Borscht — Iconic beet soup with a sweet-sour flavor and vibrant red color

The quintessential Slavic soup, vibrant in color and complex in flavor. Its unique sweet-and-sour taste profile comes from beets balanced with vinegar and sugar, creating a hearty, nourishing bowl deeply ingrained in Russian culinary identity.

Instructions

1. Sauté the base: Heat 2 tbsp oil in a large pot. Cook onion until softened, 5 minutes. Add grated carrot and cook 5 more minutes.
2. Cook the beets: Add grated beets, 3 tbsp vinegar, and 1 tbsp sugar. Stir and cook 10 minutes until beets soften and deepen in color.
3. Build the soup: Stir in tomato paste and diced tomatoes. Pour in 8 cups broth. Add diced potatoes, bay leaf, salt, and pepper. Bring to a boil, then simmer 15 minutes.
4. Add cabbage: Stir in shredded cabbage. Simmer 10-15 minutes until potatoes and cabbage are tender.
5. Adjust and serve: Taste and balance salt, vinegar, or sugar. Ladle into bowls and top with fresh dill and a generous dollop of sour cream.

Tips

• Keeps 4-5 days refrigerated; flavors develop overnight
• For a meatier version, simmer 1 lb beef shank in broth for 1.5 hours first, then shred and add back
• Golden beets make a milder, less earthy variation