Borscht Recipe

Prepare vegetables

Peel the beets and grate them on the large holes of a box grater or julienne them. Peel and grate the carrots. Peel and cube the potatoes to ~1/2-inch pieces. Thinly slice the cabbage. Finely chop the onion and mince the garlic. Chop the dill and parsley; set half of each aside for garnish.

Build the broth

In a large (6- to 8-quart) pot, add the stock and bring it to a gentle simmer over medium heat. Add the cubed potatoes and bay leaves. Simmer for 8 minutes to start softening the potatoes.

Add hearty vegetables

After the potatoes have simmered 8 minutes, add the sliced cabbage to the pot and cook for 5 more minutes until the cabbage begins to soften.

Season the soup

Stir in the vinegar and sugar to help preserve the bright beet color and add a touch of acidity. Add 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (final seasoning will be adjusted later). Add half of the chopped dill and parsley into the soup. Keep the pot at a gentle simmer while you prepare the sautéed vegetable mix.

Sauté aromatics and vegetables

In a large skillet over medium heat, warm the vegetable oil and butter together until the butter melts. Add the chopped onion and sauté 5–7 minutes until translucent and starting to brown at the edges. Add the grated carrots and continue to cook 3–4 minutes until softened. Add the grated beets and cook, stirring frequently, 6–8 minutes — the beets should begin to release color but not burn.

Finish sauté with tomato and garlic

Stir in the tomato paste and minced garlic into the beet mix; cook 2–3 minutes to deepen the tomato flavor. If the pan becomes dry or starts to stick, add 2–4 tablespoons of the simmering stock to deglaze and loosen the mixture. Taste the sauté and season with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Combine sautéed vegetables with broth

Transfer the sautéed beet, carrot and onion mixture into the simmering pot with potatoes and cabbage. Stir well to combine. Simmer the soup gently, uncovered, for 20–25 minutes until the beets are tender and flavors have melded. Skim any foam from the surface during cooking.

About 5 minutes before finishing, stir in the remaining chopped dill and parsley. Adjust seasoning with additional salt and pepper to taste (typically an extra 1/2–1 teaspoon salt if needed). If you prefer a slightly brighter, tangier borscht, stir in an extra 1 tablespoon vinegar or a squeeze of lemon. Remove and discard bay leaves before serving.

If you like a silkier texture, blend 1–2 cups of the finished soup with an immersion blender and then return it to the pot; otherwise serve as-is for a chunky soup.

Ladle the borscht into bowls. Top each serving with 1–2 tablespoons of sour cream (or a generous dollop), a sprinkle of chopped fresh dill, and a grind of black pepper. Serve with slices of sourdough bread on the side for dipping.

Leftovers store well in the refrigerator for up to 4 days; flavor often deepens after resting. Reheat gently on the stove—add a splash of stock or water if it has thickened.