How to Make Ukrainian Borscht

This Ukrainian Borscht is so delicious! I like to top mine with a huge scoop of sour cream.

Course: Main

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Serves: 8 (you can freeze it!)

Prep Time: 30 min

Cook Time: 90 min

Ingredients	Instructions
2 pound chuck roast	Step 1 Warm beef stock in a pot. This is an amazing beef stock recipe!
4 beets	Step 2 Prep ingredients. Cut chuck roast into bite-sized chunks. Peel beets and cut into 1/2 inch cubes. I recommend using gloves when handling beets. Peel potatoes and cut into 1 inch cubes. Remove skin of onion and cut into small chunks. Peel carrots, cut off ends, and coin. Mince garlic cloves. Slice cabbage thin.
5 small-medium potatoes	Step 3 In a separate pot, add 1 tablespoon olive oil, chuck roast, salt, and pepper. This is the pot you will use to make the borscht. Cook on medium-high heat for 10 minutes. Stir often.
1 yellow onion	Step 4 Add warmed beef stock to pot with chuck roast pieces. Once you add the liquid, there will be a film on the top. Do your best to skim this off and discard. It is best if you let it cool in a separate bowl before discarding. Be sure to use a trivet if setting the bowl on your counter. You are now done with the original beef stock pot.
1 small cabbage (or 1/2 a large cabbage)	Step 5 Add beets to pot with beef stock and chuck roast pieces. Stir and cook for 20 minutes on medium heat.
4 large carrots	Step 6 While that is cooking, add 1 tablespoon olive oil and carrots to a pan. Cook for 5 minutes on medium-high heat. Stir occasionally. Add onions to the pan with carrots and cook for 5 minutes. Stir often. Add garlic to pan and cook for 2 minutes. Stir often. Add tomato paste to pan and cook for 5 minutes. Do your best to combine tomato paste into carrot and onion mixture. Once combined, turn off heat and let mixture in pan.
5 garlic cloves	Step 7 Add potatoes, carrot mixture, and white vinegar to borscht pot. Stir, loosely cover with lid and simmer for 1 hour. Stir occasionally. Borscht is done when potatoes are tender and cabbage is soft.
7 quarts beef stock (this is a great recipe)	Step 8 Salt to taste. Serve and top with sour cream!
3 oz tomato paste
2 tablespoons white vinegar
2 tablespoon olive oil
salt and pepper to taste
sour cream (optional for topping)

If you are freezing the soup, put it in containers. Then all you have to do is warm it back up in a pot and enjoy!

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