Borscht
A hearty Eastern European beet soup made with beets, cabbage, and aromatics simmered in a rich broth. Served with sour cream and dill, this vibrant dish is earthy, tangy, and deeply nourishing.
Ingredients
For the broth
- 500 g beef shank with bone or pork ribs
- 2 L water
- 1 bay leaf
- 5 peppercorns
- 1 onion halved, skin on for color
- Salt to taste
For the soup
- 1 medium beet grated
- 1 medium carrot grated
- 1 medium onion finely chopped
- 2 tbsp tomato paste
- 2 tbsp sunflower oil or neutral oil
- 2 medium potatoes diced
- ¼ small cabbage shredded
- 2 cloves garlic minced
- 1 tbsp vinegar or lemon juice keeps beet color
- 1 tsp sugar
- Salt and pepper to taste
- Fresh dill chopped
For serving
- Sour cream
- More dill
- Rye bread optional
Method
Broth (45–60 min)
- Add beef/pork to cold water in a pot.
- Bring to a boil, skim scum, then add onion, bay leaf, peppercorns, and salt.
- Simmer gently for 45–60 min. Remove meat, discard onion. Strain broth if needed.
Beet Base (20 min)
- In a separate pan, sauté grated beet in oil 5–7 min.
- Add vinegar + sugar to lock color.
- Add tomato paste, cook 5 more min. Add a ladle of broth if too dry.
Main Build (30 min)
- In broth pot, add diced potatoes. Cook 10 min.
- Add sautéed beet mixture, then cabbage and carrots. Cook 10–15 min.
- Add chopped onion, garlic, salt, pepper. Simmer 5–10 min until all soft.
Finish
- Return chopped meat to the pot.
- Adjust seasoning (salt, acid, sweetness).
- Add dill. Let sit for 20–30 min off heat if possible — improves flavor.