What is Borscht?
Borscht is said to have originated in Ukraine, but in Japan you often find it served at Russian restaurants. It’s a warm, red soup made with beetroot (beets). Unlike typical Japanese dishes, this soup has a striking red color, with a gentle mix of vegetables, beef, and a hint of tanginess. It’s healthy and one of my favorite soups.
In this recipe, I’ve kept the soup portion a little lighter so that it pairs well with pot pie or bread.
Recommended For:
- People who want to enjoy plenty of vegetables.
- Those looking for a nutritious and well-balanced meal.
- Anyone who wants to try making Russian cuisine.
- Those who want to enjoy borscht with pot pie or bread.
Ingredients
| Stewing beef (such as shank) | 200g |
| Water | 1L |
| Bay leaf | 1 |
| Garlic | 1 clove |
| Onion | 1/2 |
| Carrot | 1/2 |
| Rice oil (or vegetable oil) | 1 tbsp |
| Tomato paste | 2 tbsp |
| Potato | 1 |
| Cabbage | 1/4 |
| Lemon | 1/2 |
| Salt & pepper | about 10 shakes each |
| Sour cream | (optional, for topping) |
| Puff pastry (for pot pie) | 2 sheets |
How to Make
1⃣ Simmer the beef
Cut the beef into bite-sized pieces. In a pot, add water, bay leaf, and beef. Bring to a boil, cover, and simmer over low heat for 1 hour. Skim off any foam that forms during cooking.
2⃣ Prepare the vegetables
Thinly slice the cabbage and onion. Julienne the carrot. Mince the garlic. Peel and cut the potato into bite-sized pieces. Drain the beets from the can (keep the juice!) and cut them into thin strips.
*Beets can stain your cutting board, so it’s helpful to use a disposable sheet or cutting board cover. (I use ones from a 100-yen shop.)
3⃣ Add vegetables to the pot
Remove the bay leaf. Add potatoes and cabbage to the pot and simmer gently for about 15 minutes.
4⃣ Sauté the aromatics
In a frying pan, heat rice oil over low heat. Add garlic and sauté until fragrant. Then add onion and carrot, and stir-fry together. Mix in the tomato paste.
5⃣ Combine into the soup
Once the potatoes have softened (after about 15 minutes), add the sautéed vegetables, beets, and the reserved beet juice into the pot. If the soup color isn’t red enough, add more beets or beet juice.
6⃣ Season
Add the juice of half a lemon, then season with salt and pepper to taste. Serve with a dollop of sour cream on top.
⇒If you want to make pot pie, continue below.
7⃣ Make it a pot pie
Thaw the puff pastry. Cut it about 1cm larger than the top of your oven-safe bowl, and place it over the bowl. For a glossy finish, brush the surface with beaten egg yolk.
8⃣ Bake
Bake in a preheated oven at 200°C (390°F) for about 15 minutes.
One Dish, Two Ways: Bread & Pot Pie
On the first day, I enjoyed the borscht with sliced bread. On the second day, I turned it into a pot pie for lunch. The pastry added a sweet, buttery flavor that paired wonderfully with the soup—I definitely want to make the pot pie version again!
For the second day, I used the puff pastry sheets below.
Beetroot Trivia
古代ローマ人は、テーブルビートを含むビートを発熱や便秘などの治療に用いた。ローマの美食家アピキウスの著書『料理について』（De Re Coquinaria）[8]に書かれている、便秘に効果がある5種類のスープのうちの3種類にはビートが含まれている。ヒポクラテスは、ビートの葉を傷口にあてることを奨励した。
Wikipedia
According to Japanese Wikipedia, beetroot is high in vitamin C. It was also traditionally used for digestive issues and fevers, so borscht could be a nice dish to make when you’re feeling under the weather.
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And if you try making it, tag me—I’d be so happy to see your creations!
