🇷🇺 Russia recipe
Borscht
Borscht is perhaps the most iconic soup in all of Russian cuisine, a magnificent ruby-red creation that has been warming Russian souls for centuries. Built on a foundation of slow-simmered beef broth, the soup gets its stunning color from beets that are carefully added late in the cooking to preserve their vibrant hue. Enriched with cabbage, potatoes, and carrots, and brightened with a splash of vinegar, borscht is crowned with a generous swirl of sour cream and fresh dill at the table.
Prep40 mins
Cook1 hr 45 mins
Serves8
Difficultymedium
Ingredients
- 500g bone-in beef short ribs or chuck
- 3 medium beets (about 400g), peeled and grated on a coarse grater
- 1 small head of cabbage (about 300g), finely shredded
- 3 medium potatoes, peeled and cut into 2cm cubes
- 2 medium carrots, peeled and grated
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 400g canned whole tomatoes, crushed by hand
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 tablespoon sugar
- 2.5 litres water or beef stock
- 3 tablespoons sunflower oil
- 2 bay leaves
- Salt and freshly ground black pepper
- Sour cream, for serving
- Fresh dill, chopped, for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 240
- Protein
- 10 g
- Carbs
- 24 g
- Fat
- 10 g
