Ukrainian Borscht
User Reviews
4.9
16 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
2 hrs 45 mins
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Servings
8 servings
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Calories
271 kcal
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Course
Main Course, Soup, Lunch
Ukrainian Borscht
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This version of borscht is hearty and slightly tart — and it seems to contain pretty much everything in a typical Eastern European produce aisle. Once made, borscht reheats well and will keep in the fridge for a week.
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Ingredients
- 1 ½ pounds venison cut into 1-inch chunks
- 1 quart beef stock or venison stock
- ½ ounce dried mushrooms
- salt
- 3 beet about 1 pound
- 2 tablespoons butter unsalted
- 1 carrot cut into ¼-inch slices, large
- 1 onion sliced from root to tip
- 1 parsley root cut into ¼-inch slices, large or parsnip
- 1 celery root diced (optional, small
- 2 tablespoons tomato paste
- 1 potato peeled and diced, large
- 1 head cabbage roughly shredded (about 2 cups
- lemon or 2 to 3 tablespoons red wine vinegar, juice of 2
- 2 tablespoons parsley chopped
- 1 tablespoon dill chopped
- black pepper
- sour cream for garnish
Instructions
- Preheat the oven to 375°F.
- In a large Dutch oven or other heavy, lidded pot, just barely cover the venison with water and bring to a boil. Immediately turn off the heat, drain the water and reserve the venison. This removes any scum that might otherwise rise to the surface of your broth. Return the venison to the pot, add the stock and 1 quart of water. Bring to a gentle simmer and add salt to taste. Crumble the dried mushrooms into the soup, cover, and let it cook gently while you turn to the rest of the soup.
- As soon as you put the lid on the soup, move to the beets. Coat them in the oil and wrap loosely in foil. Roast in the oven for 1 hour to 90 minutes, until reasonably tender. Remove from the oven and let the beets cool enough to handle. (If you have latex gloves, put them on — beets stain.) Peel the beets and then shave them on a coarse box grater.
- Heat the butter in a sauté pan. When it’s hot, add the sliced onion and sauté over high heat until the edges brown, about 6 minutes. Drop the heat to medium-high and add the beets, carrot, celery and parsley root. Cook for 10 minutes, stirring often.
- Stir in the tomato paste, adding a ladle or two of the simmering soup to help blend everything and to scrape up any browned bits on the bottom of the sauté pan. Turn off the heat.
- When the venison is tender, add the diced potatoes to the soup pot and simmer for 10 minutes. Add the cabbage and simmer another 10 minutes. Add the contents of the sauté pan to the soup and cook another 5 minutes.
- When the potatoes are ready, add the lemon juice or vinegar, parsley, dill and a healthy grinding of black pepper. Serve with a dollop of sour cream in the middle of the soup.
Nutrition Information
Show Details
Calories
271kcal
(14%)
Carbohydrates
31g
(10%)
Protein
26g
(52%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
80mg
(27%)
Sodium
445mg
(19%)
Potassium
1328mg
(28%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
1628IU
(33%)
Vitamin C
62mg
(69%)
Calcium
118mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 26g | 52% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 445mg | 19% |
| Potassium | 1328mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 1628IU | 33% |
| Vitamin C | 62mg | 69% |
| Calcium | 118mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
16 reviews
Excellent
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