Hot, cold, Ukrainian, Russian, there are so many arguments had over this dish it’s not even worth listing them. Ultimately, every family has their own version and this is mine. It doesn’t quite meet the standard I consumed at Chernobyl but it’s a pretty good effort. Though be warned, it isn’t a quick dish to prepare.
Ingredients
5 to 6 beetroots
2 carrots, grated
1 cabbage wedge, grated
3 potatoes, cut into chunks
2 white onions, grated
3 cloves garlic, crushed
15ml tomato puree
Juice of 1/2 lemon
1 litre beef stock
300g boiled beef cut into chunks
3 tbsp rapeseed oil
Instructions
Put the beetroot in a saucepan
Cover with cold water
Heat until boiling and once come to temperature, lower to a simmer and leave for 1 hour to 1 hour 30 minutes
Remove the beetroot from the pan and allow to cool
Keep the liquid for later
Peel and grate the beetroot
Heat oil in a large saucepan
Add the onion, cabbage, garlic, beetroot, tomato puree and carrot to the saucepan
Stir together and cook for 10 minutes on a medium heat
Add the potato to the saucepan
Cook for another 10 minutes
Add the stock and a ladle of the beetroot water
Simmer for 30 minutes, add the lemon juice and serve
Can be served with a spoonful of smetana (sour cream), a sprinkling of dill and/or parsley and crusty bread