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Russian Borscht
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Russian Borscht

120 min4 serv.20 февр. 2026 г.

Description

A hearty first course. Although this dish is traditionally considered Ukrainian, borscht was already prepared in ancient Rus. Fermented vegetables such as sauerkraut, beetroot, and beet kvass were added to Russian borscht, giving the finished dish a pleasantly tangy flavor. During winter, salted pork was used to prepare the soup. Of course, today's recipe has changed significantly. One thing remains unchanged—Russian borscht contains no potatoes, uses half the amount of cabbage, and twice as much carrot as beetroot. And, of course, Russian borscht does not include pork fat. Borscht can be made with meat broth or prepared as a fasting version. Either way, this recipe yields a delicious borscht—be sure to try it. Serve with fresh herbs and sour cream.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients.

  2. 2

    Step 2

    Step 2

    First, prepare the broth. Place the meat in cold water, add bay leaf, bring to a boil, and remove the foam that forms. Reduce the heat to low and simmer, covered, for about 1.5 hours, until the meat is tender and begins to separate from the bone.

  3. 3

    Step 3

    Step 3

    Meanwhile, thinly slice the cabbage.

  4. 4

    Step 4

    Step 4

    Cut the onion into thin strips. Blanch the tomatoes with boiling water, remove the skin, and cut into cubes. Cut the beet and carrots into thin, small strips.

  5. 5

    Step 5

    Step 5

    Prepare the dressing in vegetable oil. First, sauté the onion until soft, then add the carrots and beets. When all the vegetables are cooked, add tomatoes or tomato paste. You can add 1-2 pinches of sugar. Simmer everything together for another 3-4 minutes. At the very end, add a little vinegar to taste.

  6. 6

    Step 6

    Step 6

    When the meat is ready, remove it and cut into pieces. Strain the broth and add the sliced meat to it.

  7. 7

    Step 7

    Step 7

    Add the cabbage to the strained broth and cook until done.

  8. 8

    Step 8

    Step 8

    Add the sautéed vegetables 10 minutes before the dish is ready. Season with salt and pepper to taste.

  9. 9

    Step 9

    Step 9

    At the very end, if desired, you can add fresh herbs and minced garlic.

  10. 10

    Step 10

    Step 10

    The Russian borscht is ready. Let it steep for 30 minutes and serve.

  11. 11

    Step 11

    Step 11

    Serve borscht with sour cream, black bread, horseradish, or garlic.