The most famous Ukrainian dish is definitely ‘Borscht’. There are many variations as it is cooked in many different countries. They say every region in Ukraine has its own ‘Borscht’. This soup is so famous and even I often cook it in Melbourne, Australia, and I am Japanese. Today I served ‘Borscht’ with ‘Pampushky’, Ukrainian Bread Rolls, with Garlic & Dill Oil.
400g Beef OR Pork *cut into bite-size pieces
4 cups Beef Stock
1 large Beetroot
1/2 Red Capsicum
1 large Potato
1 Bay Leaf
1/2 cup Sauerkraut (Pickled Cabbage) *OR some shredded Cabbage
Salt & Black Pepper
1 tablespoon chopped Fresh Dill
Sour Cream to serve
- Cook Beef pieces in Beef Stock in a pot until soft. Cooking time depends on the toughness of the meat. Remove any unwanted scums on the surface.
- Cut all Vegetables into small pieces or slices. You can coarsely grate if you prefer. Add the Vegetables and Bay Leaf to the pot, and cook until soft. *Note: Some Vegetables can be cooked very quickly. Add them to the pot accordingly.
- Add Sauerkraut (Pickled Cabbage) and season with Salt & Black Pepper. If you used shredded Cabbage, you would need Vinegar to add sourness.
- Allow the soup rest for at least 1 hour so that bright red colour from Beetroot comes out and the soup turns red. However, soup can be served straight away.
- Heat the soup before serve. Add extra Salt & Pepper if required. A small amount of Vinegar can improve the flavour. Sprinkle with chopped Fresh Dill and add Sour Cream. *Note: I served Borscht with ‘Pampushky’.