Borscht
The Quirky Foodster Team
Ingredients
- Beef, cubed — 500 g (1 lb 2 oz)
- Beetroots, peeled and grated — 3
- Cabbage, shredded — 1/2 head
- Potatoes, cubed — 2
- Carrot, grated — 1
- Onion, chopped — 1
- Tomato paste — 2 tbsp
- Vinegar — 2 tbsp
- Bay leaves — 2
- Water — 1.9 L (64 fl oz)
- Salt and pepper — to taste
- Sour cream and chopped dill, to serve
Method
- Simmer the beef in the water for 1–1.5 hours until tender, skimming any foam.
- Add the potato and simmer for 10 minutes.
- Meanwhile, sauté the onion, carrot and beetroot in a separate pan with a little oil, adding the tomato paste and vinegar, and cooking for 8–10 minutes.
- Add the sautéed vegetable mixture and shredded cabbage to the pot, along with the bay leaves.
- Simmer for a further 20–25 minutes until all the vegetables are tender.
- Season with salt and pepper.
- Serve hot, topped with a dollop of sour cream and chopped dill.
Introduction: A vibrant, hearty beetroot soup with cabbage and meat, one of Russia's most beloved and iconic dishes.
Cultural Background: Borscht holds an important place across Russian and wider Eastern European cuisine, its deep red colour and satisfying combination of vegetables and meat making it a comforting staple, often served with a dollop of sour cream.
Tips: Sautéing the beetroot with a little vinegar helps preserve its vibrant red colour through the cooking process. Simmer the beef long enough to become properly tender before adding the other vegetables.
Variations: Use pork or a mix of meats in place of beef. Add a few crushed garlic cloves at the end for extra flavour.
Storage: Refrigerate in an airtight container for up to 4 days; the flavour often improves the next day.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
FAQs:
Q: Why is vinegar added to the beetroot?
A: It helps preserve the vegetable's vibrant red colour and adds a subtle tang that balances the soup's richness.
Q: Is borscht always made with beef?
A: No, variations exist with pork, chicken or even a meat-free vegetarian version, though beef is a classic and popular choice.
- Beef, cubed — 500 g (1 lb 2 oz)
- Beetroots, peeled and grated — 3
- Cabbage, shredded — 1/2 head
- Potatoes, cubed — 2
- Carrot, grated — 1
- Onion, chopped — 1
- Tomato paste — 2 tbsp
- Vinegar — 2 tbsp
- Bay leaves — 2
- Water — 1.9 L (64 fl oz)
- Salt and pepper — to taste
- Sour cream and chopped dill, to serve
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