Red borscht
9 servings
180 minutes
Red borscht is a symbol of Russian cuisine, rich in aromas and flavors that warm the soul and body. The history of this dish goes back centuries when Slavs prepared it in rich meat broths with root vegetables. The bright red color of borscht is due to beets preserved with wine vinegar. Borscht has a unique balance of acidity, sweetness, and umami. Its thick texture and rich taste of meat and vegetables make it an ideal warming dish. Traditionally served with sour cream and fresh herbs, it adds a special tenderness. This soup is not just nutritious — it unites generations, creating an atmosphere of home comfort. Borscht is best enjoyed hot, allowing it to sit for a while to reveal all its flavor nuances.
1
Thoroughly wash the meat, trim excess fat and membranes. Place it in a pot and cover with cold water (3-3.5 liters). Put it on the stove and bring to a boil, removing all the foam that forms on the surface of the broth. Reduce the heat and cook the beef for 2.5 hours. Add a whole onion after 1.5 hours of cooking. After 2.5 hours, check the meat for tenderness; it should 'fall apart.' Remove the meat from the broth and set aside. Strain the broth and discard the onion.
- Beef with bones: 450 g
- Onion: 2 pieces
2
Peel the potatoes, cut them into cubes. Add to the strained broth and cook until done.
- Potato: 300 g
3
Crush the garlic and sauté it in olive oil, peel and dice the onion, add it to the garlic and fry until golden brown. Peel the carrot and grate it coarsely, then add it to the onion and garlic. Clean the bell pepper from seeds and dice it. Peel the beetroot, grate it similarly and add it to the pan with other vegetables. Immediately add vinegar (it will preserve the color of the beetroot and make the borscht a rich red color). Dilute tomato paste with water and pour over the vegetables. Simmer on low heat for about 5 minutes.
- Garlic: 5 head
- Onion: 2 pieces
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Beet: 1 piece
- Wine vinegar: 4 tablespoons
- Tomato paste: 50 g
4
Check the potatoes for readiness, if they are ready — add our vegetable mix to the broth.
- Potato: 300 g
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Beet: 1 piece
5
Cut the cabbage into thin strips. Add to the broth. Bring everything to a boil, season with salt and pepper, and cook for about 4 minutes. Add a bay leaf. Remove the pot from heat and cover it to let it steep for about 15 minutes. If the borscht seems too sour to you, you can adjust the acidity with sugar. Add it in proportions that you think are appropriate. Usually, one heaping tablespoon is enough, but it's better to add it gradually.
- Cabbage: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 2 pieces
6
Serve the finished dish with dill, sour cream, and optionally add crushed garlic.
- Garlic: 5 head