📝 About This Recipe
This deep, crimson elixir is the ultimate comfort food, tracing its roots back through generations of Eastern European kitchens. Our recipe balances the earthy sweetness of roasted beets with a subtle tang of lemon and the savory depth of a slow-simmered beef broth. It is a vibrant, nutrient-dense masterpiece that warms the heart and soul with every spoonful.
🥗 Ingredients
The Broth Base
- 1.5 pounds Beef chuck or short rib (cut into 1-inch cubes)
- 10 cups Water (filtered)
- 2 pieces Bay leaves (dried)
- 6-8 pieces Black peppercorns (whole)
The Vegetables
- 3 large Beets (peeled and coarsely grated)
- 2 medium Potatoes (Yukon Gold, peeled and cubed)
- 2 medium Carrots (grated)
- 1/2 head Green cabbage (thinly shredded)
- 1 large Yellow onion (finely diced)
Flavor Accents
- 2 tablespoons Tomato paste (for depth and color)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Sugar (to balance acidity)
- 3 cloves Garlic (pressed or minced)
- 3 tablespoons Sunflower oil (or unsalted butter)
For Garnish
- 1/2 cup Sour cream (full fat (Smetana style))
- 1/4 cup Fresh dill (finely chopped)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot or Dutch oven, combine the beef cubes, water, bay leaves, and peppercorns. Bring to a boil, then reduce heat to low.
-
2
Skim off any foam or 'scum' that rises to the surface during the first 15 minutes of simmering to ensure a clear, clean broth.
-
3
Cover and simmer the beef for 60-70 minutes, or until the meat is tender and yields easily to a fork.
-
4
While the meat simmers, prepare the 'zazharka' (sautéed base). Heat the oil in a large skillet over medium heat.
-
5
Add the diced onions and grated carrots to the skillet. Sauté for 7-10 minutes until soft and golden.
-
6
Stir in the grated beets, tomato paste, and a splash of the simmering broth. Cover and cook on medium-low for 15 minutes until the beets soften.
-
7
Add the lemon juice and sugar to the beet mixture. This 'sets' the vibrant red color and prevents it from turning brown.
-
8
Once the beef is tender, add the cubed potatoes to the main pot and simmer for 10 minutes.
-
9
Add the shredded cabbage to the pot and continue simmering for another 5-7 minutes.
-
10
Transfer the sautéed beet and carrot mixture (the zazharka) into the main pot. Stir gently to combine; you will see the soup turn a brilliant ruby red.
-
11
Stir in the minced garlic and season generously with salt and black pepper to taste.
-
12
Turn off the heat, cover the pot, and let the soup rest for at least 20 minutes. This 'resting' phase is crucial for the flavors to meld together.
-
13
Remove the bay leaves. Ladle the hot soup into deep bowls, ensuring everyone gets plenty of beef and vegetables.
-
14
Top each serving with a generous dollop of sour cream and a heavy sprinkle of fresh dill.
💡 Chef's Tips
For the most vibrant color, never let the soup reach a rolling boil after the beets have been added; a gentle simmer preserves the pigment. If you prefer a vegetarian version, substitute the beef broth with a rich mushroom stock and use dried porcini for extra umami. Grating the beets rather than dicing them provides a much better texture and allows the juices to infuse the broth more effectively. Borscht always tastes better the next day—make a large batch and enjoy the deepened flavors 24 hours later. Wear gloves when peeling and grating beets to avoid staining your hands pink for days!
🍽️ Serving Suggestions
Serve with a side of 'Pampushky'—traditional Ukrainian garlic yeast rolls. A slice of dense, dark rye bread slathered with salted butter is the perfect vessel for soaking up the broth. Pair with a chilled shot of premium vodka to cut through the richness of the beef and sour cream. For an authentic touch, serve with a few cloves of raw garlic and a slice of 'Salo' (cured pork fat) on the side. Top with extra fresh parsley or chives if you want an even brighter herbal finish.