How to Cook Borscht

How to Cook Borscht

Borscht is a traditional Ukranian soup that uses beets as the main ingredient. Sometimes tomato is used prominently. Other vegetables may also be included, and potatoes and cabbage are standard. Serve it with a dollop of sour cream.

Borscht

Borscht is often served as traditional holiday starter.

Borscht with Cabbage

How to Cook Borscht
Author: 
Recipe type: Starters
Cuisine: Russian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Borscht is a traditional Ukranian beet soup made with cabbage and vegetables.
Ingredients
For the broth:
  • 1 large bone of beef, rinsed
  • 4 quarts water
  • 1 celery head, roughly chopped
  • 1 whole parsley root
  • 2 leeks, roughly chopped
  • 1 onion, peeled
  • 1 head of garlic, unpeeled
  • 1 whole parsley root
  • 1 carrot, peeled and roughly cut into medium-sized chunks
  • Salt to taste
For the soup:
  • 1 large beet, peeled and grated
  • 1 potato, peeled and diced
  • 1 large carrot, peeled and grated
  • 1 package sweet peas
  • 1 large tomato, diced
  • 1 onion, chopped
  • 1 celery, chopped (use the one in the broth)
  • 1 parsley root, chopped (use the one in the broth)
  • Few dill sprigs, finely chopped
  • 3 tbsp tomato paste
  • 6-8 whole peppercorns
  • Soup seasoning to taste
  • Salt freshly ground black pepper to taste
Instructions
  1. Fill a large stockpot with water and plop the bone in.
  2. Heat the water until it starts boiling and skim off the foam which appears on the surface.
  3. Add the rest of the ingredients for the broth and continue to cook it for 1 hour.
  4. Strain the broth through a colander and return the strained stock back to the stockpot.
  5. Add the bone again and simmer the broth for another hour before removing it.
  6. Strain the broth again through a sieve mesh and pour it into a deep-bottomed saucepan.
  7. Bring the broth to a simmer and stir in the potatoes; cook them for about 5 minutes or until they are partially cooked.
  8. Melt butter in a skillet and throw in the chopped onions.
  9. Saute them until they caramelize before stirring in the chopped beets.
  10. Cook the beet for 6-7 minutes it until they slightly wilt and pour in the tomato paste.
  11. Stir them all together to mix thoroughly and throw in the carrots.
  12. Continue to cook the veggies for several minutes while stirring frequently to prevent them from burning.
  13. Once the beef turns mushy, empty a cup of the simmering broth into it and cook, covered, for another 10-15 minutes.
  14. Transfer the above mixture into the saucepan filled with broth and give it a nice stir or two until they are properly blended.
  15. Stir in the soup seasoning, peppercorns as well as salt and simmer the soup for about 15 minutes.
  16. Add the peas and tomato cubes to it and sprinkle the chopped dill over them.
  17. Cook the soup for the last 10 minutes or until the tomatoes soften completely.
  18. Add a dollop of whipped cream on top and serve hot.
 

Serves: 3-4

Ingredients needed to make borscht:

For the broth:

  • 1 large bone of beef, rinsed
  • 4 quarts water
  • 1 celery head, roughly chopped
  • 1 whole parsley root
  • 2 leeks, roughly chopped
  • 1 onion, peeled
  • 1 head of garlic, unpeeled
  • 1 whole parsley root
  • 1 carrot, peeled and roughly cut into medium-sized chunks
  • Salt to taste

For the soup:

  • 1 large beet, peeled and grated
  • 1 potato, peeled and diced
  • 1 large carrot, peeled and grated
  • 1 package sweet peas
  • 1 large tomato, diced
  • 1 onion, chopped
  • 1 celery, chopped (use the one in the broth)
  • 1 parsley root, chopped (use the one in the broth)
  • Few dill sprigs, finely chopped
  • 3 tbsp tomato paste
  • 6-8 whole peppercorns
  • Soup seasoning to taste
  • Salt freshly ground black pepper to taste

Cooking instructions for borscht:

  • Fill a large stockpot with water and plop the bone in.
  • Heat the water until it starts boiling and skim off the foam which appears on the surface.
  • Add the rest of the ingredients for the broth and continue to cook it for 1 hour.
  • Strain the broth through a colander and return the strained stock back to the stockpot.
  • Add the bone again and simmer the broth for another hour before removing it.
  • Strain the broth again through a sieve mesh and pour it into a deep-bottomed saucepan.
  • Bring the broth to a simmer and stir in the potatoes; cook them for about 5 minutes or until they are partially cooked.
  • Melt butter in a skillet and throw in the chopped onions.
  • Saute them until they caramelize before stirring in the chopped beets.
  • Cook the beet for 6-7 minutes it until they slightly wilt and pour in the tomato paste.
  • Stir them all together to mix thoroughly and throw in the carrots.
  • Continue to cook the veggies for several minutes while stirring frequently to prevent them from burning.
  • Once the beef turns mushy, empty a cup of the simmering broth into it and cook, covered, for another 10-15 minutes.
  • Transfer the above mixture into the saucepan filled with broth and give it a nice stir or two until they are properly blended.
  • Stir in the soup seasoning, peppercorns as well as salt and simmer the soup for about 15 minutes.
  • Add the peas and tomato cubes to it and sprinkle the chopped dill over them.
  • Cook the soup for the last 10 minutes or until the tomatoes soften completely.
  • Add a dollop of whipped cream on top and serve hot.

Image credit: Wikimedia Commons

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