Borscht

Name: Borscht
Cook time: 115 min
Total time: 115 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 1 large Carrots, peeled and grated; 700g Beef, with bone (soup bones or short ribs); 2 l Water; 2 Bay Leaves; 8 Black Peppercorns; 2 tsp Salt, to start; adjust to taste; 3 medium Beets, peeled and grated; 1/2 small White Cabbage, about 300 g, thinly sliced; 4 medium Potatoes, peeled and cut into chunks; 1 large Yellow Onions, finely chopped; 2 tbsp Tomato Paste; 3 cloves of Garlic, minced; 2 tbsp Sunflower Oil; 1 tbsp Vinegar, 9% table (or lemon juice); 1 tsp Sugar; 15g Dill, fresh, chopped; 10g Parsley, fresh, chopped; 200g Sour Cream, smetana; Some Salt, to taste; Some Pepper (Black), to taste; Some Dill, extra chopped, optional

This classic borscht is a deep, ruby-red soup of slow-simmered beef and sweet, earthy beets balanced with bright vinegar and a touch of sugar. Hearty potatoes and cabbage add body, while a finishing swirl of cool sour cream and fresh herbs makes each bowl comforting and vibrant—perfect for a chilly evening or a celebratory family meal.

This classic borscht is a deep, ruby-red soup of slow-simmered beef and sweet, earthy beets balanced with bright vinegar and a tou... Show more

Traditional Russian Recipe

Health Grade

A- · Excellent

Rating

4.5

Time

1 hr50 min

Price

4,68 €

Calories

500 kcal

low calorie

meal prep

one pot

gluten free

Method

Start the broth

Put the Beef with bone, Water, Bay Leaf, Black Peppercorns, and 2 tsp of Salt into a large soup pot. Bring it to a boil over high heat, then lower the heat to a gentle simmer for 60 minutes, skimming off any foam from the surface. While the broth cooks, peel and grate the Carrots and Beets, peel the Potatoes and cut them into bite-size chunks, thinly slice the White Cabbage, finely chop the Yellow Onion, mince the Garlic, and chop the Dill and Parsley. Keep a little dill aside for serving if you want an extra fresh finish.

Strain the broth

Lift the beef out to a plate. Strain the broth through a sieve into a clean pot, discarding the bay leaf and peppercorns. When the meat is cool enough to handle, pull it off the bones and shred or chop it into bite-size pieces.

Cook the beet base

Heat the Sunflower Oil in a large skillet over medium heat. Add the onion and carrot and cook for 5 minutes, stirring often, until they soften. Stir in the beets and Tomato Paste and cook for 3 minutes more, until the paste darkens a little and coats the vegetables. Add the Vinegar, Sugar, and garlic, and cook for 1 minute more, stirring so the garlic does not catch.

Finish the soup

Return the strained broth to a gentle boil, add the potatoes and cabbage, and simmer for 10 minutes. Stir in the beet mixture and the shredded beef, then simmer for 5 minutes more until the potatoes are tender and the cabbage is silky. Taste and season with the Pepper (Black) and a little more salt if needed.

Serve with sour cream

Turn off the heat and stir in the dill and parsley. Ladle the borscht into bowls, top each one with Sour Cream, and finish with a little extra dill if you saved some.