- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 165 kcal
Quick summary
“Borscht is the famous traditional Eastern European soup with its intense purple color obtained from grated beets cooked with potatoes, carrots, onions, and a subtle touch of vinegar. It is worth preparing for the unique visual and the harmonious balance between earthy sweetness and refreshing acidity.”
What you need to know
- Sauté the grated beets with the onion and carrot for 5 minutes to concentrate the color and release natural sugars.
- Cook with the hot broth for 40 minutes on low heat until the vegetables are completely tender.
- Add the tablespoons of vinegar in the final step to enhance the bright ruby tone and provide the classic acidic contrast.
Ingredients
Main
- 3 large beets, peeled and grated
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium grated carrot
- 1 medium potato in cubes
- 1 liter of vegetable or meat broth
- 2 tablespoons vinegar
- Salt and pepper to taste
- Heavy cream to serve (optional)
Instructions
Principal
- In a large pan, heat a drizzle of oil and sauté the onion until golden.
- Add the garlic and carrot, sautéing for another 2 minutes.
- Add the grated beets and cook for about 5 minutes.
- Add the potato and pour in the hot broth, letting it boil.
- Reduce the heat and cook for approximately 40 minutes, until the potato and beet are soft.
- Season with salt, pepper, and vinegar to taste.
- Let it cook for another 10 minutes, adjusting the seasoning if necessary.
- Serve hot, with a spoonful of heavy cream on top, if desired.
Chef's tips
- Grate the beets on the coarse grater so they maintain small filaments that give a pleasant texture to the spoonful.
- The use of homemade meat or vegetable broth makes all the difference in the gustatory richness of the soup base.
- Serve very hot with a generous spoonful of heavy cream or cold sour cream contrasting in the center of the dish.
Variations
- Borscht with cabbage: add 1 cup of finely sliced white cabbage along with the potato to thicken.
- Borscht with meat: cook small cubes of beef shank or pork ribs along with the broth until they fall apart.
- Cold summer borscht: blend part of the cooked vegetables, chill the soup for 4 hours, and serve with chopped cucumber and fresh dill.
Substitutions
- Alcohol or apple vinegar: can be replaced with fresh lemon juice to acidify the soup with citrus notes.
- Traditional heavy cream: use unsweetened Greek natural yogurt, fresh curd, or vegetable nut cream.
- Beef broth: use natural vegetable broth to keep the recipe 100% vegetarian.
How to store
Store the borscht in an airtight container in the refrigerator for up to 4 days. The flavor develops considerably the next day, when the beet integrates its sugars into the acidic broth.
Can it be frozen?
You can freeze the finished soup without the heavy cream for up to 90 days in suitable plastic containers. Thaw in the refrigerator overnight and reheat in the pan until boiling before finishing with the cream.
What to serve with
Serve traditionally with thick slices of pumpernickel bread with butter, fresh garlic cloves to rub on the bread, and fresh dill leaves. Pairs perfectly with chilled vodka.
Frequently asked questions
What is the ideal temperature for serving?
Classic borscht is served very hot in winter, but chilled versions blended with yogurt are extremely popular in the European summer.
Why is it essential to add vinegar to borscht?
The acid in the vinegar stabilizes betanin, the natural pigment of beets, keeping the soup bright red instead of dark brown.
Can I use already cooked beets from the market?
It is preferable to use fresh raw grated beet so that it cooks in its own broth, releasing all the flavor and natural dye.
Should the soup be blended or served with chunks?
The classic tradition preserves the beet filaments and chopped vegetables in the clear broth, although versions blended into a cream also exist.
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