Soups
Classic beef borscht
Good borscht starts with a proper broth, so give the beef time: bone-in beef needs at least an hour and a half of gentle simmering. The second secret is the beetroot. It is braised separately with tomato purée and a splash of vinegar, which keeps the soup a vivid ruby colour instead of a dull brown. This recipe fills a 4 to 5 litre pot, and that is deliberate: borscht keeps well in the fridge and tastes even better the next day. Most of the cooking time is hands-off.
Method
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Rinse the beef, put it in a large pot and cover with 3 litres of cold water. Bring to the boil, skim off the foam, turn the heat right down and simmer, lid ajar, for 1.5 to 2 hours until the meat is tender. Add the bay leaf for the last 15 minutes.
While the broth cooks, prepare the vegetables. Grate the beetroot and carrot coarsely or cut into thin matchsticks, finely dice the onion, shred the cabbage thinly and cut the potatoes into sticks.
Lift out the beef, remove the bone and cut the meat into bite-sized pieces. Discard the bay leaf. Strain the broth through a sieve if you like it clear.
Heat the oil in a deep frying pan and cook the onion for 3 to 4 minutes until translucent. Add the carrot and cook for another 3 minutes, stirring.
Add the beetroot, tomato purée, sugar and vinegar, stir, then pour in a ladle of hot broth. Cover and braise on low heat for 15 minutes, until the beetroot is soft but still bright.
Add the potatoes to the simmering broth and cook for 10 minutes. Add the cabbage and cook for another 5 to 7 minutes until tender (young spring cabbage needs only 3).
Stir the beetroot mixture and the beef into the pot. Bring back to a simmer, then keep it barely bubbling for 5 minutes; a hard boil fades the colour. Season with salt and pepper.
Stir in the chopped garlic and dill, turn off the heat, cover and leave to rest for 20 minutes. Serve with sour cream.
Tips for success
- Never boil raw beetroot in the broth for long: it gives up its colour and turns brown. Braising with acid solves this.
- Salt at the end. Tomato purée and vinegar change the balance, and it is easy to oversalt early on.
- If you use sauerkraut or very tough winter cabbage, add it before the potatoes so it has time to soften.
- Borscht is better on day two, so it is a great make-ahead weekend soup.
Serving and storage
Serve hot with a spoonful of sour cream and fresh dill. Dark rye bread, garlic bread rolls (pampushky) or simply rye bread and a clove of raw garlic are the traditional sides.
Keeps in a covered pot in the fridge for up to 4 days. Freezes in portions for up to 2 months, though the potatoes turn slightly grainy.
Variations
- Pork version: use pork ribs; the broth needs only about an hour and is richer.
- Meat-free: skip the beef, cook the vegetables in water with 2 or 3 dried mushrooms and add a can of beans.
- Swap half the fresh cabbage for sauerkraut for a pleasant tang.
Calories and macros
Per serving (about 599 g):
Per 100 g: 50 kcal, P 3, F 2.7, C 3.6. An estimate based on average ingredient values. Your daily calories ›
