Russian Borscht
ID: 7f4312b3...
A classic, comforting Russian beet and vegetable soup. Made with a rich base of sautéed onions, carrots, celery, leeks, and Savoy cabbage, it features grated raw beets and beef broth, seasoned with marjoram and red wine vinegar, and served with sour cream and fresh dill.
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🍳 Cooking Flow
Sauté onions, garlic, celery, carrots, and leeks in vegetable oil. → Add Savoy cabbage in batches, cover to let it wilt, and season with salt, pepper, and marjoram. → Grate raw beets into the pot and immediately add red wine vinegar to stabilize the red color. → Pour in the beef broth, add a bay leaf, and simmer partially covered for 25 minutes. → Serve hot garnished with sour cream and fresh dill.
Cooking Steps
Brief Cooking Order
Sauté onions, garlic, celery, carrots, and leeks in vegetable oil. → Add Savoy cabbage in batches, cover to let it wilt, and season with salt, pepper, and marjoram. → Grate raw beets into the pot and immediately add red wine vinegar to stabilize the red color. → Pour in the beef broth, add a bay leaf, and simmer partially covered for 25 minutes. → Serve hot garnished with sour cream and fresh dill.
Introduction
A classic, comforting Russian beet and vegetable soup. Made with a rich base of sautéed onions, carrots, celery, leeks, and Savoy cabbage, it features grated raw beets and beef broth, seasoned with marjoram and red wine vinegar, and served with sour cream and fresh dill.
Step 1
Heat the vegetable oil in a large pot over medium heat.
Step 2
Add the chopped onions and sauté until translucent, then stir in the minced garlic.
Step 3
Add the chopped celery, carrots, and sliced leeks to the pot. Stir to combine.
Step 4
Add half of the shredded Savoy cabbage. Cover with the lid for a minute to let it wilt down.
Step 5
Add the remaining cabbage, salt, black pepper, and dried marjoram. Give it a good stir.
Ingredients List
Important Notes
Grating beets raw reduces staining on hands compared to grating cooked beets. Alternatively, you can use a food processor for easier and safer grating.
Red wine vinegar must be added right after the beets to stabilize the anthocyanin pigment, which keeps the borscht a vibrant red color. Without acid, the soup can look washed out or turn purple.
The soup is highly forgiving. You can substitute beef broth with chicken stock, vegetable stock, or water.
Always taste the soup during cooking to adjust the salt, as the vegetables absorb a significant amount of seasoning.
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