Russian Borscht

There’s something incredibly soothing about a bowl of Russian Borscht. Growing up, my family would gather around the table, the aroma of simmering broth filling the air. Each spoonful brought warmth and comfort, a vibrant splash of red from the beets, complemented by tender vegetables and rich beef. This dish is more than just food; it’s a connection to my heritage and the love shared through generations. I still remember my grandmother’s secret to that perfect balance of flavors, which I strive to replicate every time I cook this beloved soup.

Russian Borscht Shopping List

The ingredients in Russian Borscht come together to create a dish that’s both hearty and satisfying. Each component plays a crucial role, working harmoniously to build layers of flavor. The star of the show, the beets, provide that signature vibrant color and earthiness, while the beef adds depth. Fresh vegetables like cabbage, carrots, and bell peppers contribute crunch and sweetness, making every bite delightful.

• 500 grams beef meat of your choice – I have used beef shank, which lends a rich flavor to the broth.
• 400 grams white cabbage – Provides a crunchy texture that complements the softness of other vegetables.
• 300 grams potatoes – Adds heartiness and helps to thicken the soup.
• 200 grams beets – The main ingredient for that beautiful color and earthy flavor.
• 1 onion – Essential for a savory base, bringing a depth of flavor.
• 1 carrot – Sweetness balances the flavors of the soup.
• 1 sweet pepper – Adds a mild, sweet crunch.
• 2 garlic cloves – To enhance the flavor profile with its pungent aroma.
• 1 bunch dill – Fresh herbs bring vibrancy and freshness.
• 1 bunch parsley – Adds a lovely aroma and garnish.
• 2 tablespoons vegetable oil – For sautéing the vegetables.
• 1 tablespoon sugar – Balances the acidity of the beets.
• 2 tablespoons tomato paste – Provides richness and a slight tang.
• 3 liters water – The base of your broth, essential for the soup.
• black peppercorns – For seasoning, adding a bit of spice.
• 2 bay leaves – Infuse the broth with aromatic flavors.
• ground red hot pepper – Optional, for those who like a bit of heat.
• salt to taste – Essential for enhancing all flavors.

How to Make Russian Borscht

Creating the perfect Russian Borscht is an art, but it’s one that I believe anyone can master! Each step is an opportunity to infuse your personality into the dish. Let’s walk through the process together, ensuring you achieve that deep, rich flavor we all love.

1. To begin, select your choice of beef. I often prefer cuts like flank or shank for their rich flavors. Dry the beef with paper towels to remove any excess moisture. This step is crucial for ensuring a good sear when we cook it.
2. Next, place the dried beef in a deep pot and add the requisite amount of water. Set it over high heat and bring to a boil. Once boiling, reduce the heat to medium. You’ll notice some gray-white foam appearing on the surface; simply skim this off with a slotted spoon. This process helps to clarify your broth.
3. Keep the pot partially covered and let the broth simmer. Depending on the quality and cut of the beef, this will typically take about 2 to 3 hours. You want it to be fork-tender and full of flavor.
4. While the beef is simmering, start preparing the vegetables. Discard any damaged outer leaves from the cabbage. Peel the carrots, onions, garlic, and potatoes. Clean and remove the stem from the sweet pepper. Rinse the dill and parsley, reserving the leaves for later use.
5. Cube the potatoes into large chunks, about 2 to 2.5 centimeters, and place them in cold water to avoid discoloration. Cut the other vegetables: slice the cabbage thinly, and chop the carrots, onions, beets, and bell peppers into thin strips.
6. Now, let’s sauté the vegetables. Heat a deep frying pan over medium heat and add a couple of tablespoons of vegetable oil. Once hot, toss in the chopped onions and sauté until they become translucent, which should take about 2 to 3 minutes. Stir occasionally to prevent burning.
7. After the onions are ready, add the carrots and cook them until tender. Create a well in the center of the pan and add the beet strips. Allow them to heat through for about 4 to 5 minutes, then season with tomato paste. Make sure to mix everything well!
8. Add a small splash of water – about half a cup – and let the mixture simmer over low heat for 8 to 10 minutes until everything is almost cooked through and the liquid has evaporated. Set this pan aside for now and check on your beef.
9. When the beef is tender, transfer it to a bowl and let it cool slightly. Strain the hot broth through a sieve into a clean saucepan over medium heat. While the broth is boiling, shred the cooled beef into bite-sized pieces.
10. Once the broth is boiling again, add the potatoes and cabbage. Cook for about 10 minutes, then incorporate your sautéed vegetable mixture, seasoning with sugar, salt to taste, bay leaves, and pepper. Cook for an additional 10 minutes.
11. Finally, add the minced garlic, diced bell pepper, dill, and parsley. Stir everything together and adjust the seasoning if necessary. Keep the pot on medium heat for 4 to 5 minutes to meld the flavors.
12. Once done, turn off the heat and cover the pot with a lid. Let it rest for 12 to 15 minutes for the flavors to deepen. Serve it up in deep bowls, garnished with a dollop of sour cream and a sprinkle of freshly chopped herbs like dill or parsley. Bon appétit!

How to Switch It Up

There are countless ways to make Russian Borscht your own! Here are some fun ideas for switching it up:

• Add more vegetables: Feel free to throw in other vegetables such as zucchini or green beans for added nutrition and flavor.
• Spice it up: If you enjoy a little heat, incorporate some chili flakes or a splash of hot sauce to elevate the spiciness.
• Vegan option: For a plant-based version, substitute the beef with hearty mushrooms or lentils and use vegetable broth instead.
• Garnish variations: Experiment with different garnishes like a swirl of yogurt or a sprinkle of sunflower seeds for crunch.
• Storage: To store leftovers, let the borscht cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days.
• Freezing: You can freeze borscht for up to 3 months. Just be sure to leave out the sour cream when freezing, as it can separate.
• Pairing: Serve your Russian Borscht alongside a slice of crusty bread or a hearty rye roll for a perfect meal.

What to Serve Alongside Russian Borscht

When it comes to serving Russian Borscht, there are a plethora of complementary dishes that enhance its flavors and make for a satisfying meal. Here are some great ideas:

• Crusty bread: A slice of fresh, crusty bread is perfect for dipping into the rich soup.
• Garlic bread: For those who enjoy a little extra flavor, garlic bread makes a fantastic pairing.
• Pirozhki: These small pastries, filled with meat or vegetables, complement the soup beautifully.
• Salads: A refreshing cucumber or beet salad served cold can provide a lovely contrast to the warm soup.
• Pickles: Serving pickles or fermented vegetables on the side adds a delightful tang and crunch, enhancing the overall dining experience.
• Occasions: Russian Borscht is perfect for cozy family dinners or special gatherings during the winter months.
• Storage tips: Leftover borscht can be refrigerated in an airtight container for several days, making it a great option for meal prep.

FAQ

Conclusion

This Russian Borscht recipe is a beautiful blend of tradition and comfort. The vibrant colors and rich flavors not only satisfy your hunger but also warm your soul. I encourage you to try making it yourself; it’s easier than you might think! Gather your loved ones around the table and enjoy this heartfelt dish. With each bowl, you’ll create more than just a meal; you’ll forge memories that last a lifetime.

Russian Borscht

The ultimate comfort food, Russian Borscht is a vibrant, hearty soup filled with tender beef and fresh vegetables. Bursting with flavor and perfect for warming up on a cold day, this easy weeknight dinner is sure to become a family favorite!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: Eastern European

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 500 grams beef meat of your choice - I have used beef shank
• 400 grams white cabbage
• 300 grams potatoes
• 200 grams beets
• 1 onion
• 1 carrot
• 1 sweet pepper
• 2 garlic cloves
• 1 bunch dill
• 1 bunch parsley
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 2 tablespoons tomato paste
• 3 liters water
• black peppercorns
• 2 bay leaves
• ground red hot pepper
• salt to taste

Equipment

• Saucepan
• Wooden Spoon
• Peeler
• Skillet
• Chef's Knife
• Frying Pan
• Large Pot

Method

 

1. To begin, select your choice of beef. I often prefer cuts like flank or shank for their rich flavors. Dry the beef with paper towels to remove any excess moisture. This step is crucial for ensuring a good sear when we cook it.
2. Next, place the dried beef in a deep pot and add the requisite amount of water. Set it over high heat and bring to a boil. Once boiling, reduce the heat to medium. You'll notice some gray-white foam appearing on the surface; simply skim this off with a slotted spoon. This process helps to clarify your broth.
3. Keep the pot partially covered and let the broth simmer. Depending on the quality and cut of the beef, this will typically take about 2 to 3 hours. You want it to be fork-tender and full of flavor.
4. While the beef is simmering, start preparing the vegetables. Discard any damaged outer leaves from the cabbage. Peel the carrots, onions, garlic, and potatoes. Clean and remove the stem from the sweet pepper. Rinse the dill and parsley, reserving the leaves for later use.
5. Cube the potatoes into large chunks, about 2 to 2.5 centimeters, and place them in cold water to avoid discoloration. Cut the other vegetables: slice the cabbage thinly, and chop the carrots, onions, beets, and bell peppers into thin strips.
6. Now, let’s sauté the vegetables. Heat a deep frying pan over medium heat and add a couple of tablespoons of vegetable oil. Once hot, toss in the chopped onions and sauté until they become translucent, which should take about 2 to 3 minutes. Stir occasionally to prevent burning.
7. After the onions are ready, add the carrots and cook them until tender. Create a well in the center of the pan and add the beet strips. Allow them to heat through for about 4 to 5 minutes, then season with tomato paste. Make sure to mix everything well!
8. Add a small splash of water – about half a cup – and let the mixture simmer over low heat for 8 to 10 minutes until everything is almost cooked through and the liquid has evaporated. Set this pan aside for now and check on your beef.
9. When the beef is tender, transfer it to a bowl and let it cool slightly. Strain the hot broth through a sieve into a clean saucepan over medium heat. While the broth is boiling, shred the cooled beef into bite-sized pieces.
10. Once the broth is boiling again, add the potatoes and cabbage. Cook for about 10 minutes, then incorporate your sautéed vegetable mixture, seasoning with sugar, salt to taste, bay leaves, and pepper. Cook for an additional 10 minutes.
11. Finally, add the minced garlic, diced bell pepper, dill, and parsley. Stir everything together and adjust the seasoning if necessary. Keep the pot on medium heat for 4 to 5 minutes to meld the flavors.
12. Once done, turn off the heat and cover the pot with a lid. Let it rest for 12 to 15 minutes for the flavors to deepen. Serve it up in deep bowls, garnished with a dollop of sour cream and a sprinkle of freshly chopped herbs like dill or parsley. Bon appétit!

Notes

• Tip 1: Use quality beef: The flavor of your broth depends heavily on the quality of the meat you use. Choosing cuts with a good amount of marbling will yield a richer broth.
• Tip 2: Don't rush the simmer: Allow your broth plenty of time to simmer to extract maximum flavor from the meat. Patience is key!
• Tip 3: Fresh herbs matter: Always use fresh dill and parsley when possible. Their brightness makes a huge difference in flavor.
• Tip 4: Adjust seasoning last: Taste your soup just before serving and adjust the salt and pepper accordingly. It’s easier to add more than to fix an overly salty soup!

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.