Borsch (Borscht) – Classical Russian Beet Soup- Борщ

Borsch is one of the most famous dishes in Russia, Ukraine, Poland, Belarus, Moldova, etc., also became very famous worldwide because of its unique taste.
Strong beef broth and garlic,fresh red beets, onions, carrots, potatoes, cabbage, dill, and sour cream make borsch delicious.

 Borsch has many forms and ways of cooking and this is a variation of my family recipe.The key component of borsch is beet, which creates a special taste and color of the dish. What’s also great about this dish is that it tastes better on the second day, so you can make it in advance.

 Ingredients:

For the stock:1 lbs. beef back ribs
1 .5 lbs. beef stew meet
3 bay leaves
1 onion –peeled and cut in half
1 Tbsp. Salt
3 quarts water

For borsch:2 medium beets, peeled and shredded
2 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
2 Tbsp. Olive oil
1 medium onion, coarsely chopped
1 Tbsp. tomato paste
1/2 cup water
1/2 medium head cabbage, cored and shredded
3-4 cloves garlic, minced
Salt and pepper to taste
1 tsp. white sugar
1/2 cup sour cream, for topping
2 Tbsp. finely chopped fresh dill

Direction:
In a large pot, bring beef back ribs, meat and water to boil over high heat. Reduce the heat and skim off the foam so the stock remains light and clear. Add salt, bay leaves and onion; simmer partially covered for 2 hours, or until meat falls of the bone (Add some more water as it’s evaporates.)Remove meat from the pot, strip off bones, and cut into small cubes. Strain broth.
Place large skillet over medium heat, add oil and sauté onions with garlic for 2-3 minutes. Add grated carrots, cabbage and grated beets; add some more oil if it’s necessary, cook for another 2-3 minutes, stirring occasionally. Add the tomato paste and ½ cup water stir until well blended. Turn off the heat and transfer to the pot with strained beef stock. Add cubed potatoes, meat (previously cooked and cut to small cubes. Add sugar, season with salt and pepper. Bring it to a boil, reduce the heat and simmer for 10 minutes or until vegetables are tender.
Garnish with sour cream and fresh dill.
In my opinion, the borsch tastes the best on the second day. You can refrigerate it for up to 3 days.
 Priatnogo Appetita-Приятного аппетита!  (Bon Appetite in Russian)
Enjoy!!!


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11 comments

  1. Alison says:

    You have cabbage and sugar in the list of ingredients but they are not included in the directions…when are they supposed to be added?

  2. Irina says:

    Wow, beautiful pictures! I just found your site. Love it! I read over your recipe on borscht and like your version a lot.  I just posted a recipe for borscht on my website and it’s amazing how different the prep can be. I think everybody’s borcht recipe is different. In fact, my borscht from week to week might even taste different! Borscht just has that reputation. Cheers from a fellow Russian.

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