Ah, borscht—a dish that feels like a warm hug from a dear friend you haven’t seen in ages. It’s amazing how this vibrant, ruby-red soup can simultaneously channel the earthy sweetness of beets and the savory depth of tender meat. My grandma always said that each spoonful was like tasting a piece of history, and who am I to argue with nostalgia served in a bowl? So, as the leaves fall and the air gets crisp, let’s explore a recipe that promises to fill your kitchen with comfort and your hearts with joy.
Steps
- Rinse the beef under cold water, cut it into 1-inch cubes, and place it in a large pot with 14 cups of cold water and 1 tablespoon of salt. Bring the mixture to a boil, skimming off any foam that forms on the surface. Once boiling, reduce the heat, partially cover the pot, and let it simmer for 45 minutes to 1 hour, continuing to remove any foam that appears.
- Grate the beets using a large grater or a food processor. Sauté the grated beets in a large skillet with 4 tablespoons of olive oil and 1 tablespoon of vinegar for 5 minutes over medium heat. Lower the heat to medium-low, mix in 1 tablespoon of sugar and 2 tablespoons of tomato sauce, and continue to cook until the beets start to soften, about 10 more minutes.
- In the same skillet, melt 1 tablespoon of butter and sauté the diced onion for 2 minutes. Add the grated carrots and continue to sauté for an additional 5 minutes until softened, adding more oil if necessary.
- After the beef has cooked for at least 45 minutes, add the sliced potatoes to the pot and cook for 10 minutes. Incorporate the sliced cabbage, sautéed beets, onion, carrots, and diced tomatoes into the pot. Cook the mixture for another 10 minutes, or until the potatoes are tender.
- Stir in 2 bay leaves, 1/4 teaspoon of ground pepper, and additional salt to taste.
- Add chopped parsley and pressed garlic to the soup, then cover and remove from heat. Allow the soup to rest with the lid on for 20 minutes to let the flavors meld together.
Ingredients
- 1 lb beef (sirloin, stew meat, or your preferred cut, bone-in or boneless)
- 14 cups cold water
- 1 tablespoon salt, plus extra for seasoning
- 2 large or 3 medium beets, cleaned, peeled, and grated
- 4 tablespoons olive oil
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 2 tablespoons tomato sauce or paste (or 3 tablespoons ketchup)
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 2 carrots, grated
- 2 large or 3 medium potatoes, peeled and cut into bite-sized pieces
- 1/2 head of a small cabbage, sliced
- 2 tomatoes, peeled and diced
- 2 bay leaves
- 1/4 teaspoon freshly ground pepper
- 1/4 cup chopped fresh parsley, plus more for garnish
- 2 cloves garlic, pressed
- Sour cream
- Fresh sprigs of parsley or dill
FAQ
- Can I use a different type of meat instead of beef for this borscht recipe?
- Yes, pork can be used as an alternative to beef. If you choose a cut with a bone, cook it whole in the water and remove the bone after boiling for 45 minutes to an hour before cutting the meat into pieces.
- How do I remove the foam from the broth while cooking the beef?
- As you bring the beef to a boil, foam will form on the surface. Skim it off as soon as it appears. If you wait too long, the foam may integrate into the broth, making it more challenging to remove.
- What is the best method to peel tomatoes for the borscht?
- To easily peel tomatoes, blanch them in boiling water for 30-45 seconds, then transfer them to cold water. This process should make the skins easy to remove.
- Can I use ketchup instead of tomato sauce in this recipe?
- Yes, you can substitute the tomato sauce with 3 tablespoons of ketchup if preferred.
- How should I serve the borscht once it’s ready?
- Serve the borscht hot, garnished with fresh sprigs of parsley or dill, and a dollop of sour cream if desired.
Tips
- For an easier time grating beets, use a food processor instead of a manual grater. It will save you time and effort.
- To ensure your broth is clear, skim off any foam that forms as soon as the water begins to boil. Delaying this step can make it difficult to remove the foam later.
- If you’re using bone-in meat, cook it whole initially. After boiling for 45 minutes to an hour, remove the bone before cutting the meat into pieces.
- To easily peel tomatoes, blanch them in boiling water for 30-45 seconds, then transfer them to cold water. This will make the skins slip off effortlessly.
Equipment
- Large Soup Pot
- Heavy-Bottom Skillet
- Food Processor (for grating beets)
- Large Grater (if not using a food processor)
