Hot Ukrainian Borscht Recipe (With Beets, Beef, Pork, and More)

seriouseats.com

PDK87

subheading: For the Beef Broth:

1kg bone-in beef short ribs (see note)

340g fresh pork belly (see note)

Kosher salt and freshly ground black pepper

2 tablespoons (30ml) vegetable oil

1 medium onion, roughly diced (225g)

2 medium carrots, roughly diced (225g)

2 celery ribs, roughly diced (115g)

4 medium cloves garlic, crushed

1 tablespoon (15ml) tomato paste

575g beef marrow bones

1 smoked ham hock (about 340 g)

2 sprigs fresh dill

2 sprigs flat-leaf parsley

1 bay leaf

subheading: For the Borscht:

1 large onion, cut into small dice (340g)

1 medium carrot, cut into small dice (115g)

1 celery rib, cut into small dice (55g)

4 medium cloves garlic, minced

1 small celery root (celeriac), peeled and cut into small dice (255g)

1 medium parsnip, peeled and cut into small dice (170g)

5 medium red beets (900 g), peeled with a sharp vegetable peeler and cut into small dice

½ (340 g) head green or white cabbage, quartered, cored, and shredded

1 784g can peeled whole tomatoes, drained and crushed by hand

4 medium red potatoes (450g), diced

¼ pound kielbasa (115 g), diced (optional)

Red wine vinegar, to taste

½ cup (120 ml) sour cream

1 teaspoon (5g) ground toasted caraway seeds (optional)

Minced fresh dill, for garnish

Note: Ingredients may have been altered from the original.

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