Ingredients
Broth and Base
- 12 cups low sodium beef broth, or beef bones + cold water (see notes)
- 3 bay leaves
- 2 teaspoons salt
- 6 ounces canned tomato paste, low sodium
- 1 tablespoon white vinegar
- Pinch of sugar or maple syrup
- Ground black pepper, to taste
Vegetables
- 5 cups green or red cabbage, thinly sliced
- 1 large onion, chopped
- 3 medium carrots, chopped
- 3 large beets, peeled and cut into matchsticks
- 4 large potatoes, peeled and cubed
- 3 large garlic cloves, grated
Oils and Herbs
- 2 tablespoons olive oil
- 1/4 cup dill or parsley, finely chopped
For Serving
- Yogurt or sour cream
- Rye bread
Instructions
- Prepare the Broth: In a large 6-quart Dutch oven, combine beef broth and bay leaves and bring to a boil. Alternatively, prepare your own beef broth using beef bones by simmering with cold water for about an hour (see notes). While the broth heats, wash, peel, and prepare all vegetables.
- Cook Cabbage: Once the broth is boiling, add thinly sliced cabbage. Cover the pot and bring back to a boil, then reduce heat to low and let it simmer gently for 20 minutes to soften the cabbage and develop flavor.
- Sauté Onions and Carrots: Preheat a large skillet over medium heat and add 1 tablespoon of olive oil, swirling to coat the pan. Add chopped onions and carrots, sautéing for about 5 minutes while stirring occasionally until they begin to soften.
- Add Beets and Oil: To the skillet, add the peeled and matchstick-cut beets along with the remaining tablespoon of olive oil. Continue cooking the vegetables together for 3 to 4 more minutes to enhance their flavor and texture.
- Combine Vegetables and Simmer: Transfer the sautéed onions, carrots, and beets to the pot with the simmering broth and cabbage. Add peeled and cubed potatoes, tomato paste, and salt. Cover, bring everything to a boil again, then reduce heat to low and simmer for 20 minutes until potatoes are tender.
- Season and Rest: Turn off the heat and add white vinegar, a pinch of sugar or maple syrup, grated garlic, and black pepper. Stir well and let the borscht sit uncovered for 10 minutes so the flavors meld together beautifully.
- Finish and Serve: Stir in finely chopped dill or parsley. Adjust seasoning if needed. Serve the hot borscht with a generous dollop of yogurt or sour cream and slices of rye bread on the side for an authentic experience.
Notes
- Store: Refrigerate borscht in a large pot for up to 5 days. Reheat only the portion you plan to eat by simmering gently in a small pot.
- Freeze: Freeze borscht in an airtight container for up to 3 months. Thaw overnight at room temperature and reheat before serving.
- Beef Broth from Bones: For authentic flavor, simmer 2 pounds of beef ribs, oxtail, or soup bones in cold water for about an hour, skimming foam. After cooking, remove meat, chop finely, discard bones, and add meat back to the soup.
- Store-bought Broth: Use organic, low-sodium beef broth for convenience. Add beef stew meat or canned kidney/white beans for more protein.
- Sauerkraut Variation: Replace 2 cups of cabbage with 2 cups of sauerkraut to add a tangy depth to your borscht.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian
