Ukrainian Borscht

• Borscht is it a very common Slavic dish, very popular in Russia and Poland, but Ukraine is frequently cited as the place of origin. 
• Borscht- It is said that every Ukrainian family has original borscht recipe of its own. And of course, every family is the best one! In our family we normally make it when it is Summer as we love beetroot in  this season; It makes a very fresh Summer soup. 

But today we are presenting the hot version for Winter were other ingredients are added that we never put in out Summer one. 

Gertrude Berg once said " Borscht is more than a soup, it is a weather vane. When my family says they want hot Borscht I know winter is coming; and when they want cold borscht I know how far can spring be behind?"

• Ingredients
• 6 cups homemade vegetable stock
• 1 large leek
• 3 medium carrot, 
• 1 celery stick
• 3 medium beetroots
• 1/2 white cabbage, quartered, cored, and shredded
• 3 large potatoes
• 300 gr of diced beef or to give it a twist use oxtail 
• Red wine vinegar, to taste
• 1/2 cup yogurt
• tomato paste
• Minced fresh dill, for garnish 
• salt and pepper to taste

Method

1, Seal the meat, in small batches, if needed, to maintain a high heat in the pan as it will caramelises some of the juices in the pot to add flavour. (skip this if vegetarian)

2. In the same pot fry the chopped leek for around 8 minutes or until softened.

3. Add the carrots and celery and fry for few minutes. Add the tomato paste and do the same.

 4. Meanwhile you can bake the beetroots wrapped in foil with tiny bit of oil, this will infuse more the flavours. But if you want it easy, just dice it, add it to the pot and stir with other veggies. 

5. Pour the stock until it covers all ingredients and put in the meat. 

6. This is a slow cook recipe (unless you use your pressure cooker, then follow instructions), so bring it to boil and then reduce to medium/low, stir once and cook for about 2h. 

7. Add shredded cabbage. Bring to a boil once again, and cook until cabbage is translucent , but still somewhat crunchy.

8. Lastly add the diced potatoes and cook them for around 10 minutes or until done.

9. Try and season to taste.

To serve, put it into a Soup bowl add a full spoon of natural yogurt our sour cream.  Garnish with fresh dill. 

Remember, second day borscht is better! 

For our Ukrainian friends, how does your family cook it?