Classic Russian Beet Soup

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A vibrant ruby-red Russian beet soup built on tender beef, sweet cabbage, and earthy potatoes. Served with a generous dollop of sour cream and fresh dill, it is a warming one-pot classic that tastes even better the next day.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 16 gFat
• 6 gSaturated Fat
• 32 gCarbs
• 6 gFiber
• 10 gSugar
• 24 gProtein
• 680 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the soup base

• 1 lb beef chuck, cut into 1-inch cubes
• 8 cups water
• 1 bay leaf
• 2 tablespoons vegetable oil

For the vegetables

• 3 medium beets, peeled and shredded
• 1 small head green cabbage, thinly sliced (about 4 cups)
• 2 medium potatoes, peeled and cubed
• 1 large onion, finely diced
• 2 carrots, peeled and grated
• 4 cloves garlic, minced

For the seasoning and finish

• 3 tablespoons tomato paste
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 cup fresh dill, chopped
• 1 cup sour cream, for serving

Directions

1. In a large heavy pot, combine beef chuck, water, and bay leaf. Bring to a boil over high heat, skim any foam from the surface, reduce heat, and simmer covered for 35 minutes until the beef is fork-tender.
2. While the beef simmers, prepare all the vegetables: shred the beets, slice the cabbage, cube the potatoes, dice the onion, grate the carrots, and mince the garlic.
3. In a skillet over medium heat, sauté the onion and carrots in the oil for 6 to 7 minutes until softened and lightly golden. Stir in the tomato paste and cook 2 minutes more to deepen its flavor.
4. Add the shredded beets and vinegar to the skillet, cook 3 minutes, then transfer the mixture into the soup pot along with the cubed potatoes.
5. Simmer the soup uncovered for 15 minutes, then stir in the cabbage and continue cooking 8 to 10 minutes until the cabbage is tender but still has a slight bite.
6. Add the minced garlic, sugar, salt, and pepper. Taste and adjust seasoning, simmering 2 more minutes so the flavors meld.
7. Remove the bay leaf and any large pieces of beef fat. Ladle the soup into warm bowls.
8. Top each bowl with a generous spoonful of sour cream and a sprinkle of fresh dill, then serve hot with dark rye bread on the side.

Cook’s Notes

• The vinegar (or a squeeze of lemon juice) is essential – it locks in the brilliant ruby color of the beets.
• For a richer, deeper broth, brown the beef cubes in oil before adding the water.
• Vegetarian adaptation: skip the beef and use 8 cups mushroom or vegetable broth, adding 1 cup cooked white beans for protein.
• This soup tastes even better on day two once the flavors meld; store covered in the fridge up to 4 days.
• Avoid covering the pot with a tight lid while the beets cook, as trapped steam dulls their color.

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