Ingredients:

  • lbs (900g) fresh, raw red beets, peeled and coarsely grated
  • tbsp olive oil or lard
  • large yellow onion, finely diced
  • medium carrots, peeled and finely diced
  • /2 medium celeriac (celery root), peeled and diced (Optional)
  • cloves garlic, minced
  • tsp dried marjoram
  • /2 tsp black peppercorns
  • bay leaves
  • cups (1.9 Litres) high-quality Beef Broth
  • cup (240ml) water
  • /4 cup (60ml) Red Wine Vinegar OR 1/4 cup (60ml) Sauerkraut Juice
  • tbsp granulated sugar
  • Salt, to taste (Start with 1 tsp)
  • /2 cup (120g) full-fat sour cream (Smetana), for garnish
  • Fresh dill, finely chopped (a big handful)

Instructions:

  1. Heat oil or lard in a large stockpot over medium heat. Add onions and carrots; sauté until softened (about 8 minutes).
  2. Stir in the grated beets and celeriac (if using). Cook, stirring occasionally, for 10 minutes until the beets just start to soften slightly and deepen in colour.
  3. Stir in minced garlic, marjoram, peppercorns, and bay leaves. Cook for 1 minute until fragrant.
  4. Pour in the vinegar and allow it to bubble for 30 seconds—this sets the beautiful red colour. Add the beef broth and water. Bring the mixture to a boil.
  5. Once boiling, reduce heat immediately to low, cover slightly, and simmer gently for 60–75 minutes, or until the beets are completely tender. Do not boil vigorously.
  6. Remove the bay leaves and peppercorns. Stir in the sugar. Taste the broth and gradually add salt, adjusting the tanginess with a small splash more vinegar if needed.
  7. Optional Strain (For Clear Borscht): If preferring a clear broth, ladle the liquid through a fine-mesh sieve lined with cheesecloth back into the clean pot, pressing lightly on the solids. Skip this step for a heartier soup.
  8. Gently reheat the soup if necessary. Ladle hot borscht into bowls. Top each serving generously with a dollop of cold sour cream and a shower of fresh chopped dill.