Ingredients:

  • 5 lbs Beef Shank or Oxtail (or 8 cups rich vegetable broth)
  • 10 cups Cold Water
  • 2 Bay Leaves
  • 1 tsp Whole Black Peppercorns
  • 1 medium Yellow Onion (halved)
  • 4 medium Beets, peeled and coarsely grated
  • 2 medium Carrots, peeled and coarsely grated
  • 3 large Russet Potatoes, peeled and diced (1-inch)
  • 1/2 small head Green Cabbage, thinly shredded
  • 3 Tbsp Unsalted Butter or Vegetable Oil
  • 1 large Yellow Onion, finely diced
  • 2 Tbsp Tomato Paste
  • 1 tsp Granulated Sugar
  • 2 Tbsp White Vinegar (or Lemon Juice)
  • 1 (14.5 oz) can Diced Tomatoes (drained)
  • 1/4 cup Fresh Dill, chopped
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Prepare the Broth (If using Meat): Combine meat, water, bay leaves, peppercorns, and half the onion in the stockpot. Bring to a boil, skim impurities, then simmer gently, covered, for 1.5 hours until meat is tender. Remove meat, shred/dice, and strain broth back into the pot. (If using prepared broth, skip this step and use 8 cups of prepared broth).
  2. Start the Base Vegetables: Add diced potatoes and shredded cabbage to the simmering broth. Cook for 15 minutes.
  3. Prepare the Zazharka (Sauté Base): In a separate large skillet, melt butter or oil over medium heat. Sauté diced onion until translucent (about 5 minutes).
  4. Sauté Aromatics & Beets: Add grated carrots and beets to the skillet. Cook for 8-10 minutes until softened. Stir in tomato paste and sugar; cook for 2 minutes until the paste darkens slightly.
  5. Colour Fix: Stir the vinegar (or lemon juice) directly into the skillet mixture. This acid locks in the red colour.
  6. Combine & Simmer: Transfer the entire sauté mixture (Zazharka) into the main stockpot. Add drained diced tomatoes (if using). Bring soup back to a gentle simmer. Cook for another 20 minutes to meld flavours.
  7. Final Seasoning: Taste the broth. Adjust seasoning with salt, pepper, and perhaps a tiny splash more vinegar if needed for tang. Stir in the shredded beef (if used).
  8. Rest & Serve: Turn off the heat. Stir in half of the fresh dill. Let the borscht rest, covered, for at least 15 minutes. Serve hot, garnished with remaining dill and a generous spoonful of sour cream or Greek yogurt.