How to Make Borscht Soup - Red Beet Soup - Russian Borscht Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt offers similar creaminess with fewer calories.

Heat a large pot.

Melt butter in the pot until fully melted, then wait 10 seconds.

Add beef cut into quarter inch cubes, spreading it into a thin layer without stirring.

After a moment, stir the beef.

Add chopped carrots, onions, and turnips to the pot.

Reduce heat to medium and cook vegetables for about 10 minutes or until tender.

Add shredded beets, beef broth, red wine vinegar, bay leaves, sugar, and caraway seeds (in a tea bowl or cheese cloth).

Add a pinch of salt and pepper, then stir to combine all ingredients in the liquid.

Bring the mixture to a boil, then reduce to a simmer for about 45 minutes.

Prepare parsley and dill by washing them, cutting off the base of the stems, and tying them into a bundle with string.

Add the herb bundle and sliced cabbage (without the core) to the pot.

Bring the soup back to a boil and simmer for another 30 minutes.

If the soup reduces too much, add a little beef broth or water and stir.

Taste the soup and adjust seasoning with salt, pepper, and about 2 tablespoons of red wine vinegar for sourness.

Let the soup sit overnight for better flavor if possible.

Plate the soup, removing caraway seeds and bay leaves as found.

Leave the herb bundle in the soup for additional flavor when reheating.

Serve the soup with a dollop of sour cream, and garnish with parsley or dill and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens