Light borschik
WHAT YOU WILL NEED
From ingredients
11 products
SIMPLE PROCESS
Step by step recipe
The secret to this borscht is the properly prepared broth: the meat is cooked until tender, then the broth is strained and the meat is returned. A sauté of onion, carrot, and beetroot with tomato paste gives it a rich color and depth. Cabbage is added toward the end to maintain its texture. Garlic and fresh herbs go in at the very end for maximum freshness.
Make the Broth
Cover the beef bone with water (2 liters), bring to a boil, skim off the foam, reduce heat, and simmer for 1.5-2 hours until the meat is tender. Strain the broth, remove the meat from the bone, and slice into pieces.
Prepare the Sauté
Chop the onion and carrot, grate the beet. Sauté the onion until translucent, add the carrot and beet, cook for 5-7 minutes. Add tomato paste and heat through for 1 minute.
Add Cabbage
Shred the cabbage thinly. Add it to the boiling broth and cook for 10 minutes.
Add Meat and Sauté
Return the meat to the soup, add the sautéed vegetables, season with salt and pepper. Cook for 5 minutes.
Add Garlic and Herbs
Peel and press the garlic. Add it to the borscht along with chopped parsley and cook for 1 minute.
Serve
Let the borscht rest for 10-15 minutes covered. Ladle into bowls, add a dollop of sour cream and fresh herbs if desired. Enjoy!
CHEF'S TIP
Choose Bone-In Meat
Beef on the bone gives a rich, flavorful broth. Cook the meat until it's so tender it falls off the bone easily.
Sautéing Builds Color and Flavor
Sauté the beets, carrots, and onion until soft, then add tomato paste and heat through — this releases the color and aroma of the vegetables.
Don't Overcook the Cabbage
Add the cabbage toward the end and cook for just 10 minutes — this keeps it slightly firm and adds texture to the soup.
Add Garlic and Herbs at the End
Add garlic and parsley 5 minutes before the soup is done to preserve their fresh, bright flavor.
SUBSTITUTIONS
Add your taste
- With Pork Instead of Beef Replace beef with pork — the soup becomes richer and softer. Reduce cooking time to 60 minutes.
- With Sauerkraut Use sauerkraut instead of fresh cabbage for a tangier, more robust flavor.
- Add Beans Add canned beans along with the cabbage — the soup becomes heartier and more protein-rich.
- Vegetarian Version Skip the meat, use vegetable broth, and add mushrooms for a light, meatless borscht.
HOW TO STORE
How to Store Light Borscht
Cool the borscht, transfer to an airtight container, and refrigerate for up to 3 days. Add a little water or broth when reheating if it has thickened. Freeze in portions for up to 2 months — thaw in the fridge and reheat on the stovetop.
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