Borscht
Authentic delicious beet borscht recipe with extra cooking tips. Make this soup of Ukrainian origin at home – it’s easy with our detailed recipe!
Borscht (or borsch, Rus. БОРЩ) is perhaps the first thing that would pop into people’s mind if asked about Russian food. This beetroot soup is indeed loved and cooked regularly in many families as a comfort traditional meal. In a way borscht is a symbol of home and family ties … just like a fireplace.
Many Slavic countries have various beetroot soups, but borscht “as is” is of Ukrainian origin. The recipe is not difficult to master at all, just follow the steps and and you’ll have a pot of heart-warming soup of unique flavour and beautiful colour. You can break the cooking down to 3 phases: making the stock, preparing the vegetables and adding the vegetables into the soup. Plus final herbal touches and infusing.
To better reveal the sweet-sour-slightly garlicky taste of borscht, accompany it with grenki bread and smetana.
Preparation
By Published: October 11, 2013
- Yield: 3 litre pot
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Ingredients
- 500 grams stew/soup beef
- 3 small beetroot
- 1/3 medium cabbage
- 1 carrot
- 1 tomato
- 1 bunch parsley
- 1 bunch dill
- 8 cloves garlic
- 5 peppercorns
- 3 bay leaves
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 50 grams tomato puree
- 1 tablespoon plain yoghurt
- 1 tablespoon salt (or to taste)
- 1 teaspoon pepper
Instructions
- Put the cut meat into a pot with 2.5 litres of cold water. Bring to boil on high heat (15 min). Scoop the foam out, discard the stock and wash the meat.
- Repeat the procedure: put the meat into the pot, pour over 2.5 litres of cold water, bring to boil. Reduce the heat, add bay leaves and peppercorns and let simmer for 1,5 hour while following the other steps.
- Prepare vegetables and place in separate bowls:
- A. Chop up the onion
- B. Grate the carrot
- C. Grate the beetroot (either boiled or raw), put in a separate bowl, add vinegar and sugar, mix.
- D. Shredder the cabbage
- E. Peel and chop up the tomato
- Fry up the grated vegetables in a preheated and oiled pan:
- A. Fry the onion until soft and golden, move to the sides of the pan
- B. Fry the carrot, add some stock from the top layer of the broth if necessary.
- C. If the beetroot is raw, also fry it in the mix (skip the step if you have a boiled beetroot)
- Mix the fried vegetables and switch the heat off.
- Add the cabbage to the pan with the stock, boil for 10 minutes
- Add the tomato, the tomato pure, fried vegetables and the beetroot, add salt and pepper, and let simmer for another 5 minutes.
- Chop up the parsley and dill, finely slice the garlic. Add all to the soup and switch the heat off. Let it stand for 15-20 minutes and serve.
- Borscht is usually served with a dollop of smetana, which is then mixed into the soup, turning the colour of borscht from burgundy to crimson.
You can substitute smetana with plain yoghurt, Greek yoghurt or crème fraîche.
Adjust pepper and salt to your taste and enjoy!
Notes: 1. Mixing grated beetroot with vinegar helps the beetroot keep its beautiful colour.
2. How to peel a tomato: Place in in a bowl with boiled water for a minute, and then in a bowl with cold water. Once cooled down, the tomato should peel easily.
- First stock
- Grating the vegetables
- Frying the vegetables
- Cabbage in the stock
- All ingredients in
- Serving look
- Sour cream mixed
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