Ukrainian Borshch


Most Eastern European countries have a version of borshch (borscht). Sometimes it's a vegetarian soup served cold. Sometimes it's a carnivore's dream served hot. Bright red beets are the one constant. Wear gloves when grating the beets to avoid staining your hands.

What you will need

1/2 cup dried navy beans

3/4 pound beef chuck top blade steak, cubed, or beef stew meat

6 cups fat-free, lower-sodium beef broth, divided

1 smoked ham hock (about 10 ounces)

1 bay leaf

2 onions

2 large carrots

1 celery stalk

2 teaspoons canola oil

1 1/2 cups diced seeded peeled tomato

1/4 cup tomato paste

4 large beets, peeled and grated

1 baking potato, peeled and cut into 1/2-inch pieces

1 parsnip, cut into 1/2-inch pieces

2 cups shredded green cabbage

1/2 cup chopped fresh dill, divided

2 garlic cloves, minced

1/4 cup red wine vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup light sour cream


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