Borscht

A vibrant and hearty beet soup from Eastern European cuisine, perfect for chilly evenings and family gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 8 servings

Course: Main Course, Soup

Cuisine: Eastern European, Ukrainian

Calories: 250

Ingredients Method Notes

Ingredients

For the Beef Bone Broth

3 pounds beef bones Use a mix of marrow and oxtail for richer flavor.
12 cups water Base for the broth.
1 medium onion, quartered Enhances the broth with aromatic flavor.
2 stalks celery, chopped
2 carrots, chopped
4 cloves garlic, crushed
1 teaspoon black peppercorns Provides subtle spice.

For the Soup

3 cups beef bone broth Enhances the soup's richness.
2 cups green cabbage, shredded Adds crunch and nutrition.
2 medium Yukon gold or red potatoes, diced Provides heartiness.
2 tablespoons butter Used for sautéing vegetables.
1 medium onion, diced Adds savory flavor.
2 medium beets, shredded Star ingredient.
2 medium carrots, shredded
2 tablespoons tomato paste Adds richness.
2 tablespoons white vinegar Balances flavors.
1 teaspoon brown sugar Enhances sweetness.
1 cup sour cream, for topping Adds richness.
2 tablespoons fresh dill, for garnish Adds brightness.
to taste teaspoon salt & pepper For seasoning.

Method

Preparation

Make the beef bone broth by placing the beef bones in a large pot with water, onion, celery, carrots, garlic, bay leaves, and peppercorns.
Bring to a boil, then reduce to a simmer for several hours until the broth is rich and flavorful.

Cooking the Soup

In a separate pot, melt the butter and add diced onions, sautéing until translucent.
Stir in the shredded beets, carrots, and diced potatoes, cooking until softened.
Pour in the beef bone broth, adding shredded cabbage, tomato paste, vinegar, and brown sugar; mix well.
Adjust the seasoning with salt and pepper to taste, then simmer until all vegetables are tender.

Serving

Ladle the borscht into bowls and top with a dollop of sour cream and fresh dill before serving.

Notes

For best results, let the broth simmer longer for a deeper flavor. Adjust acidity with vinegar and brown sugar to taste. Experiment with toppings like pickled vegetables for extra zest.