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Classic Beef and Beet Borscht

The best borscht recipe :) Vivid color and rich, deep flavor.

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Borscht with beef and beetroot classic
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Borscht with beef and beetroot classic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 2 g
Fats 17 % 1 g
Carbohydrates 50 % 3 g
32 kcal
GI: 67 / 0 / 33
  • Cover the beef with the water and add the bay leaves. Bring to a boil over high heat, skimming off the foam, then simmer over medium heat for 1 1/2 hours. After 1 1/2 hours, remove the bay leaves and the meat. Dice the potatoes, shred the cabbage, and finely chop the onion. Crush and finely mince the garlic. Cut the cooked beef into cubes. Grate the carrots on the fine side of a box grater and the beets on the coarse side. Add the meat, potatoes, and cabbage to the boiling broth. Heat a skillet with 1 tablespoon of the oil, add the beets, and fry briefly. Stir in the sugar and vinegar and mix well, then add the tomato paste and a splash of water and stir again. Cook the beets for 1–2 minutes, then transfer them to the soup. In the same skillet with the remaining 1 tablespoon of oil, sauté the onion, add the carrots, and cook for 1–2 minutes, then add to the soup. Stir in the bay leaves, garlic, and salt and pepper to taste.
  • A little background: borscht is a beet-based soup, and it's the beets that give it that signature deep red color. A traditional dish of the Eastern Slavs and the cornerstone first course of Ukrainian cuisine, it comes in roughly a dozen regional variations. Broadly, borschts fall into two groups: hot (red) borscht, popular across many cuisines, and cold borscht, made mostly in spring and summer. Red borscht is built on potatoes (a relatively modern addition), cabbage, carrots, onion, parsley, dill, and — essential — beets, which turn it dark red. It's typically simmered in a meat-and-bone broth, though historically it was humble peasant fare, with meat reserved for holidays and crushed lard with garlic and onion used on ordinary days. It's usually finished with a dollop of sour cream and served with fresh rye bread or pampushky (garlic rolls). For fasting days, borscht is made without meat or fat, with just vegetable oil, mushrooms, and sometimes fish. In western Ukraine, a mushroom borscht with "ears" — tiny dumplings of egg dough filled with mushrooms — is traditional at Christmas. Cold borscht, made mainly in the warmer months, is based on pickled or boiled beets, sometimes with kefir stirred in, and the other ingredients — fresh dill, green onion, parsley, and garlic — are added raw. It's finished with sour cream and hard-boiled eggs and eaten chilled, often with boiled potatoes in place of bread.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Pepper - 26  kcal/100g

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