Borscht soup has as many variations as Minestrone, mine has Russian leanings and features a beef broth and loads of vegetables and of course, beetroot.
Borscht Soup is More than Beetroot!
I have to confess that I am as guilty of pre-judging food as any and my thoughts on this classic beetroot soup recipe from Ukraine were definitely clouded by my dislike of beetroot.
Ok, dislike is a strong word! I don’t dislike beetroot, I find it incredibly overpowering.
It can easily make anything it is put in taste of nothing but beetroot.
So I have always looked at those lurid pink iterations of borsch through a face like a slapped arse.
This recipe is different, it is inspired by probably my favourite restaurant find in the last 10 years!
A Russian restaurant with seats for just 16 in Szolnok called Blalaika if you find yourself in that neck of the woods check it out. You know, as you do!
This recipe has a Russian leanings and joins my Beef Stroganoff recipe as one that aims at being “authentically” Russian.
When trying to recreate this beet soup recipe I did loads of research and the common theme is the broth base.
I tried to make this recipe with a store bought stock but it really did not work.
This simple if slightly time-consuming beef stock was perfect and even better than a bone-based stock. It also provides the beef that goes back into the soup!
Of course, the main ingredient of borscht is beetroot, well not always apparently!
But it is here and the soup tastes that way but the beef, tomato and carrots all add a great deal and stand out alone.
Serving Sizes and Suggestions.
This borscht recipe will serve 4 as a main course soup if you add some nice rustic rye bread.
If you want to serve it for lunch you will probably get 6-8 portions out of it.
It will also store in the fridge for 3-4 days without any problems. Just pop it into an airtight container or cover with cling film.
I serve with a generous dollop of sour cream and a sprinkle of fresh dill if I have some. If not I add snipped chives, that onion flavour works wonderfully!
- 300 g Beef Shin
- 1.5 Litres Water
- 2 Medium Onion
- 1 Bay Leaf
- 300 g Beetroot
- 200 g Potato
- 100 g Cabbage
- 100 g Carrot
- 1 Tbsp Oil
- Salt to taste
- Place the water in a pan with a whole onion, bay leaf and beef shin.
- Season generously with salt.
- Bring to a simmer and then cook over a low heat for an hour skimming off any residue periodically.
- Peel and cut the beetroot into fine matchsticks and the potato into 1.5cm bite sized pieces.
- After an hour strain the beef stock and discard the bay leaf and onion.
- Shred the beef with two forks and return to the stock.
- Add in the shredded beetroot and potatoes and cook for 30 minutes.
- Finely dice the second onion, finely shred the cabbage and grate the carrot and tomato.
- 15 minutes before the beets and potatoes have gone into the stock add a frying pan to a medium high heat.
- Add the oil to a frying pan and fry the carrot and onion and fry for 10 minutes.
- Add the carrot and onion to the soup along with the shredded cabbage and cook for another 5-7 minutes.
- Serve with a dollop of sour cream and a sprinkling of dill.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 65mgSodium: 288mgCarbohydrates: 26gFiber: 5gSugar: 10gProtein: 23g