Yields: Approximately 8 servings
Prep time: 30 minutes
Cook time: 2 hours
Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound beef chuck roast or stew meat, cut into 1-inch cubes (optional, for a vegetarian version omit and consider adding a can of drained and rinsed kidney beans or white beans towards the end of cooking for added protein)
- 6 cups beef broth or vegetable broth
- 1 pound (about 3 medium) beets, peeled and grated or thinly sliced
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- 1 teaspoon sugar (optional, to balance the acidity)
- 1/2 head (about 3 cups) green cabbage, thinly shredded
- 2 medium potatoes, peeled and cubed
- 1/4 cup chopped fresh dill, plus more for garnish
- Salt and freshly ground black pepper to taste
- Sour cream or plain yogurt, for serving
Instructions:
- Sauté the Aromatics: Heat the vegetable oil in a large, heavy pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add Garlic and Meat (if using): Stir in the minced garlic and cook for another minute until fragrant. If using beef, add the cubed meat to the pot and brown on all sides.
- Build the Broth: Pour in the beef broth (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the beef is tender (if using). If you’re making a vegetarian version, skip this simmering step and proceed to the next.
- Add Beets and Tomato Paste: Stir in the grated or sliced beets and tomato paste. Cook for another 15 minutes, allowing the beets to soften and color the broth beautifully.
- Balance the Flavors: Add the red wine vinegar and sugar (if using). Taste and adjust seasoning with salt and pepper as needed. The vinegar helps to brighten the flavor and preserve the vibrant color of the beets.
- Add Cabbage and Potatoes: Stir in the shredded cabbage and cubed potatoes. Continue to simmer, covered, for another 20-30 minutes, or until the cabbage and potatoes are tender.
- Finish and Serve: Stir in the fresh dill. Ladle the borscht into bowls and garnish generously with a dollop of sour cream or plain yogurt and extra fresh dill.
Tips and Variations:
- Roasting Beets: For a deeper, sweeter flavor, you can roast the beets before adding them to the soup. Wrap them individually in foil and roast at 400°F (200°C) until tender, about 45-60 minutes. Let them cool, then peel and grate or slice.
- Adding Beans (Vegetarian): For a vegetarian version with added protein, stir in a can of drained and rinsed kidney beans or white beans during the last 10-15 minutes of cooking.
- Sweetness: Adjust the amount of sugar to your preference, depending on the sweetness of your beets.
- Spice: For a little heat, you can add a pinch of red pepper flakes along with the garlic.
- Serving Cold: Borscht is also delicious served cold, especially in the summer. If you plan to serve it cold, you might want to slightly increase the amount of vinegar and seasoning.
- Day-Old Borscht: Many say that borscht tastes even better the next day after the flavors have had a chance to meld.
Enjoy your homemade borscht!
