Barszcz Ukraiński: Borscht with White Beans (aka “Ukrainian Borscht”)

Ingredients

• 1/2 small celeriac/celery root (approx. 9 oz, 250 g); can replace with a mix of onions and celery stalks
• 1 small leek, optional
• 1 pound (450-500 g) pork ribs
• 3-4 bay leaves
• 3-4 allspice berries
• 0.5 gallon (2 qt, just under 2 litres) water
• 1/2 tablespoon salt
• 0.5 lb (225-250 g) potatoes
• 1/2 teaspoon salt
• 3 red beetroots (approx. 12 oz, 340 g)
• 3 carrots (10 oz, 280 g)
• 0.5 lb (225-250 g) cabbage, white, green or savoy; that’s roughly a quarter of a big head
• 1 medium onion (approx. 4 oz, 110 g); white or yellow
• 1 tablespoon canola oil or clarified butter
• 2 garlic cloves
• 1/2 can tomatoes (approx. 7 oz, 200 g); peeled and diced
• 1/2 can Cannellini/White Kidney or Lima Beans, soaked
• 2 tablespoons apple cider vinegar, lemon juice, or beet kvass
• 1 teaspoon sugar
• pinch of black pepper, ground
• 8 tablespoons fresh herbs (dill or parsley); chopped
• sour cream; for serving

Instructions

1. 1

   Prepare a large cooking pot, sized at 3...: Prepare a large cooking pot, sized at 3 quarts (3 litres) or more.

2. 2

   Peel the celery root and cut it into...: Peel the celery root and cut it into chunks. Add to pot.

3. 3

   Chop the small leek into a few pieces....: Chop the small leek into a few pieces. Add to pot.

4. 4

   Divide the ribs into two or three pieces....: Divide the ribs into two or three pieces. Add to pot.

5. 5

   Add bay leaves and allspice berries and cover...: Add bay leaves and allspice berries and cover with half a gallon (2 litres) of water. All the ingredients should be covered here, if not - add more water.

6. 6

   Bring to boil, then reduce the heat. Cover...: Bring to boil, then reduce the heat. Cover with a lid.

7. 7

   The cooking time will depend on your meat....: The cooking time will depend on your meat. It can take anywhere between 1 and 2 hours. My advice is to cook the meat for one hour, and then check on it every 15 minutes, “poking” with a fork. The meat should be soft and easily falling off the bone.

8. 8

   In the meantime, you can start prepping the...: In the meantime, you can start prepping the vegetables (skip to ‘For the potatoes’ and ‘Vegetable prep’ sections).

9. 9

   Once the broth has cooked and the meat...: Once the broth has cooked and the meat is soft, switch off the heat. Move the meat into a bowl and let it cool down.

10. 10

    Strain the broth and get rid of all...: Strain the broth and get rid of all the remaining vegetables and herbs. Return to the pot. I usually salt the broth at this point (half a tablespoon).

11. 11

    I find it’s best to cook them separately,...: I find it’s best to cook them separately, in order to keep their colour and flavour.

12. 12

    Peel the potatoes, dice them into cubes (with...: Peel the potatoes, dice them into cubes (with 0.4’’/1 cm sides, or larger).

13. 13

    Drop the potatoes into a smaller cooking pot,...: Drop the potatoes into a smaller cooking pot, add salt and cover with water. Cover the pot with a lid and cook for 15 minutes. The aim is to get the potatoes ‘nearly done’

14. 14

    Strain the potatoes and set them aside.

15. 15

    Put gloves on. Peel the beetroots and dice...: Put gloves on. Peel the beetroots and dice them into cubes (roughly with 0.4’’/1 cm sides). Set aside.

16. 16

    Peel the carrots, slice them into rounds (roughly...: Peel the carrots, slice them into rounds (roughly 0.2’’/0.5 cm thick). Set aside.

17. 17

    Cut the cabbage into thin strips, set aside.

18. 18

    Peel the onion, chop it finely. Using a...: Peel the onion, chop it finely. Using a small frying pan (skillet), heat up a drop of oil. Fry chopped onion on medium heat, until lightly golden. Set aside.

19. 19

    Once the broth is cooked and strained, we...: Once the broth is cooked and strained, we can start adding the vegetables.

20. 20

    Add beetroots and carrots into the broth, cover...: Add beetroots and carrots into the broth, cover with a lid and bring to boil. Reduce the heat and cook on medium heat for 15 minutes.

21. 21

    As the soup cooks, take the meat off...: As the soup cooks, take the meat off the bones. Discard the bones and set the meat aside.

22. 22

    Once 15 minutes are up, add in the...: Once 15 minutes are up, add in the cabbage, tomatoes (with their juices) and white beans (without their brine).

23. 23

    Peel two garlic cloves and slice them finely,...: Peel two garlic cloves and slice them finely, add to the pot.

24. 24

    Bring the soup to a near-boil. Cover the...: Bring the soup to a near-boil. Cover the pot, reduce the heat and cook for 10 minutes.

25. 25

    Once 10 minutes are up, add 2 tablespoons...: Once 10 minutes are up, add 2 tablespoons of vinegar (I use beet kvass instead) and a teaspoon of sugar.

26. 26

    To finish off, add in the meat, browned...: To finish off, add in the meat, browned onion and pre-boiled potatoes. Season with ground pepper. Stir well and have a taste. Does it need more seasoning? Or more acidity? If so, season the soup a bit more.

27. 27

    Cook the soup for another 5 minutes, let...: Cook the soup for another 5 minutes, let the flavours combine.

28. 28

    Serve hot, with a generous sprinkle of chopped...: Serve hot, with a generous sprinkle of chopped herbs and a dollop of sour cream.