Borscht (Ukraine/Russia)

🕒 Prep: 20 min
🔥 Cook: 50 min
🍽 Serves: 8

Borscht, a hearty beet soup, is a staple in Ukrainian and Russian kitchens. With its vibrant color and comforting flavors, this dish is perfect for chilly days or whenever you crave something nourishing. Let's dive into making this classic recipe.

Why You'll Love This Recipe

  • Rich in flavor, thanks to earthy beets and savory beef broth.
  • Easy to make with simple, wholesome ingredients.
  • Perfect for meal prep — flavors deepen over time.
  • Gluten-free and can be made vegetarian if needed.
  • Great way to enjoy a variety of veggies in one bowl.

Ingredients

2 lbs beets, peeled and grated
1 large onion, chopped
2 medium carrots, peeled and sliced
2 medium potatoes, peeled and diced
1/2 small head of cabbage, shredded
1 tbsp tomato paste
2 tbsp vegetable oil
8 cups beef broth
3 cloves garlic, minced
2 bay leaves
Salt and pepper to taste
Sour cream for serving
Fresh dill for garnish

Ingredients Explained

Beets are the star of this dish, providing a natural sweetness and that signature red hue. Onion and garlic add depth and aroma to the base. Carrots and potatoes contribute heartiness and texture, making the soup filling. Cabbage brings a gentle crunch and additional nutrition. Tomato paste adds a subtle tanginess, complementing the sweetness of the beets. Beef broth gives the soup its rich, savory backbone. Finally, bay leaves infuse a subtle herbal note, while salt and pepper are essential for seasoning. Top it with sour cream for creaminess and fresh dill for a burst of freshness.

Tips & Tricks

  • If you prefer a thicker soup, blend a portion of it and mix back in.
  • Use gloves when handling beets to avoid staining your hands.
  • For a vegetarian version, substitute beef broth with vegetable stock.
  • Prepare the soup a day ahead; it tastes even better after resting overnight.

Detailed Instructions

Start by heating the vegetable oil in a large pot over medium heat. Once the oil shimmers, add chopped onion, minced garlic, and sliced carrots. Sauté these until the onion becomes translucent — about 5 minutes. You'll notice the aroma of garlic filling the kitchen.

Next, stir in the tomato paste. Let it cook for a minute to release its flavors. This step helps in building the soup's rich taste.

Now, add the grated beets and diced potatoes to the pot. Pour in the beef broth and bring everything to a gentle boil. Once boiling, lower the heat, cover the pot, and let it simmer for about 30 minutes. This is where the magic happens as all the flavors meld together.

After 30 minutes, add the shredded cabbage and bay leaves. Continue to cook until all the vegetables are tender — about another 20 minutes. Stir occasionally to ensure even cooking.

Finally, season with salt and pepper to taste. Remember, you can always add more, but you can't take it out, so season gradually.

Simplified Instructions

1. Heat vegetable oil in a large pot over medium heat.
2. Add the onion, garlic, and carrots, and sauté until the onion becomes translucent.
3. Stir in the tomato paste and cook for another minute.
4. Add the beets and potatoes, and pour in the beef broth. Bring to a boil.
5. Lower the heat, cover, and let simmer for about 30 minutes.
6. Add the cabbage and bay leaves, and continue to cook until the vegetables are tender, about 20 more minutes.
7. Season with salt and pepper to taste.
8. Serve hot, topped with a dollop of sour cream and fresh dill.

Serving Suggestions

Serve borscht hot, topped with a generous dollop of sour cream and a sprinkle of fresh dill. Pair it with a slice of crusty rye bread to soak up the delicious broth. It's also lovely with a side of pickled vegetables for an authentic touch.

Frequently Asked Questions

Can I freeze borscht?
Yes! Borscht freezes well. Just let it cool completely before transferring it to airtight containers. It can be frozen for up to 3 months.
What if I don't have fresh dill?
You can use dried dill, but fresh dill adds a more vibrant flavor. If needed, parsley can be a suitable substitute.
How can I make it spicier?
Add a pinch of red pepper flakes or a chopped chili for some heat.

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