Recipe

Classic Russian Borscht

60 min • 6 to 8 servings •

Christie Hill

My grandfather’s recipe for classic Russian borscht. It was the one thing he could cook well.

Ready

2 quarts beef stock

3 tablespoons butter

1 cup cabbage, finely chopped

1 cup potatoes, diced

½ cup carrots, diced

1 stalk celery, minced

1 onion, chopped

1 ½ cups canned tomatoes

½ cup juice (from can of beets)

1 cup cooked or canned beets, diced

1 teaspoon vinegar

chopped dill or parsley (for garnishing)

sour cream

salt and pepper as needed

a large heavy pan

an immersion blender, stand blender, or food processor

In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion (approximately 5 minutes.)

Add beef stock.

Using an immersion blender, stand blender, or food processor, blend canned tomatoes until pureed.

Add pureed tomatoes and beet juice to stock.

Cover and simmer over low heat until vegetables are firmly tender but not soft.

Add the chopped beets and vinegar.

Season with salt and pepper and remove from heat before the beets begin to lose their color.

Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.

Beets borscht Russian soup

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