QiMeal
Barszcz Czerwony ukraiński
Barszcz Czerwony ukraiński · ready in 2 h 17 min · 6 servings · 653 kcal per serving · medium · 21 ingredients
A hearty Ukrainian-style red borscht in the Polish home tradition: chunky beetroot soup with meat broth, cabbage, potatoes, beans, and bright lemon acidity.
- Prep
- 25 min
- Cook
- 1 h 52 min
- Total
- 2 h 17 min
- Serves
- 6
- kcal
- 653
- Difficulty
- medium
Ingredients · 6 servings
- 600 gPork rib
- 400 gTurkey neck
- 120 gLeek, trimmed
- 100 gParsley root, peeled
- 150 gCeleriac, peeled
- 300 gCarrot, sliced
- 120 gOnion, halved
- 700 gBeetroot, peeled and diced
- 500 gPotato, peeled and diced
- 300 gSavoy cabbage, shredded
- 200 gGreen bean, trimmed and cut
- 400 gCanned tomato, crushed
- 10 gGarlic, crushed
- 6Allspice berry
- 2Bay leaf
- ½Lemon, juiced
- 30 gButter
- 14 gSalt
- 2 gBlack pepper, ground
- 6 gSugar
- 3000 mlWater
Equipment
stovetop, large pot, medium pot, knife, cutting board, peeler, strainer, bowl, ladle, spoon, serving bowl
Instructions
- Prepare Workstation
Gather all ingredients, measure 3000 ml water, and set out a large pot, medium pot, knife, board, peeler, strainer, bowl, and ladle. · 20 min
What to look for: All vegetables are prepared and tools are within reach.
- Simmer Meat Broth
Simmer pork rib, turkey neck, leek, parsley root, celeriac, onion, bay leaf, and allspice with 2300 ml water until rich. · 1 h 10 min
When it is done: Turkey neck reaches 74°C / 165°F and pork near bone reaches 63°C / 145°F; meat pulls easily from bone.
- Cook Beetroot
Simmer diced beetroot in the medium pot with the remaining 700 ml water until just tender, keeping the deep red cooking liquid. · 35 min
What to look for: Beetroot cubes are tender but still hold their shape.
- Strain Combine Broth
Strain the meat broth, reserve the meat, discard spent roots and spices, then add beetroot with its red liquid to the broth. · 10 min
What to look for: The broth turns a clear, deep ruby red.
- Cook Main Vegetables
Add potato, sliced carrot, and shredded Savoy cabbage to the red broth, then simmer until the vegetables are fully tender. · 20 min
What to look for: Potatoes are soft at the edges and cabbage has relaxed into the soup.
- Add Tomato Beans
Stir in green bean and crushed canned tomato, return the picked meat to the pot, and simmer for 10 minutes more. · 10 min
What to look for: Beans are bright and tender, and tomato is blended into the broth.
- Season Balance
Add crushed garlic, salt, black pepper, sugar, and lemon juice, then simmer briefly and taste for a sweet-sour balance. · 5 min
What to look for: The soup smells garlicky, bright, and rounded.
- Finish Serve
Stir in butter until glossy, ladle the chunky barszcz into warm bowls, and serve hot with meat and vegetables in each portion. · 2 min
What to look for: A light sheen sits on the ruby broth and every bowl is chunky.
Nutrition (per serving)
| kcal | 653 |
|---|---|
| Protein | 39 g |
| Carbohydrates | 52 g |
| of which sugars | 19 g |
| Fat | 32 g |
| of which saturated | 12 g |
| Fibre | 12 g |
| Sodium | 1306 mg |
Nutri-ScoreA
Allergens
Contains: milk, celery
Ingredient substitutions
Pork rib
- Turkey neck: Use more turkey neck if pork is unavailable, though the broth will be lighter.
Turkey neck
- Pork rib: Use pork rib for a richer broth if turkey neck is not available.
Leek
- Onion: Onion gives sweetness but less gentle broth aroma than leek.
Parsley root
- Celeriac: Celeriac keeps the broth earthy but changes the root sweetness.
Celeriac
- Parsley root: Parsley root is sweeter and less celery-like, but traditional in the broth.
Carrot
- Parsley root: Use only if needed; the soup will be less orange-sweet.
