The Most Delicious Borscht – Geory Kavkaz

1. INGREDIENTS (Serves 6–8)

• 500 g beets, peeled and julienned
• 300 g cabbage, shredded
• 2 carrots, grated or sliced
• 1 large onion, finely chopped
• 1–2 potatoes, diced
• 3–4 garlic cloves, minced
• 2 tomatoes, grated or 200 g canned crushed
• 2–3 tablespoons animal fat (lard or tallow) or oil
• 2 L beef or chicken broth (homemade preferred)
• 2 tablespoons tomato paste (for richness)
• 1 teaspoon sugar (balances beet earthiness)
• Salt and black pepper, to taste
• Optional: 1 bay leaf, pinch of paprika
• Garnish: sour cream, fresh dill or parsley

2. SWEAT & SAUTÉ VEGETABLES

1. Heat the fat in a large pot over medium heat.
2. Add onions and sauté until translucent (~5 minutes).
3. Stir in carrots and beets. Sauté gently for 10 minutes, letting the beets release color and sweetness.
4. Add garlic and cook for another minute until fragrant.
5. Blend in grated tomatoes, tomato paste, sugar, paprika (if using), salt, and pepper. Cook for 3–4 minutes until oily and aromatic.

3. ADD BROTH & POTATOES

1. Pour in the broth and stir, scraping up all the caramelized bits.
2. Add diced potatoes and bay leaf, if using.
3. Increase heat to bring to a gentle boil, then reduce to a simmer.
4. Cook uncovered for 15–20 minutes, or until potatoes are fork-tender and the soup is rich and fragrant.

4. ADD CABBAGE & FINISH

1. Stir in the shredded cabbage and simmer another 10–15 minutes, until it’s tender yet not mushy.
2. Taste and adjust salt, pepper, or sweetness as needed.
3. For deeper flavor, let the soup sit off heat with the lid on for 10 minutes before serving—flavors harmonize beautifully.

5. SERVE & GARNISH

1. Ladle hot borscht into bowls.
2. Swirl in a spoonful of sour cream (or plain yoghurt).
3. Top with chopped dill or parsley for brightness.
4. Serve with:
   • Warm rye or crusty bread
   • Garlic bread or pampushki (Ukrainian garlic buns)
   • A strong black tea or light vodka for tradition

🔥 NOTES

• Sauté beets slowly—don’t rush this color-rich foundation.
• Fat matters—animal fat gives this borscht depth and soul.
• Balance earth with acidity & sweetness—tomato, sugar, and broth harmonize the beet flavor.
• Don’t overcook cabbage—a bit of bite keeps texture alive.
• Rest before serving—even a brief wait brings clarity and depth to the broth.