Siberian Borscht
A hearty Siberian variation of borscht that's designed to warm you up in the harsh Siberian climate. This version includes more meat, root vegetables, and warming spices like caraway and allspice.
Ingredients
- 1.5 kg beef shank and pork ribs
- 1 kg beets, peeled and grated
- 3 large onions, diced
- 4 carrots, grated
- 2 parsnips, grated
- 1 large cabbage, shredded
- 6 potatoes, cubed
- 3 tbsp tomato paste
- 2 tbsp white vinegar
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp caraway seeds
- 1/2 tsp allspice
- Fresh dill, parsley, and lovage
- Smetana (sour cream) for serving
- Rye bread for serving
- Salt and black pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Brown beef shank and pork ribs in a large pot
All Steps
Brown beef shank and pork ribs in a large pot
Add cold water and bring to a boil, then simmer for 2 hours
Remove meat, strain broth, and return meat to pot
Sauté onions, carrots, and parsnips until golden
Add beets and cook until tender
Add cabbage and potatoes
Season with vinegar, garlic, caraway, and allspice
Simmer for 30 minutes until all vegetables are tender
Add fresh herbs and let stand for 15 minutes
Serve hot with smetana and rye bread
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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