Russian Borscht
A vibrant, hearty beet soup that balances earthy sweetness with a tangy finish, perfect for a warming meal.
Ingredients
- •2 medium beets, peeled and grated
- •1 tablespoon vegetable oil
- •1 medium onion, finely diced
- •1 medium carrot, grated
- •2 medium potatoes, peeled and cubed
- •1/2 small head of green cabbage, shredded
- •4 cups beef or vegetable broth
- •1 tablespoon tomato paste
- •1 tablespoon lemon juice or vinegar
- •2 cloves garlic, minced
- •1 bay leaf
- •Salt and black pepper to taste
- •Fresh dill and sour cream for serving
Instructions
- 1
Heat the oil in a large pot over medium heat and sauté the onion and carrot until softened, about 5 minutes.
- 2
Add the grated beets and tomato paste to the pot, stirring for 3 minutes to coat the vegetables.
- 3
Pour in the broth, add the bay leaf, and bring to a gentle boil.
- 4
Add the cubed potatoes and shredded cabbage to the pot, then reduce heat to low and simmer for 20-25 minutes until the vegetables are tender.
- 5
Stir in the minced garlic and lemon juice, then season generously with salt and pepper.
- 6
Remove from heat, discard the bay leaf, and let the soup rest for 10 minutes before serving.
- 7
Serve hot with a dollop of sour cream and a sprinkle of fresh dill.
💡 Chef tips
- For a deeper flavor, roast the beets in the oven before grating them into the soup.
- Borscht tastes even better the next day as the flavors meld, making it an excellent make-ahead dish.
- If you prefer a meat-based version, start the recipe by simmering beef chuck or short ribs in the broth for 90 minutes before adding the vegetables.
✅ How it should turn out
The finished soup should have a deep, brilliant ruby-red color, a slightly thick texture from the vegetables, and a perfectly balanced sweet-and-sour flavor profile.