Classic Russian Borscht

🧂 Ingredients

• 500 g Beef chuck or brisket
• 2.5 liters Water or beef broth
• 2 Bay leaves
• 1 tsp Black peppercorns
• 3 medium Beets
• 2 medium Carrots
• 1 large Onion
• 2 medium Potatoes
• 300 g Cabbage
• 2 tbsp Tomato paste
• 2 tbsp Vegetable oil or butter
• 1 tbsp White vinegar or lemon juice(to preserve beet color)
• to taste Salt
• for garnish Fresh dill
• for serving Sour cream

👨‍🍳 Instructions

1. 1

   Prepare the Beef Broth: In a large stockpot or Dutch oven, combine the beef pieces, water (or broth), bay leaves, and black peppercorns. Bring to a boil over medium-high heat. Skim off any foam or impurities that rise to the surface. Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the beef is very tender. Remove the beef from the broth, set aside to cool slightly, then cut into bite-sized pieces. Strain the broth through a fine-mesh sieve, discarding solids. Return the strained broth to the pot.

   ⏱️ 2 hours
2. 2

   Sauté the Base Vegetables: While the broth simmers, heat the vegetable oil or butter in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the grated carrots and cook for another 5 minutes until slightly tender. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and becomes fragrant.

   ⏱️ 10 minutes
3. 3

   Add Beets and Simmer: Add the grated beets to the skillet with the onions and carrots. Stir well to combine. Pour in the white vinegar or lemon juice (this helps maintain the vibrant red color of the beets). Cook for 5-7 minutes, stirring occasionally, until the beets begin to soften.

   ⏱️ 7 minutes
4. 4

   Combine and Cook Potatoes: Add the sautéed beet mixture to the strained beef broth in the stockpot. Bring the soup to a gentle simmer. Add the diced potatoes to the pot. Cover and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

   ⏱️ 20 minutes
5. 5

   Add Cabbage and Beef: Stir in the shredded cabbage and the reserved cooked beef pieces. Continue to simmer for another 10-15 minutes, or until the cabbage is tender but still has a slight bite.

   ⏱️ 15 minutes
6. 6

   Season and Serve: Taste the borscht and season generously with salt as needed. Remove the bay leaves before serving. Ladle the hot borscht into bowls. Garnish each serving with a generous dollop of sour cream and a sprinkle of fresh chopped dill.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The acidity from vinegar or lemon juice is crucial for maintaining the bright red color of the beets. Add it when cooking the beets.
• ✓Borscht often tastes even better the next day as the flavors meld together.
• ✓Serve with crusty bread, rye bread, or garlic bread for a complete meal.
• ✓For a richer flavor, you can use a combination of beef and pork bones for the broth.
• ✓Adjust seasoning with salt and pepper to your preference.

🔄 Variations

• Vegetarian Borscht: Omit the beef and use vegetable broth. You can add white beans or mushrooms for extra heartiness.
• Add other root vegetables like parsnips or celery root.
• Include a small amount of sauerkraut for a tangy twist.

🥗 Nutrition

Per serving