Targeted use of acid
Vinegar or lemon juice stabilizes the colour of the red beet and makes the soup fresher.
Russian Recipe
Borscht
This Borschtsch recipe builds on the taste of broth, fried root vegetables, beetroot, white cabbage and tomato paste. After a short rest, the soup tastes particularly round and is served classically with savoury or sour cream.
Total time
1 hr 20 min
Calories
330 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Borschtsch with red beet, cabbage and sour cream
Borschtsch lives from balanced sweetness, acidity and depth. beetroot brings colour and earthy taste, cabbage and potatoes make the soup filling. Vinegar or lemon are added specifically so that the beetroot shines and the soup does not seem heavy.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Borscht
Borschtsch is a strong red beet 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
Prepare vegetables
Cut beetroot, potatoes, cabbage, carrots and onion. Keep the beetroot separated so that it can be sautéed in a targeted manner.
-
2
Sweat base
Sweat onion and carrots in oil or butter. Tomato paste briefly, then add beetroot.
-
3
Secure colour and acid
Add vinegar or lemon juice and some sugar to the red beet. This keeps the colour strong and the taste rounder.
-
4
Boil soup
Add broth, potatoes, cabbage and bay leaf. Simmer for 35 to 45 minutes until everything is soft.
-
5
Season and serve
Season with salt and pepper. Serve with savor and dill and leave to rest if desired.
Kitchen know-how
Tips for Borscht
Leave it alone
Borschtsch tastes often rounder after 30 minutes of rest or the next day.
Keep Dill Fresh
Do not add dill until it is served, so that it smells and does not turn grey.
Variations
How to adapt this recipe
Use vegetable broth and make the soup more filling with beans or more potatoes.
Cook the beef softly in the broth, dice and put it back in the soup at the end.
Nutrition per serving
330kcal
38.0 gCarbohydrates
16.0 gProtein
12.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Borscht
A small shot of vinegar or lemon juice helps to stabilize the colour of the red beet. Moreover, the soup should not cook too much.
Yes, Borschtsch often tastes better after a rest period. Add Schmand and Dill only when serving.
No, Borschtsch also works as a vegetarian dish with strong vegetable broth and more beans or potatoes.
sour cream, dill, rye bread or garlic bread fit particularly well with the earthy soup.
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