Russian Borscht
A vibrant, hearty, and deeply comforting beet soup that balances earthy sweetness with a bright, tangy finish.
Ingredients
- •2 medium beets, peeled and grated
- •1 tablespoon olive oil
- •1 medium onion, finely diced
- •2 medium carrots, grated
- •2 medium potatoes, peeled and cubed
- •1/2 small head of cabbage, thinly shredded
- •1 tablespoon tomato paste
- •6 cups beef or vegetable broth
- •1 tablespoon lemon juice or red wine vinegar
- •2 cloves garlic, minced
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1 bay leaf
- •Fresh dill for garnish
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion and carrots until softened, about 5 minutes.
- 2
Add the grated beets and tomato paste to the pot, stirring for another 3 minutes to develop the flavor.
- 3
Pour in the broth, add the bay leaf, and bring the mixture to a boil.
- 4
Add the cubed potatoes and shredded cabbage, then reduce the heat to low and simmer for 20-25 minutes until the vegetables are tender.
- 5
Stir in the minced garlic, lemon juice, salt, and pepper, and cook for an additional 2 minutes.
- 6
Remove the bay leaf and serve hot, garnished with a generous amount of fresh dill.
💡 Chef tips
- Borscht tastes even better the next day as the flavors meld, making it an excellent make-ahead dish.
- If you prefer a thicker soup, mash a few of the cooked potato cubes against the side of the pot before serving.
- To keep this dish pareve, use high-quality vegetable stock instead of beef broth.
✅ How it should turn out
The finished soup should be a deep, brilliant ruby-red color with a complex aroma of earthy beets and fresh dill, offering a perfectly balanced sweet-and-sour flavor profile.