Borscht. The very name conjures images of cozy kitchens, steaming bowls, and a vibrant, ruby-red hue. This isn’t just soup; it’s a cultural icon, a taste of Eastern European heritage, and a hug in a bowl. For generations, families have passed down their own unique borscht recipes, each with subtle variations reflecting regional traditions and personal preferences. Today, I’m sharing my family’s cherished version – a deeply flavorful, slightly sweet, and wonderfully comforting borscht that’s surprisingly easy to make. Prepare to be transported!
Why You’ll Love This Recipe
- Authentic Flavor: This recipe stays true to the classic borscht profile, balancing earthy beets with tangy acidity and a touch of sweetness.
- Easy to Follow: While it might seem intimidating, borscht is surprisingly straightforward to make. I’ve broken down each step for you.
- Healthy & Nutritious: Packed with vitamins and antioxidants from beets and vegetables, borscht is a nourishing and wholesome meal.
- Perfect for Meal Prep: Borscht actually tastes *better* the next day, making it ideal for making ahead.
- Versatile: Enjoy it hot or cold, with a dollop of sour cream and a sprinkle of fresh dill – the possibilities are endless!
Ingredients
- 2 lbs Beef Chuck, cut into 1-inch cubes
- 8 cups Beef Broth
- 2 large Beets, peeled and shredded
- 1 medium Onion, chopped
- 2 Carrots, peeled and chopped
- 2 Potatoes, peeled and diced
- 1/2 head Cabbage, shredded
- 2 tbsp Tomato Paste
- 2 tbsp Red Wine Vinegar
- 1 tbsp Sugar
- 2 cloves Garlic, minced
- 2 Bay Leaves
- Salt and Pepper to taste
- 2 tbsp Vegetable Oil
- Fresh Dill, chopped (for garnish)
- Sour Cream (for serving)
Instructions
- Sear the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper and sear on all sides until browned. Remove beef and set aside.
- Sauté Vegetables: Add onion and carrots to the pot and sauté until softened, about 5-7 minutes. Add tomato paste and cook for another minute.
- Combine & Simmer: Return beef to the pot. Add beef broth, bay leaves, and bring to a boil. Reduce heat, cover, and simmer for 1.5-2 hours, or until beef is tender.
- Add Remaining Vegetables: Add potatoes, cabbage, and beets to the pot. Continue to simmer for another 20-25 minutes, or until vegetables are tender.
- Season & Finish: Stir in red wine vinegar, sugar, and garlic. Season with salt and pepper to taste. Remove bay leaves before serving.
- Serve: Ladle borscht into bowls and garnish with fresh dill and a dollop of sour cream.
Expert Tips
- Beet Preparation: Don’t skip shredding the beets! This helps them cook evenly and release their beautiful color.
- Acidity is Key: The red wine vinegar (or lemon juice) is crucial for balancing the sweetness of the beets. Adjust to your preference.
- Beef Choice: Beef chuck is ideal because it becomes incredibly tender during the long simmering process.
- Vegetable Broth Option: For a vegetarian version, substitute beef broth with vegetable broth.
- Color Boost: A squeeze of lemon juice right before serving will brighten the color of the borscht.
Storage
Refrigerate: Borscht can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will actually meld and improve over time!
Freeze: Borscht freezes exceptionally well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Borscht Soup Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
Description
Our family’s go-to recipe for Classic Borscht (Beet Soup). A hearty and flavorful soup made with beets, potatoes, carrots, beans, and fresh dill. Serve with sour cream or mayo for an authentic touch.
Ingredients
3 medium beets, peeled and grated
4 Tbsp olive oil, divided
8 cups chicken broth + 2 cups water
3 medium Yukon potatoes, peeled and sliced into bite-sized pieces
2 carrots, peeled and thinly sliced
For Zazharka (Mirepoix):
2 celery ribs, trimmed and finely chopped
1 small red bell pepper, finely chopped (optional)
1 medium onion, finely chopped
4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Flavorings:
1 can white cannellini beans with their juice
2 bay leaves
2–3 Tbsp white vinegar, or to taste
1 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper
1 large garlic clove, pressed
3 Tbsp chopped dill
Instructions
1. Peel, grate, and slice all vegetables (keep sliced potatoes in cold water until ready to use, then drain).
2. Heat a large soup pot over medium-high heat with 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until softened.
3. Add 8 cups chicken broth and 2 cups water. Stir in sliced potatoes and carrots and cook 10–15 minutes, until fork tender.
4. In a separate skillet, heat 2 Tbsp olive oil over medium-high heat. Add onion, celery, and bell pepper. Sauté until softened and golden, about 7–8 minutes. Stir in ketchup and cook 30 seconds. Transfer mixture to soup pot.
5. When potatoes and carrots are soft, add beans with juice, bay leaves, vinegar, salt, pepper, garlic, and dill. Simmer 2–3 minutes longer.
6. Taste and adjust seasoning with more salt or vinegar as needed. Serve hot with sour cream or mayo.
Notes
For best flavor, allow the soup to rest for a few hours before serving so the flavors meld together. Leftovers taste even better the next day. Serve with rye bread for a traditional meal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Russian, Ukrainian
Nutrition
- Serving Size: 1 bowl
- Calories: 181
- Sugar: 6g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg