A comforting and hearty soup, this classic Beef Borscht is brimming with tender beef, earthy beets, and crisp cabbage. Its signature sweet-and-sour broth, enriched with vegetables and aromatics, makes it a beloved staple perfect for a chilly day.
A dense, hearty loaf with a deep, earthy flavor and a touch of sweetness from molasses. This homemade dark rye bread has a wonderfully chewy crust and a soft, tight crumb, making it perfect for robust sandwiches or simply toasted with butter.
Vibrant, gut-friendly borscht with a tangy sour cream swirl and hearty black bread. Pure soul-satisfying goodness!
This jewish_american dish is perfect for lunch. With 899.29 calories and 52.59g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 cup Lemon Juice (freshly squeezed)
2 tbsp Granulated Sugar (or to taste)
1.5 tsp Salt (divided, plus more to taste)
0.5 tsp Black Pepper (freshly ground)
2 pcs Bay Leaves
0.5 cup Sour Cream (for garnish)
3 tbsp Fresh Dill (chopped, for garnish)
Instructions
1
Sear the Beef
Pat the beef cubes completely dry with paper towels. Season generously with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Working in two batches to avoid overcrowding the pot, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes per batch. Do not move the beef too often to allow it to brown properly.
Remove the seared beef with a slotted spoon and set it aside on a plate.
2
Sauté Aromatics
Reduce the heat to medium. If the pot is dry, add another splash of oil. Add the chopped onion and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until softened and translucent, about 6-8 minutes.
Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
3
Simmer the Base
Return the seared beef and any accumulated juices to the pot.
Pour in the beef broth, undrained diced tomatoes, and add the bay leaves, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender.
4
Add Vegetables
Stir the grated beets, chopped carrots, and shredded cabbage into the pot.
Increase the heat to bring the soup back to a simmer. Once simmering, reduce the heat to low, cover again, and cook for an additional 25-30 minutes, until all the vegetables are tender but not mushy.
5
Finish and Serve
Remove the pot from the heat and discard the bay leaves.
Stir in the fresh lemon juice and granulated sugar. This is the key to the classic sweet-and-sour flavor.
Taste the borscht carefully and adjust the seasoning. Add more salt for savoriness, lemon juice for tartness, or sugar for sweetness until the flavor is balanced to your liking.
Ladle the hot borscht into bowls. Garnish each serving with a generous dollop of sour cream and a sprinkle of fresh dill before serving.
353cal
10gprotein
66gcarbs
6gfat
Ingredients
355 ml Warm Water (Around 110°F or 43°C)
2.25 tsp Active Dry Yeast (One 7g packet)
0.25 cup Molasses (Unsulphured)
2 tbsp Unsweetened Cocoa Powder
1 tbsp Instant Espresso Powder (Optional, for deeper color and flavor)
2 tbsp Vegetable Oil (Plus more for greasing the bowl)
1 tbsp Caraway Seeds
1.5 tsp Salt
180 g Rye Flour (Approximately 1.5 cups)
240 g Bread Flour (Approximately 2 cups, plus more for dusting)
1 tbsp Cornmeal (For dusting the baking sheet)
Instructions
1
Activate Yeast and Mix Wet Ingredients
In the bowl of a stand mixer or a large mixing bowl, pour in the warm water. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until it becomes foamy and fragrant. This process is called 'blooming'.
Once the yeast is activated, stir in the molasses, cocoa powder, optional espresso powder, vegetable oil, caraway seeds, and salt. Mix until everything is well combined.
2
Combine Flours and Form Dough
Add the rye flour and bread flour to the wet ingredients.
Using the dough hook attachment on your stand mixer, mix on low speed until a shaggy, sticky dough forms. If mixing by hand, use a sturdy wooden spoon or spatula to bring the ingredients together.
3
Knead the Dough
Increase the mixer speed to medium-low and knead for 6-8 minutes. The dough will be tacky and denser than a standard wheat dough; this is normal for rye. Avoid the temptation to add too much extra flour.
If kneading by hand, turn the dough onto a lightly floured surface and knead for 8-10 minutes. Use a bench scraper to help manage the sticky dough. It should become smoother and slightly elastic.
Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the surface.
Cover the bowl with plastic wrap or a damp kitchen towel.
Let the dough rise in a warm, draft-free spot for 60-90 minutes, or until it has nearly doubled in size.
5
Shape the Loaf and Second Rise (Proofing)
Gently deflate the risen dough and turn it out onto a lightly floured surface.
Shape the dough into your desired form, such as a round boule or an oblong loaf.
Place the shaped loaf on a baking sheet dusted with cornmeal or lined with parchment paper.
Cover the loaf loosely with plastic wrap or a kitchen towel and let it rise for another 45-60 minutes. It will become puffy but will not double in size this time.
6
Preheat Oven and Bake
About 20 minutes before the second rise is complete, preheat your oven to 375°F (190°C).
Just before baking, use a very sharp knife or a bread lame to make one or two 1/2-inch deep slashes across the top of the loaf. This allows steam to escape and controls where the bread expands.
Bake for 40-45 minutes. The loaf is done when the crust is dark and firm, and it sounds hollow when you tap the bottom. For accuracy, check for an internal temperature of 190-200°F (88-93°C) with a digital thermometer.
7
Cool Completely
Transfer the baked loaf immediately to a wire rack to cool.
This step is critical for rye bread. You must let it cool completely, for at least 2-3 hours, before slicing. Slicing it while warm can result in a gummy texture as the crumb is still setting.
