Russian Borscht

This vibrant, soul-warming borscht brings the authentic flavors of Russia to your kitchen with tender vegetables, earthy beets, and aromatic herbs simmered to perfection. A comforting bowl of tradition that's perfect for cold days and guaranteed to fill your home with incredible aromas.

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Course: Appetizer, Soup

Cuisine: Russian

Keyword: Soup

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 185kcal

Equipment

Ingredients

3 medium beets peeled and grated
4 tbsp olive oil
8 cups chicken or beef broth
3 medium potatoes peeled and chopped
2 carrots peeled and grated
1 onion chopped
2 cloves garlic minced
1/2 small cabbage shredded
3 tbsp tomato paste
1 tsp sugar
2 tbsp vinegar or lemon juice
Salt and pepper to taste
Fresh dill and parsley chopped
Sour cream for serving

Instructions

Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and garlic until soft, about 5-7 minutes.
Add grated beets, tomato paste, sugar, and vinegar to the pot. Cook for 5 minutes, stirring occasionally.
Pour in broth and bring to a boil over high heat.
Add chopped potatoes and cook until tender, approximately 15-20 minutes.
Stir in shredded cabbage and simmer for 10 minutes until cabbage is tender.
Season with salt, pepper, and fresh herbs to taste.
Serve hot with a dollop of sour cream and crusty bread.

Notes

Use fresh beets for the best color and flavor - canned beets will work but fresh gives superior results

The soup tastes even better the next day, so consider making it ahead of time

Wear gloves when handling beets to prevent staining your hands

Balance is key - if the soup is too acidic, add more sugar; if too sweet, add more vinegar

For a vegetarian version, substitute vegetable broth for meat broth

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months

Nutrition