borscht recipe

Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. Then served with a dollop of sour cream and rye bread. This is my grandma's original borscht recipe I grew up on in Ukraine.

Authentic Ukrainian Borscht {Grandma's Recipe}

green or red cabbage (thinly sliced)

onion

carrots

olive oil

beets

potatoes

tomato paste (low sodium)

tsp salt

bay leaves

tbsp white vinegar

garlic

black pepper (to taste)

dill or parsley (finely chopped)

Yogurt (sour cream and rye bread, for serving)

In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil.

In the meanwhile, wash, peel and cut vegetables.

Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.

In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.

Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.

Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.

Turn off heat. Add vinegar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other.

Add dill, stir and adjust any seasonings to taste.

Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).

https://content.jwplatform.com/videos/J93DfJqR.mp4

Ukrainian Borscht

The flavor of this Borscht Recipe (Russian-Style Beet Soup) is bright and complex, beautifully sweet and sour. The natural sweetness from beets and carrots balance a splash of red wine vinegar added at the end. Beef makes it hearty and filling, and potato and hint of tomato paste add depth and thicken the broth slightly.

Borscht (Russian-Style Beet Soup)

avocado oil ((or light olive oil))

beef stew meat

bay leaf

low-sodium beef broth (divided)

beets ((roots only; use the greens

carrots (finely chopped)

celery ribs (diced)

starchy potato (such as Russet, scrubbed and chopped)

Savoy cabbage

garlic (minced)

black pepper

allspice

tomato paste

red wine vinegar ((or apple cider

dill (plus more for garnish if desired)

Sour cream (for garnish (optional))

Heat the oil in a 5-quart pot over medium-high heat; once hot, add the meat in a single layer and cook until browned on both sides, about 4 minutes, flipping once. (You might need to do this in 2 batches so you don’t overcrowd the pan.)

Add the bay leaf and 4 cups (.95 L) beef broth, and bring to a boil. Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.

While the beef cooks, chop all the vegetables. For the beets, shred ⅓ of the beets and finely chop the remaining ⅔. Add the finely chopped beet to the pot; bring back up to a boil, then cover the pot and cook 10 minutes.

Add the shredded beet, carrot, celery, onion, potato, cabbage, garlic, salt, black pepper, allspice, tomato paste, and remaining 4 cups beef broth. (The vegetables should be just covered with liquid; you can add water if you need more liquid to cover them.) Cover the pot and bring it back up to a boil, then turn the heat down to simmer and cook until the vegetables are tender, about 30 minutes.

Add the vinegar, then turn off the heat and stir in the dill. Taste and add additional salt and pepper as desired.

To serve, ladle the soup into bowls; top with a dollop of sour cream and a sprinkling of fresh dill.

https://www.youtube.com/watch?v=TmqSOfokUsU

The flavor of Borscht is bright and complex, beautifully sweet and sour. The natural sweetness from beets and carrots balance a splash of vinegar added at the end. Beef makes it hearty and filling, and potato and hint of tomato paste add depth and thicken the broth slightly.

Find the full recipe on my blog: https://www.anediblemosaic.com/borscht-russian-style-beet-soup/

How to Make Traditional Borscht

This easy one-pot vegetarian Russian Borscht recipe only takes 30 minutes to make! Delicious and wholesome winter soup full of nutrients!

Easy Russian Borscht Recipe

vegetable oil (olive, sunflower, canola or avocado oil)

red beets

qt vegetable broth

white cabbage

lemon juice

dill (chopped)

salt and black pepper

sour cream (to garnish)

rye bread (to serve)

Dice your onion, carrots, beets, potatoes and chop cabbage. Use this veggie chopper to save time. You can also grate your carrots and beets with a box grater.

Heat a large pot or Dutch oven over medium high heat. Add vegetable oil, diced onions, carrots and beets and sautée for about 5 minutes, stirring often.

Add hot vegetable broth, diced potatoes, chopped cabbage and bay leaves to the pot, put the lid on and cook for 10 minutes.

Add lemon juice, tomato paste, minced garlic, chopped dill and salt and pepper to the pot. Cover and cook for 5 more minutes. Let rest with the lid on for 15 more minutes before serving.

Garnish with a spoonful of (vegan) sour cream and more fresh dill. Serve with rye bread. Enjoy!

https://embed.mediavine.com/videos/hhx6k4utwbpx7q0ifbec

Easy Russian Borscht Soup

This is how to make a Traditional Borscht Recipe. My mom&#39;s Ukrainian borscht can be made vegetarian or with beef and I share all the tips and variations to this beet soup! Borscht soup is made of red beets, onions, carrots, potatoes, dill, sour cream, and beef bones (or pork ribs.) Sometimes my mom will add kidney beans or cabbage, but I like it simple and it&#39;s still as delicious! 

Borscht Recipe (Beet soup)

lbs beef short ribs ((or pork ribs))

water ((24 cups))

potatoes ((2 lbs, peeled and cubed))

beets* ((5 small beets))

tbsp Vegeta seasoning

salt

tsp black pepper

tomato sauce

tbsp ketchup

In a large pot, bring the water and meat to a boil. Skim off any dark foam and simmer for 1 1/2 hours over medium-low heat. (See notes for vegetarian borscht below.)

Meanwhile, sauté the onion and carrots until tender. Add the tomato sauce and ketchup and add this to the soup.

Add the potatoes, salt, pepper, bay leaves, and Vegeta seasoning to the soup. Simmer for 25 minutes. Stir in the beets* and garlic, then turn off the stove. (For raw beets see notes below.)

Serve borscht with sour cream and fresh dill.

How to Make Borscht:

This delicious Ukrainian soup is loaded with veggies and flavor. The striking red color is achieved with beets, which not only make this dish gorgeous, but also loaded with nutrition!

Traditional Ukrainian Borscht Recipe

beef

celery

½ medium green cabbage

bacon

tsp sea salt

Tbsp white vinegar ((or pickled beet juice))

Italian parsley

dill

jalapeno ((optional))

sour cream ((optional))

cook beef

Cube meat into 1-2&quot; pieces. Add to a large soup pot or Dutch oven along with soup bones and bay leaves. Cover with 10 cups of cold water and bring to a boil over medium heat. Once boiling, cover and simmer on low heat for 45 minutes to an hour.

chop veggies

While the meat is cooking, prepare your vegetables by dicing the onion, and chopping the carrots and celery. Next, slice (or shred) the cabbage, peel and cube the potatoes, and peel and julienne the beets.

fry bacon and sear meat

Remove the meat from the Dutch oven and strain the broth. Wipe or wash the pot then add the bacon. Fry the bacon over medium-high heat then remove from the pot. Sear the meat on all sides in the bacon grease.

add veggies

Add onions, carrots, celery, and chopped bacon to the pot. Sauté for a few minutes then season with salt and pepper. Add tomato paste and sauté for a few more minutes.

add broth, simmer

Pour strained broth back into the pot. Mix to dissolve the tomato paste. Add potatoes, beets, and cabbage, then cover and simmer over low heat, for 30 minutes or until the potatoes are fork tender.

add vinegar, garlic, and herbs

Add vinegar (or beet sour), chopped parsley, dill, and minced garlic. Mix to combine the soup ingredients. Simmer for an additional 5 minutes then taste to see if the seasoning needs to be adjusted. I added a teaspoon of sugar and ½ teaspoon citric acid.

serve

Serve the borscht topped with a dollop of sour cream and chopped dill. For those who like it spicy, I also add sliced jalapeños (optional).

https://content.jwplatform.com/videos/Ou6URakz.mp4

Ukrainian Borscht Recipe - SD 480p.mov

This Borscht recipe is an Eastern European classic, featuring very unique flavors thanks to the addition of shredded beet root.

Classic Borscht Recipe

onion,

garlic garlic sliced

carrots,

beets,

tsp sugar

Yukon potatoes,

cabbage

pepper

Tbsp fresh dill, chopped

Tbsp fresh parsley, chopped

sour cream,

beef short ribs (see note)

carrot,

celery stalks,

black peppercorns

Tbsp salt

water

In a large soup pot or dutch oven,...

In a large soup pot or dutch oven, combine short ribs, onion, carrot chunks, celery, bay leaves, peppercorns, salt and water.

Bring it to a boil and then lower...

Bring it to a boil and then lower the heat, cover and simmer for 2.5 to 3 hours, or until the meat is falling off the bones. Remove the scum that floats to the top with a spoon several times in the beginning.

While the broth is simmering, heat 1 Tbsp...

While the broth is simmering, heat 1 Tbsp oil in a pan and sauté diced onion for 2-3 minutes. Add chopped garlic and grated carrot and sauté till the carrot starts to soften up, about 6-8 minutes. Plate it out.

In the same pan, add 1 Tbsp more...

In the same pan, add 1 Tbsp more oil and sauté grated beets for 4-5 minutes. Add sugar, ½ Tbsp white vinegar, and tomato paste and cook for 12-15 minutes, until the beats are tender. You will add this this to the soup pot later.

Once the Borscht stock is done, remove the...

Once the Borscht stock is done, remove the short ribs. Discard the bones and shred the meat into big chunks. Discard the vegetables and strain the beef broth.

Bring the beef broth to a boil again...

Bring the beef broth to a boil again and add back in beef along with potatoes. Let it simmer on medium low heat for 15 minutes.

Add the sautéed onion and carrot mixture along...

Add the sautéed onion and carrot mixture along with shredded cabbage, salt and pepper. Cook for 10 minutes.

Add grated beet mixture and let it simmer...

Add grated beet mixture and let it simmer again for 7-8 minutes.

Stir in 2 Tbsp white vinegar along with...

Stir in 2 Tbsp white vinegar along with chopped dill, parsley and sliced garlic, and let it simmer for 2 minutes. Taste and adjust for salt and vinegar.

Let it sit at least for 30 minutes...

Let it sit at least for 30 minutes to meld all the flavors. Serve with fresh dill, a few garlic slices and a dollop of sour cream.

Enjoy the warmth of this homemade Polish Borscht. It’s a classic beet soup, often enjoyed during Christmas time, especially on Wigilia night. Our traditional recipe for Barszcz Czerwony will bring comfort of your babcia house into your kitchen!

Polish Borscht Recipe - Barszcz Czerwony

Chicken (legs, wings, thighs, back (bone in))

big Carrots (peeled)

Celery

White onion

Garlic (smashed)

Bay leaf

parsley

Salt

Peppercorns

Water

Beetroots ((about 2 lbs))

Onion

Spice berries

Black peppercorns

White vinegar

Garlic (minced)

Mushrooms

Marjoram

Sugar

Salt and pepper

Combine everything

In a large pot, combine chicken parts, carrots, celery, onion, garlic, bay leaf, parsley, salt, peppercorns, and water.

Boil

Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, skimming any foam that rises to the surface. If needed add more water.

Strain

Strain the bouillon through a fine mesh sieve, to a big bowl or a pot. You should have about 2.5 liters (about 10 cups) of bouillon. Salt to taste if needed.

Chicken Bouillon

Make the Borscht

In a large pot, bring the homemade chicken bouillon to a boil. Add the cooked, peeled, and sliced beets. Reduce heat and simmer for about 1 hour.

Add spices

Add the sautéed onion, bay leaf, allspice berries, black peppercorns, garlic, marjoram and dried mushrooms if using. Simmer for another 5 minutes.

Take off from heat

Remove from heat and add sugar and vinegar. Let sit overnight or for at least 6 hours to allow flavors to meld.

Borscht

Serve the Borscht

Heat almost to boiling (do not boil to avoid changing the color). Strain the soup for a clear broth, or leave as is for a more rustic feel. Serve hot, with small mushroom and sauerkraut dumplings (uszka z kapustą i grzybami).

Serving

My grandmother, immigrant from Warsaw to the US, always made this with beef broth as the base, not chicken.  She often used meaty beef bones to make the broth.  I usually use canned beef broth and add small pieces of fresh beef to create a flavorful base.  I always add more vinegar when serving.

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