Classic Beef Borscht
Borscht has evolved over centuries, originating as a simple beet-based soup. It is now a diverse dish, with variations found throughout Eastern Europe, especially in Russia and Ukraine. Traditionally made with a meat or bone stock, the soup is typically flavored with bay leaves, caraway seeds, and vinegar to balance the sweetness of the beets. Over time, this dish has grown into a beloved meal, with both hot and cold versions enjoyed across the globe. To truly appreciate its depth, serve it with a dollop of sour cream and freshly chopped herbs.
Servings: 6
Ingredients
- 1 pound red beets (about 2 large), peeled and shredded
- 10 ounces carrots (about 2 large), peeled and sliced
- 8 ounces turnips peeled and cubed
- 14 ounces onions (about 2), finely diced
- 0.5 pound white or green cabbage finely sliced
- 1 pound beef cut into small bite sizes
- 2 tablespoons butter
- 10 cups meat broth
- 4 tablespoons red wine vinegar
- 3 tablespoons bay leaves
- 1 teaspoon caraway seeds wrapped in cheesecloth
- 1 teaspoon sugar
- salt and black pepper
- 1 bunch parsley (about 4 oz)
- 1 bunch dill (about 5 oz)
- 0.5 cup sour cream
Instructions
- Wash the vegetables and cut them into small pieces; cut the beef into small, bite-sized chunks. Melt the butter in a large saucepan, and add the meat, carrots, turnip, and onions. Braise for ten minutes, until the meat has browned and the vegetables are soft. Add the red beet, bouillon, vinegar, bay leaves, caraway seeds, and sugar, as well as a pinch of salt and pepper. Stir thoroughly, then cover and simmer for 45 minutes.
- Wash the parsley and dill, and tie in a bouquet. Reserve some small sprigs to garnish. Place in the saucepan with the cabbage and cook for a further thirty minutes. Skim off the foam and stir from time to time; keep simmering. Remove the bouquet of herbs, caraway seeds, and bay leaves. Stir well and serve with sour cream and a sprig of fresh herbs.