Classic Russian Beet Soup with Garlic Rolls

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This iconic Russian beet soup balances earthy sweetness from beets with savory beef, tender cabbage, and potatoes, all sharpened by a splash of vinegar and finished with fresh dill. Golden, fragrant garlic rolls accompany the bowl to soak up every drop of the deep ruby broth. It is hearty, deeply colored, and perfect for cold-weather meals.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 20 gFat
• 9 gSaturated Fat
• 62 gCarbs
• 7 gFiber
• 10 gSugar
• 30 gProtein
• 720 mgSodium
• 1150 mgPotassium
• 135 mgCalcium
• 5.5 mgIron
• 28 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the beef broth

• 1.5 lb beef shank or chuck, rinsed
• 8 cups cold water
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 small onion, halved
• 1 tsp salt, plus more to taste

For the soup

• 3 medium beets (about 1 lb), peeled and grated
• 2 tbsp sunflower oil
• 1 large onion, finely diced
• 2 carrots, grated
• 2 tbsp tomato paste
• 1 tbsp white vinegar
• 1 tsp granulated sugar
• 3 medium potatoes, peeled and cubed
• 1/2 small head green cabbage, shredded (about 4 cups)
• 4 garlic cloves, minced
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley

For the garlic rolls (pampushky)

• 3 1/4 cups all-purpose flour, plus more for dusting
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp granulated sugar
• 1 cup warm whole milk (about 110 F)
• 1 large egg, room temperature
• 2 tbsp unsalted butter, melted
• 1 tsp fine sea salt

For the garlic topping and serving

• 5 garlic cloves, finely minced
• 4 tbsp unsalted butter, melted
• 2 tbsp chopped fresh dill
• Pinch of salt
• 1 cup sour cream, for serving

Directions

1. Make the broth: combine beef, water, bay leaf, peppercorns, onion, and 1 tsp salt in a large pot. Bring to a boil, reduce heat, and simmer gently for 1 hour 30 minutes, skimming any foam. Remove beef, strain the broth, and shred the meat; discard the bones.
2. Meanwhile, heat sunflower oil in a skillet over medium heat. Add diced onion and cook 5 minutes until translucent, then stir in carrots and cook 3 minutes more. Add grated beets, tomato paste, vinegar, and sugar; cook 8 minutes, stirring, until the beets soften and the mixture turns deep red.
3. Bring the strained broth back to a gentle simmer. Stir in the beet mixture and potatoes; simmer 15 minutes until potatoes are nearly tender. Add shredded cabbage and simmer 8 to 10 minutes more.
4. Return the shredded beef to the pot, add minced garlic, salt, and pepper, and simmer 2 minutes. Stir in dill and parsley, taste, and adjust seasoning. Remove from heat and let the soup rest 10 minutes for flavors to meld.
5. While the soup simmers, make the dough: combine yeast, sugar, and warm milk in a bowl; let stand 8 minutes until foamy. Add flour, egg, melted butter, and salt, then knead 8 minutes until smooth and elastic. Cover and let rise 1 hour until doubled.
6. Punch down the dough and divide into 12 equal pieces; shape each into a round bun. Place on a parchment-lined baking sheet, cover, and let rise 25 minutes. Preheat oven to 375 F (190 C).
7. Bake the buns 20 to 22 minutes until golden brown. While they bake, stir minced garlic, melted butter, dill, and a pinch of salt together in a small bowl.
8. Brush the hot garlic butter generously over the warm buns the moment they come out of the oven. Serve the beet soup in deep bowls with a generous dollop of sour cream, scattered dill, and the garlic rolls on the side.

Cook’s Notes

• Add the vinegar or a squeeze of lemon juice when cooking the beets to lock in their vibrant red color.
• Skim the broth carefully during the first 15 minutes of simmering for a clear, clean-tasting base.
• For an even deeper flavor, make the soup a day ahead and reheat gently; the beets and beef meld beautifully overnight.
• If you prefer a thicker soup, mash a few of the potato cubes against the side of the pot before adding the cabbage.
• Brush the pampushky with garlic butter twice so they absorb every bit of flavor; serve warm for the softest texture.

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