Ukranian Borcht

  • water

  • beef, chuck or tenderloin

  • onion, whole, peeled

  • medium/large carrot, peeled

  • black peppercorns

  • salt

  • peeled and finely diced onion

  • peeled and shredded carrots

  • peeled and shredded beets

  • strips bacon, chopped

  • tomato paste or can of tomato sauce

  • kosher salt

  • black ground pepper

  • yellow potatoes, peeled, diced into 1/3 inch cubes

  • Better than Bullion Beef or Chicken Base. 

  • white beans, drained

  • black beans, drained

  • Kosher salt, to taste

  • chopped dill

  • chopped parsley

  • Sour cream

 

Borch Ukranian.jpg

To a large 6 qt pot add 2 qts of water, 1.5 lbs of beef, 1 whole onion, one whole carrot, 1/2 tbsp salt & 5-7 black peppercorns. Cover with lid, close the lid valve to “pressure” and set the pot to “pressure cook” for 60 minutes.

Render 4 strips of chopped bacon in a skillet over medium heat until crispy. Remove the bacon and discard the fat. 

Now add 3 cups of shredded beets and stir.

Season with 1 tsp of kosher salt, 2 tsp of black ground pepper, 2 tbsp of tomato paste or 7.4 oz of tomato sauce and stir everything to combine. Cover with lid, turn the heat to low and cook until the beets are soft, string several times throughout, about 25 minutes.

After the time has expired on the pressure cooker, open the valve to “steam”, cover the valve with a towel so that the steam does not splatter as it escapes the valve and allow the pressure to be released.
Open the lid, remove beef to a separate bowl and shred it to smaller pieces. Collect and discard the cooked vegetables, peppercorns and any impurities with a fine mesh skimmer.

Add 4 cups of cubed potatoes and 1 heaping spoon of Better than Bullion Beef or Chicken Base to the broth. Cover with lid, close the steam valve to “pressure”, set the pot to “pressure cooker” and timer to 3 minutes. Then open the steam valve to “steam”, cover with towel and release pressure.

Open the lid, check the potatoes for doneness by pressing one piece against the side of the pot. If the peace breaks easily, with little resistance the potatoes are done. If they’re not, just cook for another minute or so.
After that, add the drained beans, bacon and shredded beef. 

Bring to a boil, then add the sautéed vegetables and turn off heat. Stir. Taste and adjust the seasoning. 

Add 1/3 cup chopped parsley, 1/4 cups chopped dill, stir, cover with lid.

For best flavor profile, allow the flavors to mend for 2-3 hours as the soup cools before serving. This soup makes really good leftovers, because it tastes even better the next day.

Serve with a dollop of sour cream, a good piece of bread, a wedge of purple or sweet onion and salt.
Enjoy!