Borscht (Борщ) — Russian Beet and Beef Soup

• 700 gBeef chuck (boneless), cut into 3 cm cubes (Or beef shank, trimmed and cut into chunks)
• 2000 mlWater (Add up to 250 ml more if needed during simmering)
• 2 leafBay leaves
• 1 tspWhole black peppercorns
• 2 tspSalt (Divided, plus more to taste)
• 200 gOnion, finely diced (About 1 large)
• 160 gCarrots, peeled and julienned (About 2 medium)
• 400 gRed beets, peeled and julienned (About 3 medium)
• 150 gGreen beans, trimmed and cut into 2 cm pieces (Fresh or frozen)
• 250 gGreen cabbage, thinly sliced (About 1/4 medium head)
• 350 gPotatoes, peeled and cut into 2 cm cubes (About 2 medium)
• 240 gCooked kidney beans, drained and rinsed (Or cooked pinto beans)
• 30 gTomato paste (About 2 tbsp)
• 15 mlWhite vinegar (About 1 tbsp; adjust to taste)
• 8 gGranulated sugar (About 2 tsp; balances beet earthiness)
• 30 mlNeutral oil (About 2 tbsp)
• 1 tspBlack pepper, freshly ground (Plus more to taste)
• 20 gFresh dill, chopped (Plus extra for serving)
• 10 gGarlic, finely grated (About 2 large cloves)
• 180 gSour cream (About 30 g per serving, for garnish)

Instructions

1. 1

   Build the broth: Add beef, water, bay leaves, peppercorns, and 1 tsp of the salt to a large pot. Bring to a boil over high heat, then reduce to a gentle simmer (small bubbles). Skim foam for 8–10 minutes, then cover partially and simmer 75–90 minutes, until the beef is tender.

2. 2

   While the broth simmers, prep vegetables. Keep beets separate to protect their color. In a skillet over medium heat, warm the oil for 30 seconds. Add onion and carrots and sauté 6–8 minutes until softened. Stir in beets, tomato paste, sugar, and vinegar; sauté 8–10 minutes until glossy and slightly tender.

3. 3

   Strain and return: Remove bay leaves. If you want a clearer soup, lift out beef with a slotted spoon and briefly strain the broth through a fine sieve, then return broth and beef to the pot. Bring back to a steady simmer over medium heat and taste the broth for baseline seasoning.

4. 4

   Cook the hearty vegetables: Add potatoes and simmer 10 minutes. Add cabbage and green beans and simmer another 10–12 minutes, stirring occasionally. Maintain a gentle simmer so vegetables soften without breaking down. Add a splash of water (up to 250 ml) if the soup thickens too quickly.

5. 5

   Add beans and beet mixture: Stir in the cooked kidney (or pinto) beans and the beet sauté. Simmer 12–15 minutes so flavors meld and the soup turns deep crimson. Stir gently to avoid shredding the cabbage. Adjust with remaining 1 tsp salt and the ground black pepper to taste.

6. 6

   Finish and rest: Turn off heat and stir in garlic and chopped dill. Cover and rest 10 minutes; this improves aroma and balances sweet, savory, and tangy notes. Serve hot in bowls with about 30 g sour cream per serving and extra dill. Add a few drops of vinegar at the table if desired.