During the pandemic, I used to make a very good version of Georgian borscht soup. Let me tell you, it was a life saver. I catered to my parents, my kids and they all loved it. The quality of products is the key, but you gotta put lots of love into what you’re preparing. And only this way everyone wonders why it is so yummy.
After the Russian invasion in Ukraine, I happened to master my version of Ukrainian Borscht from our neighboring community. It consists of many more products, but my family really enjoys it. It is fulfilling, incredibly healthy and beautiful as this nation is! Будьмо эй!
Total time: at least 2 hours for the broth cooking + 1 hour preparation SHOPPING LIST
The Broth
- 1 kg of round/shank beef/beef rib
- 3 bay leaves
- 5 allspice
- 4 black peppers
- 2 teaspoons of Himalayan salt
The Soup
- 4-5 large potatoes, peeled, washed and chopped
- 1 large onion, peeled, finely chopped
- 3 carrots, peeled, washed and grated
- 3 beetroot, peeled, washed and grated
- 1 clove of garlic, crushed, peeled and finely chopped
- 1 tablespoon of caster sugar and sea salt (depending on saltiness of the stock)
- A pinch of black pepper
- 1/3 white cabbage, washed, cleaned and finely chopped
- 2 cans of beans, rinsed (I used large white and smaller red)
- 1 can of chopped tomatoes
- 2 tablespoons of vinegar
INSTRUCTIONS
The broth
First, cook the meat in a large pot casserole. Add all the spices: bay leaves, allspice, black peppers & salt. Cover with at least 2 liters of cold water and put a lid on.
Bring it to a boil and decrease the heat to low. Let it simmer for at least 2-3 hours.
Meanwhile cook potatoes in a small pot of cold salted water. Boil and cook until soft, for about 15 minutes.
Afterwards, take out the meat and let it cool down. Then, chop it finely and put it back in the pot casserole.
Stir in cans of beans and let them boil. Then, decrease to low heat and add boiled potatoes with a chopped cabbage.
The Ukrainian Borscht soup
Once you add the beans into the broth, start preparing the base of the beetroot mixture.
In a large pan heat up a knob of lard. Add onion and sauté for about 4 minutes on medium heat.
Next, stir in grated beetroots & carrots. Season with sugar and a pinch of salt. Sauté for about 5 minutes until the taste and the color come within.
In the finale, add garlic just to smell it out. Season with black pepper and stir in tomatoes. Mix well and take off the heat.
PRESENTATION
