A deep ruby beet and cabbage soup simmered with beef, finished with a dollop of sour cream and fresh dill.
Borscht is the beet soup found across Russia, Ukraine and Eastern Europe, though every family swears by their own version. The color and flavor both come from beets that are usually grated and cooked separately with a splash of vinegar to keep their color bright rather than turning muddy brown when boiled directly in the broth. A good pot starts with a real beef or bone broth simmered for at least an hour, into which cabbage, potato, carrot and onion go in stages so nothing turns to mush. The beets are stirred in near the end, timed so the color stays vivid instead of leaching out into a pale broth. A spoon of tomato paste and a splash of vinegar or lemon juice balance the earthy sweetness of the beets with acidity. Served with a generous dollop of sour cream swirled on top and a scattering of fresh dill, borscht is substantial enough to be a full meal with dark rye bread on the side.
Serves 6
Cover the beef with water in a large pot, bring to a boil, skim the foam, then simmer covered for 45 minutes until the meat is tender.
Meanwhile, in a skillet, saute the grated beets in oil with the vinegar for 10 minutes until softened; this locks in their color.
Cooking the beets separately with vinegar keeps the soup a vivid ruby red instead of a dull brown.
In the same skillet, add onion and carrot to the beets and cook 8 minutes more, then stir in tomato paste and cook 2 minutes.
Add potato and bay leaves to the simmering broth and cook 10 minutes, then add cabbage and cook 10 minutes more.
Stir the beet mixture into the pot and simmer 10-15 minutes until all vegetables are tender.
Season with salt, remove bay leaves, and let the soup sit off heat for 15 minutes — borscht tastes better after resting.
Ladle into bowls, top with a generous dollop of sour cream and a scatter of dill.
Cook the grated beets separately with vinegar before adding them to the pot — this is the single trick that keeps borscht bright red instead of brownish.
Let the finished soup rest at least 15 minutes, or even overnight; borscht is famous for tasting better the next day.
Skim the foam off the beef broth carefully in the first 10 minutes for a clearer, cleaner-tasting soup.
Make it vegetarian by using mushroom or vegetable stock and adding white beans for protein.
Add a smoked ham hock along with the beef for a smokier depth typical of Ukrainian versions.
Serve cold in summer, a version popular in Lithuania and parts of Ukraine, chilled and topped with a boiled egg.
Refrigerate up to 5 days; the flavor deepens each day. Freezes well up to 3 months — thaw overnight in the fridge and reheat gently on the stove.
Borscht likely originated in medieval Ukraine before spreading throughout the Russian Empire and Eastern Europe, with the beet-based version becoming dominant by the 19th century. Its exact origin is disputed among Ukraine, Russia and Poland, each of which claims strong regional versions today.
Yes, and you should — borscht is one of those soups that tastes noticeably better the next day once the flavors have had time to meld.
Pre-cooked vacuum-packed beets work in a pinch; just grate them and add near the end since they're already soft, skipping the separate saute step.
This happens when raw beets are boiled directly in the broth for too long — sauteing grated beets with a little vinegar first protects their color.
Per serving (420g / 14.8 oz) · 6 servings total
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