Borscht Sous Vide Style

What you need:

  • 4 large beetroot, peeled and sliced

  • 4 large carrots, peeled and sliced

  • 1 large onion, peeled and sliced

  • 1 large Russet potato, peeled and sliced

  • ½ head red cabbage, thinly sliced

  • 1.9 litres beef or vegetable broth

  • 20 g chopped fresh dill

  • 3 tablespoons (45 ml) red wine vinegar

  • Salt and pepper to taste

  • 240 ml sour cream, for garnish

  • Fresh dill leaf, for garnish


  1. Fill your water bath and preheat to 83℃.

  2. Vacuum seal the beetroot, carrots, onion and potato, ensuring they are spread into an even layer.  If there is too much for one pouch, use two to ensure that you don’t overfill the pouch.

  3. Vacuum seal the cabbage in a separate pouch.

  4. Place the pouches into the water bath and cook for at least 1 hour, potentially up to 3 hours, or until the vegetables are tender.

  5. Take the pouch(es) containing the beetroot and set it to one side for it to cool so that it can be handled.  Blend the vegetable mixture until it becomes smooth and into a pureed state.

  6. In a separate large soup pot boil the beef broth.  Reduce the heat and add the beetroot puree, cooked cabbage, dill, vinegar, salt and pepper.  Add the salt and pepper to taste.

  7. Pop the required number of bowls into the oven to warm for a few minutes before serving the borscht.  Serve with a spoonful of sour cream and a sprinkling of dill before serving.


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