Ingredients:

  • lbs Beef Chuck or Brisket, cubed (or vegetable broth for vegetarian)
  • cups Cold Water (or vegetable broth)
  • whole Bay Leaves
  • tsp Whole Black Peppercorns
  • medium Fresh Beets, peeled and grated
  • large Yellow Onion, finely diced
  • medium Carrots, grated or julienned
  • medium Russet Potatoes, peeled and diced into 3/4-inch cubes
  • /4 head Green Cabbage, thinly shredded
  • Tbsp Unsalted Butter or Oil
  • Tbsp Tomato Paste
  • Tbsp White Vinegar or Lemon Juice
  • tsp Granulated Sugar
  • cloves Garlic, minced
  • Salt and Freshly Ground Black Pepper, to taste
  • /4 cup Fresh Dill, chopped (for serving)

Instructions:

  1. Make the Broth (If using Meat): Place beef, water, peppercorns, and bay leaves in the pot. Bring to a boil, skim off any scum that rises. Reduce heat, cover partially, and simmer gently for 60-75 minutes until meat is tender. Remove meat, strain broth (discard solids), and return broth to the pot. Shred meat and set aside.
  2. Start the Starch: Bring the strained broth (or 10 cups fresh vegetable broth) to a gentle boil. Add diced potatoes and cook for 10 minutes.
  3. Prepare the Zazharka (Sauté Base): While potatoes cook, melt butter/oil in a separate large skillet over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Add grated carrots and cook for another 5 minutes until softened.
  4. Develop the Colour & Flavour: Stir in tomato paste into the skillet mixture; cook for 1 minute until it darkens slightly. Add the grated beets, vinegar/lemon juice, and sugar. Stir well. Cook gently for 5-7 minutes.
  5. Combine & Simmer: Transfer the zazharka mixture from the skillet into the main stockpot with the potatoes. Add the shredded cabbage. Bring back to a simmer, cover, and cook for 15-20 minutes, or until potatoes and cabbage are tender.
  6. Final Seasoning & Rest: Stir in the reserved shredded beef (if using). Add minced garlic during the last 5 minutes of cooking. Taste, adjusting salt, pepper, and tang (add more vinegar/lemon if needed). Turn off the heat.
  7. The Crucial Rest: Let the Borscht rest, covered, for at least 20 minutes off the heat. This allows the flavours to marry.
  8. Serve: Ladle hot soup into bowls. Garnish generously with sour cream (optional) and a shower of fresh dill.