andrejthechef
InternationalSoupDinnerGluten-freeDairy-free

Borscht

Deep ruby beet and beef borscht with cabbage and potato, finished with garlic and dill. Served with sour cream and black bread, better on day two.

prep
30 min
cook
1 h 40 min
total
2 h 10 min
serves
6
level
medium
Borscht, a classic from Russia.

Borscht is claimed across Eastern Europe, cooked in a hundred family variants, and UNESCO lists the Ukrainian tradition specifically. What they all agree on: beets, a proper broth, and sour cream on top.

The color trick is vinegar. Sautéing the beets with a splash of it locks in the ruby; skip it and the soup fades to orange by the table.

Borscht is one of the world's classic dishes from 67 countries.

method

  1. Simmer the beef in the water with the bay and allspice, skimming early, for 60 to 90 minutes until tender. Lift it out, dice it, and keep the broth.

  2. Meanwhile sauté the beets, carrot and onion in a little oil for 10 minutes. Stir in the tomato paste, vinegar and sugar and cook 2 minutes more.

  3. Add the potatoes and cabbage to the broth and simmer 10 minutes.

  4. Add the beet mixture and the diced beef and simmer 15 minutes more.

  5. Stir in the garlic and half the dill, season boldly, and let it rest off the heat for 15 minutes.

  6. Serve with a spoonful of sour cream, the rest of the dill, and dark bread.

chef's tips

  • The vinegar with the beets is what keeps the color ruby instead of rust.
  • Borscht is genuinely better the next day; cook it ahead on purpose.
  • A whole peeled beet simmered in the pot and grated in at the end doubles down on the color.