---
title: Ukrainian Borscht
servings: 6
prep time: 25 minutes
cook time: 70 minutes
source: https://mycibora.com/recipes/ukrainian-borscht
---

Gather @beetroot{400%g}, @white cabbage{300%g}, @potato{350%g}, @sunflower oil{2%tbsp}, @bay leaf{2%leaf}, @white vinegar{1%tbsp} and @fresh dill{1%bunch}.

Cover the @beef shank{500%g} with 2.5 litres of cold water, bring to a boil, skim the foam, then simmer gently, partly covered, for 45 minutes. ~{45%minutes}

Meanwhile heat the oil in a frying pan and soften the @onion{1} and @carrot{1} over medium heat for 5 minutes. ~{5%minutes}

Add the grated beets, @tomato paste{2%tbsp} and vinegar to the pan and cook for 10 minutes, stirring now and then. ~{10%minutes}

Lift the meat out, pull it off the bone, chop it and return it to the pot with the cubed potatoes and bay leaves. Simmer 10 minutes. ~{10%minutes}

Add the shredded cabbage and the beet mixture and simmer another 10 minutes, until the potatoes are tender. ~{10%minutes}

Crush in the @garlic{3%clove}, season generously with @salt{}, and let the borscht rest off the heat for 15 minutes — it tastes better after settling. ~{15%minutes}

Serve hot with a spoonful of @sour cream{150%ml} and a shower of chopped dill.