Russian Borsch
Dive into the comforting, vibrant flavors of authentic Russian Borsch, a hearty beet soup full of rich, earthy ingredients and bold colors. This traditional dish combines tender beef, sweet and tangy beets, and a medley of vegetables like carrots, potatoes, and cabbage, all simmered together in a flavorful broth. Enhanced with a touch of white vinegar, tomato paste, and fresh dill, this soup delivers a perfect balance of sweetness and acidity. Finished with a dollop of creamy sour cream, each bowl is as visually stunning as it is delicious. Ready in just over 90 minutes, this recipe serves as a soul-warming centerpiece for any meal, especially when paired with crusty rye bread. Perfect for fans of Eastern European cuisine, this classic Borsch is a must-try for both novice and seasoned cooks alike!
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Recipe Information
Ingredients
- 1 lb beef (chuck or short ribs)
- 8 cups water
- 4 medium beets
- 2 medium carrots
- 3 medium potatoes
- 1 small head white cabbage
- 1 medium onion
- 3 cloves garlic
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 tbsp white vinegar
- 1 tsp sugar
- 2 bay leaves
- 2 tbsp dill
- 0.5 cup sour cream (for serving)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Place the beef in a large pot and cover with 8 cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low, add a pinch of salt, and let simmer for 1 hour. Remove the beef from the pot, shred it into bite-sized pieces, and set it aside. Reserve the broth.
While the broth simmers, peel and grate the beets and carrots. Peel and dice the potatoes into 1-inch cubes. Finely shred the cabbage. Dice the onion and mince the garlic.
In a large skillet, heat the vegetable oil over medium heat. Add the grated beets to the pan and sauté for 5-7 minutes. Stir in the vinegar, sugar, and tomato paste. Cook for another 3 minutes. Set aside.
Add the diced potatoes to the reserved beef broth and bring to a boil. Cook for 10 minutes, then add the shredded cabbage. Continue to cook for another 10 minutes.
In the same skillet used for the beets, sauté the onion over medium heat until softened. Add the grated carrots and minced garlic, cooking for an additional 5 minutes. Transfer this mixture along with the cooked beets into the pot of broth.
Return the shredded beef to the pot. Add the bay leaves, and season with salt and black pepper to taste. Reduce the heat to low and simmer for 20-30 minutes to allow the flavors to meld.
Turn off the heat and sprinkle fresh dill over the soup. Adjust seasoning if needed.
Serve hot with a dollop of sour cream and an additional sprinkle of fresh dill, accompanied by fresh rye bread if desired.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 557 mg | 24% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.8 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
