Ukrainian Borscht

The recipe is an homage to the national dish of Ukraine. The final dish serves as a reminder of the beauty that the humble beet provides in the kitchen.

Ingredients

24oz chuck, tri-tip, or short rib
4 Tbsp vegetable oil
4 Tbsp butter
2 white onions, medium dice
2 carrots, medium dice
2 stalks celery, medium dice
3 cloves garlic, minced
3 beets, peeled and diced
4 cups shredded cabbage
2 large russet potatoes, peeled and large dice
8oz tomato puree
2 qts beef broth
1 Tbsp white granulated sugar
2 tsp ground cumin
2 tsp ground coriander
¼ cup fresh parsley
2/3 cup fresh dill
2 Tbsp lemon juice
Salt & black pepper, to taste
1 cup sour cream, as garnish

Instructions

Cut beef into large 1.25”-1.5” cubes, salt your meat, and brown on all sides in very hot vegetable oil in a heavy-bottomed pan on the stove.
Remove and reserve beef for later.
Cook your onions, celery, and carrots in the beef drippings and 4 Tbsp butter on low heat for 20 minutes, until onions have turned translucent but not browned. Add garlic and sweat for an additional 3 minutes.
Add your dry spices and season with salt and black pepper to taste.
Add your beef broth and tomato puree, along with your browned beef from earlier. Bring liquid to a gentle simmer.
Add a lid and cook on very low heat for one hour, or until the beef is fork-tender and falls apart easily.
When the beef is just fork-tender, add your diced potatoes and cook for an additional 20 minutes, or until potatoes are cooked through.
Once the potatoes are cooked, add the cabbage, the chopped parsley, and chopped dill and stir to combine.
Cook for an additional 2 minutes, and then remove from heat and keep the lid on for another 30 minutes.
Serve with a large scoop of sour cream.

Notes

This soup serves as a full, hearty meal. It tastes excellent re-heated.