By eatmundo · September 8, 2026
Same ingredients, elsewhere in the world
7 matchesDishes from other countries' kitchens, made from the same core ingredients as Borscht. The percentage is the share of ingredients the two recipes have in common.
Atkilt KilkilIn Ethiopia · same ingredients57%
Beef NilagaIn the Philippines · same ingredients56%
Atkilt AlichaIn Ethiopia · same ingredients53%
A vibrant, beet-based soup that serves as a cornerstone of Russian home cooking. It balances earthy sweetness with a savory, meaty depth that improves with time.
According to eatmundo's ingredient comparison, the closest dish to Borscht from another cuisine is Atkilt Kilkil (Ethiopia): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Place 800g of beef brisket in 3 liters of water, bring to a boil, and simmer for 90 minutes until tender.
- 2
While the beef simmers, grate 400g of beetroot and 150g of carrots; dice 150g of onions.
- 3
Sauté the onions and carrots in 30ml of sunflower oil in a skillet over medium heat until softened.
- 4
Add the grated beetroot and 50g of tomato paste to the skillet, cooking for 8 minutes to deepen the color.
- 5
Dice 300g of potatoes and shred 300g of cabbage into the beef stock, simmering for 15 minutes.
- 6
Stir the vegetable mixture from the skillet into the pot, add 15g of salt, and simmer for another 10 minutes.
- 7
Mince 3 garlic cloves and stir them in at the very end to keep the aroma sharp.
- 8
Turn off the heat and let the soup rest for at least 20 minutes before serving to let the flavors marry.
Frequently Asked Questions
What is Borscht?
Borscht is a traditional beet-based sour soup originating from Eastern Europe, particularly prominent in Russian cuisine. It features a rich beef broth base combined with julienned or grated vegetables and is typically served with a dollop of sour cream.
Can I use chicken instead of beef?
Yes, chicken stock or meat is a common variation, though the flavor profile will be lighter and less robust than the traditional beef version.
Why do we sauté the beetroot before adding it to the pot?
Sautéing the beetroot with the tomato paste for 8 minutes deepens the color of the soup.
What should I serve with this?
It is best accompanied by a dollop of cold sour cream, fresh dill, and a slice of dark rye bread.
How can I make it vegetarian?
Simply replace the beef broth with a rich vegetable stock and omit the meat, perhaps adding beans for extra heartiness.
