Ukrainian Borscht

Method

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1. Heat the oil in a large pot and cook the onion for 8 minutes until soft.

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2. Add the grated beetroot and carrot with 1 tablespoon of the vinegar and the sugar. Cook, covered, over low heat for 15 minutes, stirring occasionally. The vinegar here is what preserves the colour.

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3. Stir in the tomato purée and cook 3 minutes.

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4. Add the stock, potatoes, bay leaves, peppercorns and salt. Simmer for 15 minutes.

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5. Add the cabbage and cook 12 minutes more, until everything is tender but the cabbage still has bite.

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6. Stir in the garlic and the remaining vinegar off the heat.

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7. Taste and adjust — borscht should be distinctly sour with sweetness behind it, not the other way round.

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8. Rest, covered, for 20 minutes before serving. Borscht is one of those soups that improves noticeably with a short rest.

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9. Serve with a generous spoonful of smetana, plenty of dill and rye bread on the side.

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Chef’s Tips

• Add the garlic raw at the end. Cooked garlic disappears into the soup; raw garlic gives it a lift.
• Grate the beetroot rather than dicing for the deepest colour and fastest cooking.
• It is even better the next day, and better still the day after that.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Chilled vodka, or a dark rye beer
• Serve with rye bread, salo or pampushky garlic rolls
• Follow with syrniki

Storage & Reheating

Refrigerate 5 days, freeze 3 months. The colour deepens over time. Add fresh dill and a splash of vinegar on reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.