Russian Borscht

Eastern Europe’s most iconic soup — a vivid magenta beet-and-cabbage broth with sour cream.

Ingredients

• 4 medium beets, peeled and grated
• 1/2 head cabbage, shredded
• 2 carrots, grated
• 2 potatoes, cubed
• 1 onion, diced
• 1 lb beef (chuck or brisket, optional)
• 1 can (14 oz) diced tomatoes
• 6 cups beef or vegetable broth
• 3 cloves garlic, minced
• 3 tbsp red wine vinegar
• 1 tbsp sugar
• 2 tbsp olive oil
• Salt and pepper
• Sour cream, dill, green onion to serve

Directions

1. If using beef: simmer in broth 45 min until tender. Remove and slice.
2. Sauté onion and carrot in oil until soft. Add beets, tomatoes, sugar, and vinegar. Cook 15 min.
3. Add broth, cabbage, and potatoes to a large pot. Bring to a boil.
4. Add beet mixture. Simmer 20-25 min until all vegetables are tender.
5. Add beef if using. Season with salt, pepper, and more vinegar to taste.

The soup should have a sweet-and-sour balance.

1. Serve with a large dollop of sour cream, fresh dill, and green onion.

Notes

The vinegar and sugar create the essential sweet-sour balance that defines borscht. Beets added at the beginning lose their color; a common technique is to add grated raw beet in the last 5 minutes to preserve the vivid color.