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White bowl with traditional Russian borscht and topped with green onion

Traditional Russian Borscht

Yana, babushkacooking.com
Traditional Russian soup with meat and vegetables.
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Total Time 2 hours
Course Soup
Cuisine Russian
Servings 2 as main course, or 4 as first course

Ingredients
  

  • 1 Lb beef of your choice (I used 1/2 sirloin steak)
  • 1 Tb olive oil
  • 1/4 C sweet onion thinly sliced
  • 2 garlic cloves pressed, or finely minced
  • 1 carrot peeled and sliced in thin disks
  • 1/2-1 beefsteak tomato cut in 1/2 inch pieces
  • 1/2 red bell pepper cut in 1/4 inch squares
  • 1/4 tsp sugar optional
  • 1 small beet peeled and cut in quarters, and then sliced
  • 2 large potatoes cut in pieces similar to beet
  • 2 tsp salt
  • 1.5 tsp tomato paste

Toppings

  • sour cream
  • green onion
  • freshly pressed garlic, to stir in
  • freshly ground black pepper

Instructions
 

Meat

  • Dry the meat with paper towels to remove excess moisture.
  • Add the beef to a pot large enough to fit everything, along with 4 cups of water.
  • Let the pot simmer over medium heat for 1 to 1.5 hours. Use this time to prep all of your vegetables - see instructions for “zazharka” below (zazharka is a combination of lightly roasted vegetables for the soup.
    Check on the meat frequently, and if you notice it boiling rapidly, reduce the heat. You may need to add more water, to make sure that the meat remains covered.
    *I ended up adding 3 cups water, one cup at a time.
  • As the foam collects on top, skim it with a spoon. I recommend having two bowls next to you - one with clean water, and one empty. As you skim the foam, dump it in the empty bowl, and rinse the spoon in the clean water before using it again. Replace water as needed.
  • Once the meat is cooked thoroughly (internal temperature should reach 160F) and the broth has been cleared throughout the cooking time, take out the meat and let it cool at room temperature, until it’s cool enough to handle.
  • Strain the broth through a strainer, or a cheese cloth, and set aside. It should be very clear, if you thoroughly skimmed it while it cooked. Additional straining is to make sure no bone fragments will end up in final product. Set aside.
    *This is going to sound silly, but better cooks than I have strained the broth into a sink. PLEASE make sure you do use a container underneath the strainer. This is not pasta! You need all of the fatty broth.
  • Once the meat has cooled, cut it in bite-size pieces and set aside.

Zazharka (Vegetables)

  • I prefer to cut everything slightly different, so that each item remains recognizable.
  • I cleaned and re-used the same Dutch oven that I used to boil the meat. If you do this, keep in mind it’s going to be hot, and the burner will be fully heated. Monitor the heat so that the vegetables don’t get burned.
  • Once the vegetables are prepared, preheat the olive oil over medium heat.
    *If you notice your Dutch oven or a skillet gets too hot at any moment, or browns vegetables too quickly, add more olive oil.
  • Add onions and cook, stirring occasionally, for about 5 minutes.
  • Add pressed garlic, and carrot disks. Cook, stirring, for about two minutes.
  • Add bell peppers, and cook, stirring, for about 5 minutes.
    *Bell peppers can give off a slightly bitter smell. Red ones are the sweetest, and that’s why I picked them. If you sense the bitter smell, sprinkle 1/4 teaspoon of sugar over them.
  • Add tomatoes, and cook, stirring, for about 2 minutes.
  • Take off heat. Beets and potatoes will be added later, along with the meat and seasoning.

Final Assembly (meat + broth + vegetables + seasoning)

  • Grab a pot, or a Dutch oven big enough to fit everything. If you are using the same pot you boiled the meat in - make sure it’s clean. If you are using the same dish you cooked vegetables in, you can add things right away.
  • Combine the following: meat, broth, vegetables (including beets and potatoes), salt, and tomato paste.
  • Cover and cook over medium heat for about 10 minutes.
  • Uncover, and cook 5 more minutes.
  • At this point, everything is cooked, but you need to check potatoes and beets. Using a slotted spoon, find a piece of potato and beet and check how soft it is with a knife. If it doesn’t seem soft enough, let it cook for a couple more minutes and check again.
  • Divide Borscht between bowls, and add a pressed garlic clove into each bowl. It will make it very aromatic. Additional toppings include sour cream, green onion or dill, and freshly ground black pepper.
  • Enjoy! :)
Keyword Comfort food, Fall recipes, Meat, Potatoes, Russian food, Russian recipes, Slow cooking, Traditional