Borscht
also called borsch · borshch · barszcz · beet soup · red borscht · Ukrainian borscht
Also written for Instant Pot (2 to wash).
Three ways to read this recipe
The table
| 2 lb(900 g; bone-in)beef short ribs | brown 10 min | simmer 1 1/2 hr, pull the meat | simmer 20 min | season, sour cream at the table |
| 8 cups(1.9 L)beef stock | ||||
| 1 largeyellow onion | sweat 8 min | cook 10 min | ||
| 1 large(grated)carrot | ||||
| 2 Tbsunsalted butter | ||||
| 1 1/2 lb(700 g; peeled and grated)beets | ||||
| 2 Tbstomato paste | ||||
| 2 Tbscider vinegar | ||||
| 3/4 lb(340 g; cubed)russet potatoes | ||||
| 3 cups(shredded)green cabbage | ||||
| 2 cloves(minced)garlic | ||||
| 2 tspkosher salt | ||||
| 3 Tbs(chopped)fresh dill | ||||
| 2/3 cup(160 g)sour cream | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.
Pans and tools
1brown 10 min
2sweat 8 min
3cook 10 min
goes in with what step 2 made
4simmer 1 1/2 hr, pull the meat
goes in with what step 1 made
5simmer 20 min
goes in with what steps 3 and 4 made
6season, sour cream at the table
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hr1 of 6 steps gives no time
- Needs you
- about 28 min
- What you'll wash
- One thing — the Dutch oven
- Does it keep
- 4 days — better on the second, when the beet sweetness and the vinegar stop arguing
brown 10 min
10 minneeds you(we think)from the start
sweat 8 min
8 minneeds you(we think)from the start
cook 10 min
10 minneeds you(we think)8 min in
simmer 1 1/2 hr, pull the meat
1 hr 30 minwalk away(we think)10 min in
simmer 20 min
20 minwalk away(we think)1 hr 40 min in
season, sour cream at the table
not timed2 hr in
- needs you
- you can walk away
- never timed
- we think
You'll need Dutch oven
Goes with
See how it is written
>> title: Borscht
>> category: Soups
>> tags: beets, beef, cabbage, ukrainian, stovetop, winter
>> counters: Deli, One Pot
>> aka: borsch, borshch, barszcz, beet soup, red borscht, Ukrainian borscht
>> servings: 6
>> time: 2 hr 15 min
>> washing-up: the Dutch oven
>> keeps: 4 days — better on the second, when the beet sweetness and the vinegar stop arguing
>> step: brown 10 min
Brown @beef short ribs{2%lb}(900 g; bone-in) in a #Dutch oven{} in their own fat for ~{10%min}.
>> step: simmer 1 1/2 hr, pull the meat
Simmer @&(~1)short ribs{} in @beef stock{8%cups}(1.9 L) for ~{90%min}, then pull the meat off the bones and discard them.
>> step: sweat 8 min
Sweat @yellow onion{1%large} and @carrot{1%large}(grated) in @unsalted butter{2%Tbs} for ~{8%min}.
>> step: cook 10 min
Cook @&(~1)vegetables{} for ~{10%min} with @beets{1 1/2%lb}(700 g; peeled and grated), @tomato paste{2%Tbs}, and @cider vinegar{2%Tbs}.
>> step: simmer 20 min
Simmer @&(~3)beef broth{} and @&(~1)beets{} for ~{20%min} with @russet potatoes{3/4%lb}(340 g; cubed) and @green cabbage{3%cups}(shredded).
>> step: season, sour cream at the table
Season @&(~1)borscht{} with @garlic{2%cloves}(minced), @kosher salt{2%tsp}, and @fresh dill{3%Tbs}(chopped), and pass @sour cream{2/3%cup}(160 g) at the table.