g) carrots, peeled and grated
- 1 large (150 g) yellow onion, chopped
- 3 cloves garlic, minced
- 3 medium (approx. 500 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1/2 head (about 450 g) green cabbage, shredded
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) white vinegar or apple cider vinegar
- 1 bay leaf
- 1 tsp (4 g) granulated sugar
- Salt to taste (about 1–1.5 tsp / 6–9 g)
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 cup (15 g) fresh dill, chopped, plus extra for serving
- 1 cup (240 ml) sour cream for serving
- Optional: 1–2 tbsp (15–30 ml) chopped fresh parsley for garnish

Instructions

1. In a large pot heat 1 tbsp (15 ml) vegetable oil over medium-high heat. Add beef cubes and brown on all sides, 6–8 minutes. Add beef broth (or water and stock), bring to a boil, then reduce heat to low and simmer partially covered for 45–60 minutes until beef is tender. Skim foam as needed.
2. While the beef simmers, heat remaining 1 tbsp (15 ml) oil in a skillet over medium heat. Add onion and carrots and sauté until softened, 5–7 minutes. Add grated beets and tomato paste and cook, stirring, 5–8 minutes. Stir in vinegar and sugar and cook 1–2 minutes more to keep the beet color bright. Remove from heat.
3. When beef is tender, remove meat pieces and set aside. Add potatoes to the pot and simmer 8–10 minutes.
4. Add shredded cabbage to the pot and cook 5 minutes. Return the reserved beef to the pot.
5. Stir in the sautéed beet mixture and minced garlic. Add bay leaf, salt, and pepper. Simmer gently 15–20 minutes until all vegetables are tender and flavors meld. Adjust seasoning with additional salt, pepper, or a splash of vinegar to taste.
6. Remove bay leaf, stir in chopped dill and parsley if using. Ladle borscht into bowls and serve hot with a spoonful of sour cream and extra fresh dill on top.