Ukrainian borscht
The beetroot is cooked separately with something acidic before it joins the pot, which is what keeps the colour deep rather than dull. Everything else goes in by cooking time: cabbage first, potatoes after, meat back at the end. The rest under a lid at the finish matters as much as the simmering.
Ingredients
Broth
Sauteed vegetables
Everything else
Method
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Simmer the beef in 1.5-2 L of water for 1 to 1.5 hours, skimming the foam.
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Meanwhile, fry the chopped onion and grated carrot in the oil for 5 minutes. Add the grated beetroot and the vinegar or lemon juice and cook for 5 minutes. Add the tomato paste and cook for another 5-7 minutes.
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Lift the meat out of the broth. Add the shredded cabbage and cook for 5-10 minutes, then add the diced potatoes and cook until tender.
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Chop the meat, return it to the pot, and salt to taste.
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Add the sauteed vegetables, bay leaves, herbs and the optional garlic and spices. Simmer for 5-7 minutes, then rest for 5-10 minutes under a lid.
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Serve with bread, soured cream and extra fresh herbs.
