A vibrant, deeply flavoured Ukrainian beet soup with tender vegetables and a rich broth, finished with a dollop of sour cream. Earthy, tangy, and utterly comforting.
vegetariangluten-free
Ingredients
4
beetroot300 g
carrot150 g
potato250 g
onion1 pcs
cabbage200 g
beef broth or vegetable broth1500 ml
tomato paste2 tbsp
salt1 tsp
black pepper0.5 tsp
bay leaf1 pcs
apple cider vinegar or red wine vinegar1 tbsp
sour cream100 g
fresh dill15 g
Steps
1
Install the stirring attachment into the bowl. Pour the broth into the bowl.
⏱ 2 min💡 Ensure broth volume does not exceed the MAX fill line (approximately 2.3 L usable capacity).
2
Add the diced onion, beetroot, carrot, and potato to the bowl with broth. Add bay leaf.
GastroLab:On touchscreen: select Manual → set Temperature 95°C, Speed 1 (gentle stir), Time 35 min. Install bowl with stirring attachment and lid, then press knob to start.
⏱ 35 min💡 The gentle stirring (Speed 1) prevents vegetables from breaking apart while the broth simmers and vegetables soften.
3
After 35 minutes, pause the program. Add the shredded cabbage and tomato paste. Stir briefly by hand.
GastroLab:Press knob once to pause. Remove lid. Stir in cabbage and tomato paste with a spoon. Cover lid.
⏱ 2 min💡 Cabbage is added later so it does not become mushy and releases its flavour into the broth in the final cooking phase.
4
Resume cooking to finish the soup.
GastroLab:On touchscreen: adjust Time to 15 min, keep Speed 1 and Temperature 95°C. Press knob to resume.
⏱ 15 min💡 The final 15 minutes allow the cabbage to soften and flavours to meld.
5
Once the program finishes, remove the bowl from the device. Remove the stirring attachment. Season with salt, pepper, and vinegar to taste.
⏱ 3 min💡 Taste as you add vinegar—a little tang brightens the earthiness of the beets. Do not overdo it.
6
Ladle the hot borscht into bowls. Top each portion with a generous dollop of sour cream and a sprinkling of fresh dill.
⏱ 2 min💡 The cool sour cream contrasts beautifully with the hot soup and mellows the acidity.
Chef's note: Classic borscht is often served with a thick black bread or rye bread on the side. For extra richness, some cooks add a small piece of beef chuck or ham hock during the first simmer—add it in step 2 and remove before serving, or use it as part of the broth base. Borscht tastes even better the next day as flavours deepen; it keeps refrigerated for up to 5 days.
