Soup of Slavic origin with centuries of history in Eastern Europe, beet as a central ingredient became popular in Ukraine and Russia, and is today declared intangible cultural heritage of Ukraine by UNESCO.
international
Borscht
Traditional beet borscht with meat, authentic Eastern European recipe step by step.
- Russia/Ukraine
- soup
- Light
- medium
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 260 kcal
- Protein 16 g
- Carbohydrates 24 g
- Fat 11 g
Story behind the dish
Preparation
Borscht is a Russian/Ukrainian preparation with medium difficulty. Reserve about 85 minutes in total (25 for mise en place and preparation, 60 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 medium beets.
- Have ready: 300 g of beef to stew.
- Have ready: 1/4 of cabbage.
- Have ready: 2 carrots.
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the meat in salted water for 40 minutes to make the base broth.
Cook the meat in salted water for 40 minutes to make the base broth, remove and set aside. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Grate the beets and sauté them with a splash of vinegar to…
Grate the beets and sauté them with a splash of vinegar to set the intense color. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Saute onion
Sauté onion, carrot and tomato separately. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the julienned cabbage and diced potatoes to the broth.
Add the julienned cabbage and diced potatoes to the broth, cook for 15 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the sautéed beets
Add the sautéed beets, the sofrito and the shredded meat, cook for 10 more minutes. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Adjust salt and acidity
Adjust salt and acidity, serve with a spoonful of sour cream and fresh dill. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The acidic touch (vinegar or lemon) is essential for the characteristic flavor and bright color.
- It is even tastier sitting overnight.
Variations
- Cold borscht (summer version, without meat)
- Vegetarian borscht with vegetable broth
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