Main CourseSoupDinner

Classic Russian Borscht

Name: Classic Russian Borscht
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: russian
Ingredients: 500 g beef chuck cut into 1-inch cubes; 2 l water; 2 pcs bay leaf; 0.5 tsp black peppercorns; 1 tsp salt; 3 pcs beet peeled and grated; 1 pcs yellow onion chopped; 2 pcs carrot grated; 2 tbsp tomato paste; 1 tbsp apple cider vinegar; 0.5 pcs cabbage shredded; 2 pcs potato peeled and diced; 2 clove garlic minced; 2 tbsp fresh dill chopped; 0.5 cup sour cream (optional)

This hearty and vibrant beet soup is a staple of Russian cuisine, known for its rich flavor and beautiful color. It features tender vegetables in a savory broth, often served with a dollop of sour cream and fresh herbs. Perfect for a comforting meal any time of year.

An original recipe by Forkin

Total time: 2 hr
Serves: 6
Difficulty: Medium
Per serving: 335 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gbeef chuck, cut into 1-inch cubes
2 lwater
2 pcsbay leaf
0.5 tspblack peppercorns
1 tspsalt
3 pcsbeet, peeled and grated
1 pcsyellow onion, chopped
2 pcscarrot, grated
2 tbsptomato paste
1 tbspapple cider vinegar
0.5 pcscabbage, shredded
2 pcspotato, peeled and diced
2 clovegarlic, minced

garnish

2 tbspfresh dill, chopped
0.5 cupsour cream(optional)

Equipment

strainer · large pan · grater · large pot · cutting board · knife

The method

Step by step

1
Place the beef chuck into a large pot with water, bay leaf, black peppercorns, and salt.
2
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the beef is tender.
About 1 hr
Cook’s note: Skim any foam that rises to the surface during the initial boil for a clearer broth.
3
While the beef simmers, prepare the vegetables. In a separate pan, sauté the grated beet, chopped yellow onion, and grated carrot until softened, about 10-15 minutes.
About 15 min
Cook’s note: Cooking the beets separately helps preserve their vibrant color.
4
Stir in the tomato paste and apple cider vinegar with the sautéed vegetables and cook for another 5 minutes.
About 5 min
Cook’s note: The vinegar brightens the flavor and helps maintain the beet's color.
5
Once the beef is tender, remove it from the pot and set aside. Strain the broth to remove the bay leaf and peppercorns, then return the broth to the pot.
About 5 min
Cook’s note: You can shred or dice the cooked beef once it's cool enough to handle.
6
Add the shredded cabbage and diced potato to the strained broth and bring to a simmer.
7
Cook for 15-20 minutes, or until the cabbage and potato are tender.
About 20 min
8
Stir in the sautéed beet mixture, minced garlic, and the cooked beef back into the pot.
9
Simmer for another 10 minutes to allow the flavors to meld.
About 10 min
Cook’s note: Taste and adjust seasoning with more salt if needed.
10
Serve the borscht hot, garnished with fresh dill and a dollop of sour cream if desired.

Per serving

Nutrition

57%Score

Calories: 335.4kcal
Protein: 20g
Carbs: 26.2g
Fat: 17.8g
Fibre: 6g
Sugar: 11g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover borscht in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium heat, or in the microwave until warmed through.