Classic Beef Borscht
A rich ruby-red borscht with tender beef, vegetables, sour cream, and fresh dill.
About This Dish
A carefully simmered broth, the right vegetable sequence, and a short rest create its signature home-cooked flavor.
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Stages
- Broth90 min
- Vegetables30 min
- Resting30 min
Step-by-Step Instructions
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1
Cover the beef with 2.5 liters of cold water, bring to a boil, and carefully skim away the foam.
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2
Simmer over low heat for 80–90 minutes. Remove the beef, separate it from the bone, and cut it into pieces.
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3
Sauté the beets, carrot, and onion with the tomato paste until tender, then stir in the vinegar to balance the broth and preserve the beet color.
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4
Add the potatoes to the broth. After 10 minutes add the cabbage, then add the sautéed vegetables and beef 7 minutes later.
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5
Season with salt and pepper, cover, and rest for 30 minutes. Serve with sour cream and dill.
