Russian Borsch

Dive into the comforting, vibrant flavors of authentic Russian Borsch, a hearty beet soup full of rich, earthy ingredients and bold colors. This traditional dish combines tender beef, sweet and tangy beets, and a medley of vegetables like carrots, potatoes, and cabbage, all simmered together in a flavorful broth. Enhanced with a touch of white vinegar, tomato paste, and fresh dill, this soup delivers a perfect balance of sweetness and acidity. Finished with a dollop of creamy sour cream, each bowl is as visually stunning as it is delicious. Ready in just over 90 minutes, this recipe serves as a soul-warming centerpiece for any meal, especially when paired with crusty rye bread. Perfect for fans of Eastern European cuisine, this classic Borsch is a must-try for both novice and seasoned cooks alike!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 lb beef (chuck or short ribs)
• 8 cups water
• 4 medium beets
• 2 medium carrots
• 3 medium potatoes
• 1 small head white cabbage
• 1 medium onion
• 3 cloves garlic
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tbsp white vinegar
• 1 tsp sugar
• 2 bay leaves
• 2 tbsp dill
• 0.5 cup sour cream (for serving)
• 1 to taste salt
• 1 to taste black pepper

Directions

Step 1

Place the beef in a large pot and cover with 8 cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low, add a pinch of salt, and let simmer for 1 hour. Remove the beef from the pot, shred it into bite-sized pieces, and set it aside. Reserve the broth.

Step 2

While the broth simmers, peel and grate the beets and carrots. Peel and dice the potatoes into 1-inch cubes. Finely shred the cabbage. Dice the onion and mince the garlic.

Step 3

In a large skillet, heat the vegetable oil over medium heat. Add the grated beets to the pan and sauté for 5-7 minutes. Stir in the vinegar, sugar, and tomato paste. Cook for another 3 minutes. Set aside.

Step 4

Add the diced potatoes to the reserved beef broth and bring to a boil. Cook for 10 minutes, then add the shredded cabbage. Continue to cook for another 10 minutes.

Step 5

In the same skillet used for the beets, sauté the onion over medium heat until softened. Add the grated carrots and minced garlic, cooking for an additional 5 minutes. Transfer this mixture along with the cooked beets into the pot of broth.

Step 6

Return the shredded beef to the pot. Add the bay leaves, and season with salt and black pepper to taste. Reduce the heat to low and simmer for 20-30 minutes to allow the flavors to meld.

Step 7

Turn off the heat and sprinkle fresh dill over the soup. Adjust seasoning if needed.

Step 8

Serve hot with a dollop of sour cream and an additional sprinkle of fresh dill, accompanied by fresh rye bread if desired.

Nutrition Facts

Serving size	3676.2 grams (3676.2g)

Amount per serving	% Daily Value*
Calories	2441

Total Fat 138.90g	178%
Saturated Fat 52.50g	263%
Polyunsaturated Fat 17.00g
Cholesterol 378mg	126%
Sodium 3551mg	154%
Total Carbohydrate 194.40g	71%
Dietary Fiber 27.30g	98%
Total Sugars 49.60g
Protein 110.70g	221%

Vitamin D 0IU	0%
Calcium 559mg	43%
Iron 23mg	129%
Potassium 6419mg	137%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 17.9%

Carbs: 31.5%