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Russian borscht

Author
Cookinero 9 Mar 2025
10690
Russian borscht

Russian borscht is a traditional first course for the people of our country. This soup should be rich and filling, so choose meat on the bone. To preserve the bright color, add the beetroot fry only at the very end of cooking. The finished borscht goes well with sour cream, herbs and garlic croutons.

How to cook Russian borscht

Step 1

Russian borscht

Place the meat in a saucepan, add water and put it on the stove to cook. You can add a bay leaf, half an onion and a small carrot to the broth – it will taste better. After boiling, reduce the heat to a minimum.

Step 2

Russian borscht

Shred the cabbage and cut the potatoes into cubes or strips.

Step 3

Russian borscht

Add shredded cabbage and chopped potatoes to the broth.

Step 4

Russian borscht

Grate the carrots and beets on a coarse grater or cut them into thin strips.

Step 5

Russian borscht

Chop the onion as you usually chop it for hot dishes, cut the tomatoes into cubes.

Step 6

Russian borscht

Place the frying pan on medium heat, pour in the vegetable oil. When it is hot, add the beets and carrots.

Step 7

Russian borscht

Stir the vegetables and add the onions and tomatoes.

Step 8

Russian borscht

Fry the vegetables until they are soft and roughly uniform in color, remembering to stir regularly.

Step 9

Russian borscht

When the vegetables are ready, transfer them to the pot where the meat, cabbage and potatoes are boiled. Cook for another 15-20 minutes.

Step 10

Russian borscht

Add dried or fresh herbs, salt, a few black peppercorns, let it cook for another 5-10 minutes. Check the soup for readiness and turn it off.

Russian borscht - FAQ About Ingredients, Baking Time and Storage

Yes! Simply omit the meat and use vegetable broth instead of water. Enhance umami with mushrooms or a splash of soy sauce for depth.
Store cooled borscht in an airtight container for up to 4 days. Flavors often deepen on day 2.
Absolutely. Freeze without sour cream garnish for up to 3 months. Thaw overnight in the fridge and reheat gently.
Simmer on the stove over low heat, stirring occasionally. Add a splash of water or broth if it thickens too much.
Yes, but drain and add them with the sautéed veggies to avoid mushiness. Fresh beets offer better texture and flavor.
Skip potatoes and add extra non-starchy veggies like celery or zucchini. Reduce beets slightly for lower sugar content.
Serve hot with a dollop of sour cream, fresh dill, and crusty rye bread. For summer, try it chilled with hard-boiled eggs.
Yes, though freshly shredded cabbage retains more crunch. If using pre-shredded, add it later to prevent overcooking.

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