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In this recipe, I will share with you the most delicious way to make classic authentic Russian borscht. Additionally, I will provide important tricks on what exactly determines the amazing taste of authentic homemade borscht.
Discover how to make classic mayonnaise at home with our easy step-by-step recipe.
Borscht with meat is a classic dish of Slavic cuisine. The classic borscht is a hearty soup, the main ingredient of which is beets. The authentic Russian Borscht has a rich taste due to the combination of ingredients. Additionally, it can be served with sour cream and with dill or parsley, complementing its flavor and making the borscht even more appetizing.
For the classic recipe of tasty Russian borscht, you will need the following ingredients:
- Beef on the bone – 1 Lb
- Ox tails – 4 pcs
- Beetroots – 2 pcs
- Potatoes – 1 pcs
- White cabbage – 4 Oz
- Carrots – 2 pcs
- Onion – 1 pcs
- Garlic – 3 сloves
- Tomato paste – 2 Oz
- Tomato Ketchup – 1 teaspoon
- Olive oil or Vegetable oil for sautéing
- Apple or Grape Vinegar – 1 teaspoon
- Bay leaf – 3 pcs
- Black peppercorns – 8 pieces
- Salt – 2 teaspoons (to taste)
- Water for broth
- Dill and/or parsley (for serving)
- Sour cream (for serving)
Time needed: 1 hour and 30 minutes
So, let’s begin:
- Step
Prepare the ingredients for borscht: clean and wash the meat and vegetables.
- Step 2
Dice a portion of the beef. Pour water over the meat, add bay leaf, salt, and black pepper, and simmer until you obtain broth (60 minutes in a pot or 25 minutes if using a multi-cooker).
Ox tails and a round bone will give the broth an exceptionally rich taste. This is the first hack that makes Russian borscht incredibly delicious!
Remove any foam that forms on the broth if necessary.
- Step 3
Add finely chopped potatoes to the prepared broth. Meanwhile, start sautéing chopped onions and grated carrots (10 minutes).
I use olive oil for frying vegetables, but you can use sunflower oil or any other odorless vegetable oil. Olive oil is my second secret for the most flavorful meat borscht! - Step
Separately, sauté tomato paste in olive oil; you can also add fresh tomatoes, garlic, and a teaspoon of ketchup (a small amount of ketchup adds a special richness to the tomato flavor). Add grated beets rubbed on a coarse grater. Sprinkle the mixture with apple or wine vinegar and sauté over medium heat, stirring occasionally, for 10 minutes.
- Step
Place all the sautéed vegetables and finely chopped cabbage into the meat broth and cook the soup for an additional 10-15 minutes until it’s ready. I do not include cabbage in my borscht recipe, although classic borscht typically includes cabbage. If you want a more pronounced beet flavor and a brighter color for the borscht, I recommend excluding cabbage from the recipe.
- Step 6
Borscht is a type of soup that becomes even more delicious as it rests, allowing the ingredients to meld and absorb each other’s flavors. Russian borscht is usually served with sour cream, which is stirred into the soup. For beauty and aroma, sprinkle each portion of borscht with dill or parsley. It’s ideal to serve hot borscht with rye bread or garlic croutons.
My Tricks for Incredibly Rich and Tasty Russian Borscht!
- Meat on the bone, beef tail
- Sautéing vegetables in olive oil
- A teaspoon of ketchup when sautéing tomato paste
- Excluding cabbage from the classic recipe
- 3–4 cloves of garlic when sautéing tomato paste
