This Russian-style borscht is a tangy beet soup with cabbage, potatoes, carrots, and dill, served hot with a spoonful of sour cream if you like. Borscht is made in many Eastern European countries and has a particularly strong association with Ukraine; Russian, regional, and family versions vary in ingredients and technique.
Ingredients
- 2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 medium carrot, peeled and grated, about 1 cup (110 g)
- 3 medium raw beets, peeled and coarsely grated, about 1 pound (450 g)
- 2 tablespoons (30 g) tomato paste
- 1 tablespoon (15 ml) cider vinegar or red wine vinegar
- 1 teaspoon (4 g) granulated sugar, optional, to balance the tartness
- 8 cups (1.9 L) vegetable broth, preferably low-sodium
- 2 medium potatoes, peeled and cut into ½-inch (1.25 cm) cubes, about 2 cups (300 g)
- 3 cups (210 g) finely shredded green cabbage
- 1 bay leaf
- 1 teaspoon (5 ml; about 6 g) fine salt, plus more to taste
- ¼ teaspoon (1 ml; about 0.5 g) ground black pepper
- 2 garlic cloves, finely grated or minced, about 2 teaspoons (6 g)
- ¼ cup (15 g) chopped fresh dill, divided
- ½ cup (120 g) sour cream, for serving, optional
Instructions
- Prepare the vegetables. Peel and grate the beets and carrot, chop the onion, cube the potatoes, and shred the cabbage. Keep the beet juice on the cutting board or in the bowl; it adds color and flavor to the soup. Grating the beets rather than cutting them into large chunks helps them soften in the cooking time given.
- Soften the onion and carrot. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for about 4 minutes, stirring occasionally, until translucent and soft but not browned. Add the grated carrot and cook for another 4 minutes. If the vegetables start sticking, lower the heat and add a tablespoon of broth rather than extra oil.
- Cook the beets with tomato paste. Add the grated beets and tomato paste. Stir well and cook for 8 minutes, stirring every minute or two, until the beets begin to soften and the tomato paste darkens slightly. Mix in the vinegar, optional sugar, salt, and pepper. The vinegar helps preserve a bright beet color and gives borscht its characteristic lively edge; it should not make the soup taste sharply sour.
- Add the broth and bring it to a simmer. Pour in the vegetable broth and scrape the bottom of the pot to loosen any browned tomato paste. Add the bay leaf. Raise the heat until the liquid reaches a gentle simmer, which usually takes about 5 minutes. Avoid a hard boil, which can make the vegetables break apart before their flavors have melded.
- Simmer the potatoes and cabbage. Stir in the potatoes and cabbage. Lower the heat to maintain a steady, gentle simmer, cover the pot with the lid slightly ajar, and cook for 22 minutes. Stir once or twice. The potatoes should be tender when pierced with a knife, and the cabbage should be soft but still hold its shape. If the potatoes need a few more minutes, simmer until they are tender.
- Finish with garlic and dill. Stir in the garlic and half of the chopped dill, then simmer for 2 minutes. Taste the broth. Add more salt or pepper as needed; if the beets taste especially earthy or the broth seems flat, add vinegar a teaspoon at a time. Remove the bay leaf.
- Let the flavors settle, then serve. Turn off the heat and let the soup stand for 5 minutes. Ladle into warm bowls and finish with the remaining dill and a spoonful of sour cream, if desired. The soup should taste balanced—sweet and earthy from the beets, savory from the broth, and gently tart from the vinegar.
Tips
- Choose beets that cook evenly. Medium beets are easier to peel and grate than very large ones, and they tend to cook at a similar pace. Wear an apron or use a washable cutting board because beet juice can stain hands, cloth, and porous surfaces. If you do not want to grate by hand, use the large holes of a food processor grating disk.
- Adjust the acidity at the end. Vinegar varies in strength, and broth can be more or less savory depending on the brand or homemade batch. Start with the listed tablespoon, then taste after simmering and add more in small amounts. A squeeze of lemon can substitute for the vinegar, but it brings a fresher citrus note rather than the rounded flavor of cider or wine vinegar.
- Use broth you enjoy drinking. Low-sodium broth makes it easier to season the finished pot without accidentally making it too salty. If using regular salted broth, begin with half the listed salt, then adjust after the potatoes and cabbage are cooked. Water can replace some or all of the broth, though the result will be lighter and may need extra dill, pepper, and salt.
- Keep the simmer gentle. A rolling boil can break down the potatoes and cabbage and make the broth cloudy. If the pot is bubbling vigorously, turn down the heat. For a thicker bowl, mash a few cooked potato cubes against the side of the pot and stir them back in; this thickens the soup without adding flour.
Serving Suggestions
Serve borscht hot in deep bowls, with sour cream and chopped dill on the table so everyone can add as much as they like. A slice of rye bread, dark bread, or crusty sourdough is useful for soaking up the beet-colored broth. For a fuller meal, pair the soup with boiled potatoes, a simple cucumber salad, or a savory pastry. Keep the accompaniments straightforward: the soup already has a substantial mix of vegetables and a sweet-tart, herb-fresh flavor.
If serving a group, offer sour cream separately rather than stirring it into the pot. A spoonful creates a creamy contrast, while leaving it out keeps the soup dairy-free. A little extra vinegar or lemon at the table can brighten a serving that has mellowed as it cools. Add the final dill just before eating so its fresh aroma is more noticeable.
Variations
Make it vegan: The recipe is already plant-based if you use vegetable broth and skip the sour cream, or choose a plant-based sour cream alternative. A small drizzle of sunflower oil over each bowl is another simple finish. Check prepared broth labels if you need to avoid a particular ingredient.
Add beans: Stir in 1½ cups (about 250 g) drained and rinsed cooked white beans during the final 10 minutes of simmering. They make the soup more filling and give it a softer, creamier texture. Add a splash of broth if the pot becomes thicker than you prefer.
Use cooked beets: If you have cooked, unseasoned beets, grate them and add them after the potatoes and cabbage have simmered for about 12 minutes. Cook for the remaining 10 minutes so they warm through and share their color with the broth. Since cooked beets are already soft, adding them at the beginning can make them fall apart.
Change the cabbage or herbs: Savoy cabbage works in place of green cabbage and cooks to a more tender texture. Fresh parsley can replace some or all of the dill, though the soup will taste less traditionally herb-forward. For a stronger dill flavor, keep the listed amount and add a little more to individual bowls.
Storage and Reheating
Cool the soup and refrigerate it within 2 hours of cooking, dividing a large pot among shallow containers so it chills more quickly. Store it covered in the refrigerator for 3 to 4 days. Keep sour cream and fresh garnish separate until serving. The beet color may deepen as the soup sits, and the flavor often becomes more blended by the next day; loosen thicker leftovers with a little broth or water.
Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until it is steaming throughout and reaches 165°F (74°C). For a microwave, use a covered, microwave-safe bowl, stir partway through, and check that the center is hot; allow for a brief stand before eating. Freeze cooled soup in airtight containers for up to 2 to 3 months for best quality, leaving a little space at the top for expansion. Thaw it overnight in the refrigerator and reheat as above. Potatoes may soften after freezing, but the soup remains suitable to eat when handled and reheated properly.
Frequently Asked Questions
Is borscht Russian or Ukrainian? Borscht is cooked across several Eastern European countries and has a particularly strong association with Ukraine. Russian versions are also familiar, and recipes vary by region and household. This one is a Russian-style beet borscht, not a claim that there is only one national or authentic formula.
Can I make this soup ahead? Yes. Make it up to 3 or 4 days ahead and refrigerate it promptly. The flavors settle as it rests, so it reheats well. Keep sour cream and any fresh dill for garnish separate, and add them when serving rather than before storing.
Why is my borscht not bright red? Beets vary in color, and long, vigorous boiling can dull their appearance. Grating the beets, cooking them briefly with tomato paste and vinegar, and keeping the soup at a gentle simmer help preserve a vivid color. Some beet varieties naturally produce a darker or more purple broth.
Can I use store-bought cooked beets? Yes, provided they are plain and not pickled. Add them grated near the end of cooking, as described in the variation, so they heat through without becoming mushy. Pickled beets can make the soup overly sweet or sour, so they are not the best substitute here.
Can I make borscht without cabbage? You can leave it out, although cabbage contributes body and a mild sweetness. Replace it with an equal amount of thinly sliced savoy cabbage, or add another cup of diced potato or a cup of cooked beans. Check the vegetables for tenderness and adjust the simmer as needed.
What can I use instead of sour cream? Leave it off for a lighter, dairy-free bowl, or offer plain unsweetened plant-based sour cream. A spoonful of plain yogurt also works if dairy is suitable, though it tastes tangier and should be added to each serving rather than boiled in the pot.
Related
- Traditional Russian Christmas Food: Kutia Recipe
- Russian Recipes for Dinner: Classic Beef Stroganoff
- South African Russian Sausage with Tomato Relish
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