Borscht (Борщ)

Ingredients

Preparation

1. 1

   Start the broth

   Place the beef in a large pot and cover with the 2.5 litres of cold water. Slowly bring to a simmer over medium heat. As foam rises to the surface, skim it carefully with a spoon for a clearer broth.

2. 2

   Cook the beef

   Add the bay leaves and a small pinch of salt. Reduce the heat to maintain a gentle simmer, partially cover and cook for about fifty to sixty minutes, until the beef begins to become tender.

3. 3

   Prepare the vegetables

   While the broth cooks, peel the beetroot, carrots and potatoes. Grate or cut the beetroot and carrots into fine julienne, cube the potatoes, shred the cabbage, slice the onion and celery, and chop the garlic.

4. 4

   Sauté the onion and carrot

   Heat about half the oil in a large frying pan over medium heat. Add the onion and carrot with a small pinch of salt. Sauté for six to eight minutes until the onion is soft and the carrot begins to caramelise lightly.

5. 5

   Add the tomato

   Add the tomato paste to the pan and cook for one minute while stirring. Add the crushed tomatoes and simmer for three to four minutes, until the mixture thickens slightly.

6. 6

   Cook the beetroot

   In a second pan, or after reserving the previous mixture, heat the remaining oil. Add the beetroot, about 20 ml of vinegar and the sugar. Cook for eight to ten minutes over medium heat, stirring regularly. The vinegar helps preserve the intense red colour.

7. 7

   Remove and cut the beef

   When the beef is tender but still firm, remove it from the broth. Let it cool for a few minutes, then cut into bite-size pieces. Keep the broth at a gentle simmer.

8. 8

   Add the potatoes

   Add the potato cubes to the broth and cook for eight to ten minutes. They should begin to soften while remaining firm enough to continue cooking with the other vegetables.

9. 9

   Add the cabbage and celery

   Add the shredded cabbage and celery. Stir and cook for another five minutes. The cabbage should begin to soften while still retaining some texture.

10. 10

    Add the sautéed vegetables

    Add the onion-carrot-tomato mixture to the pot, followed by the sautéed beetroot. Stir gently to distribute the red colour throughout the broth.

11. 11

    Return the beef

    Return the beef pieces to the pot. Simmer for ten to fifteen minutes, until the potatoes are tender, the cabbage is cooked and the meat is thoroughly heated.

12. 12

    Adjust the balance

    Taste the borscht. Add the remaining vinegar if more acidity is desired, or a small pinch of sugar if the beetroot lacks sweetness. Adjust the salt and pepper.

13. 13

    Add the garlic and dill

    Add the chopped garlic and about two thirds of the dill. Simmer for only one to two minutes, then turn off the heat to preserve the fresh aromas.

14. 14

    Let the borscht rest

    Cover the pot and let the borscht rest for at least thirty minutes before serving. This allows the flavours to blend and the colour to stabilise.

15. 15

    Reheat gently

    If necessary, reheat the borscht gently over medium-low heat without bringing it to a vigorous boil. Add a little hot water if the soup has thickened too much during resting.

16. 16

    Serve

    Ladle the piping hot borscht into large bowls. Add a spoonful of sour cream to the centre of each serving and sprinkle with the remaining dill. Serve with rye bread, dark bread or garlic pampushki.

Tips & tricks

• Use fresh beetroot for a deeper colour and cleaner flavour.
• Cut the vegetables into evenly sized pieces so they cook at the same rate.
• Cooking the beetroot with a little vinegar helps preserve its red colour.
• Skim the broth while the meat cooks for a clearer, cleaner-tasting soup.
• Do not boil the borscht too vigorously after adding the beetroot, as this can dull the colour and aromas.
• Add the potatoes before the cabbage because they generally need more cooking time.
• Taste the sweet-sour balance at the end and adjust with a little sugar or vinegar if necessary.
• Let the borscht rest for at least thirty minutes after cooking; it is often even better the next day.
• Add the garlic and dill near the end to preserve their fresh aroma.
• Serve the sour cream directly in the bowls so each person can adjust the richness.
• If the broth becomes too concentrated, add a little hot water rather than cold.
• Use a sufficiently large pot because the volume increases when the cabbage and vegetables are added.

Variations

• Make a vegetarian version by omitting the beef and using vegetable stock.
• Add cooked white beans for a more substantial version.
• Replace part of the white cabbage with red cabbage.
• Add a little red bell pepper for a sweeter, fruitier note.
• Use pork or a mixture of beef and pork for a richer broth.
• Add extra vinegar for a more tangy borscht.
• Serve with rye bread or garlic pampushki.
• Add a small amount of smoked bacon for deeper flavour.

Storage

Borscht keeps for up to four days in the refrigerator in an airtight container. Its flavour often improves after an overnight rest. Reheat gently over medium heat without boiling aggressively. It can be frozen for up to three months, preferably without the sour cream. Thaw in the refrigerator and reheat slowly, adding a little water if necessary.

Nutrition facts(per serving)

What to serve with this recipe?

• Sour cream
• Rye bread
• Garlic pampushki
• Pickles

Frequently asked questions