Borscht

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This classic beef and beetroot borscht is a vibrant, high-protein soup that offers a beautiful balance of earthy sweetness and savoury depth. Traditional in Eastern Europe, this version uses a bone-in beef shank to create a rich, nutritious base, while the addition of fresh beetroot and carrots provides a wonderful colour and texture. It is a comforting, homemade dish that feels both indulgent and wholesome, perfect for a warming lunch or a light dinner during the colder months.

Packed with vitamins from the savoy cabbage and potatoes, this hearty soup is an excellent choice for those seeking a filling, protein-rich meal. The tang of red wine vinegar and the freshness of dill cut through the richness of the beef, while a spoonful of yoghurt adds a creamy finish. Serve this soup with a slice of dark rye bread for a complete and satisfying experience that the whole family will enjoy.

Ingredients for Borscht

2400ml canned beef broth
450g meaty cross-cut bone-in beef shank slice
1 large onion, quartered
4 large beets, peeled, chopped
4 medium carrots, peeled, chopped
1 12- to 400g russet potato, peeled, cut into 1/2-inch pieces
2 cups thinly sliced savoy cabbage
3/4 cup chopped fresh dill
45ml red wine vinegar
240ml plain nonfat yoghurt

How to make Borscht

Bring 1450ml broth, beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill uncovered in pot until cold, at least 4 hours and up to 1 day.

Spoon fat from top of chilled broth and discard. Add remaining 950ml canned broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. Stir in cabbage and 1/2 cup dill; cook until tender, about 15 minutes. Season with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with yoghurt and remaining 1/4 cup dill.

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