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deep red colored borscht soup with beetroot, potatoes, beef and fresh herbs, topped with sour cream

Borscht (The Beetroot Soup)

Rich, hearty and vibrant beetroot soup with vegetables, aromatics and tender chunks of beef.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 8 people

Equipment

  • 1 large soup pot (about 5l)
  • 1 Frying Pan

Ingredients
  

Broth

  • 0.8-1 kg soup beef, preferably on a bone
  • 1 celery stalk
  • 1 small bay leaf
  • 1/2 tsp black peppercorns
  • a knob of ginger optional

Soup

  • 1 beetroot ~300g, julienned
  • 1 large carrot grated
  • 1 onion finely chopped
  • 1 garlic clove minced
  • 1-2 tbsp tomato paste
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp olive oil
  • 30 g butter
  • 4 medium potatoes cut in medium-sized chunks
  • 200 g white cabbage chopped
  • Fresh chopped herbs dill, parsley, coriander
  • Sour cream
  • Salt & pepper

Instructions
 

  • To prepare the broth, bring the beef to boil in a large soup pot, removing the froth as it forms. Once the broth is clear, add celery, bay leaf, peppercorns and ginger (if using). Cover and simmer on lowest heat for at least two hours.
  • Prepare the podzharka: melt 30g butter in a pan and add 1 tbsp olive oil. Fry the onions for 3-4 minutes until translucent. Add the grated carrots and continue frying for another 2-3 minutes. Stir in minced garlic and tomato paste and season with salt and spices, if using. Add the lemon juice (see note 1).
  • Remove the beef from the pot, let cool and chop the soft tissue into bite-size pieces. Discard the celery (see note 2).
  • Add the potatoes, beetroot and cabbage to the broth; let simmer on low heat until the potatoes are almost cooked (see note 3).
  • Return the beef to the soup pot together with the podzharka. Simmer for about 5 minutes or until the potatoes are ready. Taste and adjust for salt.
  • Let borscht rest for at least one hour before serving.
  • Serve topped with sour cream and fresh herbs.

Notes

  1. You can add julienned beetroot to the pan with podzharka together with carrots.
  2. At this point, check if there is any froth left in the broth. If the broth does not look clear enough, strain it through a fine mesh.
  3. If you are using young cabbage, note that it will take less time to cook. In such case, add it about 5 minutes after you've added the potatoes and beets.
  4. Borscht can easily last in the fridge for three days. However, do not warm it all up. Only warm up the amount that you are planning to consume during that meal.