Kodiak-Style Borscht
A hearty beet and cabbage soup carried on from Russian Orthodox communities in Kodiak and Southcentral Alaska.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12
- carbs
- 24
- protein
- 14
- calories
- 260
Instructions
- 1
Simmer the beef in a large pot of water for about 1 hour to make a broth. Skim off foam as needed.
- 2
Remove the beef, shred the meat, and set it aside. Strain and save the broth.
- 3
Pour the broth back into the pot and add potatoes. Simmer for 10 minutes.
- 4
In a separate skillet, saute the onion, carrot, and beets until softened. Stir in the tomato paste.
- 5
Add the sauteed vegetables, cabbage, and garlic to the broth.
- 6
Simmer for 20-25 minutes until all the vegetables are tender.
- 7
Put the shredded beef back into the pot. Season with salt and pepper.
- 8
Ladle the soup into bowls. Top each serving with sour cream and fresh dill.
Chef's tips
Sauteing the beets with a touch of vinegar or lemon juice helps keep their vibrant red color in the finished soup.
Storage
Refrigerate for up to 4 days; flavor improves the next day.
Reheating
Reheat gently on the stovetop over medium-low heat.
Common mistakes to avoid
- •Adding beets too early without acid, causing their color to turn dull.
- •Overcooking the cabbage until it becomes mushy.
Serving suggestions
Cooked Kodiak-Style Borscht?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Alaska
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
