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Russian Borscht

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A traditional Russian and Eastern European beet soup made with beets, cabbage, potatoes, and meat or vegetable broth, often served with sour cream and fresh dill.

Ingredients

Scale
  • 2 medium beets, peeled and grated
  • 2 medium potatoes, peeled and diced
  • 1 medium carrot, peeled and grated
  • 1 medium onion, chopped
  • 2 cups shredded cabbage
  • 2 cloves garlic, minced
  • 6 cups beef or vegetable broth
  • 2 tbsp tomato paste
  • 2 tbsp vegetable oil
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh dill, chopped (for garnish)
  • Sour cream (for serving)

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Add onion and carrot, sauté until softened.
  2. Add grated beets and cook for 5 minutes, stirring occasionally.
  3. Stir in tomato paste and cook for another 2 minutes.
  4. Pour in the broth and add diced potatoes, bay leaf, and cabbage. Bring to a boil.
  5. Reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
  6. Add minced garlic, salt, and pepper to taste. Simmer for 2 more minutes.
  7. Remove bay leaf. Serve hot, garnished with fresh dill and a dollop of sour cream.

Notes

  • For a vegetarian version, use vegetable broth and omit meat.
  • Flavors deepen if soup is made a day ahead.
  • Can be served hot or cold.

Nutrition

Keywords: borscht, Russian soup, beet soup, cabbage soup, Eastern European

Find it online: https://zesticook.com/russian-borscht/