Russian Borscht
A rich, vibrant beet soup filled with tender beef, crisp cabbage, and potatoes, served with a dollop of fresh sour cream and dill.
Ingredients
- •1.5 lbs beef chuck roast, cut into 1-inch cubes (680g)
- •8 cups beef broth or water (2 liters)
- •2 large red beets, peeled and coarsely grated (400g)
- •2 medium carrots, peeled and grated
- •1 medium yellow onion, finely diced
- •2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- •2 cups green cabbage, finely shredded (200g)
- •2 tablespoons tomato paste
- •2 tablespoons butter or vegetable oil
- •2 tablespoons lemon juice or red wine vinegar
- •1 teaspoon granulated sugar
- •3 cloves garlic, minced
- •2 dried bay leaves
- •Salt and freshly cracked black pepper to taste
- •Sour cream (smetana) and chopped fresh dill for serving
Instructions
- 1
In a large Dutch oven or soup pot, combine the cubed beef and beef broth; bring to a boil over medium-high heat, skim off any foam that rises to the top, then reduce heat to low, add 1/2 teaspoon of salt, cover, and simmer for 45 minutes until the meat is tender.
- 2
While the meat simmers, heat the butter or oil in a large skillet over medium heat, add the diced onion and grated carrots, and sauté for 6 to 8 minutes until soft and translucent.
- 3
Add the grated beets, tomato paste, sugar, and lemon juice to the skillet; stir well to combine and cook over medium-low heat for 10 minutes to soften the beets and concentrate their flavors.
- 4
Add the diced potatoes and shredded cabbage to the pot with the beef and broth, followed by the bay leaves, and simmer for 15 minutes until the potatoes are fork-tender.
- 5
Stir the sautéed beet and vegetable mixture along with the minced garlic into the soup pot; simmer gently uncovered for another 10 minutes so the flavors meld and the soup turns a deep ruby red.
- 6
Season the soup with salt and freshly cracked black pepper to taste, remove the bay leaves, turn off the heat, and let the borscht rest for 10 minutes before ladleing into warm bowls and topping with a dollop of sour cream and fresh dill.
💡 Chef tips
- Adding lemon juice or vinegar to the beets while sautéing is crucial because the acid preserves their vibrant ruby red color during cooking.
- Borscht tastes even better the next day as the flavors deepen in the refrigerator; store tightly covered for up to 4 days.
- For the traditional experience, serve hot with dark rye bread rubbed with a peeled whole garlic clove.
✅ How it should turn out
The finished soup boasts a brilliant ruby-red hue, offering a rich aroma of garlic and dill with a deliciously balanced sweet, tangy, and savory taste.