Borscht – Ukrainian Stew with Beet

Borscht is probably the dish that Western Europeans associate most with Russian cuisine. And yet Ukrainians are said to have invented borsch originally – at least that’s what they say themselves. There are countless variations of this nutritious stew, which is especially warming on cold winter days. In some recipes it is bound with sour whipped cream. In others, the cook omits the whipped cream.

Soak the beans for one night. Drain the soaking water, rinse the beans and put them in 2 liters of water with the soup meat cut into coarse cubes and the bay leaves. Let it boil and skim off all the foam that forms. Simmer gently for 70 minutes. Peel the beetroot, cut into matchstick-thick strips. Clean the carrot and grate it coarsely. Peel the onion and chop it coarsely. Braise in the vegetable oil with the vinegar for about 10-15 min until the beet is soft. When the beans and meat have cooked for 70 min, add the peeled and coarsely diced potatoes. Cut the white cabbage into strips and add after another 10 min.

Continue cooking for another 10-15 minutes. Heat the paradeis pulp and sour cream and simmer on low heat, stirring frequently, until the mixture turns a reddish-golden color. This takes about 5 min. To the stew form.

Also add the beet, carrots and onions. Chop the parsley and dill. Add and season with salt, pepper and the

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