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Borscht

Name: Borscht
Total time: 60 min
Yield: Serves 2
Cuisine: Russia
Ingredients: 150g Beef; 1 Beet; 1/4 head Cabbage; 1 Potato; 1 Carrot; 1/2 Onion; 2 tbsp Tomato paste; To taste Sour cream; To taste Dill; 800ml Water

Soup

⏱ 60 min

👥 Serves 2

Difficulty ⭐⭐

A vivid ruby-red soup built on beets — a beloved staple across Russia and the wider region.

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📖 The Story Behind This Dish

Beets, cabbage, and potato are simmered with beef into this soup found across Eastern Europe and Russia, with every family carrying its own version. It's traditionally topped with a dollop of sour cream, and often improves after a few days in the fridge, so many households make it in big batches.

🌆 Where it's eaten: A cold Moscow winter: a pot of borscht made in bulk sits on the stove for days on end. A swirl of sour cream and a piece of dark rye bread make the classic pairing.

🥕 Ingredients (serves 2)

Beef 150g
Beet 1
Cabbage 1/4 head
Potato 1
Carrot 1
Onion 1/2
Tomato paste 2 tbsp
Sour cream To taste
Dill To taste
Water 800ml

👩‍🍳 Instructions

Cut the beef into bite-sized pieces and simmer in water for 30 minutes to make a broth.
Julienne the beet and carrot and sauté briefly in oil.
Add the tomato paste and continue cooking.
Add cubed potato, cabbage, and onion to the broth and simmer.
Stir in the sautéed beet and carrot and simmer 20 minutes until the vegetables are tender.
Season with salt and serve with sour cream and dill.

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