Red Borscht { Красный Борщ }

Red borscht-ukrainian borscht-beet soup

Borscht is a well known soup throughout the Slavic culture, recognized for its beautiful red color. This beet soup is so versatile as you can completely omit the meat, make this vegetarian, add beans, however you prefer it. But borscht wouldn’t be borscht without the main ingredient… Beets, without them this soup wouldn’t be what it is…. Delicious.

I never realized how special my moms borscht was, until one day my mother spoke with a man she hasn’t seen for a very long time. She had asked him if he had still remembered her and he said “how can I forget your red borscht!” Apparently he had only been at my mom’s house once to drop off some guests and had happened to try her borscht then. It amazed me that he still remembered her borscht after such a long time. I am so thankful she has passed down the recipe (and thank God I was able to figure out how much of what goes in, as some recipes were told by the general idea.) My friend has also commented that this borscht tasted like the one from the Russian cafe, so here it is, my families classic Borscht recipe.

Note: To achieve a really red soup, it’s important to add the beets the last 10 minutes of cooking, otherwise the longer you boil the beets the lighter the soup gets in color. This makes a good size batch, but freezes very well.

Borscht top view editIngredients for Red Borscht:

  • 20 cups of water
  • 1 lb any meat (beef goes best)
  • 3 Large beets
  • 5 medium potatoes
  • 1/4 of a medium-sized cabbage (2 cups shredded)
  • 2 tablespoon vegeta (all-purpose seasoning)
  • 1 tablespoon salt
  • 4 bay leaves
  • 1/2 cup fresh dill
  • 2 cloves garlic

SAUTE: 

  • 2 carrots
  • 1 onion
  • 2 teaspoons of mrs dash seasoning blend
  • salt & pepper to taste
  • 1 1/2 teaspoons of sugar
  • 4 teaspoons sour cream
  • 1 (15 oz) can of tomato sauce
  • 6 tbsp of ketchup
  • 4 cups shredded beets
  • oil for sautéing

 

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How to make Red Borscht:

  1. Lightly season meat chunks and set aside.
  2. Bring 20 cups of water to a boil; add bay leafs and the meat. Simmer meat for 45 min.

IMG_6351

3. While the meat is simmering prep ingredients.

borscht

4. Julienne the beets; set aside.

5. Finely shred the cabbage; set aside.

6. Grate carrot and dice onion.

7. Peel, cube and wash potatoes; keep covered in water until needed.

To make the sauté:

  1. Heat a few tbsps of oil in a large frying pan. Add the onion and carrots and sauté until nicely browned (8-10min.)

saute

2. Then add 4 cups of shredded beets from all the beets that were shredded.

3. Once the beets have softened and the tomato sauce, sugar, sour cream, ketchup, 2 tsp mrs. dash seasoning and salt & pepper to taste. Bring to a simmer for a few minutes.

4. Then add the creamy sauté to the simmered meat.

To finish up the Borscht:

red borscht

  1. Add the potato chunks to the pot of water (where the meat and sauté are simmering) and cook over medium heat for 20 minutes.
  2. When potatoes are tender add the shredded cabbage.
  3. Then add the remaining julienned beets and continue to boil for 10 minutes.
  4. When beets have finished boiling add 1 tbsp salt, 2 tbsp Vegeta, garlic and ground black pepper.
  5. Turn off heat and garnish with fresh dill.
  6. Serve.

IMG_6524Note: The longer Borscht sits the redder it gets as the beets set in the soup. 

Red borscht-ukrainian borscht-beet soup

Red Borscht { Красный Борщ }
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Ingredients
  • BORSCHT:
  • 20 cups of water
  • 1 lb any meat (beef goes best)
  • 3 Large beets
  • 5 medium potatoes
  • ¼ of a medium-sized cabbage (2 cups shredded)
  • 2 tablespoon vegeta (all-purpose seasoning)
  • 1 tablespoon salt
  • 4 bay leaves
  • ½ cup fresh dill
  • 2 cloves garlic
  • SAUTE:
  • 2 carrots
  • 1 onion
  • 2 teaspoons of mrs dash seasoning blend
  • salt & pepper to taste
  • 1½ teaspoons of sugar
  • 4 teaspoons sour cream
  • 1 (15 oz) can of tomato sauce
  • 6 tbsp of ketchup
  • 4 cups shredded beets
  • oil for sautéing
Instructions
  1. TO MAKE BORSCHT: Lightly season meat chunks and set aside.
  2. Bring 20 cups of water to a boil; add bay leafs and the meat. Simmer meat for 45 min.
  3. While the meat is simmering prep ingredients.
  4. Julienne the beets; set aside.
  5. Finely shred the cabbage; set aside.
  6. Grate carrot and dice onion.
  7. Peel, cube and wash potatoes; keep covered in water until needed.
  8. TO MAKE SAUTE: Heat a few tbsps of oil in a large frying pan. Add the onion and carrots and sauté until nicely browned (8-10min.)
  9. Then add 4 cups of shredded beets from all the beets that were shredded.
  10. Once the beets have softened and the tomato sauce, sugar, sour cream, ketchup, 2 tsp mrs. dash seasoning and salt & pepper to taste. Bring to a simmer for a few minutes.
  11. Then add the creamy sauté to the simmered meat.
  12. TO FINISH UP THE BORSCHT: Add the potato chunks to the pot of water (where the meat and sauté are simmering) and cook over medium heat for 20 minutes.
  13. When potatoes are tender add the shredded cabbage.
  14. Then add the remaining julienned beets and continue to boil for 10 minutes.
  15. When beets have finished boiling add 1 tbsp salt, 2 tbsp Vegeta, garlic and ground black pepper.
  16. Turn off heat and garnish with fresh dill.
  17. Serve.

 

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