Borscht (Beet Soup)

Quick answer

Total time: 110 min
Level: Medium
Servings: 4 servings
Ingredients: 13

About this dish

Borscht tenderizes beef shank in broth, cooks potato, carrot, and onion, then adds beet sautéed with butter and vinegar, cabbage, and sliced beef before serving with sour cream.

Ingredients (4 servings)

Ingredient	Amount	Unit
Beet	300	g
Beef shank	200	g
Cabbage	150	g
Potato	150	g
Carrot	100	g
Onion	100	g
Garlic	15	g
Sour cream	60	g
Beef broth	1000	ml
Butter	15	g
Vinegar	10	ml
Salt	4	g
Black pepper	1	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Place the beef shank and broth in a pot, bring to a boil, then simmer over low heat for 60 minutes.

When tender, remove the beef and cut it into bite-sized pieces.
2

Prep

Shred beets, carrots, and onions thinly, and cut cabbage and potatoes into bite-sized pieces.
3

Heat

Melt the butter in a pan, add the shredded beets and vinegar, and sauté until the beets turn deep red.
4

Control

Add the potato, carrot, and onion to the broth and simmer for 10 minutes.

Add the sautéed beets, cabbage, and sliced beef, then simmer for 15 more minutes.
5

Season

Season with salt and pepper, stir in minced garlic to add flavor, and bring to a brief boil before turning off the heat.
6

Finish

Ladle into bowls and serve warm topped with a spoonful of sour cream.