Russian Borscht
Russian Borscht is a beetroot soup that is beloved all over Russia and Eastern Europe. It is hearty and perfect for a cool winter day, or any day! Please note that the cooking time listed does not include the time for making the homemade beef broth.
Servings 8 servings
Calories 171kcal
Ingredients
Ingredients
For the Beef Stock:
- 2 lbs. beef bones use grass-fed if making this recipe plant paradox Compliant
- 2 celery stalks with leaves
- 2 carrots
- 1 large onion cut in half
- 8-10 peppercorns
- 5 whole cloves
- 2 bay leaves
For the Borscht:
- 16 cups beef stock see recipe included
- 3 medium beets peeled and grated
- 1/2 small cabbage shredded
- 1 medium onion diced
- 4 medium potatoes cubed
- 2 carrots. grated
- 1 bay leaf
- shredded beef from soup bones
- 1 teaspoon nigella seeds optional
- 1 teaspoon coriander ground
- 1 teaspoon paprika
- ¼ cup chopped fresh dill saving some for garnish
- 2 teaspoons red wine vinegar
- salt and pepper to taste
For the topping
- 1 cup sour cream divided 1/8 cup per serving
Instructions
Instructions
For the Beef Stock
- Place beef bones, celery stalks, carrots, onion, peppercorns, cloves and bay leaves into a very large stock pot, fill with about 18 cups of water and bring to a boil.
- Allow to simmer on low with a semi-covered lid for at least 4 hours.
- During the cooking process, occasionally skim off any foam off the top while simmering.
- Strain the soup broth into a colander over a large bowl to remove the big bones and vegetables.
- Pick the meat off the bones and set aside for the soup.
- Using a cheesecloth, strain the soup again to remove the small impurities to make a clear broth.
For the Borscht
- Fry onions until they are golden brown, set aside.
- Fry beets and carrots until they are caramelized, and set aside.
- Place 16 cups prepared beef broth in a large stock pot and bring to a boil.
- Turn down the heat to a simmer.
- Add a bay leaf and the cubed potatoes, allowing to cook for about 10 minutes.
- Add the shredded cabbage and fried onions to the soup.
- Stir and simmer for about 5 minutes.
- Add the fried beets, fried carrots and shredded beef to the soup, stir and simmer for another 5 minutes.
- Add the red wine vinegar, nigella seeds, ground coriander, paprika and salt and pepper to taste. Taste and add more vinegar and seasoning if necessary.
- Add dill and save some for garnish when serving.
- Serve with sour cream and Russian black bread.
Notes
Please note that the cooking time does not include making the homemade beef broth.
Nutrition
Calories: 171kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 99mg | Potassium: 851mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5560IU | Vitamin C: 40.1mg | Calcium: 115mg | Iron: 4.3mg