Ingredients
Soup:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon fennel seeds
- 2 teaspoons paprika
- 2 bay leaves
- 4 medium beets, peeled and cut into 1-inch cubes
- 4 cups beef bone broth (or vegetable broth for a fully vegetarian version)
- 2 cups water
- 1 large russet potato, peeled and cut into chunks
- 2 cups chopped kale, tough stems removed
- 1 1/2 cups chopped cabbage
- 1 tablespoon white wine vinegar or apple cider vinegar
- Kosher salt and freshly ground black pepper
For Serving:
- Horseradish sour cream
- Fresh dill, for garnish
- Crusty bread
Instructions
Build the Aromatic Base:
- Heat the olive oil in a large soup pot or Dutch oven over medium heat until it shimmers. Add the chopped onion and cook, stirring occasionally, for 4 to 5 minutes until it turns soft, translucent, and fragrant. Add the minced garlic and cook for another 30 seconds until you can smell it blooming in the oil. Season with salt and pepper.
- Stir in the diced carrots, celery, fennel seeds, paprika, and bay leaves. Cook for 3 to 4 minutes, stirring often, until the vegetables start to soften at the edges and the fennel seeds become toasty and aromatic — the kitchen should smell warm and slightly sweet, like a spice market.
Simmer the Beets and Potatoes:
- Add the cubed beets to the pot and stir to coat them in the spiced oil. Cook for about 5 minutes, allowing the beets to start releasing their deep ruby-red juices and staining everything in the pot that gorgeous magenta color.
- Pour in the beef bone broth and water. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 5 to 10 minutes until the beets are starting to become tender but still have some bite when you test one with a fork.
- Add the potato chunks and continue simmering for another 15 to 20 minutes until both the potatoes and beets are completely fork-tender and the broth has turned a stunning, deep crimson.
Finish and Serve:
- Stir in the white wine vinegar — you will notice the color brighten immediately and the aroma sharpen. Add the chopped kale and cabbage, pressing them gently into the broth. Simmer for an additional 5 to 10 minutes until the greens are wilted and tender but still have a slight texture and vibrant color.
- Taste the broth and adjust the seasoning with more salt, pepper, or a splash more vinegar if it needs brightening. Remove the bay leaves. Ladle the borscht into deep bowls while it is steaming hot. Top each bowl with a generous spoonful of horseradish sour cream and a tangle of fresh dill fronds. Serve with crusty bread for dunking.