Borscht with Egg
So thick, filling, and rich. A lunchtime favorite! Borscht with Egg is a light yet hearty soup. Boiled eggs add a delicate flavor and extra protein. Serve with bread, croutons, and sour cream!
Updated : 05 June, 2025
Easy
More than 1 hour.
Ingredients
600 grams
Potato
3 liter
Water
400 grams
Beef
400 grams
Cabbage
4
Eggs
1
Bell pepper
2
Garlic
2
Laurel leaf
10 grams
Dill
to taste
Ground black pepper
to taste
Salt
Soup sauté
1
Beetroot
1
Carrot
1
Onion
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Instead of beef, you can use any meat: pork, chicken, or turkey. You may also skip the meat entirely and use meat or vegetable broth. For a rich broth, use meat with bone – like beef ribs.
Step 2
Rinse the meat. In a pot, pour 3 liters (about 12.5 cups) of water, add the meat, and simmer for about 1 hour, skimming the foam. Chicken or turkey will only need about 40 minutes.
Step 3
Remove damaged cabbage leaves and the core. Shred the cabbage.
Step 4
Peel, wash, and dice the potatoes.
Step 5
Wash the bell pepper, remove seeds and stem, and cut into thin strips.
Step 6
Rinse the eggs, boil them hard, cool, peel, and finely dice. The brighter the yolks, the more attractive the soup.
Step 7
Rinse dill and parsley, shake off moisture, and finely chop. You can also use other greens like cilantro, basil, green onions, or wild garlic.
Step 8
Prepare ingredients for the sauté (vegetable base). You can save time by using pre-made borscht seasoning from a jar.
Step 9
Peel and coarsely grate carrots and beets.
Step 10
Peel the onion and slice into half-rings.
Step 11
Remove the cooked meat from the bones and cut into small pieces.
Step 12
Strain the broth, return it to medium heat. Add the meat, potatoes, and bay leaves. Boil for about 10 minutes.
Step 13
Meanwhile, heat vegetable oil in a skillet over medium heat. Add onion, carrot, and beet. Pour in a bit of broth from the pot and sauté for 10–15 minutes until soft. Season with salt and pepper at the end.
Step 14
Add cabbage and bell pepper to the pot. Simmer for another 10 minutes.
Step 15
Transfer the sautéed vegetables to the pot. Add chopped eggs, herbs, pressed garlic, and seasonings. Bring to a boil, then turn off the heat.
Step 16
Cover and let the borscht sit for 15 minutes. Then serve in bowls. Enjoy!