One‑Pot Ukrainian Beef Borscht

Ingredients

Method

1. 1

   Put the beef into a large heavy‑bottomed pot and add the water and bay leaves.

2. 2

   Bring the pot to a rolling boil over high heat.

3. 3

   Reduce heat to a simmer, skim and discard any gray foam from the surface with a spoon.

   10 min
4. 4

   Cover the pot partially and simmer the beef until very tender, about 60 minutes.

   60 min
5. 5

   While the beef simmers, peel and julienne the beets, grate the carrots, dice the onion, peel and cube the potatoes, and shred the cabbage.

6. 6

   Use tongs to lift the beef from the pot onto a cutting board and set aside to cool briefly.

   5 min
7. 7

   Keep the pot on medium heat with the broth; add the vegetable oil to the pot.

8. 8

   Add the diced onion to the pot and sauté until translucent, about 5 minutes.

   5 min
9. 9

   Add the grated carrots and julienned beets to the pot and cook, stirring occasionally, until they start to soften, about 8 minutes.

   8 min
10. 10

    Stir in the tomato paste and paprika and cook, stirring, for 2 minutes to deepen the flavor.

    2 min
11. 11

    Add the cubed potatoes to the pot with the broth and simmer until the potatoes are about halfway tender, about 8 minutes.

    8 min
12. 12

    Add the shredded cabbage to the pot, cover, and simmer until the cabbage and potatoes are tender, about 8 minutes.

    8 min
13. 13

    While the vegetables finish, shred the beef off the bone into bite‑sized pieces and discard any large excess fat or bones.

14. 14

    Return the shredded beef to the pot, stir in the sugar, vinegar, minced garlic, salt and pepper, and simmer 5 minutes to marry flavors.

    5 min
15. 15

    Turn off the heat and stir in the chopped dill and parsley; let sit 2 minutes before serving.

    2 min
16. 16

    Ladle the borscht into bowls and offer sour cream and rye or crusty bread alongside.