Borscht with Beans and Meat – Ukrainian Recipe

Step-by-step recipe

Cooking instructions:

1. We cook homemade borscht with beans on meat broth. As a rule, we try to use several kinds of meat. The richest broth comes from pork and beef ribs with a few pieces of dark chicken meat added. At its simplest, beef ribs alone are enough – the broth turns out very good. The day before, soak a cup of white beans in cold water. By the way, the borscht should be very thick thanks to all the vegetables.
2. Cut the pork ribs into pieces between the bones. Chop the bones into pieces about 5 cm long. The beef ribs can be cooked in one large piece – after cooking the meat will come away from the bone. Trim the fat and skin from the chicken thighs.
3. Put the meat in a pot and pour in 4 l of cold water. Put the pot on the heat and bring the water to a boil. Skim off the foam and turn the heat down to the lowest level that still keeps a simmer. Add a pinch of salt and 1 tbsp of dried soup roots – celery, parsley root, parsnip and so on. Such mixes are very handy for making soups.
4. Simmer the broth with the meat over low heat, covered, for 1 hour. The broth should not boil hard, just gently simmer. Then take the chicken and beef ribs out of the broth. Remove the bones. Cut all the meat into large pieces and return it to the borscht. The pork ribs stay on the bone. Add the soaked beans to the pot. It is a good idea to sort through them first to make sure there are no bugs.
5. Bring the borscht to a boil and simmer over low heat for 30 mins. Meanwhile, peel all the vegetables. You can leave the potatoes out of the dish. I add them to thicken it. With potatoes the liquid turns noticeably thick rather than watery. That is why I cut the potatoes into small cubes, so they are sure to cook down.
6. Peel the onion, carrots and beets. I cut the onion into thick strips. Add the onion and potatoes to the borscht. Cut the carrots and beets into strips. Melt 1 tbsp of butter in a sauté pan (you can use lard, though I don't like it that way). Fry the vegetables for 4-5 mins, stirring. Add chopped chili to taste. Add a little broth and cover the pan with a lid. Let the vegetables braise over low heat for 5 mins.
7. Add the braised vegetables to the borscht. Roughly chop the peeled garlic cloves. Add them to the pot along with 1-2 bay leaves. Cook the borscht for 30 mins. Then discard the bay leaves. Go by how done the vegetables are. The carrots and beets should be soft. The broth will turn from burgundy to a clearly red color. The beans should also be done within the hour. The potatoes will start to fall apart and blend with the broth, thickening it slightly.
8. If needed, cook a little longer so all the vegetables are done. Add the tomato paste to the borscht. The amount of tomato is up to your taste. Usually 3-4 tbsp is enough. Add a little ground coriander and pepper to taste. Cook the borscht for another 10-15 mins at a gentle simmer. If you like, add more seasoning – hot pepper, salt.
9. Shred the white cabbage into thin strips. It is better not to use the tough parts of the cabbage leaves. Ever since childhood I have been used to cabbage in borscht being just barely done, even slightly crunchy. Add the cabbage to the pot and cook for 10-12 mins. After that the borscht with beans is ready. If you like well-cooked cabbage, cook it longer.
10. To my taste, borscht is best on the second day. Though you can eat it right away. If you like, let it cool to room temperature and put the pot in the fridge until tomorrow. The next day, reheat it or even bring it to a boil and ladle into bowls. Borscht with beans, like any red borscht, is served with sour cream. I suggest sprinkling each bowl with finely chopped green onions and dill.
11. Serve the borscht with fresh bread, onion cut into wedges, garlic cloves and thinly sliced salo. I always add a pinch of coarsely ground chili to my bowl – I like it spicy.