Soop Resi Roosi (سوپ رسی روسی) — Russian Borscht Soup
A deep-crimson, beefy borscht with beets, cabbage, green beans, and tender potatoes, balanced with gentle tang and natural sweetness. Traditionally finished with sour cream for a rich, comforting bowl.
Printable Recipe Card
Servings: 6 · Total: 145 min · Difficulty: medium
Ingredients (quick list)
- 700 g Beef chuck or beef shank, boneless, cut into 3 cm cubes (Trim excess surface fat; keep some for flavor)
- 2200 ml Water (Plus more as needed to maintain volume)
- 200 g Onion, finely diced (About 1 large onion)
- 180 g Carrots, peeled and julienned (About 2 medium carrots)
- 350 g Red beet, peeled and grated (coarse) (About 2 medium beets)
- 180 g Green beans, trimmed and cut into 2 cm pieces (Fresh or thawed frozen)
- 300 g Green cabbage, thinly shredded (Packed after shredding)
- 350 g Potatoes, peeled and cut into 2 cm cubes (Waxy potatoes hold shape best)
- 240 g Cooked kidney beans or pinto beans, drained and rinsed (About 1 1/2 cups cooked)
- 10 g Fine sea salt (Add in stages; adjust to taste)
- 2 g Black pepper, freshly ground (About 1 teaspoon)
- 30 ml Vegetable oil (About 2 tablespoons)
+ 4 more in the full ingredients section below.
Steps (summary)
- Place the beef and 2,200 ml water in a large pot. Bring to a boil over high heat (about 10–12 minutes), then reduce to a gentle…
- While the beef simmers, heat 30 ml oil in a skillet over medium heat. Add the diced onion and cook 6–8 minutes until translucen…
- Transfer the sautéed beet mixture to the pot. Add shredded cabbage, green beans, and potatoes. Return to a steady simmer over m…
- Add the cooked beans, 10 g salt, and 2 g black pepper. Simmer 15–20 minutes until the potatoes are tender and the beef is fully…
Cultural Background
Borscht is a widely shared Eastern European soup, commonly associated with Ukrainian and Russian home cooking and also found in many neighboring cuisines. It is valued for its beet-based color and its ability to stretch seasonal vegetables into a filling, warming meal.
Equipment
💡 Tips
- For deeper flavor, use beef shank; for faster tenderness, choose well-marbled chuck.
- Cook beets with tomato paste and a little oil before adding to the pot—this helps maintain a vivid red color.
- Add vinegar at the end; boiling it for long can dull the brightness and aroma.
- If using canned beans, rinse thoroughly to reduce excess sodium and keep the broth clean.
- Borscht often tastes better the next day after the flavors meld.
⚠️ Common Mistakes
❌ Boiling the soup aggressively after adding beets
💡 Why: High heat can dull the beet color and make vegetables break down too much
✅ Fix: Keep the soup at a gentle simmer and stir occasionally; add vinegar at the end for brightness.
❌ Adding vinegar early and cooking it for a long time
💡 Why: Acid can taste harsh and the aroma dissipates with prolonged boiling
✅ Fix: Stir vinegar in after turning off the heat, then rest the soup 10 minutes before serving.
❌ Undercooking the beef or cutting it too large
💡 Why: Tough beef makes the soup feel heavy and chewy
✅ Fix: Cut beef into 3 cm cubes and simmer until tender; if needed, extend the beef simmer by 20–30 minutes.
🧊 How to Store
Cool to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently to a simmer (do not hard-boil) to preserve color and texture. Freeze up to 2 months; thaw overnight in the refrigerator before reheating.
📅 Make Ahead
Cook the soup up to 2 days ahead and refrigerate. Reheat gently and adjust salt, pepper, and vinegar right before serving. Add sour cream only in the bowl, not in the pot, to keep the soup stable for storage.
🍽️ Pairs Well With
- Sour cream (traditional)
- Rye bread or crusty bread
- Simple cucumber salad
- Pickles
Regional Variations
- Russia (home-style versions)Often built on beef broth with cabbage and potatoes, finished with sour cream; some cooks include beans or omit them depending on household preference.
- Ukraine (common approaches)May include additional aromatics and sometimes pork or smoked meats; the sweet-sour balance can be adjusted with vinegar, sugar, or fermented beet liquid.
Ingredients
- 700 gBeef chuck or beef shank, boneless, cut into 3 cm cubes (Trim excess surface fat; keep some for flavor)
- 2200 mlWater (Plus more as needed to maintain volume)
- 200 gOnion, finely diced (About 1 large onion)
- 180 gCarrots, peeled and julienned (About 2 medium carrots)
- 350 gRed beet, peeled and grated (coarse) (About 2 medium beets)
- 180 gGreen beans, trimmed and cut into 2 cm pieces (Fresh or thawed frozen)
- 300 gGreen cabbage, thinly shredded (Packed after shredding)
- 350 gPotatoes, peeled and cut into 2 cm cubes (Waxy potatoes hold shape best)
- 240 gCooked kidney beans or pinto beans, drained and rinsed (About 1 1/2 cups cooked)
- 10 gFine sea salt (Add in stages; adjust to taste)
- 2 gBlack pepper, freshly ground (About 1 teaspoon)
- 30 mlVegetable oil (About 2 tablespoons)
- 30 gTomato paste (About 2 tablespoons; deepens color and savoriness)
- 15 mlWhite vinegar (About 1 tablespoon; preserves beet color and adds tang)
- 8 gGranulated sugar (About 2 teaspoons; balances acidity)
- 180 gSour cream (About 2 tablespoons per serving, optional but traditional)
🔄 Substitutions
- Beef chuck or beef shank→ Lamb shoulder
- Sour cream→ Plain Greek yogurt
- White vinegar→ Fresh lemon juice
Instructions
- 1
Place the beef and 2,200 ml water in a large pot. Bring to a boil over high heat (about 10–12 minutes), then reduce to a gentle simmer. Skim foam for 5 minutes for a cleaner broth. Simmer partially covered for 60 minutes, stirring occasionally, until the beef starts to turn tender.
- 2
While the beef simmers, heat 30 ml oil in a skillet over medium heat. Add the diced onion and cook 6–8 minutes until translucent. Add carrots and cook 4 minutes. Stir in tomato paste and cook 1 minute to remove raw taste. Add grated beet and cook 6–8 minutes, stirring, until softened and glossy.
- 3
Transfer the sautéed beet mixture to the pot. Add shredded cabbage, green beans, and potatoes. Return to a steady simmer over medium-low heat and cook 25 minutes, partially covered, stirring once or twice to prevent sticking. If the soup thickens too much, add 100–200 ml hot water.
- 4
Add the cooked beans, 10 g salt, and 2 g black pepper. Simmer 15–20 minutes until the potatoes are tender and the beef is fully soft. Turn off the heat, then stir in 15 ml vinegar and 8 g sugar. Rest the soup 10 minutes so flavors round out before serving.
🪪 Recipe Passport
Cultural Background
Borscht is a widely shared Eastern European soup, commonly associated with Ukrainian and Russian home cooking and also found in many neighboring cuisines. It is valued for its beet-based color and its ability to stretch seasonal vegetables into a filling, warming meal.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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