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NRM Borscht

NRM Borscht is a comforting, vibrant beetroot soup packed with earthyvegetables, rich broth, and fresh herbs.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings: 6
Course: Soup
Cuisine: Russian
Ingredients Method Notes

Ingredients
  

  • 3 medium beets peeled and grated
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 carrots grated
  • 2 medium potatoes peeled and cubed
  • 2 cups shredded cabbage
  • 1 can 400g chopped tomatoes
  • 6 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar or honey
  • 2 bay leaves
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh dill chopped
  • Sour cream for serving (optional)
  • Crusty rye or sourdough bread for serving

Method
 

  1. Heat olive oil in a large soup pot over medium heat. Add onion and garlic, sauté for 3–4 minutes until softened.
  2. Stir in grated carrots and beets, cooking for 5 minutes until slightly tender.
  3. Add potatoes, cabbage, chopped tomatoes, tomato paste, broth, and bay leaves. Stir well to combine.
  4. Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 45–50 minutes until vegetables are tender.
  5. Add apple cider vinegar, sugar or honey, salt, and black pepper. Simmer for an additional 10 minutes to deepen the flavor.
  6. Remove bay leaves and stir in fresh dill just before serving.
  7. Ladle into bowls and top with a dollop of sour cream if desired. Serve hot with crusty bread.

Notes

Chef’s Tips
  • For deeper flavour, make the soup a day ahead—borscht often tastes even better the next day.
  • Add white beans for extra protein and heartiness.
  • Adjust acidity with more vinegar or a squeeze of lemon juice if you prefer a tangier soup.
  • Garnish with extra dill and cracked black pepper for a fresher finish.