Entree: Russia – Moscow & Central Russia – Борщ с говядиной ➤ Borshch s govyadinoy (Hearty beetroot soup with beef, cabbage, and root vegetables)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 8 cups (1.9 L) beef broth or water
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 2 medium carrots, about 6 oz (170 g), grated or julienned
- 1 lb (450 g) beets, peeled and shredded or julienned
- 1 lb (450 g) potatoes, peeled and cut into 3/4-inch (2 cm) cubes
- 1/2 small head green cabbage, about 1 lb (450 g), thinly sliced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 g) crushed tomatoes or canned tomatoes
- 3 cloves garlic, minced
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (12 g) granulated sugar
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh dill, plus extra for garnish
- 2 tbsp (30 ml) sour cream per serving for serving
- Rye or dark bread for serving

Instructions

1. In a large heavy pot, heat 1 tbsp (15 ml) oil over medium-high heat. Brown the beef cubes in batches until well-seared; remove and set aside.
2. Add remaining oil to the pot, reduce heat to medium, and sauté the chopped onion until translucent, about 5 minutes. Add grated carrots and cook 3–4 minutes.
3. Stir in the shredded beets and tomato paste; cook 5 minutes until the beets begin to soften. Add the crushed tomatoes and vinegar, then return the browned beef to the pot.
4. Pour in the beef broth (or water) and add bay leaves. Bring to a gentle boil, then reduce heat and simmer, covered, 40 minutes.
5. Add the diced potatoes and sliced cabbage; continue simmering 20–25 minutes until vegetables and beef are tender. Stir in minced garlic, sugar, salt, and pepper; adjust seasoning.
6. Remove bay leaves. Stir in chopped dill and let borscht rest off heat 10 minutes to meld flavors.
7. Serve hot with a dollop of sour cream, extra dill, and rye bread on the side.