Russian Borsch
"There are as many borsch recipes as cooks, it seems! This one comes from an authentic Russian recipe site, with my modifications to make the directions more clear."
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 lb beef (with or without bones)
- 1 lb red beet (3 average ones)
- 1⁄2 lb cabbage, shredded
- 4 small potatoes
- 1 carrot
- 2 onions
- 3 tablespoons tomato paste
- 1 teaspoon vinegar
- 1 garlic clove, grated
- salt and pepper, to taste
- sour cream, parsley, dill and spring onions (for garnish)
directions
- Put beef into a large saucepan and cover with 3 qts.cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon.
- Add one onion. Cook at low heat for 1-2 hours.
- Remove meat, shred and set aside. Save cooking liquid/broth. Discard onion.
- Simmer cleaned but unpeeled red beets in broth until soft; peel, cut into matchsticks. Return to broth.
- Add tomato paste. Simmer at low heat for 1 hour. If there is not enough liquid, add some broth. Add vinegar.
- Cut carrots into matchsticks.
- Saute chopped onions and carrots in 1 Tbs. margarine; set aside with meat.
- Heat broth to boiling; add chopped cabbage and cubed potatoes; cook 5 minutes.
- Add reserved meat, carrots and onions and cook another 10 minutes. Can add garlic if using.
- Add salt and pepper to taste.
- Serve with a dollop of sour cream, garnish with parsley, dill and chopped green onion.
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Reviews
-
Wonderful Borsch! I grew up eating this soup, and I have made a lot of different versions now, but so far none which had the raw unpeeled beets boiled in the soup. It turned out very aromatic, very flavourful, maybe a little "earthy" compared to other versions. Very good! Thanks for posting! Made for Think Pink 2017 -
Ochyen Fkusna, Linky! Thank for very authentic recipe! My husband gets excited when I make borshch. It is very popular in Japan.
RECIPE SUBMITTED BY
Linky
Whitewater, Wisconsin
