About this Dish
The great beetroot soup of Eastern Europe — a deep crimson soup of beetroot, cabbage, potato, carrot and meat in a sour beef broth, served with a dollop of smetana (soured cream) and fresh dill. Claimed by both Russia and Ukraine (where it originated). Every family recipe is different. Cold borscht (kholodnik) is eaten in summer.
IngredientsServes 6
🥩Beef short ribs or chuck, 600g
🫚Sunflower oil, 2 tbsp
🫚Beetroot, 3 medium (about 500g), peeled and grated
🥬White cabbage, 300g, finely shredded
🥕Carrots, 2 medium, grated
🧅Onion, 1 large, finely diced
🥔Potatoes, 3 medium, peeled and cubed
🍅Tomato paste, 2 tbsp
🧄Garlic, 3 cloves, minced
🌿Fresh dill, a generous handful, plus smetana or soured cream to serve
Method
1
Place the beef in a large pot with 2 litres of cold water, bring to the boil, skim off any grey foam, then reduce to a low simmer and cook for 1.5 hours until the meat is tender. Remove the beef, shred the meat from the bones and set aside, keeping the broth in the pot.2
While the broth simmers, heat the oil in a frying pan over medium heat and gently sauté the onion and carrot together for about 8 minutes until softened. Add the tomato paste and cook for another 2 minutes, stirring well.3
Add the grated beetroot to the frying pan with a ladleful of the hot broth and a splash of red wine vinegar or lemon juice to keep its vivid colour. Cook everything together for 10 minutes, stirring occasionally.4
Add the cubed potatoes and shredded cabbage directly into the simmering broth and cook for 15 minutes until the potatoes are just tender.5
Stir the beetroot mixture and the shredded beef back into the pot. Add the minced garlic, season generously with salt, pepper and a little sugar to balance the sourness, and simmer together for another 10 minutes.6
Taste and adjust seasoning — borscht should be savoury, slightly sour and a touch sweet. Turn off the heat and let the soup rest for at least 15 minutes, as it always tastes better after sitting.7
Ladle into deep bowls, top with a generous dollop of smetana or soured cream and scatter over plenty of fresh dill. Serve with dark rye bread.User Reviews
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