Hot Ukrainian Borscht Recipe (With Beets, Beef, Pork, and More)
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Category
Mains
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 pounds beef chuck roast, cut into cubes
1 pound pork shoulder, cut into cubes
6 cups beef broth or stock
4 cups water
2 bay leaves
1 teaspoon dried dill weed
1 teaspoon caraway seeds
3 large beets, peeled and grated
2 carrots, peeled and grated
2 stalks celery, diced
1/2 head cabbage, shredded or chopped finely
Salt and pepper to taste
Sour cream for garnish
Directions
Season short ribs and pork belly all over with salt and pepper. In a large, heavy-bottomed stockpot, heat oil over medium-high heat until shimmering. Working in batches to avoid crowding the pot, add beef and pork belly and cook, turning, until browned all over, about 5 minutes per side. Transfer meats to a rimmed baking sheet or platter and set aside. Add onion, carrot, celery, and garlic to pot and cook, stirring and scraping up any browned bits, until starting to brown, about 6 minutes.
