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- Classic borscht with beef broth and beetroot
Classic borscht with beef broth and beetroot
Ingredients
Step by step process
Preparation
- 1
Place the beef brisket in a pot, pour in the broth, bring to a gentle simmer, and skim off any foam as it rises to keep the base clear.
TIP:Heat the broth and meat only at a gentle simmer and skim the foam from the surface as it forms. It will stay clear, taste more delicate, and won’t become unnecessarily cloudy.
- 2
Add the bay leaf, allspice, and peppercorns, then simmer the meat over low heat for about 60 minutes until nearly tender.
- 3
Meanwhile, peel the onion, carrot, and beetroot, finely chop the onion, and coarsely grate the carrot and beetroot.
- 4
Peel the potatoes and cut them into small cubes, shred the cabbage into thin strips, and finely chop the garlic.
Cooking
- 5
Heat the sunflower oil in a pan, saute the onion until translucent, then add the carrot and beetroot.
- 6
Cook the vegetables for 8 to 10 minutes, stir in the tomato paste, sugar, and apple cider vinegar, and let everything cook briefly.
TIP:Before adding liquid, briefly saute the tomato paste in fat together with the vegetables. This reduces its acidity, enhances its sweetness, and gives the sauce base a fuller, more pronounced flavor.
- 7
Remove the meat from the broth, cut it into smaller pieces, and return it to the pot together with the potatoes and cabbage.
- 8
Add the sauteed vegetable mixture, season the soup with salt, and cook for about 25 minutes more, until the potatoes and cabbage are tender.
- 9
Finally, stir in the chopped garlic and let the borscht rest, covered, for 10 minutes so the flavors can meld well.
Serving
- 10
Ladle the hot borscht into deep bowls, add a spoonful of sour cream to each portion, and sprinkle with fresh dill.
- 11
Serve with rye bread, which pairs perfectly with the rich broth and the characteristic sweet-and-sour flavor of the beetroot.
More tips:
Borscht tastes even better the next day, because the flavors of the broth, beetroot, and cabbage blend more deeply overnight.
If you want to keep the deep red color, add the apple cider vinegar to the beetroot during sauteing rather than at the end.
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