Russian Tea Room Borscht Recipe: Classic and Delicious Guide

Russian Tea Room Borscht is a classic dish that captures the essence of Eastern European comfort food. This vibrant beet soup, beloved for its rich, tangy flavor and hearty ingredients, has been a staple in Russian cuisine for centuries.

The Russian Tea Room version adds a unique twist that makes it especially memorable—combining traditional elements with a touch of elegance and warmth. Whether you’re looking for a satisfying meal on a chilly evening or a colorful dish to impress your guests, this borscht recipe is sure to delight your taste buds and nourish your soul.

Preparing this borscht at home is easier than you might think. It involves fresh beets, cabbage, potatoes, and a savory broth infused with garlic and herbs.

Served with a dollop of sour cream and a sprinkle of fresh dill, it makes for a perfect appetizer or main course. In this post, I’ll guide you through every step to make authentic Russian Tea Room Borscht that’s bursting with flavor and tradition.

Why You’ll Love This Recipe

This Russian Tea Room Borscht recipe stands out because of its balance of sweet and sour elements, creating a depth of flavor that’s both comforting and invigorating. The use of fresh beets gives the soup its iconic deep red color, while the addition of cabbage and potatoes adds texture and substance.

This recipe is also versatile—it’s naturally gluten-free and can easily be made vegan by substituting vegetable broth and plant-based sour cream.

Moreover, it’s a wholesome and nutritious meal packed with antioxidants, vitamins, and minerals. Perfect for meal prepping or serving at a festive gathering, this borscht will keep everyone coming back for more.

Plus, making it at home means you control the ingredients, ensuring a fresh and authentic taste without any preservatives or additives.

Ingredients

• 4 medium beets, peeled and grated
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 cups green cabbage, thinly sliced
• 1 large carrot, grated
• 6 cups beef or vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon white vinegar
• 2 tablespoons sunflower oil or vegetable oil
• 1 teaspoon sugar
• Salt and black pepper to taste
• Fresh dill, chopped, for garnish
• Sour cream for serving
• Bay leaf (optional)

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knives
• Vegetable peeler
• Grater
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle
• Serving bowls

Instructions

1. Prepare the vegetables: Peel and grate the beets and carrot. Peel and dice the potatoes. Finely chop the onion and mince the garlic. Thinly slice the cabbage.
2. Sauté the aromatics: Heat the sunflower oil in a large soup pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
3. Add beets and carrot: Stir in the grated beets and carrot, cooking for about 10 minutes to soften them. Stir occasionally to prevent sticking.
4. Incorporate tomato paste and vinegar: Add the tomato paste, white vinegar, and sugar to the pot. Mix well to coat the vegetables evenly. The vinegar adds a subtle tang that balances the sweetness of the beets.
5. Add broth and potatoes: Pour in the broth and add the diced potatoes. If using, add a bay leaf now. Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes start to become tender.
6. Add cabbage: Stir in the sliced cabbage. Continue simmering for another 10 minutes until all the vegetables are tender and the flavors have melded together beautifully.
7. Season: Remove the bay leaf if used. Taste the soup and season with salt and black pepper as needed.
8. Serve: Ladle the borscht into bowls. Add a generous dollop of sour cream and sprinkle with fresh dill. Serve hot, accompanied by rye bread or garlic toast for a traditional touch.

Tips & Variations

For a richer flavor, use a mix of beef broth and vegetable broth. You can also add cooked shredded beef or sausage for a heartier soup.

To make this recipe vegan, substitute vegetable broth and use a plant-based sour cream alternative.

Some prefer borscht served cold, especially in warmer months. Refrigerate overnight and enjoy chilled with a sprinkle of fresh herbs.

Adding a splash of lemon juice or extra vinegar before serving can brighten the flavors even more.

Nutrition Facts

Serving Suggestions

Russian Tea Room Borscht is traditionally served with a dollop of sour cream and fresh dill. For a classic presentation, pair it with dark rye bread or garlic toast, which complements the earthy flavors perfectly.

To turn this soup into a full meal, serve alongside pierogi, blini, or a light cucumber salad. For a more substantial dinner, add a side of smoked fish or marinated mushrooms.

A crisp white wine or a dark Russian tea also pairs beautifully with this hearty soup.

Conclusion

This Russian Tea Room Borscht recipe is a wonderful introduction to traditional Russian cuisine with a touch of refinement that makes it truly special. Its vibrant color and complex flavor profile make every spoonful a comforting experience.

With fresh ingredients and simple techniques, you can bring a taste of Russia right into your kitchen.

Whether you’re making it for family dinner or a festive occasion, this borscht is sure to become a beloved staple. Don’t be afraid to experiment with the recipe, adding your own twists to suit your palate.

Enjoy the warmth, nostalgia, and nourishment that this classic soup provides—it’s more than just a meal, it’s a celebration of culture and comfort.

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