Russian Borscht

Russian Borscht Recipe - Hearty Beef and Cabbage Stew

Region / culture: Russia | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 8-10

Introduction

Russian Borscht is a hearty and flavorful soup that has been enjoyed for centuries in Russia and Eastern Europe. This traditional dish is known for its vibrant red color and rich, savory taste. Made with a combination of beef, bacon, beets, cabbage, and other vegetables, this soup is a comforting and satisfying meal that is perfect for cold winter days.

History

Borscht has a long history in Russian cuisine, with records of the soup dating back to the 9th century. Originally made with wild herbs and vegetables, borscht evolved over time to include ingredients like beets, cabbage, and meat. Today, borscht is a staple in Russian households and is enjoyed by people all over the world.

Ingredients

1 cup dry navy beans
2.5 lb (1.13 kg) lean beef
0.5 lb (227 g) slab bacon
10 cups cold water
1 bay leaf
8 whole peppercorns
2 cloves garlic
2 tbsp dried parsley
1 carrot
1 celery stalk
1 large red onion
1 tsp salt (optional)
8 beets for soup
2 small beets
2 cups shredded green cabbage
2 large leeks, sliced
3 medium potatoes, cut into eighths
1 can (1 lb (454 g) 13 oz) tomatoes
1 tbsp tomato paste
3 tbsp red wine vinegar
4 tbsp sugar
1 lb (454 g) kielbasa (optional)
2 tbsp flour
1 tbsp melted butter
0.5 cup sour cream (optional)

How to prepare

Cover the beans with water and allow them to soak overnight. Cook until tender, then drain and set aside.
Place the beef, bacon, and water in a large soup pot and bring to a boil.
Skim the fat from the surface.
Add the bay leaf, peppercorns, garlic, parsley, carrot, celery, onion, and salt.
Cover and simmer over low heat for about 1.5 hours.
Scrub the beets for the soup and cook them in boiling water until tender, approximately 45 minutes. Drain and discard the water, then let them cool.
Peel and cut each beet into eighths.
Scrub the small beets, grate them, and cover them with water to soak.
Remove the meat from the soup and set it aside.
Strain the soup into another pot and add the cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef, and bacon.
Bring to a boil and simmer for 45 minutes.
Cut the kielbasa into chunks and add it with the navy beans to the soup.
Simmer for an additional 20 minutes.

Variations

Vegetarian option: omit the beef and bacon, and use vegetable broth instead of water.
Spicy version: add a chopped jalapeno or red pepper flakes for some heat.
Summer borscht: serve chilled with a squeeze of lemon juice.

Cooking Tips & Tricks

Soaking the beans overnight will help them cook faster and more evenly.

- Skimming the fat from the surface of the soup will help reduce the overall fat content.

- Adding the kielbasa at the end of cooking will ensure that it stays tender and flavorful.

- Serving the borscht with a dollop of sour cream on top adds a creamy and tangy finish to the dish.

Serving Suggestions

Serve the borscht with a dollop of sour cream and a sprinkle of fresh dill on top.

- Enjoy with a slice of crusty bread or a side of boiled potatoes.

Cooking Techniques

Simmering the soup slowly over low heat will help develop the flavors and ensure that the meat is tender.

- Adding the kielbasa and navy beans towards the end of cooking will prevent them from becoming mushy.

Ingredient Substitutions

Use turkey bacon instead of slab bacon for a leaner option.

- Substitute sweet potatoes for regular potatoes for a different flavor profile.

- Use smoked tofu instead of kielbasa for a vegetarian alternative.

Make Ahead Tips

The borscht can be made ahead of time and stored in the refrigerator for up to 3 days.

- Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the borscht in individual bowls with a swirl of sour cream and a sprinkle of fresh herbs on top. - Garnish with a slice of lemon or a drizzle of olive oil for added flavor.

Pairing Recommendations

Pair the borscht with a crisp green salad or a side of pickled vegetables.

- Enjoy with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftover borscht in an airtight container in the refrigerator for up to 3 days.

- Reheat gently on the stovetop, adding a splash of water if needed to thin out the soup.

Nutrition Information

Calories per serving

- Approximately 500 calories per serving

Carbohydrates

- Navy beans: 45g

- Beets: 13g

- Cabbage: 6g

- Potatoes: 26g

- Tomatoes: 10g

- Sugar: 16g

- Flour: 12g

- Total Carbohydrates per serving: 128g

Fats

- Lean beef: 20g

- Slab bacon: 20g

- Butter: 7g

- Total Fats per serving: 47g

Proteins

- Lean beef: 60g

- Kielbasa: 20g

- Total Proteins per serving: 80g

Vitamins and minerals

Beets: rich in vitamin C, folate, and potassium

- Cabbage: high in vitamin K and vitamin C

- Potatoes: good source of vitamin B6 and potassium

- Tomatoes: packed with vitamin C and lycopene

- Leeks: contain vitamin K and manganese

Alergens

Contains: dairy (sour cream), gluten (flour)

Summary

This borscht recipe is high in carbohydrates and proteins, with a moderate amount of fats. It is also packed with vitamins and minerals, making it a nutritious and balanced meal option.

Summary

Russian Borscht is a classic soup that is both delicious and nutritious. Packed with hearty ingredients like beef, bacon, and vegetables, this soup is a comforting and satisfying meal that is perfect for any occasion. Whether you enjoy it on a cold winter day or as a refreshing summer dish, borscht is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I was just a young girl at the time, eager to learn the ways of cooking from my grandmother. She was a master in the kitchen, always whipping up delicious meals that left our mouths watering.

It was a cold winter day when my grandmother decided to make Russian Borscht. She told me it was a traditional dish from her homeland, passed down from generation to generation. As she gathered the ingredients and began chopping the vegetables, I watched in awe, eager to learn the secrets of this famous dish.

She started by sautéing onions in a large pot, filling the kitchen with a savory aroma. Next, she added carrots, celery, and beets, the key ingredients that give the borscht its vibrant color. As the vegetables cooked, she added in beef broth, tomatoes, and a splash of vinegar for a tangy kick.

I watched as my grandmother stirred the pot, her hands moving with practiced ease. She told me stories of her own grandmother, who taught her how to make borscht when she was just a girl. I could see the love and pride in her eyes as she passed down this recipe to me.

As the borscht simmered on the stove, my grandmother added in chunks of tender beef and potatoes, letting the flavors meld together into a hearty soup. She seasoned it with salt, pepper, and a sprinkle of dill, the final touch that added a burst of freshness to the dish.

When the borscht was finally ready, my grandmother ladled it into bowls and garnished it with a dollop of sour cream. The aroma wafted through the kitchen, tempting us to dig in. I took my first bite, savoring the rich flavors and comforting warmth of the soup.

From that moment on, Russian Borscht became a staple in our household. My grandmother would make it for special occasions, family gatherings, or simply when the weather turned cold. Each time she would tell me the story of how she learned to make it, passing down the tradition to me with each delicious spoonful.

Over the years, I have made Russian Borscht countless times, each batch a tribute to my grandmother and the generations of women who came before her. I have tweaked the recipe here and there, adding my own twist with different vegetables or spices, but the heart of the dish remains the same.

Whenever I make borscht, I am transported back to that cold winter day in my grandmother's kitchen, watching her work her magic with such grace and skill. I can almost hear her voice guiding me through the steps, her laughter filling the room as we shared stories and memories over steaming bowls of soup.

Russian Borscht will always hold a special place in my heart, a connection to my roots and a reminder of the love and tradition that binds my family together. And as I pass this recipe down to future generations, I know that a piece of my grandmother will live on in every spoonful of this delicious dish.