Borscht

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients before you start: peel and cut the beetroot, potato, carrot, and onion; shred the cabbage; mince the garlic; chop the dill; and cube the beef. Keeping the beetroot in thin matchsticks helps it cook quickly and keeps the soup vivid.

   250 g beef chuck, cut into 2 cm cubes250 g beetroot, peeled and cut into thin matchsticks180 g white cabbage, finely shredded180 g potato, peeled and cut into 1.5 cm dice100 g carrot, peeled and grated or cut into thin matchsticks100 g onion, finely diced2 cloves garlic, minced10 g fresh dill, finely chopped
2. 2

   Put the beef in a saucepan with the water, bay leaf, black peppercorns, and 8 g salt. Bring just to a boil over medium-high heat, skimming off any foam for a clearer broth, then reduce to a steady simmer and cook for 20 minutes.

   250 g beef chuck, cut into 2 cm cubes1.2 l water1 bay leaf6 black peppercorns8 g salt
3. 3

   While the beef simmers, heat the oil in a frying pan over medium heat. Add the onion and carrot and cook for 4 minutes until softened but not browned. Add the beetroot and cook for 3 minutes, stirring often so it starts to soften without catching.

   20 ml neutral oil100 g onion, finely diced100 g carrot, peeled and grated or cut into thin matchsticks250 g beetroot, peeled and cut into thin matchsticks
4. 4

   Stir the garlic, tomato paste, sugar, and vinegar into the beet mixture. Cook for 2 minutes until the tomato paste darkens slightly and the beetroot looks glossy. The vinegar helps preserve the characteristic deep red color.

   2 cloves garlic, minced25 g tomato paste5 g white sugar10 ml white vinegar
5. 5

   Add the potato to the simmering beef broth and cook for 5 minutes. Then add the cabbage and cook for 5 minutes more. The vegetables should be partway tender before the beet mixture goes in, so they finish at the same time.

   180 g potato, peeled and cut into 1.5 cm dice180 g white cabbage, finely shredded
6. 6

   Scrape the beet and tomato mixture into the pot. Simmer for 10 minutes, or until the beef is tender enough to bite through easily and the beetroot and potato are fully cooked. Taste and adjust with the remaining 2 g salt and the ground black pepper.

   250 g beetroot, peeled and cut into thin matchsticks100 g onion, finely diced100 g carrot, peeled and grated or cut into thin matchsticks2 cloves garlic, minced25 g tomato paste5 g white sugar10 ml white vinegar2 g salt1 g ground black pepper
7. 7

   Turn off the heat and let the borscht rest for 5 minutes. Resting helps the broth settle and the sweet-sour flavors meld.

8. 8

   Ladle into warm bowls. Top each serving with a spoonful of sour cream and a generous sprinkle of dill, then serve hot.

   60 g sour cream10 g fresh dill, finely chopped

Origin & History

Borscht is one of the best-known soups of Eastern Europe and has long been cooked across Russia, Ukraine, Belarus, and neighboring regions, with many local versions. Russian-style borscht commonly combines beets, cabbage, and beef in a hearty sweet-sour broth, and it is traditionally finished with sour cream and dill.