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Borscht

Name: Borscht
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 2 large beetroots, peeled and grated; 1 medium onion, finely diced; 2 cloves garlic, minced; 1 medium carrot, grated; 1 medium potato, peeled and cut into chunks; 0.5 head cabbage, shredded; 1 can tomatoes (400g); 1 l beef or vegetable broth; 1 bay leaf; 2 sprigs fresh dill, chopped; 1 tbsp sugar (optional); 1 tsp salt; 0.5 tsp black pepper; 250 g beef chuck or pork shoulder, cut into chunks (optional for meat version); 2 tbsp sunflower oil or butter

Traditional Ukrainian borscht with beetroot, cabbage, potatoes and beef - a hearty soup that's perfect for cold weather

Ingredients

2 large beetroots, peeled and grated

1 medium onion, finely diced

2 cloves garlic, minced

1 medium carrot, grated

1 medium potato, peeled and cut into chunks

0.5 head cabbage, shredded

1 can tomatoes (400g)

1 l beef or vegetable broth

1 bay leaf

2 sprigs fresh dill, chopped

1 tbsp sugar (optional)

1 tsp salt

0.5 tsp black pepper

250 g beef chuck or pork shoulder, cut into chunks (optional for meat version)

2 tbsp sunflower oil or butter

Method

Heat oil or butter in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.

Add minced garlic and grated carrots, cooking for another 2 minutes.

Stir in the grated beetroots and cook for 5 more minutes, stirring occasionally.

Add potatoes, chopped cabbage, tomatoes (with juice), broth, bay leaf, salt and pepper. Bring to a boil.

Reduce heat to low and simmer for 40-50 minutes until vegetables are tender.

If using meat, add it in during the last 20 minutes of cooking. Alternatively, you can simmer meat separately and add a portion at the end.

Season with sugar if needed (borscht should be slightly sweet). Stir in fresh dill just before serving.

Serve hot, traditionally with a dollop of sour cream and fresh dill as garnish.