Ukrainian Borshch | Recipe Cart | Recipe Cart

Ingredients

• 2 pounds bone-in beef chuck
• 1 meaty ham bone (1 to 2 pounds)
• 1 pound beef marrow bones, split lengthwise (see NOTES)
• 3 1/2 quarts water, or more as needed
• 1 large yellow onion (12 ounces), unpeeled
• 2 medium parsnips (10 ounces total), scrubbed (optional)
• 1 large carrot (5 ounces), scrubbed
• 1 celery rib with leaves
• Bouquet garni (3 plush fresh dill sprigs
• 3 fresh flat-leaf parsley sprigs
• 4 bay leaves and 10 black peppercorns tied in a cheesecloth pouch)
• 2 quarts water
• 2 pounds boneless beef short ribs, cut into chunks
• 1 pound beets, peeled and diced
• 1 pound waxy potatoes, such as Yukon Gold, peeled, if the skin is tough, and diced
• 2 teaspoons fine salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons sunflower oil, preferably unrefined
• 2 medium yellow onions (1 pound total) chopped
• 2 large carrots (10 ounces total), coarsely grated
• 1 large green or red bell pepper, cored, seeded, and diced
• 2 tablespoons tomato paste
• One (15-ounce) can diced tomatoes
• 1 pound green cabbage (1/2 medium head), shredded
• Two (14.5-ounce) cans red kidney beans, drained and rinsed
• Granulated sugar, to taste (optional)
• Fresh lemon juice, to taste (optional)
• Sour cream, for serving
• Fresh chopped dill, for serving