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
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.