Hearty Russian Beet Soup

This is a full-scale Russian borscht, the kind that fills the kitchen with a deep, earthy sweetness all afternoon. We’re talking 2 ½ pounds of beef, half a pound of bacon, kielbasa, navy beans, and enough vegetables to stock a farm stand.

The broth builds in stages. Beef and bacon simmer for 90 minutes with aromatics, then get strained. Beets cook separately until tender, then join the strained broth along with shredded cabbage, leeks, potatoes, and tomatoes for another 45 minutes. Kielbasa and beans go in for the final stretch.

Here’s the clever move: two small beets get grated raw and soaked in water. That beet water gets stirred in at the end, giving the soup its signature ruby color without muddying the broth. A paste of flour and butter thickens things just enough, and red wine vinegar plus sugar create that classic sweet-sour balance you can adjust to taste.

Kitchen Tips

• Soak the navy beans overnight. Shortcuts like quick-soaking give uneven texture in a soup this long.
• Skim the fat after the beef and bacon come to a boil. That first skim makes the biggest difference in clarity.
• Cook the beets in a separate pot as directed. Boiling them in the broth would turn everything muddy before the flavors develop.
• The sugar-to-vinegar ratio is personal. Start with what’s listed, then taste and lean sweet or sour to your preference.

Variations

• Skip the kielbasa for a lighter version, or double it for a smokier soup.
• Stir in fresh dill instead of parsley for a more traditional Eastern European finish.