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Kubanski Borsch

A beet and vegetable soup made with beef broth, beets, cabbage, potatoes, carrots, onions, garlic, tomato paste, and seasonings.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Kubanski Borsch

Time1–2 hours

Ingredients

Directions

Make the broth

  1. Put beef into a large saucepan and cover with 1.2 gal. (4.5 l) cold water.

  2. Bring to a boil; reduce heat.

  3. Remove the grease and froth from the broth surface with a spoon.

  4. Add one onion.

  5. Cook at low heat for 1–2 hours.

  6. If beef is with bones, filter the broth.

Prepare the beets and vegetables

  1. Melt 1 tablespoon margarine in a saucepan.

  2. Cut red beets into sticks and add them into the cooking pot.

  3. Add sugar, tomato paste or sliced tomato, 0.13 gal. (0.5 l) meat broth.

  4. Simmer at low heat for 1.5 hours.

  5. Add vinegar.

  6. Melt 1 tablespoon margarine in a frying pan.

  7. Add chopped onions and carrots cut into sticks.

  8. Cover and sauté at low heat 250 °F (120 °C) for 15–20 minutes, stirring occasionally.

Finish and serve

  1. Heat broth to boiling.

  2. Add chopped cabbage and potatoes cut into bars.

  3. Cook for 5 minutes.

  4. Add sautéed vegetables and cook another 10 minutes.

  5. Add bell pepper cut into sticks and simmered red beets.

  6. Cook another 5 minutes.

  7. Add salt, black pepper, and grated garlic.

  8. Serve with chopped dill and sour cream.

Nutrition, whole recipe (rough)

894Calories
57 gProtein
29 gFat
105 gCarbs
What these numbers assume: 17 portions
IngredientPortion assumedkcal
Beef100g cooked250
Potato1 medium (173g) baked161
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Broccoli1 cup chopped (156g)55
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Beet1/2 cup (85g)35
Bell Pepper1 medium (119g)31
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Dill5 sprigs fresh (1g) / 1 tsp dried4
Vinegar1 tbsp (15ml) distilled3
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Potato + garlictop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red beets
Give the soup its deep red colour and a mildly sweet, earthy flavour.
Beef
Adds rich meat flavour and body to the broth as it simmers.
Cabbage
Adds bulk and a mild sweetness as it cooks into the soup.
Potatoes
Add starch that softens into the broth and gives the soup body.
Tomato paste or tomatoes
Add acidity and savoury depth that balances the sweetness of the beets.
Onions
Build savoury depth and sweetness when sautéed slowly before adding.

The step that matters

Simmering the beets with tomato and vinegar. Beets stain everything and can turn dull or muddy if overcooked. Adding the vinegar near the end helps keep the red colour bright, since acid stabilises the beet pigments.

Swap the cabbage

How well each one fits the dish's main ingredients (beef, potato, carrot, parsley, onion, garlic, tomato):

  1. Chivefits better
  2. Okrafits better
  3. Broccolifits better
  4. Cabbagethe original

Fit is the average pairing score against beef, potato, carrot, parsley, onion, garlic, tomato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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