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Hot Ukrainian Borscht Recipe (With Beets, Beef, Pork, and More)
SERIOUS EATS30Ingredients
105Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 1/4 lb. bone-in beef short ribs (see note above)
- 3/4 lb. pork belly (fresh, see note above)
- kosher salt
- freshly ground black pepper
- 2 Tbsp. vegetable oil
- 1 onion (medium, roughly diced, 8 ounces; 225g)
- 2 medium carrots (roughly diced, 8 ounces; 225g)
- 2 celery ribs (roughly diced, 4 ounces; 115g)
- 4 cloves garlic (crushed)
- 1 Tbsp. tomato paste
- 1 1/4 lb. marrow bones (beef)
- 1 smoked ham hock (about 3/4 pound; 340g)
- 2 sprigs fresh dill
- 2 sprigs flat-leaf parsley
- 1 bay leaf
- 1 large onion (cut into small dice, 12 ounces; 340g)
- 1 medium carrot (cut into small dice, 4 ounces; 115g)
- 1 celery rib (cut into small dice, 2 ounces; 55g)
- 4 cloves garlic (minced)
- 1 celery root (small, celeriac, peeled and cut into small dice, 9 ounces; 255g)
- 1 parsnip (medium, peeled and cut into small dice, 6 ounces; 170g)
- 2 lb. red beets (900g; about 5 medium beets, peeled with a sharp vegetable peeler and cut into small dice)
- 6 oz. white cabbage (or head green, quartered, cored, and shredded)
- 28 oz. tomatoes (can peeled whole, drained and crushed by hand)
- 4 red potatoes (medium, 1 pound; 450g, diced)
- 1/4 lb. kielbasa (4 ounces; 115g, diced, optional)
- red wine vinegar (to taste)
- 1/2 cup sour cream
- 1 tsp. caraway seeds (ground toasted, optional)
- fresh dill (Minced, for garnish, optional)
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Directions
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