Borscht (Russian Beet Soup)
Borscht is a traditional Russian soup that gets its vivid red color from beetroot. Beef and vegetables are briefly sautéed for deep flavor, then simmered in beef bone broth until tender — the result is sweet, hearty, and satisfying served with bread or rice.
Ingredients
Main
- Beef230g
- Beetroot1
- Cabbage180g
- Potatoes2
- Onion1
- Carrot2/3
- Cherry tomatoes15
- Garlic cloves3 cloves
- Bay leaves2 leaves
- Beef bone broth1L
- Olive oilAs needed
- White wine2 tbsp
- Salt2/3 tbsp
- Black pepper1/2 tsp
To Serve
- BreadAs needed
- LemonA little
- Sour creamA little
Directions
- 1
Cut the cabbage, carrot, potato, and onion into thin strips, and finely chop the cherry tomatoes. Peel the carrot and potato first.
- 2
Peel the beetroot and cut it into thin strips as well.
- 3
Cut the beef into thin strips and roughly chop the garlic. (Any cut of beef you have on hand works fine.)
- 4
Heat a splash of olive oil in a preheated pan and lightly sauté the carrot, onion, beef, garlic, beetroot, and tomato over medium heat, about 2 minutes each. Season each with a little salt and pepper as you go.
- 5
Since there's a lot to cook, sauté the ingredients separately rather than all at once.
- 6
Adding 2 tbsp of white wine while sautéing the beef helps remove any gamey smell.
- 7
Add the cabbage, potato, and beef bone broth to a pot, cover, and simmer over medium heat for 10 minutes.
- 8
After 10 minutes, add the sautéed ingredients, bay leaves, 2/3 tbsp salt, and 1/2 tsp pepper, then simmer for 20 minutes over medium heat and another 20 minutes over low heat. Adjust the thickness and seasoning with salt to taste.
- 9
If you're sensitive to any gamey smell, adding a bit of thyme or dill gives a cleaner flavor. (Optional.)
- 10
While the borscht is nearly done, toast or bake some bread to go with it.
- 11
Enjoy the finished borscht with bread, or serve it over rice. For a more traditional touch, add a squeeze of lemon and a dollop of sour cream.
Tips
Peel the carrots and potatoes before slicing, and feel free to use any cut of beef suitable for sautéing. Adjust the thickness and seasoning with salt to taste, and for a more traditional touch, top with a squeeze of lemon and a dollop of sour cream.