A datcha near the Finnish border — a wooden country house surrounded by birch forests, a wood-burning stove crackling inside, and the smell of borscht simmering on the hob. Russia is a country of extraordinary contrasts and unforgettable experiences.

Cabbage Soup – Borscht

Recipes, Soups & Stews

Ingredients (serves 4)

500 g beef (stewing cuts)
100 g smoked pork belly (lardons)
500 g white cabbage, shredded
500 g beetroot, peeled and diced
1 onion, diced
1 leek, sliced
1 tbsp chopped flat-leaf parsley
1 tbsp red wine vinegar
Salt and pepper
Sour cream (to serve)

Instructions

Place the beef and pork belly in a large pot. Cover with cold water and bring to the boil. Skim off any foam that rises to the surface.
Add the onion, leek and cabbage. Season with salt and pepper. Simmer over low heat for 1.5 hours.
Add the diced beetroot and red wine vinegar. Continue cooking for another 30 minutes until the beetroot is tender and the broth is a deep, vibrant red.
Remove the beef and shred or slice it, then return to the pot.
Stir in the chopped parsley. Taste and adjust seasoning.
Serve piping hot with a generous dollop of sour cream and crusty rye bread.

Приятного аппетита! 🇷🇺 (Priyatnogo appetita — Bon appétit in Russian!)

Tip: Borscht tastes even better the next day. It keeps well in the fridge for 3–4 days and freezes beautifully.

About This Recipe

Cabbage Soup – Borscht is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Serves: 4-6
Difficulty: Easy

Tips for the Best Results

Sweat the aromatics gently before adding liquid so the Cabbage Soup – Borscht builds a deep, rounded base flavour.
Blend only part of the soup for a texture that is both silky and rustic.
Taste and adjust the seasoning right at the end, when the flavours have fully come together.
A drizzle of good olive oil or a spoon of cream just before serving lifts the whole bowl.

Serving Suggestions

Ladle the Cabbage Soup – Borscht into warm bowls and serve with crusty bread or a swirl of olive oil. It makes a comforting starter or, with a green salad alongside, a light main course.

Storage

Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.