Borscht with Beetroot and Meat
Hearty red borscht in a rich meat broth with beetroot, cabbage and a garlicky finish — the signature soup of Russian cuisine.
Borscht is a signature dish of Russian and broader East Slavic cuisine: a rich broth, beetroot for that deep red color, cabbage, potatoes, and a finishing touch of garlic and dill. There are dozens of borscht recipes — with or without meat, with beans or prunes, with the beetroot sautéed separately or stewed together with the other vegetables. In this version the beetroot is sautéed separately with a splash of vinegar or lemon juice so the borscht keeps its bright color instead of turning brown. Serve with sour cream, fresh herbs and a slice of rye bread — it tastes even better the next day.
🧺 Ingredients
🍽 6 servings👩🍳 Method
- 1
Broth
Cover the meat with cold water, bring to a boil, skim off the foam, and simmer over low heat for 1.5–2 hours with the bay leaves until the meat is tender. Remove the meat; strain the broth if you like.
- 2
Beetroot
Cut the beetroot into thin strips or grate it coarsely and sauté in oil for 5–7 minutes, add the tomato paste and vinegar, and simmer for another 5 minutes — this keeps the borscht from turning brown.
- 3
Vegetables
Add diced potatoes to the broth and cook for 10 minutes, then add shredded cabbage and the sautéed onion and carrot, and cook for another 10 minutes.
- 4
Combine
Return the meat, cut into pieces, and the sautéed beetroot to the pot, season with salt and pepper, and simmer for another 5–7 minutes until the vegetables are tender.
- 5
Serve
Remove the borscht from the heat, stir in minced garlic, and let it rest covered for 10–15 minutes. Serve with sour cream and fresh dill.
💡 Tips
- 💡
To keep the cabbage from overcooking, add it no earlier than 15 minutes before the borscht is done.
- 💡
A spoonful of sugar added with the vinegar to the beetroot balances the acidity and rounds out the flavor.
🔄 Swaps & variations
- 🔄
The Ukrainian version of borscht often includes beans and a garlic-lard paste — add it instead of some of the sour cream.
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❓ Frequently asked questions
Why does borscht sometimes turn brown instead of bright red?
Beetroot loses its color when boiled too long with other vegetables in an alkaline environment. To keep it bright, sauté the beetroot separately with vinegar or lemon juice and add it near the end of cooking.
Can I make borscht without meat?
Yes, on a vegetable or mushroom broth borscht is lighter but still delicious — just add more beans or mushrooms for heartiness.
How long does borscht keep, and is it really tastier the next day?
Borscht keeps in the fridge for up to 4 days. The flavor really does deepen the next day, as the vegetables release more aroma into the broth.
What meat works best?
The classic choice is beef on the bone, which gives a rich broth. Pork, or a mix of pork and beef, also works well.
