Authentic Ukrainian Borscht Recipe
My buba (grandmother in Ukrainian) brought this recipe with her after fleeing her homeland after WWII. At 90 plus, she’s still well known for her soup, that eats more like a meal. Loaded with veggies and jam-packed with goodness, it actually tastes best on subsequent days. Most people make a big batch so they can freeze it, feed the entire mob around or have a ready-made meal for several days.
5 litres of water
2 lamb shanks
2 diced onions
4-5 cloves of crushed garlic
2 diced beets or a can of sliced beetroot
2 diced carrots
3 sticks of diced celery
4 diced potatoes
3 diced tomatoes or a large can of diced tomatoes
1/4 finely grated cabbage
1 tsp sugar
1 tbsp vinegar
1/4 cup fresh copped parsley
1/4 cup fresh dill
3 bay leaves
black pepper and sea salt to taste
A sprig of dill for garnish
- Place lamb shanks and chopped onion in an extra large 10+ litre saucepan.
- Add water, onion, garlic, bay leaves, vinegar, sugar, black pepper and sea salt to saucepan.
- Cook on high until water boils, then lower to a simmer and cook until meat separates from the bone. This may take several hours. Remove the bones.
- Add remaining vegetables, except dill and parsley. Stir vegetable through mixture and cook for another 30-45 minutes. (If using canned beetroot and tomatoes, add the entire can, including the juice).
- Add dill and parsley and cook for a remaining 15 minutes.
- Serve with a sprig of dill and dollop of sour cream.
Serve with warm bread for the ultimate traditional Ukrainian experience.
Image via air.news.gr/cov/-/NEO-KOSTAS/Mundial-Faghta/Russia-Borscht.jpg
By Kim Chartres