📝 About This Recipe
This authentic Eastern European Borscht is a vibrant, soul-warming masterpiece that captures the perfect balance of earthy sweetness and bright acidity. Hand-grated beets create a stunning ruby-red broth, while slow-simmered cabbage and potatoes provide a hearty, naturally gluten-free base. Infused with fresh dill and a hint of garlic, this soup is a celebration of rustic tradition that tastes even better the next day.
🥗 Ingredients
The Vegetable Base
- 3 large Beets (peeled and coarsely grated)
- 2 medium Carrots (peeled and grated)
- 1 large Yellow Onion (finely diced)
- 3 medium Potatoes (peeled and cut into 1/2-inch cubes)
- 1/2 head Green Cabbage (thinly shredded)
- 3 cloves Garlic (minced)
The Broth and Aromatics
- 8 cups Beef or Vegetable Broth (high quality, gluten-free certified)
- 2 tablespoons Tomato Paste
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Sugar (to balance the acidity)
- to taste Salt and Black Pepper (freshly cracked pepper)
For Garnish
- 1/2 cup Sour Cream (full fat preferred)
- 1/4 cup Fresh Dill (chopped)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat 8 cups of broth over medium-high heat. Once it reaches a boil, add the cubed potatoes and shredded cabbage. Reduce heat to a simmer.
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2
While the potatoes simmer, heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté for 5 minutes until translucent and soft.
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3
Add the grated carrots and half of the grated beets to the skillet with the onions. Sauté for another 6-8 minutes, stirring frequently until the vegetables soften.
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4
Stir the tomato paste into the skillet vegetables. Cook for 2 minutes to caramelize the paste, which deepens the flavor profile.
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5
Transfer the sautéed vegetable mixture from the skillet into the main soup pot. Stir well to combine.
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6
Add the remaining raw grated beets to the pot. Adding half the beets now ensures a vibrant, deep red color that doesn't fade during the long simmer.
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7
Drop in the bay leaves and the sugar. Season with a generous pinch of salt and black pepper.
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8
Cover the pot and simmer gently for 20-25 minutes, or until the potatoes are tender and the cabbage is soft.
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9
Stir in the minced garlic and lemon juice. The lemon juice is crucial as it 'wakes up' the earthy beet flavor and preserves the bright color.
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10
Taste the broth. Adjust the seasoning with more salt, pepper, or lemon juice if a tangier profile is desired.
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11
Turn off the heat and stir in half of the fresh dill. Cover the pot and let it sit for 10 minutes before serving; this 'resting' phase allows the flavors to meld beautifully.
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12
Ladle the hot borscht into deep bowls. Top each serving with a generous dollop of sour cream and a sprinkle of fresh dill and parsley.
💡 Chef's Tips
For the most vibrant color, always add a splash of acid (lemon juice or vinegar) toward the end of cooking. If you prefer a smokier flavor, you can add a touch of smoked paprika or use a smoked ham hock in the broth. Grating the beets rather than dicing them provides a much better texture and allows the juices to bleed into the broth more effectively. Wear gloves when peeling and grating beets to avoid staining your hands bright pink! This soup is notoriously better on the second day, so consider making it 24 hours in advance.
🍽️ Serving Suggestions
Serve with a side of warm, gluten-free garlic bread or toasted gluten-free rye-style bread. Pair with a crisp, cold vodka shot for a truly traditional Eastern European experience. Accompany with a side of salt-cured pickles to contrast the sweet earthiness of the beets. A side of thick-cut bacon or 'salo' (cured pork fat) is a traditional high-energy accompaniment. For a lighter meal, serve alongside a fresh cucumber and radish salad with a vinegar dressing.