Hot Borscht, Russian Tea Room

This hot borscht draws inspiration from the legendary Russian Tea Room in New York City. Coarsely shredded beets give the broth that iconic deep ruby color, while parsnip adds an earthy sweetness you won’t get from carrots alone.

The vegetables go in two stages. Root vegetables simmer first to soften, then cabbage and tomato join for the final 15 minutes so the cabbage stays tender with a little bite left. A whole garlic clove on a toothpick infuses the broth without leaving bits floating around. Fish it out before serving.

The sugar is optional. Beets bring their own natural sweetness, so taste first and only add it if your beets are more earthy than sweet.

Finish each bowl with fresh dill and a spoonful of sour cream. The cool, tangy cream against the hot, sweet broth is what makes borscht borscht.

Chef Tips

• Shred the beets on the coarse side of a box grater. Fine shreds dissolve into the broth and you lose that satisfying texture.
• Fresh dill makes a real difference here. Dried dill tastes flat in comparison.
• Skewer the garlic on a toothpick so you can pull it out easily. It flavors the broth gently without overpowering the beets.
• This soup tastes even better the next day after the flavors meld overnight in the fridge.

Variations

• Use beef stock instead of vegetable stock for a richer, more traditional version.
• Add diced potatoes with the first batch of vegetables for a heartier soup.
• Stir in a splash of red wine vinegar at the end for extra brightness.