Russian Borscht
A hearty Russian version of borscht, typically made with beef and served with a dollop of smetana (sour cream) and a slice of black bread. This version often includes more root vegetables and a touch of vinegar for that characteristic tang.
Ingredients
- 1 kg beef chuck, cubed
- 1 kg beets, peeled and grated
- 2 large onions, diced
- 3 carrots, grated
- 1 small cabbage, shredded
- 4 potatoes, cubed
- 2 tbsp tomato paste
- 2 tbsp white vinegar
- 3 cloves garlic, minced
- 2 bay leaves
- Fresh dill and parsley
- Smetana (sour cream) for serving
- Black bread for serving
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Brown beef cubes in a large pot
All Steps
Brown beef cubes in a large pot
Add water and simmer for 1 hour
Sauté onions and carrots
Add beets and cook until tender
Add cabbage and potatoes
Season with vinegar, garlic, and herbs
Serve with smetana and black bread
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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