Ukrainian Borsch | Recipe Cart | Recipe Cart

Name: 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

getrecipecart.com

Though there are many ways to make Ukrainian borsch, the chunky, vividly hued dish always is savory-sweet, with a touch of acidity. Based on what we learned...

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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