Borscht (Russian Style Soup)

Borscht (Russian Style Soup)

Borscht (Russian Style Soup) is a home-style soup at difficulty 4/5 (Advanced), about 2006 kcal. This is a Shanghai-style home-cooked soup adapted from the Russian sweet beet so. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

4 / 5

★★★★☆

Advanced
Estimated Calories

2006 kcal

Ingredients

  • Vegetable broth (parsley, carrot, onion mix)
  • Beef broth (instant beef bouillon paste can be used instead)
  • Beef (flank or shank is recommended)
  • Tomatoes (ketchup and canned tomatoes)

Steps

  1. ### Preparation
  2. Dice parsley, carrots, and onions into 1cm cubes.
  3. Cut Chinese sausage and potatoes into 2cm chunks.
  4. Remove the cores from cabbage and tear into 2cm wide strips by hand.
  5. Marinate beef with 3g salt and 3g black pepper for 5 minutes.
  6. ### Sautéing
  7. Heat the frying pan, add plant oil.
  8. Fry the beef until golden brown on the surface (it is okay to be slightly pink inside, but do not burn it). Remove and set aside.
  9. ### Cooking Process 1 (First Hour)
  10. Heat the stock pot, add olive oil, diced onion, diced carrots, and diced parsley.
  11. Sauté until the onion becomes translucent, then add ketchup and canned tomatoes.
  12. Add the beef, potatoes, and stir fry evenly.
  13. Add water until the ingredients are submerged. Cook on medium heat for 1 hour.
  14. ### Cooking Process 2 (Last 30 Minutes)
  15. Open the pot, add chopped cabbage and sliced Chinese sausage, stir evenly.
  16. Cook on medium heat for 30 minutes.
  17. Cover and add the remaining 15g of salt. Mix well and serve.

Notes

This is a Shanghai-style home-cooked soup adapted from the Russian sweet beet soup. It features tomato and beef as the main flavors, characterized by a rich, sweet and sour taste and mellow deliciousness. It is rich in high-quality protein, lycopene, and various vitamins, making it a balanced diet. Simple to make and beginner-friendly, the entire process takes approximately 2–3 hours.

Estimated Cooking Difficulty: ★★★★
Estimated Calories: 2006 calories

Breakdown per serving:

- 500 mL Liquid Beef Broth (or 500mL Vegetable Broth)
- 250 g Beef (Flank or Shank)
- 2 Cans Canned Tomatoes (Fresh tomatoes can be used, but the flavor will be inferior)
- 5 g Ketchup (to enhance tomato flavor)
- 400 g Potatoes
- 100 g Onions
- 100 g Carrots
- 100 g Parsley
- 200 g Cabbage
- 100 - 200 g Chinese Sausage
- 5 mL Olive Oil (for cooking vegetables, can be replaced with plant oil)
- 5 mL Plant Oil (for cooking beef, must not be replaced with olive oil)
- 18 g Salt
- 3 g Black Pepper

### Notes:
- Prefer canned tomatoes over fresh tomatoes; the combination of canned tomatoes + ketchup provides a richer flavor.
- Besides the essential carrots, onions, parsley, and beef, other ingredients can be mixed and matched freely based on preference.

If you encounter issues or have improvements regarding the instructions, please submit an Issue or Pull request.

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