A Ukrainian Mother's Borscht

Ingredients

Broth Base:

~6 quarts cold water

3–4 bone-in chicken thighs (skin optional)

6–8 beef short ribs (thicker cuts, with bone preferred)

Potatoes:

3–6 Russet potatoes, peeled & medium-diced

Beet Prep:

2 medium beets, peeled

Vegetable Sauté (Pan Prep):

Slightly less than ¼ stick butter

½ large yellow onion (or 1 medium), diced

3 garlic cloves, minced

3–8 carrots, peeled & shredded (adjust to size)

1–3 jalapeños, minced (optional, not traditional)

~10 oz plain tomato sauce (start with ¾ of the can; adjust to taste)

Salt & pepper

Final Add-Ins:

2–3 bell peppers, medium diced (optional, not traditional)

2–3 celery sticks, small diced (optional, not traditional)

Fresh dill, generous handful (essential)

Fresh parsley, to taste

Fresh cilantro, on the side (optional garnish for the bold)

1 medium head green cabbage, shredded

To Serve:

Sour cream

Fresh white bread (French or Italian loaf recommended)

Instructions

1. Broth:

Place chicken, beef, and cold water in pot.

Slowly bring to a boil, skimming foam/fat as it rises.

Reduce to a gentle simmer. Cook uncovered for 2–2.5 hours, continuing to skim as needed.

After simmering:

Remove meat, discard bones/skin. Shred meat with forks.

Return shredded meat to broth.

2. Beets (Pre-Boil for Rich Color):

In a small pot, boil whole, peeled beets until fork-tender (about 30–40 minutes, depending on size).

Let cool, shred with a grater, and set aside for later sauté step.

3. Potatoes:

If prepping early, soak diced potatoes in cold water for 20–60 minutes to reduce starch.

Add potatoes to simmering broth. Let cook while veggies are prepared.

4. Veggie Sauté:

In a large pan over medium-high heat:

Melt butter

Sauté onions, garlic, carrots, jalapeños (if using), and pre-cooked shredded beets

Season lightly with salt & pepper

Cook until onions soften (~10 minutes)

Add tomato sauce, season again, simmer for 5 minutes

Add sauté mixture to broth, bring soup back to a simmer, and let potatoes finish cooking.

5. Final Veggies & Herbs:

Once potatoes are tender (test with fork), add:

Bell peppers (optional)

Celery (optional)

Lots of fresh dill (mandatory in this household)

Fresh parsley, to taste

Serve cilantro separately for garnish—those with proper taste buds will thank you.

6. The Cabbage:

Add shredded cabbage. Simmer for 5–20 minutes, depending on how crunchy you like it. Grandpa preferred it crisp, so we honor that.