Russian Borscht
A vibrant, hearty, and deeply comforting beet soup that perfectly balances earthy sweetness with a 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 green cabbage, thinly shredded
- •4 cups beef broth
- •1 tablespoon tomato paste
- •1 tablespoon lemon juice or red wine vinegar
- •2 cloves garlic, minced
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •2 tablespoons fresh dill, chopped
- •1/4 cup plant-based sour cream for garnish
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
- 2
Add the grated carrots and beets to the pot, cooking for another 5-7 minutes until they begin to soften.
- 3
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- 4
Pour in the beef broth, add the cubed potatoes, and bring the mixture to a boil.
- 5
Reduce heat to low, cover, and simmer for 15 minutes.
- 6
Add the shredded cabbage, garlic, salt, and pepper, then continue to simmer for another 10-15 minutes until all vegetables are tender.
- 7
Stir in the lemon juice or vinegar to brighten the flavors and remove from heat.
- 8
Serve hot, garnished with a dollop of plant-based sour cream and a generous sprinkle of fresh dill.
💡 Chef tips
- For a deeper flavor, roast the beets in foil before grating them into the soup.
- Borscht tastes even better the next day; store in an airtight container in the refrigerator for up to 4 days.
- If you prefer a thicker soup, mash a few of the potato cubes against the side of the pot before serving.
✅ How it should turn out
The finished soup should be a deep, brilliant ruby-red color with a complex aroma of earth and herbs, offering a perfect balance of savory beef notes and a bright, tangy finish.