Borscht Recipe - Russian Beet Soup
This borscht recipe is how I make this classic borsh soup at home, with beetroot, cabbage, potatoes, and a rich meat broth. This Russian beet soup recipe is a simpler 40-minute version made with meat stock, for a gentler, brothy soup with lots of root vegetables and nutrients.
Servings 8 servings
Equipment
Ingredients
For the Meat Stock - Skip this if you already have meat stock
- 1 pound cubed beef chuck
- 1 tablespoon beef tallow or avocado oil
- 2 bay leaves
- 1 tablespoon sea salt
- ½ teaspoon black peppercorns
- 1 yellow or white onion
- 4 quarts water
Tomato-Based Mirepoix
- 2 tablespoons avocado oil
- 1 white onion diced
- 2 carrots julienned or shredded
- 1 beetroot julienned or shredded
- 3 garlic cloves minced
- 1 cup crushed tomatoes
- 1 cup tomato sauce or salsa
For the Borsch
- 4 russet potatoes peeled and chopped
- 1 cup cooked black beans
- 3 cups shredded cabbage ¼ head of small cabbage
- ½ cup fresh parsley or dill finely chopped
- salt and pepper to taste
Instructions
- Skip this step if you have ready made meat stock.Sear 1 pound cubed beef chuck in 1 tablespoon beef tallow or avocado oil until browned over medium-high heat. Flip and cook the other side. Searing the meat adds a ton of flavor to the soup. Add 2 bay leaves, 1 tablespoon sea salt, ½ teaspoon black peppercorns, and 1 yellow or white onion, peeled and halved. Fill with 4 quarts water. Bring to a boil, then reduce heat to medium. Gently simmer until meat is cooked through and tender.
- Heat 2 tablespoons avocado oil in a large heavy-bottomed stock pot over medium-high heat. Add diced 1 white onion, 2 carrots, and 1 beetroot and cook until softened, approximately 5-7 minutes. Reduce heat to medium and add 3 garlic cloves and cook until fragrant.
- Pour in 1 cup crushed tomatoes and 1 cup tomato sauce or salsa and stir to combine. Continue to cook over medium heat for another 5 minutes.
- Add cooked broth to the pot and peeled 4 russet potatoes. Increase the heat to medium-high heat and bring the soup to a gentle simmer. Then reduce heat to medium and cook until potatoes are tender, approximately 5 minutes.
- Midway through the potatoes cooking, add 1 cup cooked black beans and meat and stir to combine to help move the heat around them.
- When the potatoes are tender, take the borsch off the heat. Add 3 cups shredded cabbage and ½ cup fresh parsley or dill and stir to combine. Close the lid for five minutes to let the flavors meld. Season with salt and pepper to taste
- Serve borsch hot with a dollop of sour cream and fresh herbs.
Notes
Storage: Store leftover borsch in an airtight container in the fridge for up to one week. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge. To reheat: Gently warm on stove top over medium-high heat until heated throughout, stirring frequently.
Helpful Tips:
- Make the broth ahead - Save yourself some time and make a big batch of broth ahead. Freeze it in quart bags or containers, then thaw what you need on soup day. This turns borscht into a genuinely quick meal since the broth is the only slow part.
- Timing matters - Adding beans and meat towards the end of the cooking helps to avoid overcooking the meat and prevents it from becoming dry and rubbery.
- Let it rest - The great thing about borscht is that it tastes better with time - yesterday's borscht is better than fresh. Try it both ways to see which one you like best.
- Time-saving tip - Freshly shredded cabbage is a key ingredient in the best borscht, but you can use coleslaw mix in a pinch. But be sure to add it towards the end of cooking time so it still has a crunch to it.
- Check your broth-to-veggie ratio - If the soup looks too thick after it sits, add a splash more broth when reheating. If it's thinner than you like, let it simmer uncovered for a few extra minutes to reduce.
Nutrition
Calories: 310kcal | Carbohydrates: 36g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 1159mg | Potassium: 1084mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3104IU | Vitamin C: 29mg | Calcium: 91mg | Iron: 4mg