Gluten-Free Ukrainian Borscht

Ingredients

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• 1 lb beef chuck, cut into 3/4-inch cubes
• 8 cups gluten-free beef broth Shop
• 3 medium beets (about 1 lb), peeled and grated
• 2 medium carrots, grated
• 1 large yellow onion, diced
• 3 cups green cabbage, thinly shredded
• 2 medium Yukon Gold potatoes, peeled and diced
• 2 tbsp tomato paste Shop
• 2 tbsp red wine vinegar Shop
• 2 tbsp sunflower or olive oil
• 3 cloves garlic, minced
• 2 bay leaves Shop
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 cup fresh dill, chopped
• 1/2 cup sour cream, for serving (optional)

Instructions

1. 1 Put the beef and broth in a large pot, bring to a boil, and skim off the foam. Add the bay leaves, cover partly, and simmer gently for 40 minutes, until the beef is nearly tender.
2. 2 Meanwhile, heat the oil in a large skillet over medium heat. Cook the onion and carrot for 6 to 8 minutes until soft. Add the grated beets, tomato paste, and 1 tablespoon of the vinegar and cook, stirring, for 8 minutes so the beets keep their color.
3. 3 Add the potatoes to the beef pot and simmer 10 minutes. Stir in the cabbage and the beet mixture and simmer another 10 minutes, until the potatoes and cabbage are tender.
4. 4 Stir in the garlic, the remaining vinegar, salt, and pepper. Simmer 2 minutes, then take off the heat and remove the bay leaves.
5. 5 Rest the soup 10 minutes before serving; the flavor deepens as it stands. Serve with dill and a spoon of sour cream if you like.

Nutrition (per serving)

Tips & Notes

• Borscht tastes better the next day. Refrigerate up to 4 days or freeze (without sour cream) up to 3 months.
• For a vegetarian pot, skip the beef, use vegetable broth, and add a can of white beans with the cabbage.
• Wear gloves when grating beets, or grate them in a food processor.

Common questions