Easy Ukrainian Borscht Recipe

Have you ever wanted to try making a fancy dinner but didn't know where to start? No problem! Borscht (or beet soup) is a traditional Eastern European dish that is easier to make than it looks.

• 1 lb of boneless meat (beef sirloin, pork loin or chops)
• 2 large onions (white or red)
• 3 bay leaves
• 4 medium-sized beets
• 1-2 Tbsp lemon juice
• 3-4 medium-sized potatoes, preferably Yukon Gold
• 2 carrots
• 4 celery sticks
• 2 red bell peppers
• 1/4 - 1/2 of small head of cabbage
• 4 tomatoes
• 2 Tbsp olive oil
• 1 can of beans, preferably Cannellini white, but black or red will also work
• 1 bunch of parsley
• 1/2 - 1 bunch of dill (optional)
• 5 cloves of garlic
• Salt, pepper, sugar
• Sour cream (optional)
• Tomato paste (optional)

Note: I recommend completing this step a day in advance, since it takes a while.

Caution - Meat Handling: Keep meat frozen when storing. Move it to the refrigerator at least a few hours before cooking, or defrost. Wash your hands and equipment after handling raw meat.

1. Cut meat into about 1/2-inch cubes and toss into a medium-sized pot
2. Fill the pot 3/4 of the way with water
3. Peel the skin off of 1 onion and add the whole onion to the pot
4. Add bay leaves, and salt and pepper to taste
5. Bring the pot to a boil; then lower the heat to medium and let it simmer for about 2 hours
6. When the meat is ready (soft and chewy), throw away the used onion
7. Set aside the finished broth and let it cool; Refrigerate until ready to use

1. Cut off the leaves and stems, keeping only the heads of the beets
2. Peel the beets
3. Place beets into a pot, add enough water to cover them, and cook until you see bubbles start accumulating. That means the beets are about to boil.
   Note: Do not boil or the beets will lose their bright color
4. Strain the beets over a separate container to keep the liquid
5. Add lemon juice to the liquid to preserve color

1. Dice the onions
2. Cut the potatoes and tomatoes into bite-sized cubes
3. Cut carrots, celery, bell peppers, cabbage, and cooked beets into thin strips
4. Chop garlic into tiny pieces or grate it

1. Place the large pot over medium heat and add 2 Tbsp. of olive oil
2. Add onions, celery and carrots and sauté (cook them in the oil) for 4 - 5 minutes
3. Add cabbage, strained beets, potatoes, bell peppers, 1.5 - 2 cups of the beet liquid prepared earlier, salt, and pepper
4. Cover with a lid and cook on low heat until the veggies are tender
   Note: The veggies should still have some texture and crunch; otherwise they're too soft
5. Lift the lid about every 10 minutes, mix, and check if the veggies are ready--it should take about 30 minutes
6. Add tomatoes, salt, pepper, and sugar as needed, and cook for a few more minutes

1. Add beans, the rest of the beet liquid, and meat with broth. If needed to fill up the pot, add some water and bring to boil. Let simmer for a few minutes
2. Taste the dish and add extra salt, pepper, and sugar as desired. It should taste sour-sweet (not too sour or too sweet)
   Note: Actually taste the dish and see if you like it at this step--this is the most important step
3. Add chopped parsley and dill and mix it with the rest of the ingredients and bring it to boil again. Turn off the heat completely immediately after it starts boiling or the greens will overcook
4. Add garlic right after turning off the heat
5. Partially cover the pot with the lid, so the veggies can keep cooking in the hot water
6. Let it cool, then serve
7. Add a teaspoon of sour cream to your bowl if you want and enjoy :)