This recipe is from ifoodreal.com Ukrainian recipe author Olena Osipov says "Sharing my grandma's Borscht Recipe I grew up eating in Ukraine. This iconic beet soup is made with beef or vegetarian, cabbage, potatoes, carrots, garlic and dill, and then served with a dollop of sour cream and rye bread." For more info about Olena and to see her original recipe, pics and more, please visit her site, link located at the top of this description area!
Bring water (or stock if you are using) to a boil with bay leaves.
(If adding short ribs, start this step 1 HOUR + prior to the cooking class time or a day before.)
While waiting for stock to boil, thinly slice your cabbage.
Once boiling, add cabbage and sauerkraut, (if using) reduce heat to a simmer. (If you have made stock from the recipe below, add your chopped meat here. If you are boiling your short ribs, for 45 minutes prior, keep bones and meat in pot. We'll remove later)
Cook for 20 minutes.
Prep The Veggies!
Dice your onions and carrots.
Peel your potatoes and cube. Place in a bowl of cold water to keep from turning brown.
Peel your beets and slice them into matchstick-size pieces. (Might want to wear gloves as beets stain)
Using a large skillet, heat 1 Tbsp oil or ghee over medium heat.
Sauté onions and carrots for about 5 minutes.
Add beets and 1 Tbsp oil or ghee to skillet and sauté for another 3-4 minutes.
Add sauteéd veggies to your soup pot along with:
Diced potatoes, (strain out the water first)
Tomato paste,
Salt and simmer for 20 minutes.
After 20 minutes, turn off heat and remove short rib bones and meat, if you used them, and chop meat into small pieces.
Then, add the meat to the pot.
If not using short ribs, just add the following ingredients to the pot:
White Vinegar
Garlic
Sugar (or maple syrup if using)
Pepper
Stir to combine.
Let flavors marry for 10 minutes.
Add dill to pot, leaving a little aside for garnish.
Serve hot with a dollop of yogurt or sour cream, and some dill.
Borscht is traditionally served with Rye bread and fresh garlic on the side. (Not for everyone, but let's try it!)
Store and reheat: Borscht can be refrigerated for up to 5 days.
Freeze: Freeze for up to 3 months.
Place rinsed bones and chicken feet if using in a pressure cooker and fill the pot to the max fill line with cold water. Add vinegar and let sit for 30 minutes. This helps to draw out the minerals from the bones.
Add the rest of the Bone Broth Ingredients and set the pressure cooker to High for 2 hours (120 Minutes). Make sure the valve is turned to Seal.
Let pressure naturally release.
This is an optional step. You can use store-bought stock or broth. You can use water and Penzeys beef base or Better Than Bullion. If you would like to add more meat to your soup, boil the Short ribs in your stock for 45 minutes before adding the cabbage, or use the meat from the pressure-cooked stock recipe here).
Carefully pour the stock through a fine-mesh strainer into a large pot.
Discard veggies, peppercorns, bay leaf, chicken feet if using, and set bones aside.
Remove meat from bones and chop up for soup, set aside.
NOTE: You can reuse your bones one additional time for stock making. Note your flavor will be a bit diluted.
Strain stock once more through strainer. Taste stock and add salt according to your taste.
If your stock is very rich, feel free to dilute when making borscht, but use 6 cups stock and 6 cups water. (I love a rich stock, so I will not be diluting when making borscht.)
You can freeze your stock for up to 6 months.
Ingredients
Directions
Bring water (or stock if you are using) to a boil with bay leaves.
(If adding short ribs, start this step 1 HOUR + prior to the cooking class time or a day before.)
While waiting for stock to boil, thinly slice your cabbage.
Once boiling, add cabbage and sauerkraut, (if using) reduce heat to a simmer. (If you have made stock from the recipe below, add your chopped meat here. If you are boiling your short ribs, for 45 minutes prior, keep bones and meat in pot. We'll remove later)
Cook for 20 minutes.
Prep The Veggies!
Dice your onions and carrots.
Peel your potatoes and cube. Place in a bowl of cold water to keep from turning brown.
Peel your beets and slice them into matchstick-size pieces. (Might want to wear gloves as beets stain)
Using a large skillet, heat 1 Tbsp oil or ghee over medium heat.
Sauté onions and carrots for about 5 minutes.
Add beets and 1 Tbsp oil or ghee to skillet and sauté for another 3-4 minutes.
Add sauteéd veggies to your soup pot along with:
Diced potatoes, (strain out the water first)
Tomato paste,
Salt and simmer for 20 minutes.
After 20 minutes, turn off heat and remove short rib bones and meat, if you used them, and chop meat into small pieces.
Then, add the meat to the pot.
If not using short ribs, just add the following ingredients to the pot:
White Vinegar
Garlic
Sugar (or maple syrup if using)
Pepper
Stir to combine.
Let flavors marry for 10 minutes.
Add dill to pot, leaving a little aside for garnish.
Serve hot with a dollop of yogurt or sour cream, and some dill.
Borscht is traditionally served with Rye bread and fresh garlic on the side. (Not for everyone, but let's try it!)
Store and reheat: Borscht can be refrigerated for up to 5 days.
Freeze: Freeze for up to 3 months.
Place rinsed bones and chicken feet if using in a pressure cooker and fill the pot to the max fill line with cold water. Add vinegar and let sit for 30 minutes. This helps to draw out the minerals from the bones.
Add the rest of the Bone Broth Ingredients and set the pressure cooker to High for 2 hours (120 Minutes). Make sure the valve is turned to Seal.
Let pressure naturally release.
This is an optional step. You can use store-bought stock or broth. You can use water and Penzeys beef base or Better Than Bullion. If you would like to add more meat to your soup, boil the Short ribs in your stock for 45 minutes before adding the cabbage, or use the meat from the pressure-cooked stock recipe here).
Carefully pour the stock through a fine-mesh strainer into a large pot.
Discard veggies, peppercorns, bay leaf, chicken feet if using, and set bones aside.
Remove meat from bones and chop up for soup, set aside.
NOTE: You can reuse your bones one additional time for stock making. Note your flavor will be a bit diluted.
Strain stock once more through strainer. Taste stock and add salt according to your taste.
If your stock is very rich, feel free to dilute when making borscht, but use 6 cups stock and 6 cups water. (I love a rich stock, so I will not be diluting when making borscht.)
You can freeze your stock for up to 6 months.