Ingredients
For the Soup Base
- 500 g beef (with bone preferred, such as beef shank or short ribs)
- 2 liters cold water
- 1 bay leaf
- 5–6 black peppercorns
- Salt to taste
Vegetables
- 3 medium beets (about 400–450 g total)
- 1 medium onion
- 1 medium carrot
- 1 small parsnip or celery root (optional but traditional)
- 2 medium potatoes
- 300 g white cabbage (about ¼ small head)
- 2 cloves garlic
For Flavor and Color
- 2 tablespoons vegetable oil or sunflower oil
- 2 tablespoons tomato paste
- 1 tablespoon vinegar or lemon juice
- 1 teaspoon sugar (optional, to balance acidity)
For Serving
- Sour cream
- Fresh dill or parsley
- Black bread or rye bread
Equipment Needed
- Large soup pot
- Medium frying pan
- Grater (coarse and fine)
- Cutting board
- Sharp knife
- Ladle
Step 1: Preparing the Broth
- Place the beef into a large pot.
- Add cold water, bay leaf, and peppercorns.
- Slowly bring to a gentle boil.
- Skim off any foam that rises to the surface.
- Reduce heat and simmer for 60–90 minutes, until the meat is tender.
Why this matters:
- Starting with cold water extracts maximum flavor.
- Slow simmering keeps the broth clear and rich.
- Skimming ensures a clean taste.
Once cooked:
- Remove the meat.
- Cut it into bite-sized pieces.
- Return it to the pot later.
Step 2: Preparing the Beets
- Peel the beets.
- Grate them using a coarse grater or cut into thin matchsticks.
Important note:
- Beets should never be boiled raw directly in the soup for long periods.
- Sautéing preserves color and sweetness.
Step 3: Preparing the Other Vegetables
- Finely chop the onion.
- Grate the carrot and parsnip (or celery root).
- Peel and dice the potatoes into medium cubes.
- Shred the cabbage thinly.
- Finely mince the garlic.
Keep vegetables separate. Each is added at a different time.
Step 4: Sautéing the Flavor Base
- Heat oil in a frying pan over medium heat.
- Add the onion and cook until soft and translucent.
- Add carrot and parsnip.
- Cook for 5–7 minutes until slightly sweet and tender.
- Add grated beets.
- Stir well and cook for another 5 minutes.
- Add tomato paste and mix thoroughly.
- Add vinegar or lemon juice and sugar if using.
Why this step is essential:
- Acid locks in the beet’s red color.
- Tomato paste adds depth and slight sweetness.
- Sautéing prevents the soup from tasting flat.
Remove from heat and set aside.
Step 5: Building the Soup
- Bring the broth back to a gentle simmer.
- Add diced potatoes.
- Cook for 10 minutes.
- Add shredded cabbage.
- Cook another 5–7 minutes.
At this point:
- Potatoes should be nearly tender.
- Cabbage should still have slight texture.
Step 6: Combining Everything
- Add the sautéed beet mixture to the soup.
- Stir gently.
- Add minced garlic.
- Season with salt to taste.
Let the soup simmer gently for 10–15 minutes.
Do not boil vigorously. High heat dulls flavor and color.
Step 7: Resting the Soup
Turn off the heat and let the soup rest for 20–30 minutes.
This resting time is crucial:
- Flavors fully merge.
- Color deepens.
- The soup becomes smoother and more balanced.
Borscht often tastes even better the next day.
