DINING

Tanya’s

Ukrainian Borscht

Recipe by Cucina Pastore: Tanya

Ingredients

  • 1 pound lean stew beef or chuck, cut into bite-size pieces  (you may also use leftover pot roast, steak, etc.) 

  • 1 can diced tomatoes 

  • 4 cups water or beef broth, or combination 

  • 3–4 cups cabbage, shredded (or a small can of rinsed sauerkraut) 

  • 2 cloves garlic, minced 

  • - 2 medium carrots, chopped 

  • 1 medium parsnip, chopped (optional) 

  • 1 stalk celery, chopped 

  • 1 1/2 cups onion, chopped 

  • 2 medium potatoes, sliced and cut into bite-sized pieces (optional) 

  • 1 teaspoon dill, dried (or a handful of fresh dill, chopped) 

  • 1/3 cup fresh parsley, chopped 

  • 2 tablespoons cider vinegar (or 3 tablespoons lemon juice, or juice from a jar of dill pickles) 

  • 2 tablespoons brown sugar or honey (optional) 

  • 2 cans beets with liquid (or 3 medium fresh beets, peeled and cut up) 

  • 3–4 tbsp oil or butter, or combination 

Instructions

Heat oil or butter in a Dutch oven or large pot. Add onion, carrot, optional parsnip, celery and garlic and cook over low heat, stirring 8–10 minutes. Add water, dill, parsley, beets with liquid (or cut-up fresh beets), potatoes, meat, diced tomatoes with liquid, cabbage, vinegar or lemon juice, brown sugar or honey. Bring to a boil, then lower heat and cover. Simmer until vegetables and meat are tender, about 45 minutes to 1 hour. Season to taste with salt and pepper. Serve hot with a dollop of sour cream or plain yogurt and garnish with more chopped fresh dill if you like.