Everyday Kitchen

Russian/Eastern European · Soups

Borscht

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg

Borscht is a Russian/Eastern European dish. Add vinegar near the end to keep a bright beet flavour.

Prep
25 min
Cook
45 min
Total
70 min
Servings
6
Difficulty
Easy
Cuisine
Russian/Eastern European
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Borscht. The photograph includes bread not included in this draft.
The photograph includes bread not included in this draft. Representative photograph of Borscht. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 10 min

  1. Cook 40 ml neutral oil, 150 g onion, chopped, 200 g carrots, grated, 500 g beetroot, peeled and grated, 30 g tomato paste in its oil 10 minutes.

Soup · About 30 min

  1. Add 400 g potatoes, cubed, 300 g cabbage, shredded, 1800 ml vegetable stock, 2 bay leaves; simmer 30 minutes until potatoes and cabbage are tender.

    Check: Look for this result: potatoes and cabbage are tender.

Finish · About 8 min

  1. Remove bay leaves, add vinegar and dill from 30 ml vinegar, 20 g dill, 150 g sour cream and serve with sour cream.

Tips

  • Add vinegar near the end to keep a bright beet flavour.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use lemon juice instead of vinegar.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Borscht one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Borscht?

Add vinegar near the end to keep a bright beet flavour.

What can I substitute in Borscht?

Use lemon juice instead of vinegar.

Can I prepare Borscht ahead?

Prepare the measured ingredients for Borscht one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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