Ukrainian Borscht with Garlic Bread Rolls
⏳ Time
4 hours
🥕 Ingredients
12
🍽️ Servings
8
Description
This recipe was shared with us by Sarah Johnson, the head chef of a local restaurant.
Ingredients
- Beef chuck roast - 24.7 oz
- Onion - 2 heads
- Carrot - 2 pieces
- Potato - 4 lbs
- White Cabbage - 31.7 oz
- White Beans - 7.1 oz
- Lard - 6 oz
- Garlic - 1.1 oz
- Passata Tomato Sauce - 17.6 oz
- Beetroot - 4 lbs
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare a beef broth. Do not remove the meat from the bones, fully cover with water, bring to a boil, skim off the foam, reduce the heat, and simmer gently for 40 minutes.
Step 2
Next, chop one onion and one carrot, sauté them in a dry skillet, and add to the broth. Continue to simmer the broth for about 2.5 hours. Then add a bay leaf and remove the broth from the heat.
Step 3
Remove the meat from the bones, cut it into small pieces, and add it to the broth.
Step 4
Rinse the beans, cook them in a separate pot until they are partially cooked, then drain the water.
Step 5
Sauté grated beetroot with tomato paste.
Step 6
Add the chopped potatoes to the prepared broth and cook until they are partially tender. Then, add the partially cooked beans and bring to a boil. Next, add the shredded cabbage, followed by the sautéed onions and carrots.
Step 7
Then, when the soup comes to a boil again, add the sautéed beetroot. Bring the soup back to a boil and remove from heat.
Step 8
Pass the raw, unsalted pork fat through a meat grinder with garlic, then add it to the finished borscht. Serve the borscht with sour cream and garlic rolls.
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