Ukrainian Borscht

Name: Ukrainian Borscht (Ukrainskij Borstj)
Cuisine: Ukrainian
Ingredients: 4-5 medium beetroots (beets); 1 carrot; 1 small piece celeriac; 1 small onion; 1 small wedge cabbage; 2 potatoes; 1 red (bell) pepper; juice of ½ lemon; 300 g/11 oz cooked boiled beef; 60-75 ml/4-5 tbsp rapeseed (canola) oil; 30 ml/2 tbsp tomato purée (paste); 1.5 litres/2½ pints/6¼ cups beef stock; 3-4 garlic cloves; 50 g/2 oz salo or lardo; 50 g/2 oz salo or lardo; 15 ml/1 tbsp sugar; salt; bread rolls, to serve

Ukrainskij Borstj

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

This borscht is flavoured with salo, salted pig’s lard, but you can also use Italian lardo. This Italian cured pork fat, eaten as an antipasto, is classified as a cold meat.

Ingredients

4-5 medium beetroots (beets)
1 carrot
1 small piece celeriac

Europe
Ukraine
Soup
Very low sodium
Low sodium

Method

Coarsely grate the beetroots, carrot and celeriac. Chop the onion and finely slice the cabbage.
Peel and cut the potatoes into wedges. Finely slice the pepper, discarding the core and seeds. Squeeze the juice from the lemon, and cut the beef into small chunks.
Heat the oil in a large frying pan. Add the grated beetroots, carrot and celeriac, the onion

Energy 483kcal/2015kJ; Protein 22.4g; Carbohydrate 36.5g, of which sugars 20.8g; Fat 28.4g, of which saturates 9g; Cholesterol 55mg; Calcium 75mg; Fibre 5.7g; Sodium 169mg.