How to make it
7 steps. Take it one step at a time.
Place the beef and bay leaves
Place the beef and bay leaves in a large pot with 2.5 l (10.5 cups) of water. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, skimming off any foam that rises to the surface.
1 hrHeat sunflower oil
While the broth is simmering, heat sunflower oil in a skillet over medium heat. Sauté the onions and carrots until softened (about 5-7 minutes).
7 minAdd the grated beets, tomato paste, and vinegar
Add the grated beets, tomato paste, and vinegar to the skillet. Stir well and cook for another 10 minutes. The vinegar helps the beets maintain their ruby color.
10 minRemove it from the pot, dice it
Once the meat is tender, remove it from the pot, dice it into bite-sized pieces, and return it to the broth. Add the cubed potatoes and shredded cabbage to the pot. Cook for 15 minutes.
15 minAdd the sautéed beet and carrot mixture
Add the sautéed beet and carrot mixture into the main pot. Stir well. Season with salt and pepper to taste. Simmer for another 5-10 minutes.
10 minStir in the minced garlic and half of the dill
Stir in the minced garlic and half of the dill. Turn off the heat, cover the pot, and let it rest for at least 15 minutes before serving.
15 minLadle the hot soup
Ladle the hot soup into bowls. Serve with a dollop of sour cream and the remaining fresh dill on top.
A little kitchen wisdom
The secret to a perfect borscht is sautéing the beets separately with an acid (like vinegar) to preserve their deep red color. It tastes even better the next day!
