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Borsch in Lviv

Lviv-Style Borscht

Not your everyday borscht — the flavor is simply divine! I picked up this recipe from my friend in Lviv, and it's so good! We were once vacationing in Crimea and met a Ukrainian family from Lviv; that's where I first tasted this borscht. I was surprised there's no cabbage in it — but it turned out so delicious that cabbage really would be superfluous! I recommend everyone give it a try!

Natusik

Recipe author

Composition / ingredients

Servings:

Beef (bone-in)

Beets

Potatoes

Onion

Carrots

Butter (clarified)

Tomato paste

Hot dog sausages

Vinegar (9%)

Sugar

Peppercorns

Bay leaf

Ground red pepper (hot, to taste)

Salt

Dill (to taste)

Parsley

Bell pepper (red)

Vegetable oil (for frying)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 7 g

Fats 30 % 7 g

Carbohydrates 39 % 9 g

129 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

Take the bone-in beef, wash it well, and put it in a pot of cold water. Peel one carrot and one onion and add them to the meat. Set over medium heat, bring to a boil, then lower the heat and cook for about two hours, skimming off the foam from time to time. When the broth is ready, remove the onion and carrot — you won't need them anymore.
Step 2:

Wash the beets well and boil them until half-cooked, then peel off the skins.
Step 3:

Peel the potatoes and cut them into cubes.
Step 4:

Peel the remaining carrot and onion. Grate the carrot on the coarse side of a box grater and dice the onion. Cut the bell pepper into half-rings. Sauté everything together until tender.
Step 5:

Cut the beets into thin matchsticks (I use a mandoline with the julienne attachment). Put the beets in a skillet with butter, add the tomato paste, vinegar, and sugar, and simmer for about 15 minutes.
Step 6:

Once the meat is cooked, take it out and cut it into medium cubes. Drop the potatoes into the broth and let them cook. Meanwhile, slice the sausages into rounds and fry them in butter until golden.
Step 7:

When the potatoes are nearly done, add the meat, the sautéed vegetables, the braised beets, and chili to taste to the broth, then season with salt and the ground pepper (2 tsp). Bring to a boil and add the fried sausages. Sprinkle in some herbs and simmer for 10 minutes over low heat.
Step 8:

Cover the pot and let it rest for another 15 minutes, and your delicious borscht is ready! Serve it with sour cream and a sprinkle of finely chopped fresh herbs. Enjoy!