Borsch recipe

Views 2259

July 29, 2015

Prep. Time

60 mins

Cook Time

40 mins

Total Time

100 mins

Borscht is most well known soup in Russia, Ukraine and other ex-republics of Soviet Union. Its marginally harsh and filling taste is awesome in winter to get warm and in summer to get invigorated. There are such a large number of varieties of borscht formulas and you can attempt diverse ones to locate your most loved one.



  • 1 lb beef (with or without bones)
  • 1 lb red beets ( 3 average ones)
  • 1/2 lb shredded cabbage
  • 4 small potatoes
  • 1 carrot
  • 1 ea onion
  • 3 tbsp tomato paste
  • 1 tsp vinegar
  • salt and pepper on your taste
  • parsley, dill and spring onions


Planning meat soup:

Put hamburger into an extensive pot and spread with 3 l icy water. Heat to the point of boiling; diminish heat.

Expel the oil and foam from the juices surface with a spoon. Include one onion. Cook at low warmth for 1-2 hours.

Stewing red beets:

Melt 1 tablespoon margarine in a pan. Cut red beets into slight sticks and include them into the cooking pot. Include tomato glue or cut tomatoes. Stew at low warmth for 60 minutes. In the event that there is insufficient fluid, include some juices. Include vinegar.

Searing vegetables:

Melt 1 tablespoon margarine in a skillet. Include hacked onions and carrots cut into dainty sticks. Cover and saute for 15 minutes, mixing at times. Heat juices to bubbling. Include slashed cabbage and potatoes cut into bars. Cook for 5 minutes. Include saute and cook an additional 10 minutes. Include stewed red beets. Cook an additional 5 minutes. Include salt, dark pepper. On the off chance that you like garlic, you can include around 5 g ground garlic, it should be in borsch. I don't care for it and never include it here. Borsch is presented with harsh cream.


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