The BEST Borscht recipe I Russian red soup with beet

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides creaminess with fewer calories.

beetroot

🥗Healthier: red cabbage

💰Cheaper: canned beets

Canned beets are often less expensive and ready to use.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile and is often cheaper.

Bring approximately 800 grams of pork with cold water to a boil for about 3-5 minutes, then remove meat and drain the broth.

Return the meat to a clean pot, add 4 liters of fresh cold drinking water, onion, carrot, and bay leaf.

Bring to a boil, reduce heat, and simmer for at least 1.5 hours until the meat is tender.

Strain the broth when ready.

Prepare vegetables: cut onion, garlic, and potato into cubes, and grate carrot and beet.

Put prepared potato in cold water until needed.

Heat oil in a pan, add onion, carrot, and garlic, and sauté for about 7-8 minutes until tender.

Sauté beet in the same pan for about 7 minutes, adding a mix of butter and oil.

Add tomato paste, vinegar, and sugar to the beet, stir, and simmer for another 5 minutes.

Remove meat from the broth and drain it.

Place beet and chopped potato in the clean pot, add drained broth, bring to a boil, and reduce heat to a gentle simmer.

Add meat and mix of vegetables into the pot, continue cooking until potato is tender, about 10 minutes.

Season the soup with salt and black pepper.

Cooking Techniques

Equipment Needed

Spice Level: