Ukrainian Borsch

A celebration of the dish which Ukrainians have fought to claim as a cultural touchstone—sustaining, comforting, sweet, meaty, and savory.

By Courtney HillOctober 3, 2023

Makes
6 to 8 servings
Cook Time
2½ hours
Active time plus cooling
1 hour active
Rating
5

Though there are many ways to make Ukrainian borsch, the chunky, vividly hued dish always is savory-sweet, with a touch of acidity. Based on what we learned from chef Ievgen Klopotenko, we developed a borsch recipe that can be made with either beef or pork. Traditionally, borsch was cooked over wood fire, which imparted a smoky flavor. We add smoked paprika to mimic that. Home cook Stanislav Kots included star anise and caraway in his version, spices that complement the earthy-sweet and meaty flavors. The addition of white beans comes from home cook Katerana Ilyasevich, who used them to add heartiness and texture. This recipe requires two cooking vessels, as is customary: a pot for simmering the meat and a skillet for sautéing the aromatics. Sour cream and dill are key finishing flavors that are stirred into individual bowls, so don’t skip them.

Tip

Don’t be afraid to brown the aromatics when sautéing them in the skillet. Onion, beets, carrots and tomato paste all contain natural sugars that caramelize with cooking, building flavor compounds that add depth and complexity.

Ingredients

2
pounds boneless beef chuck roast or boneless pork shoulder, trimmed and cut into 1½-inch chunks
2
star anise pods
2
bay leaves
Kosher salt and ground black pepper
4
tablespoons grapeseed or other neutral oil, divided
1
medium yellow onion, finely chopped
12
ounces red beets, peeled and shredded on the large holes of a box grater (3 cups)
2
medium carrots, peeled and shredded on the large holes of a box grater (1½ cups)
3
tablespoons tomato paste
2
medium garlic cloves, minced
1½
teaspoons caraway seeds
14½
ounce can (1½ cups) tomato puree
1
tablespoon smoked paprika
8
ounces Yukon Gold potatoes, peeled and cut into ½-inch cubes
8
ounces Savoy cabbage or green cabbage, thinly sliced (about 4 cups)
15½
ounce can great northern beans, rinsed and drained
1½
tablespoons red wine vinegar, plus more as needed
Sour cream, to serve
Chopped fresh dill, to serve

Step 1

In a large pot, combine the beef, star anise, bay, 1 teaspoon salt and 3 quarts water. Bring to a boil over medium-high, then reduce to medium and simmer, uncovered, until a skewer inserted into the meat meets no resistance, 1½ to 2 hours; occasionally skim off and discard the foam that rises to the surface.

Step 2

Meanwhile, in a 12-inch skillet over medium-high, heat 3 tablespoons of the oil until shimmering. Add the onion and ½ teaspoon salt; cook, stirring occasionally, until lightly browned, about 3 minutes. Add half of the beets, the carrots, tomato paste, ½ teaspoon salt and ¾ teaspoon pepper; cook, stirring, until the mixture browns and sticks to the skillet, 3 to 5 minutes.

Step 3

Push the vegetables to the edge of the pan and add the remaining 1 tablespoon oil to the clearing. Add the garlic and caraway; cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and stir the garlic-caraway mixture into the vegetables. Stir in the tomato puree and paprika, then ladle in 1 cup of the liquid from the large pot. Scrape up any browned bits, then set the skillet aside.

Step 4

When the meat is tender, remove and discard the star anise and bay from the broth. Add the contents of the skillet to the pot, along with the remaining beets and the potatoes. Simmer, uncovered and stirring occasionally, until the potatoes are tender, about 20 minutes.

Step 5