Baba Yaga's Borscht
Baba Yaga does not believe in delicate soup...
Not Dead Yet, Chapter 23 - That's The Plan?
This simplified Ukrainian borscht is hearty, earthy, and packed with beef, beetroot, cabbage, carrots, potatoes, and onion, all simmered together in a rich broth with just enough vinegar to balance the sweetness of the vegetables.
Traditionally, a proper borscht contains so many vegetables that a wooden spoon can stand upright in the pot. Baba Yaga would consider anything less suspicious.
Serve it hot with a generous spoonful of sour cream, plenty of fresh dill, and preferably no questions about what else may have gone into the cauldron.
​
-
1 lb beef cubed brisket or shin of beef is most often used, but any beef will work
-
2 beets, grated
-
1 white cabbage, shredded
-
2 carrots, grated
-
2 potatoes, cubed
-
1 onion, chopped
-
6 cups beef broth
-
2 TBSP vinegar or lemon juice
-
1 tsp sugar
-
1 bay leaf
-
Sour cream and dill for serving
Â
1. Simmer the beef in broth until well cooked.Â
2. Add the vegetables, vinegar, sugar, and the bay leaf. Simmer all until tender.Â
Â
Serve with sour cream and dill.
