Ingredients:

  • 5 litres (10 cups) quality Beef Stock (or vegetable stock for vegetarian)
  • 500g (1.1 lbs) Beef Short Ribs or Flank Steak (optional)
  • 2 large Bay Leaves
  • 1 tsp whole Black Peppercorns
  • 1 tsp coarse Sea Salt
  • 4 Tbsp (60ml) Sunflower or Vegetable Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots (approx. 200g), peeled and coarsely grated
  • 3 medium Beetroots (approx. 450g), peeled and coarsely grated
  • 2 Tbsp (30ml) White Wine Vinegar (or Apple Cider Vinegar)
  • 1 Tbsp Granulated Sugar
  • 2 Tbsp (30g) Tomato Paste
  • 1 can (400g / 14 oz) Diced Tomatoes, undrained
  • 4 medium Potatoes (approx. 600g), peeled and diced into 1-inch cubes
  • 4 cups (approx. 500g) Green Cabbage, thinly shredded
  • 4 cloves Garlic, minced
  • 1 tsp Dried Dill
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/2 cup Fresh Dill, finely chopped (for garnish)
  • 1/2 cup Fresh Parsley, finely chopped (for garnish)
  • Sour Cream or Crème Fraîche (Smetana), for garnish

Instructions:

  1. Start the Broth: If using meat, combine beef, stock, bay leaves, peppercorns, and salt in the large stockpot. Bring to a boil, then immediately reduce to a gentle simmer. Skim off any impurities that rise to the surface.
  2. Simmer: Cover partially and simmer for 45 minutes, or until the meat is tender enough to shred easily. (If using pre-made stock, skip to step 4).
  3. Strain (Optional): Remove the meat (shred and set aside) and strain the broth through a fine-mesh sieve back into the pot, ensuring a clear base.
  4. Sauté the Aromatics: Heat the oil in the large frying pan over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and soft.
  5. Add Carrots: Stir in the grated carrots and continue cooking for 5 minutes until softened.
  6. The Beetroot Activation: Add the grated beetroot to the pan. Cook for 2 minutes, then immediately stir in the vinegar and sugar. This acidic step locks in the brilliant red color.
  7. Tomato Base: Stir in the tomato paste and diced tomatoes. Cook for another 5 minutes until the Zazharka mixture is thick and jammy. Set the mixture aside.
  8. Add Potatoes: Bring the broth back to a simmer. Add the diced potatoes and cook for 15 minutes, until nearly tender.
  9. Introduce the Cabbage: Add the shredded cabbage and continue simmering for 10 minutes.
  10. Integrate the Zazharka: Stir the entire beetroot and tomato mixture (the Zazharka) into the pot. If using shredded beef, return it now.
  11. Final Seasoning: Add the minced garlic and dried dill. Bring the soup back to a gentle simmer. Cook for a final 10 minutes to allow the flavors to marry.
  12. Taste and Adjust: Taste the broth. Adjust the seasoning with more salt, pepper, or a dash more vinegar/sugar if it needs a more pronounced sweet-sour balance.
  13. Rest: Remove the pot from the heat. Cover the soup completely and allow it to rest for at least 20 minutes (or ideally, 1-2 hours). This resting time is key for the color and depth of flavor to fully develop.
  14. Garnish: Reheat gently before serving. Ladle into bowls and finish with a generous dollop of sour cream, and a scattering of fresh dill and parsley.