🇷🇺 Russia · Food
Borscht
By eatmundo · September 8, 2026
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.
Ingredients
check them off as you prepareHow 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 add the beetroot at the end?+
Adding pre-cooked or sautéed beetroot ensures the soup maintains its vibrant magenta color rather than turning a muddy brown.
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.
