If there’s one thing Russian cuisine does exceptionally well, it’s hearty, soul-warming soups. These aren’t the quick, light broths you might sip as an appetizer in other cultures-no, Russian soups are full meals in a bowl, designed to keep you fueled and warm during the cold, unforgiving winters. From tangy borscht brimming with beets to shchi made with cabbage or the lighter ukha fish soup, there’s a style for every taste and season.
What I love most about Russian soups is how they balance simplicity with depth of flavor. Most recipes use humble ingredients-root vegetables, cabbage, a touch of meat, some herbs-but together, they create a dish that tastes like it’s been simmering in tradition for centuries.
For today’s journey, let’s focus on one of the most beloved: Russian Borscht.
Russian Soup Recipe: Borscht
Borscht is more than a soup-it’s practically a cultural icon. Its striking ruby-red color (thanks to beets) makes it unforgettable, while its earthy, sweet-sour flavor has kept it a staple across Eastern Europe for generations. The beauty of borscht lies in its flexibility. You can make it meat-based or vegetarian, chunky or smooth, rustic or refined.
Ingredients Needed
Here’s what you’ll need for a traditional meat-based borscht (serves 6-8):
- Beets (3 medium-sized) – the star of the show, for that vibrant red hue
- Beef short ribs or shank (1 lb / 450 g) – gives depth and richness to the broth
- Cabbage (½ head, shredded) – adds bulk and texture
- Carrots (2, diced) – for sweetness and balance
- Potatoes (3 medium, cubed) – makes the soup hearty and filling
- Onion (1 large, finely chopped) – builds the savory base
- Tomato paste (2 tablespoons) – adds tanginess and richness
- Garlic (3 cloves, minced) – for aroma and depth
- Bay leaves (2) – classic for soup broths
- Black peppercorns (6-8) – subtle warmth and spice
- Fresh dill (a generous handful, chopped) – signature Russian herb
- Salt (to taste)
- Vinegar or lemon juice (1-2 teaspoons) – preserves beet color and adds brightness
- Sour cream (for serving) – creamy contrast to the earthy soup
Cooking Instructions
This soup rewards patience. Here’s the step-by-step breakdown:
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Make The Broth
- Place the beef, bay leaves, peppercorns, and onion half in a large pot with about 10 cups of water.
- Simmer for 1.5-2 hours, skimming off any foam. This creates a rich, clean broth.
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Prepare The Vegetables
- While the broth cooks, peel and grate the beets. Toss them with a splash of vinegar or lemon juice so they keep their brilliant red color.
- Dice carrots, potatoes, and shred cabbage.
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Sauté The Base
- In a skillet, heat some oil. Sauté onions, carrots, and beets for 5-7 minutes. Stir in tomato paste and garlic, letting everything caramelize slightly. This deepens the flavor.
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Combine The Soup
- Once the beef is tender, remove it from the broth, chop it into bite-sized pieces, and return it to the pot.
- Add potatoes and cook until half-tender.
- Add cabbage next, then the beet mixture. Stir well and let everything simmer for another 20-30 minutes.
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Finish The Flavor
- Taste and adjust with salt, pepper, and a final splash of vinegar or lemon juice for brightness.
- Sprinkle in fresh dill at the very end.
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Serve
- Ladle into bowls, top with a generous dollop of sour cream, and garnish with more dill if you’re feeling fancy.
Ingredient Insights
Every ingredient here has a purpose, and knowing why it’s there helps you appreciate the dish even more:
- Beets – bring sweetness, color, and an earthy depth that no other vegetable can replace.
- Cabbage – bulks out the soup and gives it a rustic heartiness.
- Potatoes – ensure this is a ’stick-to-your-ribs’ kind of meal.
- Tomato paste – balances the natural sweetness of beets with acidity.
- Dill – the unmistakable Russian flavor that ties everything together.
- Sour cream – not just garnish; it mellows the acidity and adds creamy luxury.
Expert Tips
Want to make your borscht unforgettable? Keep these tips in mind:
- Color preservation: Add acid (vinegar or lemon juice) when cooking the beets. Without it, your soup can turn an unappealing brownish-red.
- Make it ahead: Borscht actually tastes better the next day after the flavors have mingled.
- Texture play: Shred some beets and dice others for a mix of textures.
- Meat options: Beef is classic, but pork or even chicken works too. For vegetarian borscht, skip the meat entirely and use mushroom broth for umami.
- Serving tradition: Always with black bread on the side. That’s non-negotiable in many Russian households.
Recipe Variations
The beauty of Russian cooking is adaptability. Here are some fun takes:
- Ukrainian-style borscht – often includes beans and sometimes smoked meats for an even deeper flavor.
- Summer borscht – served cold, lighter, with a kefir or yogurt base instead of broth.
- Mushroom borscht – earthy and vegetarian, perfect for autumn.
- Beet-free ’green borscht’ – made with sorrel leaves, giving a tangy, spring-like freshness.
Final Words
There’s something truly special about a pot of borscht simmering on the stove. It’s not just a soup-it’s a gathering point. In Russia (and across Eastern Europe), sharing borscht is tied to family, conversation, and comfort. Every cook makes it slightly differently, often passing their version down through generations. That’s the beauty-you can put your own spin on it, and it still feels like part of a much bigger story.
FAQs
What Is The Most Popular Russian Soup?
The most popular Russian soup is Borscht, a beetroot-based soup often made with beef or pork, served hot or cold. It has a distinctive red color and is typically flavored with garlic, onions, and vinegar, topped with sour cream.
What Ingredients Are Essential In A Russian Borscht Recipe?
The essential ingredients in a traditional Russian Borscht include beets, cabbage, potatoes, carrots, onions, garlic, and dill. Meat (usually beef or pork), tomatoes, and a touch of vinegar or lemon juice are often added to balance the flavors.
How Do You Make A Vegetarian Version Of Russian Borscht?
To make a vegetarian version of Borscht, simply omit the meat and use vegetable broth instead of beef or pork stock. The flavor profile can still be rich and hearty by focusing on the beets, cabbage, and additional seasonings such as bay leaves, dill, and pepper.
What Is Solyanka, And How Is It Different From Borscht?
Solyanka is another traditional Russian soup made from a combination of meat (or fish), pickles, olives, and a variety of vegetables, including onions, carrots, and cabbage. Unlike Borscht, which is beet-based, Solyanka has a tangy and savory flavor due to the inclusion of pickles and olives.
What Kind Of Meat Is Used In Russian Soups?
Common meats used in Russian soups include beef, pork, and chicken. Some soups, like Borscht, can also be made with smoked meats or sausage for added depth of flavor. Fish, particularly in coastal areas, can also be used in fish-based soups like Ukha.
How Do You Make Ukha, A Traditional Russian Fish Soup?
Ukha is a Russian fish soup made by simmering fresh fish (often pike, perch, or salmon) with vegetables like onions, carrots, and potatoes. It’s typically seasoned with herbs like dill and bay leaves, and a splash of lemon juice or vinegar is added to brighten the flavor.
Is It Necessary To Use Sour Cream With Russian Soups?
While not absolutely necessary, sour cream is a traditional garnish for many Russian soups, especially Borscht. It adds a creamy texture and balances the tanginess of the soup. It can also be used as a topping for other soups like Solyanka.
What Is The Role Of Dill In Russian Soups?
Dill is a quintessential herb in Russian cuisine, and it plays a significant role in flavoring Russian soups. It imparts a fresh, slightly tangy taste that complements the earthiness of root vegetables and the richness of meats used in these soups.
Can Russian Soups Be Made In Advance?
Yes, many Russian soups, including Borscht and Solyanka, can be made in advance. In fact, their flavors often improve after a day or two of resting. Be sure to store them in an airtight container in the fridge and reheat before serving.
What Is The Traditional Way To Serve Russian Soups?
Russian soups are traditionally served hot, often accompanied by rye bread, garlic bread, or even blini (thin pancakes). Borscht, in particular, is usually topped with a dollop of sour cream and sometimes garnished with chopped dill or parsley.