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When it comes to real soul-warmers, borscht from Russia is unbeatable. This bright red soup based on beetroot, beef and various root vegetables is more than just a dish - it is an integral part of Russian food culture and is loved in many Eastern European countries. Whether as a main course or a warming starter, borscht impresses with its deep flavour, beautiful colour and plenty of tradition.
The origins of borscht probably lie in Ukraine, but today it is also considered a culinary cultural asset in Russia. The combination of tender beetroot, spicy meat, carrots, white cabbage and onions creates a harmonious, slightly sweet flavour - rounded off with a dollop of sour cream or sour cream for the perfect balance. If you like, serve with fresh rye bread or pampushki (garlicky bread rolls).
Home cooking with history
Hardly any other dish epitomises Russian home cooking as much as borscht. Every family has its own recipe and the soup is often left to simmer on the cooker for hours to allow the flavours to fully develop. The result: a filling, nourishing soup that warms you up from the inside - ideal for cold days or when you just want something savoury on the table.
With our recipe, you can easily bring Russian cuisine and cosy Eastern Bloc vibes into your home!
First, simmer the beef in 2 litres of water together with the onion, carrot, bay leaf, peppercorns and salt for about 1.5 hours until the meat is tender. Then remove the meat and cut into bite-sized pieces. Pour the stock through a sieve and set aside.
Heat the sunflower oil in a large pan. Sauté the onions, carrots and beetroot in it. Add the tomato purée and sugar and sauté briefly.
Add the stock, potatoes and cabbage and simmer for about 20 minutes until the vegetables are soft. Add the sliced beef and season with salt and pepper to taste.
Serve the borsch hot and garnish with a dollop of sour cream.
