DON’YA Kitchen in Edmonton, Alberta, Canada, is run entirely by newcomers who have fled the war in Ukraine and celebrates Ukrainian cuisine with recipes passed down through generations. Their traditional Ukrainian borscht is a bright red beet soup with a rich, meaty broth best enjoyed topped with a dollop of sour cream and fresh dill and a slice of rye bread or a pampushky (Ukrainian garlic rolls).
Servings
Serves 6 to 8
Ingredients
Broth:
1 pound beef brisket, shank, or ribs, or pork, or a combination
8 cups water
1 bay leaf
5 to 6 black peppercorns
1 whole onion, unpeeled
1 carrot, peeled
1 teaspoon salt
Soup:
2 tablespoons sunflower oil, plus more for sautéing onion and carrots
2 medium beets, peeled and grated
1 tablespoon vinegar or lemon juice
1 tablespoon tomato paste or 2 fresh tomatoes, grated
1 medium potato, diced
¼ head of cabbage, shredded
1 medium onion, diced
1 medium carrot, grated
1 teaspoon sugar
Salt and black pepper, to taste
2 cloves garlic, minced
2 tablespoons fresh dill or parsley, chopped, plus extra to garnish
Sour cream, for serving
Instructions
To Prepare the Broth:
1
In a large pot, bring the water to a boil and add the meat, bay leaf, peppercorns, whole onion, whole carrot, and salt. Simmer on low heat for about 1½ to 2 hours, skimming off any foam. Once the broth is ready, remove the meat, discard the onion and carrot, and strain the broth, if needed, and return to the pot.
To Make the Soup:
1
Heat the sunflower oil in a sauté pan, add the grated beets and sauté for about 5 minutes, until softened. Add the vinegar (to keep the bright color), tomato paste, and a little broth. Simmer for 10 minutes, stirring occasionally.
2
Bring the broth to a simmer, add the diced potatoes and cook for 10 minutes. Add the shredded cabbage and continue to simmer.
3
Meanwhile, in a separate sauté pan, heat some oil and sauté the diced onion and grated carrots until soft, about 5 minutes. Add them to the pot with the broth. Stir in the cooked beets, sugar, salt, and black pepper. Let everything simmer for another 10 to 15 minutes.
4
Add the minced garlic and chopped fresh herbs. Turn off the heat and let the borscht rest for 10 to 15 minutes before serving. Serve hot with a dollop of sour cream and a sprinkle of fresh dill or parsley. Enjoy with rye bread or pampushky (Ukrainian garlic rolls).
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