Ukrainian borscht

Ingredients

• water – 5 l
• ribs – 500 g
• potatoes – 600 g
• onion – 2 pcs
• carrot – 1 pc
• beetroot – 1 pc
• tomato purée – 2 tbsp
• tomato juice – 1 glass (250 ml)
• pepper – 2 pcs
• cabbage – 300 g
• sunflower oil for frying
• salt – 0.5 tbsp
• sugar – 0.5 tbsp
• fresh herbs
• garlic – 2 cloves

Method

1. Step 1

   Borscht is a Ukrainian staple. Every cook has a version; even the same recipe never comes out twice.

   
2. Step 2

   Start with the stock. Beef ribs give a rich pot; you can mix in pork 2:1 (pork is fattier). For a lighter soup use chicken. I usually make a second stock: cover the meat with cold water, bring to the boil, simmer 3 minutes, pour off, cover with fresh cold water and cook until done. Skim, add a whole peeled onion. I don’t salt the stock; it simmers a long time on a low heat.

   
3. Step 3

   While the meat cooks, make the sofrito — this is the colour and depth. Dice and fry onion, add grated carrot, then grated beetroot for a minute, then tomato juice with tomato purée dissolved in it, plus 1 pepper in strips. Stew about 20 minutes, stirring, so it doesn’t catch. After 15 minutes add sugar. Stop when about a quarter of the liquid is left.

   
4. Step 4

   When the meat is done, add potato in small batons. When it boils, skim and salt. Cook until the potato is soft.

5. Step 5

   Shred the cabbage and add the second pepper in strips. Cabbage needs only 7–10 minutes after it boils.

6. Step 6

   When the cabbage is ready, add the sofrito and simmer 5 minutes. Add crushed garlic, simmer 1 minute more and turn off.

   
7. Step 7

   Off the heat, add finely chopped dill and parsley.

   
8. Step 8

   Let it sit so the flavour settles — or eat at once. Soured cream is traditional, if you like it.

   
9. Step 9

   Pampushky with garlic are the classic extra; that recipe another day.

   
10. Step 10

    Bon appetit!