Ukrainian Beef Borscht

Name: Ukrainian Beef Borscht
Total time: 150 min
Ingredients: 700 g beef short ribs; 3 medium beetroot; 300 g white cabbage; 3 medium potatoes; 1 large carrot; 1 large onion; 2 tbsp tomato paste; 1 tbsp apple cider vinegar; 3 cloves garlic; 1 small bunch fresh dill; to serve sour cream

A deep red beet and cabbage soup simmered on beef ribs, finished with garlic and dill.

Ukrainian⏱ 150 minContains 1 common allergen.

Ingredients

Beef short ribs700 g
Beetroot3 medium
White cabbage300 g
Potatoes3 medium
Carrot1 large
Onion1 large
Tomato paste2 tbsp
Apple cider vinegar1 tbsp
Garlic3 cloves
Fresh dill1 small bunch
Sour creamto serve

Steps

1Cover the beef ribs with 3 litres of cold water, bring to a bare simmer and skim off the foam. Cook partly covered for 90 minutes, until the meat pulls away from the bone.
2Coarsely grate two of the beetroot and cook them in a wide pan with the tomato paste, the vinegar and a ladle of broth for 15 minutes — the acid is what keeps the colour red.
3Lift out the ribs, pull the meat off the bones and return it to the pot. Add the diced potatoes and cook for 10 minutes.
4Add the shredded cabbage, the sliced carrot, the chopped onion and the remaining beetroot cut into matchsticks, and simmer for another 10 minutes.
5Stir in the beetroot mixture and the crushed garlic, season with salt, and take the pot off the heat. Rest it for 15 minutes so the flavours settle.
6Serve with a spoonful of sour cream and a generous handful of chopped dill.