The defining soup of Russian and Eastern European cuisine. A deeply layered, magenta-hued broth built on a slow-simmered beef bone stock, then enriched with sauteed beets preserved in vinegar, a golden zazharka of onions and carrots, shredded cabbage, and earthy potatoes. The acid-preserved beet color is the signature of a properly made borscht; the tang of smetana stirred in at the table completes the alchemy of this restorative dish.
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Make the stock. Place the bones and beef chunks in a large pot, cover with cold water, and bring to a rapid . Drain entirely and rinse the bones and pot. This blanching step removes impurities and guarantees a clear, clean stock. Return to the pot, cover with 3 liters of fresh cold water, and add peppercorns and bay leaves. Bring to a gentle and cook for 90 minutes , skimming any foam that rises. Remove the beef, shred it, and set aside. Strain the stock.
Make the zazharka. Heat 2 tbsp oil in a heavy skillet over medium heat. the diced onion until softened and translucent, about 7 minutes . Add the grated carrot and cook for another 5 minutes until both are lightly golden. Remove from skillet and set aside.
the beets. In the same skillet, heat the remaining oil over medium heat. Add the julienned beets and for 5 minutes , stirring. Add the tomato paste and cook for 2 minutes . Pour in the vinegar and add the sugar. The beets will sizzle and deepen in color. Stir well and cook for another 3 minutes . The acid fixes the pigment so the soup remains red.
Build the soup. Bring the strained stock to a . Add the potato cubes and cook for 10 minutes .
Add the zazharka and the acid-fixed beets to the stock. Stir to combine. Add the shredded cabbage. Cook for another 20 minutes until the potatoes are fully tender and the cabbage has softened but retains a slight bite.
Off the heat, add the shredded reserved beef, crushed garlic, and chopped fresh dill. Taste and adjust salt. Cover and let rest for 10 minutes for the flavors to marry.
Serve in deep bowls with a large spoonful of cold smetana stirred in at the table, alongside a thick slice of dark rye bread.
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