The Best Borscht
This borscht recipe is the recipe my mom used to make for our family since we were kids. She eyeballed most of her recipes, but now that I make it, I wanted to have measurements so I can remake it and have it taste consistent. I make this borscht for my family all the time. It is nutritious, hearty, and so delicious! It is a staple soup recipe in my home.
I love adding a dollop of good quality sour cream and parsley to my borscht. It also pairs very well with Russian rye bread.
Do I need any special kitchen tools to make borscht?
Aside from a few basic kitchen tools you probably already have, you do not need any additional kitchen equipment to make borscht. This recipe works best when all the vegetables are freshly chopped. However, if you’re short on time, pre-chopped vegetables can also work. If you have a fancy food processor that slices, shreds, and dices, you may also choose to use it to save time chopping everything. Otherwise, you may chop everything by hand. I used a mandolin slicer to chop my cabbage and a box grater to grate the carrots and beets.
Best Meat to Use for Borscht?
I’ve made this recipe with several types of steak and found that the best meat for this borscht is stew meat. I make sure to allot enough time to cook my meat until it is soft and tender. This tends to take about 1 hour, but while the meat is cooking, I am prepping and making the broscht.
A side note, borscht usually looks more red depending on the type of beets you use, and you will see mine did not come as red. This happened as I went to purchase my ingredients to make and film this recipe. The grocery store had only 1 beet left. When I purchased it and brought it home, I realized it was a beet hybrid. It wasn’t red but a swirl of white and pink. It didn’t affect the taste though, but just make sure what you are purchasing is indeed a beet and not another root vegetable.
I hope you enjoy this delicious soup and don’t forget to share your photos on instagram. You can tag me @cookingwithrips
Bon Apetit!
Love and Light,
Rips
Ingredients
Equipment
Method
- In a medium saucepan, boil rinsed stew meat with 5 cups of filtered water. Once it boils, bring heat down to a medium-low simmer for 45 minutes to an hour. Scoop and discard any foam that rises on the top while it's boiling.
- Add the butter in another large saucepan. As soon as the butter melts, add the chopped onions, cover and saute for about 7-10 minutes. Stir occasionally.
- Next, add grated carrots and beetroot, cover, and let it simmer for an additional 2 minutes.
- Next, add shredded cabbage, 1 tbsp of tomato paste and 1 cup of the water from the boiled stew meat. Stir, cover, and let it simmer on medium-low heat for about 5 minutes.
- Next, add the bay leaves, salt, pepper, chicken, beef, or vegetable broth, chopped and peeled potatoes, and cooked stew meat with the water (there should be about 1-2 cups of water after it simmered for 45 minutes) add all of it. Bring to a boil.
- Once it boils, bring it to a medium simmer for about 20-30 minutes, or until the potatoes and easily be cut.
- Once this happens, you can turn off heat, add chopped parsley and serve warm.
- You can top each individual bowl with a dollop of sour cream, more parsley, or any of your favorite soup toppings and enjoy!
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