Ukrainian borscht—hot, meaty, and beet-red—is a classic hearty wintertime soup, loaded with tender chunks of beef and pork, plus an amazing array of vegetables, from beets to cabbage and celery root.
Browning the meat and sautéing the aromatics before making the broth leads to deeper, richer flavor.
Regardless of its origins, defining exactly what's in the soup is tricky. While countless types of borscht can be found throughout Eastern Europe , this one is famous for that deep burgundy color—thanks mostly to beets, but often some tomato as well. Beyond that, cabbage, potatoes, onion, celery root , and carrots are common, but plenty of other vegetables and fruits, from apples to bell peppers and beans, can find their way into the pot.As for the meats, your options are equally varied.
I dice the meats, removing and discarding any bones, and add them to the pot. Make sure not to waste the beef marrow bones, either: Push the marrow out of each one, chop it up, and add it to the soup. That's flavor right there. So I made a subsequent batch in which I peeled the raw beets, cut them up, and added them to the pot with everything else, and I was quickly won over by the results. First, when diced, they cook through as rapidly as all the other vegetables, so the time saved through roasting first wasn't relevant—in retrospect, it's extremely obvious that small cubes of beets will cook much faster than large whole ones.
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