Ukrainian Borsch | Recipe Cart | Recipe Cart

Ingredients

• 2 pounds boneless beef chuck roast or boneless pork shoulder, trimmed and cut into 1½-inch chunks
• 2 star anise pods
• 2 bay leaves
• Kosher salt and ground black pepper
• 4 tablespoons grapeseed or other neutral oil, divided
• 1 medium yellow onion, finely chopped
• 12 ounces red beets, peeled and shredded on the large holes of a box grater (3 cups)
• 2 medium carrots, peeled and shredded on the large holes of a box grater (1½ cups)
• 3 tablespoons tomato paste
• 2 medium garlic cloves, minced
• 1½ teaspoons caraway seeds
• 14½ ounce can (1½ cups) tomato puree
• 1 tablespoon smoked paprika
• 8 ounces Yukon Gold potatoes, peeled and cut into ½-inch cubes
• 8 ounces Savoy cabbage or green cabbage, thinly sliced (about 4 cups)
• 15½ ounce can great northern beans, rinsed and drained
• 1½ tablespoons red wine vinegar, plus more as needed
• Sour cream, to serve
• Chopped fresh dill, to serve