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Russian/Eastern European · Soups

Borscht

VegEasy

Diet: Veg

Borscht is a Russian/Eastern European dish. Add vinegar near the end to keep a bright beet flavour.

Prep
25 min
Cook
45 min
Total
70 min
Servings
6
Difficulty
Easy
Cuisine
Russian/Eastern European
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Borscht. The photograph includes bread not included in this recipe.
The photograph includes bread not included in this recipe. Representative photograph of Borscht. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 10 min

  1. Cook 40 ml neutral oil, 150 g onion, chopped, 200 g carrots, grated, 500 g beetroot, peeled and grated, 30 g tomato paste in its oil 10 minutes.

Soup · About 30 min

  1. Add 400 g potatoes, cubed, 300 g cabbage, shredded, 1800 ml vegetable stock, 2 bay leaves; simmer 30 minutes until potatoes and cabbage are tender.

    Check: Look for this result: potatoes and cabbage are tender.

Finish · About 8 min

  1. Remove bay leaves, add vinegar and dill from 30 ml vinegar, 20 g dill, 150 g sour cream and serve with sour cream.

Tips

  • Add vinegar near the end to keep a bright beet flavour.
  • Judge Borscht by the texture and doneness signs in its steps. Your pan and heat affect how long Borscht takes to cook.

Substitutions

  • Use lemon juice instead of vinegar.

Storage

  • Get perishable Borscht into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Borscht within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Borscht to 74°C / 165°F, stirring or turning it for even heating. When Borscht is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Borscht includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Borscht becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Borscht one day ahead. For Borscht, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Borscht on the day of serving.

FAQ

What matters most when making Borscht?

Add vinegar near the end to keep a bright beet flavour.

What can I substitute in Borscht?

Use lemon juice instead of vinegar.

Can I prepare Borscht ahead?

Prepare the measured ingredients for Borscht one day ahead. For Borscht, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Borscht on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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