Russian Borscht

A beloved staple of Eastern European cuisine, Russian borscht is a hearty and nourishing soup rich in beets, vegetables, and aromatic flavors. Its vibrant color and robust taste make it both comforting and satisfying, perfect for cozy meals or family gatherings.

Why You’ll Love This Recipe

• Deep, earthy flavors from the beets paired with savory notes of meat or vegetarian stock

• A vibrant, ruby-red presentation that brightens the table

• Flexible and adaptable—add sour cream or fresh herbs to make it uniquely yours

• Reheats wonderfully, making it an ideal make-ahead dish

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beets, peeled and shredded or diced

• Cabbage, thinly sliced

• Potatoes, cubed

• Carrots, grated or sliced

• Onion, finely chopped

• Garlic, minced

• Tomato paste or diced tomatoes

• Beef or vegetable broth

• Cooking oil (such as sunflower or vegetable oil)

• Optional: a cut of beef (e.g., beef shank or chuck) or smoked meats for richer flavor

• Bay leaf, salt, and pepper to taste

• Fresh dill or parsley, for garnish

• Optional: a squeeze of lemon juice or splash of vinegar to brighten the flavors

directions

1. (If using meat) In a large pot, combine the beef or chosen cut with water and a pinch of salt. Bring to a gentle boil, then reduce heat and simmer until meat is tender; skim off any foam that rises to the surface. Remove, shred or cube the meat, and set aside, reserving the broth.

2. In a separate pan, heat the cooking oil and sauté the onions and carrots until softened. Add the garlic and cook briefly until fragrant.

3. Stir in the shredded beets and tomato paste (or diced tomatoes), cooking until the beets begin to soften. Optionally, add the lemon juice or vinegar at this stage for a tangy kick.

4. Combine the sautéed vegetables with the reserved broth in the main pot. Add potatoes and cabbage. Bring to a boil, then reduce to a simmer until the vegetables are tender.

5. Return the meat to the soup (if using), and continue simmering for a few more minutes to meld the flavors. Adjust seasoning with salt and pepper, and add the bay leaf during the final minutes.

6. Remove the bay leaf, and garnish servings with fresh dill or parsley. Optionally, serve with a dollop of sour cream.

Servings and timing

• Servings: Approximately 6–8 generous bowls

• Timing:

  • Preparation: 20–30 minutes

  • Simmering (including meat if using): 1–1.5 hours

  • Total: Around 1.5–2 hours

Variations

• Vegetarian or vegan: Omit meat and use vegetable broth. Enhance depth with smoked paprika or mushrooms.

• With sausage: Swap out beef for kielbasa or smoked sausage for a smoky taste.

• Canned tomatoes: Use diced canned tomatoes instead of tomato paste for a chunkier texture.

• Creamy twist: Stir in a splash of cream toward the end for added richness.

• Cold version: Chill the cooked borscht and serve it cold—refreshing on warm days.

storage/reheating

• To store: Refrigerate in an airtight container for up to 4–5 days.

• To freeze: Portion into freezer-safe containers and freeze for up to 3 months.

• To reheat: Thaw overnight (if frozen). Rewarm gently over medium heat, adding a splash of broth or water if the soup has thickened. Stir before serving.

FAQs

What is borscht supposed to taste like?

Borscht should taste richly earthy from the beets, balanced with savory broth and a hint of sweetness. A touch of acidity—via lemon juice or vinegar—elevates the flavor.

Can I make borscht ahead of time?

Yes. In fact, it often tastes even better the next day as the flavors deepen over time.

Is borscht traditionally served with sour cream?

Yes. A dollop of sour cream on top is traditional and adds creamy tang that complements the soup.

Do I have to peel the beets?

Peeling is recommended to remove the earthy skin and ensure smooth texture—but you may skip peeling if washing them thoroughly and roasting instead.

Can I use canned beets instead of fresh?

You can, but they tend to be softer and less vibrant. If you do, add them later in the cooking process to avoid overcooking.

How can I keep the beet color bright?

Cook the beets until just tender, then stir in tomato paste near the end. Acidic elements like lemon or vinegar also help maintain color.

What if I’m vegetarian?

Use vegetable broth or add mushrooms for umami. Smoked paprika or liquid smoke can mimic meatiness.

Can I freeze borscht?

Yes—as noted above. Because of the high water content, expect some separation; stir well when reheating.

How do I adjust seasoning?

Start with a little salt and taste as it simmers. Beets develop sweetness, so balance with salt and acidity accordingly.

Can I add other vegetables?

Absolutely. Some people add parsnips, turnips, bell peppers, or even swede (rutabaga) for a unique flavor profile.

Conclusion

Russian borscht is a soul-warming, vibrant soup that bridges hearty flavor with comforting familiarity. Whether you stick to the classic meat-based version or opt for a vegetarian rendition, its depth and flexibility make it a culinary gem. With simple preparation and even better flavor on day two, it’s perfect for both cozy family dinners and meal prep alike

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