Ingredients
Broth Ingredients
- 4 beef bones (marrow bones, short ribs, oxtail, or joints)
- Aromatics: onion, carrots, celery, garlic, parsley, or vegetable scraps
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tbsp salt, plus additional salt to taste
- 12-14 cups water (to cover ingredients)
Borscht Ingredients
- 10 cups prepared beef bone broth
- 3-4 cups green cabbage, shredded (about 1/2 head)
- 3 cups Yukon gold or red potatoes, peeled and finely diced
- 2 tbsp butter
- 1.5 cups onion, finely diced (about 1 large onion)
- 3-4 cups beets, peeled and shredded (about 3 large beets)
- 1 cup carrots, shredded (about 2 large carrots)
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 1/4 cup white vinegar
- 1 tbsp brown sugar
- Salt and black pepper, to taste
- Sour cream, for serving
- Fresh dill, for garnish
Instructions
- Make the beef bone broth: Place the beef bones, water, aromatics, bay leaf, black peppercorns, and 1 tablespoon salt into a slow cooker. Add enough water (12-14 cups) to fully submerge the ingredients. Cover and cook on low for 10-12 hours overnight. Once done, strain the broth through a fine sieve and adjust salt to taste.
- Prepare the vegetables: While the broth cooks or after it’s done, peel and shred the beets and carrots, finely dice the onion and potatoes, thinly slice the cabbage, and mince the garlic.
- Simmer potatoes and cabbage: Pour 10 cups of the prepared broth into a large heavy-bottomed pot or Dutch oven. Add diced potatoes, shredded cabbage, and a bay leaf. Bring the soup to a low boil, then reduce heat and simmer gently for 6-8 minutes until vegetables begin to soften.
- Cook the vegetable sauté: In a skillet over medium heat, melt the butter. Add diced onion and sauté about 3 minutes until softened. Add the shredded carrots and beets, cooking another 3 minutes. Stir in minced garlic and tomato paste; season with salt and pepper. Cook for 1 minute, then pour in the white vinegar to deglaze the pan. Continue cooking 2-3 minutes, stirring frequently.
- Combine and finish simmering: Carefully add the sautéed beet mixture to the pot with the broth, potatoes, and cabbage. Stir in the brown sugar and adjust seasoning with more salt and pepper if needed. Simmer the entire soup for another 10-15 minutes until potatoes and cabbage are fully tender.
- Serve: Ladle the hot soup into bowls and serve with a dollop of sour cream and a sprinkle of fresh dill. Enjoy warm or chilled according to preference.
Notes
- For a richer broth, roast the beef bones in the oven at 400°F (200°C) for 30-40 minutes before slow cooking.
- Use vegetable scraps for the broth aromatics to reduce waste and add depth of flavor.
- Borscht tastes even better the next day as flavors meld, so consider making it in advance.
- You can substitute the beef bones with a store-bought beef broth for a quicker version, though the flavor will be less deep.
- Adjust the vinegar and sugar balance to your taste for a perfect sweet and tangy flavor.
- Leftover borscht can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Eastern European
