Classic Borscht with Beetroot and Tomato Paste
One of the tastiest first courses for lunch. Classic borscht with beetroot and tomato paste turns out rich and very appetizing. It is especially tasty and aromatic with garlic. Many people add it directly to the pot, but I prefer adding garlic to each individual serving.
Updated : 17 April, 2026
Easy
About 30 min.
Ingredients
800 grams
Pork
2.5 liter
Water
3
Potato
1
Beetroot
1
Onion
1
Carrot
1
Laurel leaf
200 grams
Cabbage
2 tablespoon
Sugar
70 grams
Tomato paste
30 grams
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook classic borscht with beetroot and tomato paste? Prepare all the necessary ingredients. The meat can be pork or beef, but it should be bone-in. It is exactly this kind of cut that makes a rich, hearty broth. You can use fresh, pickled, or fermented cabbage. Peel all the vegetables and rinse them under running water. Cover the meat with cold water and boil it until done. This will take 1-1 1/2 hours.
Step 2
As it comes to a boil, foam will form and it should be removed. Take the cooked meat out of the broth, cool it slightly, and separate it from the bones. Cut the meat into pieces and return it to the strained broth. Bring everything back to a boil together.
Step 3
Cut the peeled potatoes into small pieces and add them to the pot together with the cabbage. I use pickled cabbage for my borscht.
Step 4
Next, chop the onion and grate the carrot. Fry the onion and carrot for 3–5 minutes over medium heat with a small amount of vegetable oil. Do not forget to stir so the vegetables do not burn.
Step 5
Then add the cooked vegetable sauté to the pot with the broth.
Step 6
Grate the beetroot on a coarse grater and fry it for 5-7 minutes with a small amount of vegetable oil. Stir it from time to time so it does not burn.
Step 7
During frying, the beetroot will reduce in volume. Now add the sugar to it. Why add sugar? Thanks to the sugar, the beetroot will caramelize slightly and the finished borscht will keep its color. Stir and keep it on the heat for another 2-3 minutes.
Step 8
Then add the tomato paste to the beetroot, stir, and heat everything through well.
Step 9
By the time all the vegetables are fried, the potatoes in the broth will already be cooked. So add some salt to taste, the bay leaf, and the fried beetroot mixture. Stir well and bring to a boil. Remove the finished borscht from the heat, cover it with a lid, and let it sit for at least 30 minutes. This time is needed so that all the flavors and aromas blend together.
Step 10
Pour the finished borscht into bowls and serve. You can add a spoonful of sour cream and some chopped garlic. Enjoy your meal!
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