Specific use of acid
Vinegar or lemon juice stabilizes the colour of beetroot and makes the soup fresher.
Russian Recipe
Borscht
This borsch recipe builds flavour on broth, roasted root vegetables, beetroot, white cabbage and tomato paste. After a short rest period, the soup tastes particularly round and is served with sour cream or sour cream.
Total time
1 hr 20 min
Calories
330 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Borsch with beetroot, cabbage and sour cream
Borsch thrives on balanced sweetness, acidity and depth. Beetroot brings colour and earthy flavour, cabbage and potatoes make the soup satisfying. Vinegar or lemon are added specifically to make the beetroot shine and the soup does not seem heavy.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Borscht
Borsch is a strong beetroot soup with cabbage, potatoes, root vegetables, broth and dill. A small dash of vinegar or lemon juice keeps colour and taste fresh.
Ingredients
6 servings
Method
-
1
Preparing vegetables
Cut the beetroot, potatoes, cabbage, carrots and onion. Keep the beetroot separate so that it can be fried.
-
2
Sweat base
Sauté onion and carrots in oil or butter. Fry tomato paste briefly, then add beetroot.
-
3
Securing colour and acidity
Add vinegar or lemon juice and a little sugar to the beetroot, keeping the colour strong and the flavour rounder.
-
4
Cooking soup
Add the stock, potatoes, cabbage and bay leaves. Simmer for 35 to 45 minutes until soft.
-
5
Taste and serve
Season with salt and pepper, serve with sour cream and dill and let rest briefly as desired.
Kitchen know-how
Tips for Borscht
Rest assured
Borsch tastes much rounder after a 30-minute rest period or the next day.
Keep dill fresh
Add dill only when serving, so that it does not turn grey.
Variations
How to adapt this recipe
Use vegetable stock and make the soup with beans or more potatoes more filling.
Cook the beef in the broth until soft, dice and add it back to the soup at the end.
Nutrition per serving
330kcal
38.0 gCarbohydrates
16.0 gProtein
12.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Borscht
A small dash of vinegar or lemon juice helps to stabilize the colour of the beetroot. In addition, the soup should not boil too much.
Yes, borscht often tastes better after rest. Add sour cream and dill only when serving.
No, borscht also works vegetarian with a strong vegetable broth and more beans or potatoes.
Sour cream, dill, rye bread or garlic bread go particularly well with earthy soup.
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