Borscht

Borsch

Borscht (Russian: борщ) is actually a traditional Ukrainian dish. Similar dishes exist in cuisines of other countries of Eastern and Central Europe like Poland, Lithuania, Romania or Moldova. Borscht became very popular in Russia centuries ago. Now this rich stew is associated with Russia and is also known as the Russian red (or beet) soup. Other spellings include: borsch, borsh, borsht, borcsh, borstch, etc.

Ingredients (serves 4-6)
2 litre (= 8 cups) meat stock or water
200 g (=7 oz) beef
2 bay leaves
1 onion
200 g (=7 oz) cabbage
150 g (=5 oz) potato
200 g (=7 oz) beets
100 g (=3.5 oz) carrot
1 tbsp tomato puree (or 2 tomatoes)
100 g (=3.5 oz) lard, bacon or butter
1 tbsp sugar
1 tbsp vinegar (3%)
100 g (=1/2 cup) sour cream
parsley and/or chives
salt, pepper

Borscht – step by step

Meat stock (can be cooked in advance)
Place meat in a pan and add cold water to cover the meat. Bring to boil, removing scam as it gathers. Pour the water away and clean off any scam. Place meat in the pan, fill it with boiling water and bring everything to slow boil. Add one whole onion and bay leaves and let it simmer in the covered pan on low heat for about 2 hours.

Advertisement

Serve borscht with chopped fresh parsley or chives, sour cream (1-2 tbsp per portion) and a piece of brown bread.

Russian recipes

Salads and Appetizers
Recipes for Russian salads, Mushroom Caviar, Russian eggs, etc.
Soups and stews
Borsch, Solyanka, Shchi and more recipes.
Main Dishes
Recipes for Russian pancakes (bliny), pelmeni, fish and meat recipes.
Grilling and BBQ
Shashlik recipes for Caucasian style barbecue.
Baking
Recipes for Russian pierogi, Vatrushki, an apple pie and cakes
Drinks
Recipes for Kwaß and Cranberry Water with Honey

Russian cuisine

Cabbage – cooking tipps and recipes.
Russian Easter Feast – Russian Easter recipes