Recipe courtesy of
Liza Zeneski
for
Food Network Kitchen
Recipe courtesy of
Liza Zeneski
for
Food Network Kitchen
Watch how to make this recipe.
Classic Russian Borscht
Getting reviews...
- Level: Intermediate
- Total: 12 hr (includes chilling time)
- Active: 1 hr 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 631
- Total Fat
- 42 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 65 milligrams
- Sodium
- 797 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 8 grams
- Sugar
- 12 grams
- Protein
- 19 grams
This classic Russian borscht is a labor of love but it’s worth every bit of effort. The homemade rich, beefy stock of this version is made with bone-in short ribs and is the foundation of the soup, so it needs to be made from scratch. The juicy shredded meat, sweet and earthy beets, roasted garlic and hearty mix of vegetables simmer together in the stock and the result is a soup that’s the perfect balance of sweet, sour and savory. The soup takes two days to make, but most of the time is unattended and I’ve included some shortcuts. First, there's no need to constantly skim the stock as it cooks. Simply refrigerate it overnight with the shredded meat, and the fat will solidify on top, allowing you to remove it with ease. Second, I slowly roast the beets, which makes them shred effortlessly, adding the perfect texture to the borscht while creating its signature vibrant red hue.
I grew up in a soup culture in Russia, where soup is a daily ritual, especially at lunch. The meal always begins with a first course, which is often a hearty soup like borscht served hot with a dollop of sour cream, fresh dill and warm pampushky (Russian and Ukrainian garlic bread rolls). It would be followed by a second course and, of course, dessert. I was raised in St. Petersburg by a single mother who was a career woman and worked long hours, and my great-grandmother, who stayed home with me. My great-grandma would always have a pot of soup simmering away on the stovetop, and often it would be a borscht with whatever protein was on hand. If we had the money, it would be with beef. If not, it would be chicken, pork, a mix of both or even vegetarian. My great-grandmother passed away at the age of 101 and I find myself often making this borscht when I miss her. It’s more than just a meal — it’s a bowl of comfort, a reminder of love and warmth.
- Level: Intermediate
- Total: 12 hr (includes chilling time)
- Active: 1 hr 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 631
- Total Fat
- 42 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 65 milligrams
- Sodium
- 797 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 8 grams
- Sugar
- 12 grams
- Protein
- 19 grams
Ingredients
Stock:
Roasted Beets and Garlic:
Soup:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
cheesecloth- For the stock: Sprinkle the short ribs liberally on all sides with salt and pepper. Heat the oil in a large stockpot over high heat. Add the short ribs and sear on all sides until deep golden brown, 3 to 4 minutes per side. Remove to a large plate.
- Lower the heat to medium high, add the garlic, carrots, celery and onion and season with salt and pepper. Cook, stirring occasionally and scraping up any brown bits from the bottom, until the vegetables just start to soften, about 5 minutes. Add the peppercorns, bay leaves, parsley, thyme and beef bouillon cubes if using. Return the short ribs to the pot with any juices. Add 20 cups (5 quarts) of water and raise the heat to high. Bring the broth to just a simmer, then reduce the heat to low and cook at a light simmer (do not boil), uncovered and skimming the top occasionally, until the meat is very tender and falling off the bone, about 2 hours.
- Remove the short ribs from the stock. When cool enough to handle, pick off the meat, discarding the bones, cartilage and fat. Shred into bite-size pieces. Let cool completely, then cover and refrigerate overnight.
- Strain the stock and discard the vegetables and aromatics. Strain it again through a double layer of cheesecloth. Let cool completely, then cover and refrigerate overnight.
- For the roasted beets and garlic: Meanwhile, while the stock is simmering, preheat the oven to 375 degrees F.
- Slice off the top of the garlic bulb, drizzle with 1 teaspoon of the oil and season with salt and pepper. Wrap in foil and place on a rimmed baking sheet. Slice off any greens from the beets and reserve for another use (or discard). Drizzle the beets with the remaining 2 tablespoons oil, season with salt and pepper and wrap individually in foil. Place on the same rimmed baking sheet. Roast the garlic and beets until very soft and fully cooked through, about 1 hour for the garlic and 2 hours for the beets. Set aside to cool.
- When the garlic is cool enough to handle, squeeze the roasted cloves into a small bowl and mash with a fork to create a smooth paste. Cover and refrigerate overnight. When the beets are completely cool, refrigerate them in the foil overnight.
- For the soup: The following day, use a slotted spoon to remove and discard the layer of fat that has formed on top of the stock. Pour the stock into a large pot and bring to a slight simmer.
- Remove the roasted beets from the foil, reserving any juices from roasting. Peel the beets with a paring knife, then shred on a box grater.
- Heat the oil in a second large pot over medium heat. Add the carrots, celery and onion, season with salt and pepper and cook until the vegetables start to soften, about 5 minutes. Mix in the roasted garlic paste and tomato purée and continue to cook for another 3 to 4 minutes to allow the vegetables to soak up the garlic and tomato flavor. Add the potatoes, cabbage and shredded beets with any reserved juices. Add the stock, season with more salt and pepper and mix to combine. Raise the heat to high and bring to a simmer (do not boil), then lower the heat and simmer until the vegetables are cooked through, about 30 minutes.
- Add the lemon juice and reserved shredded meat. Taste and season liberally with salt and pepper.
- Serve right away or refrigerate for a few hours or even overnight, since the soup gets better the longer it sits. Serve with a healthy dollop of sour cream, some fresh dill and warm pampushky if desired.
Cook’s Note
You can substitute 2 pounds of bone-in chicken thighs, baby back ribs or a combination of both for the short ribs. For the freshest and sweetest beets, look for bunches of beets with greens. Once the greens have been removed, your beets should weigh about 2 pounds.
