borscht
This borscht is the slow simmered, deep flavor kind; the one that tastes like it’s been in the family forever. It starts with a real broth made from beef ribs and marrow bones, then builds into that classic sweet/tangy balance with beets, tomato paste, sauerkraut, garlic, and a splash of red wine vinegar. After a long simmer the meat goes back in, the potatoes finish it off, and the whole thing gets served hot with smetana and fresh dill. Cozy, bold, and not remotely subtle.
What is the history of borscht?
Borscht has a long, layered history across Eastern Europe and it’s been shaped by both geography and necessity. Early versions were made from fermented hogweed (a sour soup) but over time beets became the signature ingredient, especially as they became more common and affordable. The soup spread through what’s now Ukraine, Poland, Belarus, Russia, and Lithuania, with each region developing its own version; some clear, some thick, some vegetarian, some built on beef broth, and often finished with smetana and herbs like dill. Today it’s one of the most recognizable soups in the region with deep cultural roots and a million variations depending on the household.
How to make borscht?
Now, to the recipe! Chop the ribs into pieces by cutting between each bone and put them in a large pot. Add onion, bone marrow bone pieces, and quartered carrot. Fill the pot with water and bring to boil. Lower the heat to medium and simmer for 2-2 1/2 hours occasionally stirring and skimming fat. Add more water if needed, you should have about 6-8 cups of broth once it’s done. Pull out the meat and set aside. Strain the broth and wipe the pot clean. Return the broth in the pot and whisk in tomato paste. Then add sugar, red wine vinegar, bay leaves, beets, grated carrot, sauerkraut, garlic, and tomatoes. Roughly shred the meat and add it to the pot. Discard the bones. Cover and simmer over medium low heat for 2 1/2 hours, occasionally stirring. Season the soup with salt and pepper. Stir in potatoes and dill, cover, and simmer over medium heat for 20 minutes. Serve with smetana or sour cream and dill.
Tips
Skim fat and impurities frequently while simmering to avoid a greasy broth.
Serve with lots of fresh dill and smetana!
If you do not have smetana use regular sour cream instead.