Real Borscht Recipe | Traditional Recipe for the Legendary Soup

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.

Prepare the stock by combining quartered onions, roughly chopped celery, carrots, bay leaves, and peppercorns in an instant pot.

Add pork ribs and a beef bone for flavor, fill with water, and add a pinch of salt.

Cook at high pressure for 30 minutes in the instant pot or 1.5 to 2 hours in a regular pot.

While the stock is cooking, prepare the vegetables: cut cabbage in half, remove the core, and slice.

Grate the beets using gloves and a food processor, using 4 small beets or 2 medium ones.

Grate the carrots without peeling them.

Roughly chop the onion.

Peel and cut the potatoes into large chunks and place them in cold water to prevent browning.

Once the stock is ready, remove the ribs and shred the meat from the bones.

Strain the stock for clarity, discarding the boiled vegetables.

Add the shredded meat back into the strained stock along with the grated beets and potatoes.

Bring the mixture to a boil and add 3 tablespoons of tomato paste.

Add the sliced cabbage and the sautéed carrots and onions to the pot.

Cook for 15 minutes, adding a pinch of salt.

Squeeze the juice of half a lemon into the soup for acidity and mix.

Taste and adjust the salt as needed, adding more if necessary.

Add a handful of fresh dill and parsley to the soup before serving.

Serve the borscht topped with a dollop of sour cream and sprinkle with fresh dill and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens