📝 About This Recipe
This authentic Borsch is a vibrant, ruby-red masterpiece that balances the earthy sweetness of beets with a delicate tang and savory depth. A cornerstone of Russian 'Perviye Blyuda' (First Courses), this hearty soup features tender beef, slow-simmered vegetables, and the essential 'zazharka' base that creates its signature complexity. It is more than just a soup; it is a nutritional powerhouse that tastes even better the next day as the flavors harmonize.
🥗 Ingredients
The Rich Broth Base
- 1.5 pounds Beef Chuck or Bone-in Short Ribs (cut into 1-inch cubes)
- 12 cups Water (cold, filtered water)
- 3 pieces Bay Leaves
- 6-8 pieces Whole Black Peppercorns
- 1 tablespoon Salt (plus more to taste)
The Zazharka (Sautéed Base)
- 3 medium Beets (peeled and grated or julienned)
- 2 medium Carrots (peeled and grated)
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Tomato Paste (for color and acidity)
- 1 tablespoon Lemon Juice (to preserve the vibrant red color)
- 3 tablespoons Sunflower Oil (traditional Russian cooking oil)
- 1 teaspoon Sugar (to balance the acidity)
The Hearty Vegetables
- 3 medium Potatoes (Yukon Gold or Russet, peeled and cubed)
- 1/2 head Green Cabbage (thinly shredded)
- 3 cloves Garlic (pressed or minced)
Finishing Touches
- 1/2 cup Fresh Dill (finely chopped)
- 1 dollop Sour Cream (Smetana) (per serving)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
In a large 6-8 quart stockpot, combine the beef, cold water, and a pinch of salt. Bring to a boil over high heat.
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2
As the water boils, use a fine-mesh skimmer or spoon to remove the gray foam that rises to the top. This ensures a clear, clean broth.
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3
Add bay leaves and peppercorns. Reduce heat to low, cover partially, and simmer for 60-90 minutes until the beef is tender and pulls apart easily.
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4
While the broth simmers, prepare the 'zazharka'. Heat oil in a large skillet over medium heat. Add the diced onions and sauté for 5 minutes until translucent.
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5
Add the grated carrots and beets to the skillet. Stir in the tomato paste, lemon juice, and sugar. The acid in the lemon juice is crucial for locking in the deep red color.
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6
Reduce skillet heat to medium-low, add 1/2 cup of the simmering broth to the vegetables, and cook for 15 minutes until the beets are soft. Set aside.
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7
Once the beef is tender, add the cubed potatoes to the stockpot. Cook for 10 minutes.
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8
Add the shredded cabbage to the pot and continue simmering for another 5-7 minutes.
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9
Stir the sautéed beet and carrot mixture (the zazharka) into the main pot. The soup will immediately turn a stunning crimson.
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10
Add the minced garlic and season with additional salt and black pepper to taste. Simmer everything together for a final 5 minutes.
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11
Turn off the heat. Stir in half of the fresh dill, cover the pot with a lid, and let it 'rest' for at least 15-20 minutes. This resting period is vital for flavor development.
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12
Ladle the hot borsch into deep bowls, ensuring everyone gets plenty of beef and vegetables. Garnish with a generous dollop of sour cream and the remaining fresh dill.
💡 Chef's Tips
For the most vibrant red color, never let the soup reach a rolling boil after you have added the beets; a gentle simmer is key. Grating the beets rather than cubing them releases more color and creates a better texture in every spoonful. If you prefer a vegetarian version, substitute the beef with dried porcini mushrooms for a deep, umami-rich broth. Always let the borsch sit for at least 20 minutes before serving; the flavors need time to marry after the heat is turned off. Borsch is famously better the next day—make a large batch and enjoy the leftovers!
🍽️ Serving Suggestions
Serve with a side of 'Pampushki' (traditional Russian garlic bread rolls) for the ultimate experience. Accompany with a slice of dark, dense rye bread spread with salted butter or 'Salo' (cured pork fat). Offer a small glass of chilled premium vodka as a traditional palate cleanser between bites. Pair with a side of fresh green onions and raw garlic cloves for those who enjoy a pungent, rustic kick. A dollop of thick, high-fat sour cream (Smetana) is non-negotiable for authentic flavor balancing.