Russian Borscht
A hearty, vibrant ruby-red beet soup that warms the soul with its perfectly balanced sweet and tangy flavor profile.
Ingredients
- •1 lb beef chuck, cut into bite-sized cubes (450g)
- •6 cups beef broth or water (1.5 liters)
- •2 medium beets, peeled and julienned or grated (300g)
- •2 cups shredded green cabbage (200g)
- •2 medium potatoes, peeled and diced (300g)
- •1 large carrot, grated (100g)
- •1 medium yellow onion, finely chopped (150g)
- •2 tbsp tomato paste (30g)
- •2 tbsp vegetable oil (30ml)
- •1 tbsp apple cider vinegar or lemon juice (15ml)
- •2 cloves garlic, minced
- •2 bay leaves
- •Salt and freshly ground black pepper to taste
- •Fresh dill and parsley, chopped, for serving
- •Pareve sour cream or plain soy yogurt, for serving
Instructions
- 1
In a large soup pot, combine the beef cubes and beef broth, bring to a boil, then reduce heat, cover, and simmer for about 20 minutes until the meat starts to become tender.
- 2
Add the diced potatoes to the pot and cook for another 10 minutes until they are almost tender.
- 3
While the meat and potatoes simmer, heat the vegetable oil in a skillet over medium heat and sauté the chopped onions and grated carrots until soft and golden.
- 4
Add the grated beets and tomato paste to the skillet along with a splash of broth, cover, and simmer for about 8 minutes until the beets soften.
- 5
Transfer the cooked beet and vegetable mixture into the soup pot, then add the shredded green cabbage and bay leaves.
- 6
Simmer everything together for 10 minutes until the cabbage is tender and all the flavors meld.
- 7
Stir in the apple cider vinegar and minced garlic, season with salt and pepper to taste, then remove from heat and let it rest covered for 10 minutes.
- 8
Serve hot, garnished with fresh chopped dill, parsley, and a dollop of pareve sour cream.
💡 Chef tips
- Adding a splash of vinegar or lemon juice at the end helps preserve the bright ruby-red color of the beets.
- Borscht actually tastes even better the next day after the flavors have had time to deepen in the refrigerator.
- To keep this recipe strictly kosher-meat, always serve with dairy-free pareve sour cream instead of traditional dairy sour cream.
✅ How it should turn out
The finished borscht should have a deep crimson color, a rich savory aroma with a hint of garlic, and a perfectly balanced sweet-and-sour flavor.