Borscht
A classic Russian beet soup made with a rich beef broth, sweet shredded beets and carrots, tangy vinegar, and hearty vegetables. Finished with a swirl of sour cream and fresh dill, it’s a comforting, colorful dish perfect for chilly evenings.
Maker: Jujumao
From: Instagram(view original)
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Cooking context
3 hr 20 min estimated total time for 6 servings.
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Ingredients
No main ingredients listed.
Beef Stock
- to taste beef bones
- to taste beef shanks
- 1 celery stalk
- 1 carrot
- 1 onion
- 10 garlic cloves
- 2 bay leaf
- to taste water
- to taste salt
- to taste pepper
Borscht
- 1 carrot
- 1 beetroot
- 0.33 cup cane vinegar
- to taste oil
- 2 tbsp tomato paste
- 1 potato
- 1 cabbage
- to taste boiled beef slices
- 1 tbsp sugar
- to taste pepper
- to taste sour cream
- to taste dill
Instructions
- 1Preheat the oven to 428°F (425°F).
- 2Place the beef bones and shanks on a baking sheet and roast for 30–40 minutes, turning once, until browned.
- 3Transfer the roasted bones and shanks to a large Dutch oven or heavy pot; add the chopped celery, carrot, onion, garlic cloves, and bay leaves.
- 4Add enough water to fully cover the ingredients, season with salt and pepper, and bring to a boil; then reduce to a gentle simmer and cook for 2–3 hours (or 45 min in a pressure cooker).
- 5While the stock simmers, shred the remaining carrot and beetroot using a box grater; set aside.
- 6Heat a tablespoon of oil in a skillet over medium‑high heat, sauté the chopped onion until translucent, then add the shredded beetroot and carrot, cooking for 3–4 minutes.
- 7Stir in the cane vinegar and tomato paste, allowing the mixture to caramelize slightly for about 2 minutes.
- 8In a separate pot, combine the prepared beef stock with the potato chunks, boiled beef slices, and sliced cabbage; bring to a gentle boil.
- 9Pour the beet‑vegetable mixture into the pot, add the sugar, and adjust seasoning with additional pepper if desired.
- 10Simmer the combined soup for 15–20 minutes, or until the potatoes and cabbage are tender.
- 11Taste and adjust salt, pepper, or a splash more vinegar if needed.
- 12Ladle the hot borscht into bowls, garnish each serving with a dollop of sour cream and a sprinkle of fresh dill.
- 13Serve immediately with crusty bread on the side.
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Frequently asked questions
- How long does it take to make Borscht?
- About 3 hours 20 minutes in total: 20 minutes of prep and 3 hours of cooking.
- How many servings does this Borscht recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Borscht recipe come from?
- It was shared by Jujumao on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.