Ukrainian Borscht Soup Recipe:

Step 1

Wash and scrub the whole beets to clean off any dirt.  Trim off the stems (leafy tops) and ends of the beets; set beets aside.

Step 2

Season beef with salt and pepper.

Step 3

In a large soup pot or Dutch Oven over medium-high heat, add 1 tablespoon olive oil; let the oil heat up.  Add beef and brown on all sides.  Remove beef and set aside.

Step 4

While beef is browning, scoop tomato paste mixture into a large drinking glass and add water.  Stir together until blended; set aside.

Step 5

To the soup pot, add the remaining 1 tablespoon olive oil and allow to heat up again.  Add onions and saute for a couple minutes until translucent then add grated carrots and saute for a couple additional minutes.  Pour in the prepared tomato paste mixture and stir together.  Bring just to a boil and allow to boil 5 minutes.

Step 6

Add to soup pot, beef, garlic, beef stock, beef bouillon, and bay leaf.  Stir everything together and bring just to a boil.  Turn heat down to medium and let simmer for approximately 1 hour or until the beef is tender and the flavors meld.

Step 7

Grate the cleaned beets.

Step 8

While beef is simmering, in separate small saucepan over medium-high heat, add grated beets and cover with water.  Bring beets to a boil and let boil for 5 minutes.  Turn off the stove burner and let the beets cool on the stove.  Once cool, add the vinegar to the beets to help keep the red color; set aside.

Step 9

Once beef is tender, remove beef bones and discard.  Cut any larger pieces of meat into bite size chunks and return the meat to the pot.  Add potatoes to the soup pot and let boil for approximately 15 minutes or until tender.  Turn heat down to medium-low, add cabbage and let simmer for an additional 10 minutes. When cabbage is cooked and tender, add the beet mixture to the soup and stir until blended.  Bring to a boil and add salt and pepper to taste.  Remove bay leaf.

Step 10

Serve soup in bowls garnished with sour cream and either fresh dill or parsley and enjoy with bread.

Step 11

Serves many.

Step 12

Preheat the Slow Cooker (Crock Pot).

Step 13

Wash and scrub the whole beets to clean off any dirt.  Trim off the stems (leafy tops) and ends of the beets; set beets aside.

Step 14

Season beef with salt and pepper.

Step 15

In a large skillet over medium-high heat, add 1 tablespoon olive oil, let the oil heat up.  Add beef and brown on all sides.  Remove beef and set aside.

Step 16

To skillet, add remaining 1 tablespoon olive oil and allow to heat up again.  Add onions and saute for a 2 minutes until translucent then add grated carrots and saute for 2 additional minutes.  Scoop in tomato paste and stir together and bring to a boil.

Step 17

Grate the cleaned beets.

Step 18

Transfer the beef and onion mixture to your preheated Slow Cooker. Add garlic, potatoes, beets, beef stock, beef bouillon, vinegar, and bay leaf.  Stir all the ingredients together and then cover with the lid.

Step 19

Cook on high heat for 4 hours or on low heat for 8 hours.

Step 20

When meat and potatoes are tender, remove beef bones and discard.  Cut any larger pieces of meat into bite size chunks and return the meat to the pot.  Add cabbage, and allow to simmer for about 10 minutes or until tender.  Salt and pepper to taste and remove bay leaf.

Step 21

Serve soup in bowls garnished with sour cream and either fresh dill or parsley and enjoy with bread.

Step 22

Serves many.