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Borscht
Serves 6-8 Prep 25 min Cook 2 hr Total 2 hr 25 min Type Meal Origin Russian

Borscht

Eastern European beetroot soup: deep ruby-red broth with beef, beetroot, cabbage and root vegetables, finished with a dollop of soured cream and dill. Russian and Ukrainian both claim it (with passion); the version below is the rich, beef-laden one most cooks recognise.

Serves 6 Prep 25 minutes Cook 2 hours Units Rate

Overview

Beef shin or short rib simmers slow with aromatics to build a rich broth. Grated beetroot, cabbage, carrot, onion and potato cook together with the beef and tomatoes for the second hour. A splash of vinegar at the end keeps the colour bright; soured cream and dill on top.

Ingredients

  • 1 kg beef shin (bone-in) or short rib
  • 2 onions (one halved for the stock, one chopped for the soup)
  • 1 carrot (whole, plus 2 more grated for the soup)
  • 1 celery stick
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 2 litres water
  • 4 beetroots (medium, peeled and coarsely grated)
  • 4 garlic cloves (crushed)
  • ¼ small white cabbage (shredded)
  • 3 potatoes (medium, peeled, cubed)
  • 400 g tinned chopped tomatoes
  • 2 tablespoons tomato purée
  • 2 tablespoons vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon caster sugar
  • salt
  • pepper

To serve

  • 200 g soured cream
  • A small bunch of dill (chopped)
  • Rye bread

Method

Stage 1 - Beef stock

  1. Place the beef, halved onion, whole carrot, celery, bay and peppercorns in a large pot.
  2. Cover with the water; bring to a gentle simmer; skim.
  3. Cook 1 ½ hours until the beef is tender.
  4. Lift out the beef, shred from the bones; reserve.
  5. Strain the broth; discard the vegetables.

Stage 2 - Beetroot and aromatics

  1. Heat the oil in a heavy soup pot.
  2. Cook the chopped onion 8 minutes.
  3. Add the grated beetroot, grated carrot, garlic and tomato purée; cook 10 minutes, stirring, until softened and concentrated.
  4. Stir in the chopped tomatoes; cook 5 minutes.

Stage 3 - Combine

  1. Pour in the strained beef broth.
  2. Add the cubed potatoes; simmer 15 minutes.
  3. Add the shredded cabbage; simmer another 10 minutes until tender.
  4. Return the shredded beef.

Stage 4 - Finish

  1. Stir in the vinegar and sugar (the vinegar locks in the red colour; sugar balances the acidity).
  2. Season generously with salt and pepper.

Stage 5 - Serve

  1. Ladle into deep bowls.
  2. Top each with a generous spoonful of soured cream and a heavy scatter of dill.
  3. Serve with rye bread.

Notes

  • Vinegar is structural for colour: Beetroot loses red without acid. The vinegar at the end is what keeps borscht ruby instead of dull.
  • Don't pre-cook the beetroot: Roasted beetroot gives a milder, sweeter soup. Raw grated beet builds the deep, slightly earthy flavour that defines borscht.
  • Rest overnight: Improves dramatically. Day-two borscht is the dish; day-one is just dinner.

Storage

  • Improves overnight. Keeps 5 days refrigerated.
  • Freezes 3 months.

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