The history

Borscht / barszcz / bors etc. is a very popular food in many, if not all Slavic countries.
Moreover, it’s usually eaten as a first course or accompanies other dishes. However, this version is very rich and can be eaten as a standalone meal.

The cooking time is about 1 hour and 15 minutes but you may want to leave it longer (the longer it simmers, the richer the flavours). Just remember that this doesn’t include prep time, which depends on your skill at not cutting your fingers off.

The recipe

Print Recipe
Ukrainian borscht with beef and veggies
Ukrainian-Borscht-2
Prep Time 20 minutes
Cook Time 75 minutes
Servings
people
Ingredients
  • 150 grams rump (top round) steak
  • 1 tbsp pimento berries (allspice)
  • 2 bay leaves
  • 2 litres water
  • 2 carrots grated
  • 2 parsnips grated
  • 2 celery stalks finely chopped
  • 1 leek finely chopped
  • 3 potatoes finely diced
  • 4 beetroots diced or sliced
  • 400 grams chopped tomatoes canned
  • 800 grams butter (lima) beans
  • 250 ml beetroot juice (optional)
  • 2 tbsp lemon juice
  • fresh parsley to garnish
  • salt to taste
  • pepper to taste
  • sugar to taste
  • soured cream to serve
Prep Time 20 minutes
Cook Time 75 minutes
Servings
people
Ingredients
  • 150 grams rump (top round) steak
  • 1 tbsp pimento berries (allspice)
  • 2 bay leaves
  • 2 litres water
  • 2 carrots grated
  • 2 parsnips grated
  • 2 celery stalks finely chopped
  • 1 leek finely chopped
  • 3 potatoes finely diced
  • 4 beetroots diced or sliced
  • 400 grams chopped tomatoes canned
  • 800 grams butter (lima) beans
  • 250 ml beetroot juice (optional)
  • 2 tbsp lemon juice
  • fresh parsley to garnish
  • salt to taste
  • pepper to taste
  • sugar to taste
  • soured cream to serve
Ukrainian-Borscht-2
Recipe Notes

Ingredients taken from “Polska: New Polish Cooking” by Zuza Zak. Read it. It’s a good book. Then drink some vodka and cook something from there. It’s going to taste amazing (of course it will, you drank vodka before).

Instructions on how to make Ukrainian borscht with beef and veggies

Take your steak, look at it and realize you’re going to completely ruin it by boiling it.
Next, cry and then put it in a large pot with the allspice and bay leaves. Add all the water and bring to boil, then reduce the heat and simmer for around 20 minutes.

Afterwards, take your vegetables (carrots, parsnips, celery, leek, chopped tomatoes, butter beans and potatoes) and throw them away, you only need the meat. Seriously, take your vegetables and cut them into whatever shape you’d like. Also get your beets and peel them. Panic because your hands look like they’re bleeding. After 20 minutes have passed and you’re good and tipsy, take the steak out of the pot, cut it into bites and set it aside for later.

Now we’re ready for the borscht base. When you’re not panicking anymore add all of the above to the pot and boil at medium heat for around 45 minutes – 1 hour.

Season with salt, pepper, and sugar.

If the soup is not red enough, you can always add some more beetroot juice.

Afterwards, when everything is all boiled and soft, add the lemon juice, chopped parsley, and steak pieces. Next, season to your liking and then serve with soured cream.

*If you want to make it look awesome, just like in the pics, slice a bit of the beef and don’t boil this part (you boiled it, didn’t you?). Instead, fry it a little bit and use it as decoration.*

Listen to this while cooking.

Enjoy and check out more Polish traditional recipes.