Until I made this soup, I have never had Borscht in my life, which is strange because my dad has Russian roots…but what’s even stranger is that I had been craving this soup for a good month before I caved in and made it.
I’ve always been a fan of beets, even as a kid, so Borscht was a natural fit for me. I love how beets stain everything in this soup with their lovely deep red color. No matter what’s in your spoonful, it looks like beets. Of course the beets also stain your cutting board and your hands, but no matter, it doesn’t last long. Wear it like a badge of honor for making this glorious soup.
This soup is so hearty it really doesn’t need meat to be filling; you can omit the meat if you like, but be sure to use a super flavorful stock. The potato will disintegrate into the stock, acting as a slight thickener along with a touch of tomato paste.
The flavor of Borscht is bright and complex, beautifully sweet and sour. The natural sweetness in beets and carrots provide the perfect offset for a generous splash of red wine vinegar at the end of cooking. I think celeriac is a more traditional addition than celery, but I went with celery because it’s what I had on hand (and I’m not claiming that this version is authentic – it’s my own rendition – but it is delicious, and it definitely will be what I make for years to come when a Borscht craving hits). Fresh dill and a dollop of sour cream are the perfect finishing touches.
Here are a few other Borscht recipes from around the web:
Borscht from Cooking Light
Classic Russian Borscht from The Girls’ Guide to Guns and Butter
Red Borscht from The Food in My Beard
Borscht from Manger
Borscht, Vegetarian Style from Grateful Table
- 2 tablespoons canola oil
- 1 lb (450 g) beef stew meat
- 1 bay leaf
- 8 cups (1.9 L) beef broth, divided
- 1¾ lbs (795 g) beets (roots only; use the greens for something else, such as Beet Greens Pasta), scrubbed and trimmed
- 4 medium carrots, finely chopped
- 3 large stalks celery, diced
- 1 large onion, chopped
- 1 large starchy potato (such as Russet), scrubbed and chopped
- ½ lb (225 g) savoy cabbage, thinly sliced into shreds (about 5 cups shredded)
- 4 large cloves garlic, minced
- ½ teaspoon coarse kosher salt (use a bit less if using fine salt)
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground allspice
- 3 tablespoons tomato paste
- 6 tablespoons (90 ml) red wine vinegar or apple cider vinegar (more or less to taste)
- ¼ cup chopped fresh dill, plus more for garnish if desired
- Sour cream, for garnish (optional)
- Heat the oil in a 5-quart pot over medium-high heat; once hot, add the meat in a single layer and cook until browned on both sides, about 4 minutes, flipping once. (You might need to do this in 2 batches so you don’t overcrowd the pan.)
- Add the bay leaf and 4 cups (.95 L) beef broth, and bring to a boil. Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.
- While the beef cooks, chop all the vegetables. For the beets, shred ⅓ of the beets and finely chop the remaining ⅔. Add the finely chopped beet to the pot; bring back up to a boil, then cover the pot and cook 10 minutes.
- Add the shredded beet, carrot, celery, onion, potato, cabbage, garlic, salt, black pepper, allspice, tomato paste, and remaining 4 cups beef broth. (The vegetables should be just covered with liquid; you can add water if you need more liquid to cover them.) Cover the pot and bring it back up to a boil, then turn the heat down to simmer and cook until the vegetables are tender, about 30 minutes.
- Add the vinegar, then turn off the heat and stir in the dill. Taste and add additional salt and pepper as desired.
- To serve, ladle the soup into bowls; top with a dollop of sour cream and a sprinkling of fresh dill.