russian borscht

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

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

tomato paste

garlic (minced)

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

Vegan borscht is a delicious plant-based version of a very popular beet soup from Russia and Ukraine. This soup is not only tasty and nutritious but also looks very appealing because of its beautiful deep red color. A must-try recipe by every beet lover.

Vegan Borscht

beetroot

carrot

cabbage

potato cubes

garlic,

dill

lemon

vegetable stock

Salt & pepper as per taste

sour cream (optional)

Heat oil in a pan. Add onion and garlic. Cook until the onion starts turning brown.

Add beets, carrot, cabbage, and potatoes. Mix and cook for around 7-8 minutes. Keep stirring occasionally.

Next, add tomato paste, salt, pepper, and bay leaves. Sauté for about a minute and then add vegetable stock. Cook covered for around 20 minutes on medium flame.

Switch off the gas. Add lemon juice and dill. Mix.

Serve borscht with a dollop of sour cream on top. Enjoy!

Russian Borscht is a beetroot soup that is beloved all over Russia and Eastern Europe.&nbsp; It is hearty and perfect for a cool winter day, or any day!&nbsp; Please note that the cooking time listed does not include the time for making the homemade beef broth.

Russian Borscht

lbs. beef bones (use grass-fed if making this recipe plant paradox Compliant)

celery

peppercorns

cloves

beef stock

cabbage (shredded)

carrots. grated

bay leaf

shredded beef from soup bones

nigella seeds (optional)

coriander (ground)

(paprika)

dill (saving some for garnish)

red wine vinegar

salt and pepper

sour cream (divided 1/8 cup per serving)

Place beef bones, celery stalks, carrots, onion, peppercorns, cloves and bay leaves into a very large stock pot, fill with about 18 cups of water and bring to a boil.

Allow to simmer on low with a semi-covered lid for at least  4 hours.

During the cooking process, occasionally skim off any foam off the top while simmering.

Strain the soup broth into a colander over a large bowl to remove the big bones and vegetables.

Pick the meat off the bones and set aside for the soup.

Using a cheesecloth, strain the soup again to remove the small impurities to make a clear broth.

For the Beef Stock

Fry onions until they are golden brown, set aside.

Fry beets and carrots until they are caramelized, and set aside.

Place 16 cups prepared beef broth in a large stock pot and bring to a boil.

Turn down the heat to a simmer.

Add a bay leaf and the cubed potatoes, allowing to cook for about 10 minutes.

Add the shredded cabbage and fried onions to the soup.

Stir and simmer for about 5 minutes.

Add the fried beets, fried carrots and shredded beef to the soup, stir and simmer for another 5 minutes.

Add the red wine vinegar, nigella seeds, ground coriander, paprika and salt and pepper to taste. Taste and add more vinegar and seasoning if necessary.

Add dill and save some for garnish when serving.

Serve with sour cream and Russian black bread.

For the  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

½ medium green cabbage

bacon

tsp sea salt

tsp black pepper

Tbsp white vinegar ((or pickled beet juice))

Italian parsley

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

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Authentic Ukrainian Borscht {Grandm...

Easy Russian Borscht Recipe

Vegan Borscht

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