Skip to main content
Epicurious
Gourmet

Borscht

2.8

(23)

Image may contain Plant Cutlery Spoon Food Meal and Dish
BorschtAlan Richardson

To make this borscht into a full meal, serve the butter-braised oysters as a starter, or vice versa.

Recipe information

  • Total Time

    45 min

  • Yield

    Serves 4

Ingredients

4 medium boiling potatoes, peeled and halved
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 medium onion, chopped
1 tablespoon vegetable oil
14- to 15-oz can beef broth
16-oz jar sliced pickled beets
4 tablespoons sour cream
3 tablespoons chopped fresh dill

Preparation

  1. Step 1

    Cover potatoes with cold salted water by 1 inch and simmer until tender, 20 to 25 minutes. Drain and keep warm.

    Step 2

    While potatoes are boiling, sauté carrots, celery, and onion in oil in a 3-quart heavy saucepan over high heat, stirring frequently, until beginning to brown. Add broth and bring to a boil. Simmer, covered, until vegetables are tender, about 13 minutes. Stir in beets and their brine and simmer, covered, 8 minutes more. Ladle borscht into bowls and add potatoes. Top with sour cream and dill.

TagsSorbetFrozen DessertDessertRussianEastern EuropeanEuropeanPolishUkrainianPotatoRoot VegetableVegetableBeetDillHerbs & SpicesBeefMeatStarterSideDinnerGluten FreeNut FreeEasySimmerWinterGourmet
Read More
Beef Stroganoff Ramen
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.