This Authentic Deep-Red Beet Borscht Is Better Than Any Restaurant Version

Inspired by a historic 1952 recipe from the legendary Soviet culinary canon, this classic meat and vegetable soup strikes the perfect balance between tangy tomatoes, sweet beets, and a rich, savory broth.

Ingredients: 14 ounces of pork shoulder, 14 ounces of beef chuck, 1 large yellow onion, 7 ounces of carrots, 10 ounces of fresh beets, 7 ounces of green cabbage, 1 pound of ripe tomatoes, 2 ounces of celery root (or parsley root), 1 teaspoon of salt, 1 teaspoon of black peppercorns, 5 whole allspice berries, 2 bay leaves, 3 tablespoons of vegetable oil, 4 teaspoons of white vinegar, and 5 teaspoons of sugar.

To start, place your rinsed pork and beef into a large stockpot and pour in about 4 quarts of clean, cold water. Bring it to a boil over high heat, then immediately drop the temperature to low so the surface barely skims a simmer. Skim off any foam that rises to the top to keep the liquid completely clear, and let the meat cook gently for about 1.5 hours. Around the halfway mark, toss in the bay leaves and peppercorns. You will know the meat is ready when a fork slides into it easily.

While the broth simmers, prep your veggies using a knife rather than a grater for a superior final texture. Cut your large peeled onion into quarters and slice it into thin strips, slice the carrots, beets, and celery root into matchsticks, and finely shred the cabbage.

Once the meat is tender, lift it out of the pot and slice it into bite-sized individual portions. Strain the warm broth through a fine-mesh sieve, return it to the clean pot, stir in the salt, and slide the sliced meat back into the liquid. Toss the shredded cabbage straight into the broth and keep it simmering gently.

In a separate large skillet or Dutch oven, combine the beets, onion, carrots, and celery root with the vegetable oil. Pour in about a half cup of the warm broth from your main pot, cover with a tight lid, and braise the roots over low heat for 20 minutes, stirring occasionally.

Halfway through the braising time, stir in the chopped tomatoes, sugar, and vinegar. Once all the pan vegetables are completely soft and caramelized, transfer them directly into the main pot with the cooked cabbage. Stir everything together, turn off the heat, and cover the pot to let the flavors marry and deepen for a few minutes before serving. Ladle the hot soup into bowls and finish each portion with a heavy dollop of sour cream and fresh dill.