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Borscht

Borscht

Appetizers

Russian beet and beef soup with vegetables, served with a dollop of sour cream and a drizzle of vinegar.

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Recipe from DavidL, Tavernier, Correct0809 and 17 other contributors, adapted by Recette de cuisine · · updated on

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Borscht is a soup originating in Eastern Europe, considered a national dish in Russia. The beetroot gives it its distinctive color; while sour cream and vinegar provide the perfect balance.

Ingredients and directions

  • Prep time10 min
  • Cook time40 min
  • Resting5 min
  • Total55 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodpressure cooker
  • Estimated cost$18.09 $3.02 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

6 people
  • $7.63
  • $0.77
  • $4.46
  • $0.68
  • $2.09
  • $0.33
  • $0.09
  • $1.98
  • $0.06

Prices from US supermarkets for 6 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Place the meat, bones, and finely chopped vegetables (except the beetroot) in the casserole dish and cover with water. ≈ 3 min
  2. Bring to a boil, skim off any foam, then season with salt and pepper.
  3. Close the pressure cooker and bring it to a boil over high heat; once the valve starts to whistle softly, reduce the heat and cook for 30 minutes.
  4. Grate or chop the beet. ≈ 8 min
  5. Add it to the soup a few minutes before serving. ≈ 2 min
  6. Place a spoonful of crème fraîche and a drizzle of vinegar in each plate. ≈ 3 min
  7. Pour serve, pour the borscht over and serve the meat separately. ≈ 2 min

The bill

Borscht

  • 400 g of beef$7.63
  • 2 carrots$0.77
  • 2 turnips$4.46
  • Two garden apples$0.68
  • 1 head of white cabbage$2.09
  • 2 shallots$0.33
  • 1 clove of garlic$0.09
  • 50 cl of crème fraîche$1.98
  • vinegar, salt, pepper$0.06

Total$18.09

that's $3.02 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 400 g of beef
  • 1 bone with marrow
  • 2 carrots
  • 2 turnips
  • Two garden apples
  • 1 head of white cabbage
  • 1 onion, pierced with 2 cloves of garlic
  • 2 shallots
  • 1 clove of garlic
  • 1 pre-cooked red beet
  • 50 cl of crème fraîche
  • vinegar, salt, pepper
  • water

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