Delicious Borscht with Beef Broth
4 servings
120 minutes
Borscht is one of the most famous dishes of Eastern European cuisine, rooted in ancient Slavic culinary traditions. This rich, aromatic soup made from beef broth takes on a bright ruby color thanks to beets, and its flavor balances between the sweetness of vegetables and a deep meaty base. Potatoes and cabbage add nourishment to the borscht, while sautéed carrots and onions reveal rich caramelized notes. Garlic and dill complete the composition, adding freshness and zest. Borscht pairs perfectly with sour cream, enhancing its tenderness. It is traditionally made with love and often becomes the centerpiece of family gatherings. The best borscht is one that has been allowed to steep and develop a rich, deep flavor that makes it indispensable in home menus.
1
Boil beef with bones for 1.5 hours over medium heat, adding boiled water to prevent the meat from frying. Salt the broth as soon as the meat boils.
- Bone-in beef: 500 g
- Salt: 2 tablespoons
2
We cut the potatoes and cabbage (however you like, it's not crucial). We grate the beetroot and carrot, and chop the onion finely. First, we peel all the vegetables.
- Potato: 5 piece
- White cabbage: 200 g
- Beetroot: 1 piece
- Carrot: 2 pieces
- Onion: 1 piece
- Garlic: 2 cloves
3
After boiling the meat for 1.5 hours, add potatoes and cabbage to the pot and cook for 20 minutes.
- Potato: 5 piece
- White cabbage: 200 g
4
At this time, we prepare the sauté: heat vegetable oil in a pan, add onion, fry until golden brown, add carrot, fry for 3-4 minutes, add beetroot and sliced garlic, mix (you can add oil if the mixture is too dry), cover with a lid and simmer for 7-10 minutes, stirring occasionally.
- Vegetable oil: 50 ml
- Onion: 1 piece
- Carrot: 2 pieces
- Beetroot: 1 piece
- Garlic: 2 cloves
5
Once the sauté is ready, we place it in a pot, mix it and add dill. We boil for 30 seconds while stirring, then remove and cover with a lid.
- Dill: 1 bunch
