Ukrainian Borscht: From America With Love

Prep your broth in a 5 and 1/2 to 6 cup Dutch oven.

Add beef shank with bones to the broth and cook for about an hour.

Bring the broth to a boil, then reduce to a simmer.

Prep the cabbage by cutting it into medium-sized pieces.

Prep the onion and carrots for sautéing.

Peel the potatoes and cut them into quarters, keeping them in water to prevent browning.

Wash and peel the beets, then cut them into matchsticks.

Add the cabbage to the broth.

Sauté the carrots and onions for about 5 minutes, adding pepper to the stock.

Add tomato paste to the sautéed onions and carrots, stirring it down for a few minutes.

Add the sautéed mixture to the stock with the cabbage.

Stir in the beets and then the potatoes, adding salt and covering to simmer for 20 to 30 minutes.

Remove the beef shank once the potatoes are cooked, chop the meat into bite-sized pieces, and return it to the borscht.

Add garlic and parsley as garnishes, and optionally add vinegar and maple syrup for sweetness.

Turn off the heat and stir in Greek yogurt or sour cream as a finishing touch.

Equipment Needed

Allergens