Borscht
This borscht is deeply colored, savory, and balanced with the earthy sweetness of beetroot, tender beef, and soft vegetables in a light but flavorful broth. A cool spoonful of sour cream and fresh dill at the table gives the soup its classic comforting finish.
Ingredients
For the soup base
- 250 gbeef chuck, cut into 2 cm cubes
- 1.2 lwater
- 1bay leaf
- 6black peppercorns
- 8 gsalt
For the vegetables
- 250 gbeetroot, peeled and cut into thin matchsticks
- 180 gwhite cabbage, finely shredded
- 180 gpotato, peeled and cut into 1.5 cm dice
- 100 gcarrot, peeled and grated or cut into thin matchsticks
- 100 gonion, finely diced
- 2 clovesgarlic, minced
- 25 gtomato paste
- 20 mlneutral oil
- 5 gwhite sugar
- 10 mlwhite vinegar
For finishing and serving
- 10 gfresh dill, finely chopped
- 60 gsour cream
- 1 gground black pepper
- 2 gsalt
Instructions
- 1
Prepare all ingredients before you start: peel and cut the beetroot, potato, carrot, and onion; shred the cabbage; mince the garlic; chop the dill; and cube the beef. Keeping the beetroot in thin matchsticks helps it cook quickly and keeps the soup vivid.
- 2
Put the beef in a saucepan with the water, bay leaf, black peppercorns, and 8 g salt. Bring just to a boil over medium-high heat, skimming off any foam for a clearer broth, then reduce to a steady simmer and cook for 20 minutes.
- 3
While the beef simmers, heat the oil in a frying pan over medium heat. Add the onion and carrot and cook for 4 minutes until softened but not browned. Add the beetroot and cook for 3 minutes, stirring often so it starts to soften without catching.
- 4
Stir the garlic, tomato paste, sugar, and vinegar into the beet mixture. Cook for 2 minutes until the tomato paste darkens slightly and the beetroot looks glossy. The vinegar helps preserve the characteristic deep red color.
- 5
Add the potato to the simmering beef broth and cook for 5 minutes. Then add the cabbage and cook for 5 minutes more. The vegetables should be partway tender before the beet mixture goes in, so they finish at the same time.
- 6
Scrape the beet and tomato mixture into the pot. Simmer for 10 minutes, or until the beef is tender enough to bite through easily and the beetroot and potato are fully cooked. Taste and adjust with the remaining 2 g salt and the ground black pepper.
- 7
Turn off the heat and let the borscht rest for 5 minutes. Resting helps the broth settle and the sweet-sour flavors meld.
- 8
Ladle into warm bowls. Top each serving with a spoonful of sour cream and a generous sprinkle of dill, then serve hot.
Nutrition per serving
Notes
- •For a richer flavor within the 60-minute limit, use well-marbled chuck and cut it small so it tenderizes faster.
- •Do not boil vigorously after adding the beetroot mixture; a gentle simmer keeps the color brighter.
- •Borscht often tastes even better after standing, so leftovers reheat very well the next day.
- •Serve with rye bread or pampushky if desired, though they are not included in the nutrition estimate.
Background
Borscht is one of the best-known soups of Eastern Europe and has long been cooked across Russia, Ukraine, Belarus, and neighboring regions, with many local versions. Russian-style borscht commonly combines beets, cabbage, and beef in a hearty sweet-sour broth, and it is traditionally finished with sour cream and dill.
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