Russian
Borshch
A deep ruby Russian beet and cabbage soup built on a gentle beef broth, finished with garlic, dill, and a spoonful of sour cream. The beets are cooked with vinegar and tomato paste so the broth stays bright and earthy.
Watch it madeCaucasian Country Life Shorts · 2:29
Ingredients
- Beef chuck or brisket, bone-in if possible300 g
- Cold water1.2 liters
- Bay leaf1
- Black peppercorns4
- Salt1 tsp, plus to taste
- Beetroot, peeled and cut into thin matchsticks1 medium, about 180 g
- White cabbage, finely shredded120 g
- Potato, peeled and diced1 medium, about 150 g
- Carrot, grated or cut into matchsticks1 small
- Yellow onion, finely chopped1 small
- Tomato paste1 tbsp
- Sunflower oil1 tbsp
- Butter1 tsp
- White vinegar or apple cider vinegar1 tbsp
- Sugar1 tsp
- Garlic, finely grated1 clove
- Fresh dill, chopped2 tbsp
- Sour cream2 tbsp, for serving
- Rye bread2 slices, optional for serving
Method
- Put the beef in a pot with the cold water and bring slowly to a gentle simmer, skimming off foam as it rises.
- Add the bay leaf, peppercorns, and 1/2 tsp salt, then simmer partly covered for about 1 hour 15 minutes, until the beef is tender.
- Lift out the beef, strain the broth, discard the spices, and return the clear broth to the pot; shred or dice the beef and set it aside.
- While the broth cooks, heat the sunflower oil and butter in a skillet over medium heat and sauté the onion and carrot for 5 minutes until softened.
- Add the beetroot, tomato paste, vinegar, sugar, and a ladle of broth to the skillet, then cook gently for 15 to 20 minutes until the beetroot is tender and glossy.
- Bring the strained broth back to a simmer and add the diced potato; cook for 8 minutes.
- Add the shredded cabbage and cook for 7 to 10 minutes, until just tender but not mushy.
- Stir in the beet mixture and the cooked beef, then simmer very gently for 5 minutes without boiling hard.
- Add the grated garlic, remaining salt to taste, and half the dill, then turn off the heat and let the borshch rest covered for 10 minutes.
- Serve hot in bowls with sour cream and the remaining dill, with rye bread on the side if desired.
Common questions
Can I substitute the beef chuck or brisket with another cut of meat?
Yes. Short ribs, shank, or stewing beef work well because they have enough connective tissue to make the broth rich. Avoid very lean cuts like sirloin; they can turn dry and won’t flavor the soup as deeply.
How long does borshch take from start to finish, and what can I do ahead?
Plan on about 2 to 2.5 hours total. You can make the broth and the beet mixture a day ahead, then finish with potato, cabbage, and beef just before serving for the best texture.
What are the most common mistakes when making borshch?
The biggest mistakes are boiling the broth hard, which makes it cloudy, and overcooking the cabbage until it turns mushy. Also, don’t skip the vinegar in the beet mixture—it keeps the color bright and balances the sweetness.
How should I store leftover borshch, and does it freeze well?
Cool it quickly, then refrigerate in a covered container for up to 4 days. It freezes well for up to 3 months, though the potatoes may soften slightly. For best texture, freeze without sour cream added.
What’s the best way to serve borshch?
Serve it hot with a spoonful of sour cream, fresh dill, and rye bread if you have it. A garlic-rubbed bread on the side is traditional and helps balance the soup’s sweet, sour, and savory flavors.