This is my recipe for the Ukrainian Borscht Soup. When I just got married, I was very intimidated to try this recipe. It looked so complicated that it scared me. But looking back now it sounds silly because it is so simple to prepare. Borscht is a very classic soup that most Russian and Ukrainian people grew up eating. I remember in my childhood my mother made it like every other week, it was a staple at our house. There are many great recipes for this soup, and I have tried a lot, but this is the best Borscht recipe, tried and tested by my family. Feel free to play around with it, add or change anything that you would like, and make it your signature family recipe. I’d love to hear anything different that you do with this recipe. My husband and son love to eat it with a dab of Sour Cream although I prefer it plain. Enjoy!
Ukrainian Borscht Recipe {Makes a big pot, 10-12 Serving}
Ingredients:
- 1.5 to 2 LB Beef (With a little bit of bone and fat)
- 3 Medium Beets
- 3 Medium Russet Potatoes
- 2-3 Carrots
- 1 Medium Onion
- 1 (6 oz.) Can Tomato Paste
- 1 Cup Water
- 1 Tablespoon Canola Oil
- 1/2-3/4 Small head Cabbage
- 1 (8 oz.) Can Diced Tomatoes
- 3 Garlic Cloves
- 1 teaspoon White Sugar
- Salt/Pepper to taste
- Mrs.Dash Seasoning, 1/4 teaspoon
- Vegeta Seasoning, 1/2 teaspoon (or seasonings of choice)
- 1/2 Bunch Parsley
- 1/4 to 1/4 Bunch Dill (Optional but recommended)
- Sour Cream (For topping)
Directions:
1) Do the prep work first. That way, you get all the hard work out of the way. Wash the Beef and set aside in a plate. Wash, Peel, and Shred the beets. Wash peel, and dice the potatoes into 1/2 inch. cubes. Wash, peel and shred the carrots. Wash and cut the cabbage into very thin, long, strips. Set everything aside in separate plates.
2) Put the Beef into a big pot, fill a little over half way with water. Bring to a boil on High heat. Lower the heat setting to an 8. Add some salt to the water. Skim off any foam and impurities that rise to the top, into a bowl nearby.
3) When the beef cooks through, about 15 to 20 minutes, take it out and set it aside to cool down in a plate. Add the shredded beets. Cook until beats loose their color, about 5 minutes. Then add shredded carrots. In about 10 minutes add the diced potatoes. 
4) In 15 minutes add the cabbage. Then drain out the water from the can of diced tomatoes, and add the diced tomatoes into the pot. Once the beef has cooled off, cut it into 1/2 in. cubes, cutting out and getting rid of fat or bones. Then add the pieces of beef back into the soup pot.
5) Heat a skillet on Med. heat (I did 5) with 1 Tablespoon of Canola Oil. Add the diced onion to the skillet and mix often so it does not burn. When the onion gets tender, add the can of tomato paste and mix. Then add 1 Cup of water to the skillet and mix everything again well. It should now look like a tomato sauce. Add 1 teaspoon of white sugar and mix to incorporate it.
6) Turn the Soup down to a lower heat setting, I did 4. Add the tomato paste and onion mixture from the skillet into the pot. Add 3 garlic cloves, pressed. Then add some more salt, pepper, and spices of choice. I added 1/2 teaspoon of Vegeta Seasoning and 1/4 teaspoon of Mrs.Dash Seasoning. Lastly, add the chopped parsley and dill into the soup pot. Mix the soup very well, turn off the stove, close the lid and let the soup stand for at least 15 minutes. Enjoy plain or with a dab of Sour Cream on top.