Borscht

About This Recipe

Borscht (борщ) is perhaps the most famous soup in the world and exists in as many versions as there are Russian, Ukrainian and Eastern European grandmothers. The Russian version is a hearty, complete meal: a deeply flavoured beef broth with tender chunks of meat, earthy beetroot, sweet cabbage, potato and carrots, all simmered together until the broth turns an extraordinary crimson colour. A swirl of thick smetana (Russian sour cream) stirred in at the table cools the colour to a vivid magenta and enriches the already complex broth. Borscht improves enormously the next day as the flavours meld, and it is typically served with a slice of dark rye bread and a sprig of fresh dill. Every household claims a definitive version, and the debate over whether to add vinegar, sugar or both — and whether fresh or pickled beets are superior — is a matter of fierce regional pride.

Ingredients

Serves 6

• 500 gbeef chuck or brisket(cut into chunks)
• 2 largebeetroots(peeled and grated or julienned)
• 300 gwhite cabbage(finely shredded)
• 3 mediumpotatoes(peeled and diced)
• 2 mediumcarrots(grated)
• 1 largeonion(finely chopped)
• 2 tablespoonstomato paste
• 3 tablespoonsvegetable oil
• 2 litresbeef stock or water
• 2 tablespoonsred wine vinegar
• 1 teaspoonsugar
• 4 clovesgarlic(minced)
• 2 tablespoonsfresh dill(to serve)
• 150 mlsmetana or sour cream(to serve)

Instructions

1. 1

   Cook the beef

   Place the beef in a large pot with the beef stock. Bring to a boil, skim any foam from the surface, then reduce to a simmer. Cook for 50–60 minutes until the beef is just tender. Remove the beef, shred or cut into smaller pieces and return to the pot. Reserve the broth.

   Skimming the foam in the first 10 minutes of simmering is important for a clear, clean-tasting broth.

2. 2

   Prepare the beetroot zazharka

   Heat the oil in a frying pan over medium heat. Add the onion and carrot and cook for 8 minutes until softened. Add the grated beetroot and stir to combine. Add the tomato paste and cook for 5 minutes. Add the vinegar and sugar, stir and cook for another 3 minutes. The beetroot should be soft and the zazharka (fried base) should be a rich, deep red.

3. 3

   Build the soup

   Add the potatoes and shredded cabbage to the beef broth. Bring to a simmer and cook for 10 minutes until the potatoes are almost tender.

4. 4

   Add the zazharka

   Add the beetroot zazharka to the pot, stir well and simmer for a further 10 minutes until the potatoes and cabbage are completely tender. The soup will turn a brilliant deep crimson.

5. 5

   Add garlic and season

   Stir in the minced garlic and simmer for 2 more minutes. Season generously with salt and black pepper. Taste and adjust the sweet-sour balance with a little more vinegar or sugar as needed.

6. 6

   Serve

   Ladle into deep bowls and top each with a generous spoonful of smetana and a scattering of fresh dill. Serve with thick slices of dark rye bread.

Variations

• •

  Vegetarian borscht omits the beef and uses vegetable stock — it is equally delicious.

• •

  Cold borscht (kholodnik) is a chilled summer version popular across Eastern Europe, finished with kefir.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Refrigerate for up to 5 days. The colour will deepen further as it sits. Reheat gently; add a splash of water if it has thickened.

Frequently Asked Questions