Borscht (Beet Soup)

Ingredients

• 1 lb beef shank or chuck (optional, for meat broth)
• 8 cups water or beef/vegetable broth
• 2 large beets, peeled and grated or julienned
• 2 medium potatoes, peeled and diced
• 1 large carrot, grated or julienned
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 small head of cabbage, shredded
• 1 can (14.5 oz) diced tomatoes, undrained (or 2 fresh tomatoes, diced)
• 2 tablespoons tomato paste
• 3 tablespoons white vinegar (or lemon juice)
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh dill, chopped (for garnish)
• Sour cream or plain yogurt (for serving)

Instructions

1. Make Broth (if using meat): Place beef and water in a large pot. Bring to a boil, skim foam, reduce heat, cover, and simmer for 1.5-2 hours until meat is tender. Remove meat, shred, and set aside. Strain broth.
2. Sauté Vegetables: Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened (5 mins). Add carrots and cook 5 more mins. Add beets, vinegar, and sugar. Cook, stirring, for 10 mins.
3. Combine & Simmer: Add tomato paste and diced tomatoes to the pot. Stir well. Pour in the broth (or water). Add potatoes, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 mins.
4. Add Cabbage: Add shredded cabbage and minced garlic. Simmer for another 10-15 minutes, or until potatoes and cabbage are tender.
5. Finish: Stir in shredded beef (if using). Taste and adjust seasoning (salt, pepper, vinegar, sugar).
6. Serve: Remove bay leaf. Ladle borscht into bowls. Garnish generously with fresh dill and a dollop of sour cream.

What Makes It Special

Borscht is the quintessential Slavic soup, vibrant in color and complex in flavor. Its unique sweet-and-sour taste profile comes from the beets balanced with vinegar and sugar. It's hearty, nourishing, and deeply ingrained in Russian and Eastern European culinary identity, often enjoyed as a comforting staple.