Russian Borscht Beet Soup is one of the most well known Russian recipes. When people think of Russian food, borscht is what usually comes to mind 🙂
Borscht soup is made out of beets, cabbage and potatoes that are cooked in beef stock. The beets are what gives Russian borscht that unique red color. The borscht can be made into a main dish if you add meat to it (the authentic version of borscht with meat includes pieces of cooked beef).
Russian borscht beet soup is one of those few foods that taste even better the next day. Cooked borscht can be stored in the refrigerator for up to 5 days, and its flavor gets deeper and deeper with each day. If you make a pot of borsch on a weekend, you can enjoy it for several days during the week!
Attempting to cook exotic foods like borscht can be intimidating, but don’t worry, this authentic Russian borscht recipe is pretty easy to make. Cooking borscht soup takes just 30 minutes, and you can use your food processor to help you shred the veggies!
Russian Borscht Beet Soup Recipe
- 3 cans (14 oz each) beef broth
- 1 can (12 oz) pickled beets, drained and rinsed (or 2 medium raw beets, peeled)
- 1 cup shredded cabbage (you can use coleslaw mix, carrots are OK, or use food processor to shred the cabbage)
- 3 potatoes, peeled and diced
- 1/4 cup ketchup
- 2 bay leaves
- 2 tbsp sugar
- Salt and pepper to taste
Instructions How To Make Russian Borscht
- Bring the beef broth to a boil. Add diced potatoes and shredded cabbage and cook for 20 minutes.
- Shred the beets in a food processor.
- Add shredded beets, bay leaves, ketchup and sugar to the pot and stir until combined. Cook for 10 more minutes.
- Add salt and pepper to taste.
When serving Russian borscht, add some sour cream to it and garnish with chopped parsley. You can serve borscht hot or cold. Enjoy!
Here’s the picture of a pot of borscht cooking on the stove: