Classic Borscht

Name: Classic Borscht
Cook time: 28 min
Total time: 28 min
Yield: 4 portions
Cuisine: Ukrainian
Ingredients: 400 g Canned or cooked beets; 1000 ml Vegetable or beef broth; 1 pcs Carrot; 1 pcs Onion; 200 g Cabbage (green or purple); 2 tbsp Tomato paste; 1.5 tbsp Apple cider vinegar or red wine vinegar; 1 tsp Sugar; to taste tsp Salt; to taste tsp Black pepper; 200 ml Sour cream; small handful pcs Fresh dill

Ukrainian cuisine

Contains allergens

GlutenMilk

Auto-detected — always check product labels

CR1S halves the time

56 minCR1S: 28 min

⏱ 28 min👤 4 portions🔥 120 kcal★★★★★Easy

Energy / portion120 kcal · 502 kJ

PROTEIN

3г

FAT

3г

CARBS

18г

A vibrant, earthy Ukrainian beetroot soup with a rich deep crimson color, balanced sweet-sour notes, and a dollop of sour cream. Ready in under 30 minutes using pre-cooked or canned beets.

vegetariangluten-free

Ingredients

Canned or cooked beets400 g

Vegetable or beef broth1000 ml

Carrot1 pcs

Onion1 pcs

Cabbage (green or purple)200 g

Tomato paste2 tbsp

Apple cider vinegar or red wine vinegar1.5 tbsp

Sugar1 tsp

Saltto taste tsp

Black pepperto taste tsp

Sour cream200 ml

Fresh dillsmall handful pcs

Steps

Prepare ingredients: grate or finely julienne the beets (if using canned, drain well). Finely chop the onion and carrot. Finely shred the cabbage. Have all ingredients ready.

⏱ 5 min💡 Preparation outside the GastroLab saves time. Pre-cut ingredients ensure even, fast cooking.

Install the stirring attachment into the bowl. Pour the warm broth into the bowl. Add the chopped onion, carrot, cabbage, tomato paste, sugar, salt, and pepper. Install the lid.

GastroLab:

Install stirring attachment. Pour broth and solid ingredients into bowl. Cover with lid. On touchscreen: select Manual → set 95°C, Speed 1, Time 15 min → press knob to start.

⏱ 15 min💡 Warming the broth slightly before adding reduces overall cooking time. Speed 1 keeps everything gentle and properly combined.

When the step finishes, add the grated beets and vinegar. Stir briefly by hand, then pause the device.

GastroLab:When timer ends, knob press once (Pause). Remove lid carefully. Add grated beets and vinegar. Stir. Replace lid.

⏱ 1 min💡 Adding beets near the end preserves their bright colour and fresh flavour. Vinegar is added last for maximum tang and aroma.

Resume cooking for 3 more minutes on Manual, Speed 1, 95°C to blend flavours without overcooking the beets.

GastroLab:On touchscreen: adjust Time to 3 min → press knob to start.

⏱ 3 min💡 This short final step lets the beet juice marry with the broth while keeping the soup bright and fresh.

When the programme ends, carefully remove the bowl. Taste and adjust seasoning (salt, pepper, vinegar, sugar to balance sweet-sour). Remove the stirring attachment.

⏱ 2 min💡 Borscht should taste balanced: slightly sweet, slightly sour, savoury. Each palate differs—adjust to preference.

Ladle the soup into bowls. Top each serving with a generous dollop of sour cream and a sprinkle of fresh chopped dill. Serve immediately.

⏱ 2 min💡 The cold sour cream and bright dill garnish create a classic contrast of temperature and freshness. Stir the sour cream into the soup just before eating for creaminess and tang.

Chef's note: Classic borscht is best served piping hot with a generous dollop of sour cream stirred through and fresh dill scattered on top. A slice of rye bread or some boiled potatoes on the side make it a complete meal. For extra authenticity, use a mix of fresh and pickled beets if available.

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