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CR1S · Adapted

113 cooked it

Classic Borscht

Name: Classic Borscht
Cook time: 145 min
Total time: 145 min
Yield: 6 portions
Cuisine: Ukrainian
Ingredients: 600 g beef chuck or brisket; 1800 ml water; 300 g beets; 250 g cabbage; 150 g carrots; 200 g potatoes; 1 pcs onion; 2 tbsp tomato paste; 3 cloves garlic; 2 pcs bay leaf; 1 tsp salt; 0.5 tsp black pepper; 180 ml sour cream; 15 g fresh dill or parsley

Ukrainian cuisine

Contains allergens

Milk

Auto-detected — always check product labels

CR1S halves the time

290 minCR1S: 145 min

⏱ 145 min👤 6 portions🔥 280 kcal★★★★★Medium

Energy / portion280 kcal · 1 172 kJ

PROTEIN

18г

FAT

12г

CARBS

22г

A vibrant, deeply flavored Eastern European beet soup with tender beef, root vegetables, and a dollop of sour cream. Rich, earthy, and warming.

gluten-freehigh-protein

Ingredients

beef chuck or brisket600 g

water1800 ml

beets300 g

cabbage250 g

carrots150 g

potatoes200 g

onion1 pcs

tomato paste2 tbsp

garlic3 cloves

bay leaf2 pcs

salt1 tsp

black pepper0.5 tsp

sour cream180 ml

fresh dill or parsley15 g

Steps

Add beef cubes and water to the bowl. Install stirring attachment.

GastroLab:

Install stirring attachment and lid. On touchscreen: select Manual → set 98°C, Speed 1, Time 50 min → press knob to start.

⏱ 50 min💡 This first boil softens the meat and renders collagen into broth. Do not skip or reduce this time for proper tenderness and broth flavor.

Add onion and bay leaves to the broth. Continue simmering.

GastroLab:

When step 1 finishes, open lid (keep stirring attachment in place). Add quartered onion and bay leaves. On touchscreen: select Manual → set 98°C, Speed 1, Time 20 min → press knob to start.

⏱ 20 min💡 The onion will soften and infuse the broth with subtle sweetness.

Add potatoes, carrots, and beets. Continue simmering until vegetables are tender.

GastroLab:

Open lid. Add potatoes, carrots, and beets. On touchscreen: select Manual → set 98°C, Speed 1, Time 30 min → press knob to start.

⏱ 30 min💡 Potatoes absorb the beet color and flavor. This time allows all root vegetables to cook through.

Add shredded cabbage, tomato paste, and minced garlic. Final simmer.

GastroLab:

Open lid. Add cabbage, tomato paste, and garlic. Stir gently by hand to combine. On touchscreen: select Manual → set 98°C, Speed 1, Time 20 min → press knob to start.

⏱ 20 min💡 The final minutes marry all flavors. Cabbage softens but retains slight texture. Taste and adjust salt and pepper as needed.

Taste the soup. Adjust seasoning with salt and pepper. Remove from heat and let rest.

GastroLab:

Hold knob for 3 seconds to cancel. Open lid and taste. Add salt and pepper as needed. Let soup cool slightly before serving.

⏱ 5 min💡 A brief rest allows flavors to settle. Borscht tastes even better the next day as flavors deepen.

Ladle soup into bowls and top with a generous dollop of sour cream and fresh herbs.

💡 The cool sour cream creates a beautiful color contrast and adds tangy richness. Serve with dark rye bread.

Chef's note: Traditional borscht is served hot with sour cream stirred into each bowl. A bowl of extra sour cream and fresh dill on the side is customary. This recipe honors the slow, layered cooking that gives authentic borscht its deep, sweet-earthy character. The beef broth is the soul of the dish—do not rush the initial boil.

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