If you have never tried this famous Eastern European soup, I highly recommend that you give it a shot. The red color might be surprising, but the flavor is rich and full of unexpectedly delicious and healthy flavors.
It is often known as the Russian Borscht soup, but it is cooked all across Eastern Europe, including Belarus, Poland, Bulgaria, Ukraine and other countries in the region.
There are countless variations to this soup. This variation is the one that I stand by. Let me know how it turns out for you and what you think in the comment box below.
1. Water – 1 gallon
2. Beef or pork or chicken – 1 lb. (I prefer and recommend beef. It is the most authentic in flavor)
3. Fresh Beets – 2 or 3 small ones or 1 – 2 very large ones (also depends on how red you want the soup to be)
4. Fresh Cabbage – 1/2 a head
5. Potatoes – 3 or 4 medium to large ones (I recommend the white or red skinned potatoes)
6. White Onion – 1 medium
7. Carrots – 1 large
8. Tomato paste 4-5 tb.sp.
9. Sour Cream – 1 or 2 tb.sp. per serving bowl
10. Parsley or Dill – 1 or 2 tb.sp. per serving bowl
11. Salt/Pepper to Taste
If you buy already chopped up onions, carrots, and beef it will make the process easier and faster.
1. Add water to a large pot.
2. Add beef into the pot.
3. Add salt, pepper corns, and bay leaves. Cover the pot and bring to a boil. Once it is boiling, lower the temperature and simmer.
4. While the beef is cooking, peel and chop up the beets. Add them into the soup.
5. Peel and chop up the potatoes. Add them into the soup, too.
6. Peel and chop up the white onion and carrot.
7. In a large frying pan, fry the chopped up carrot and onion until soft, around 3 minutes. Add tomato sauce to the frying onions and carrot. Mix and fry for about additional 2 minutes. Add the mixture into the soup.
7. Chop up the cabbage. The finer you chop the cabbage, the easier it will be to eat. Add it into the soup.
8. Chop up parsley and/or dill. Add it into the soup. (or you can add it into the serving bowl, if you like more fresh parsley/dill flavor)
9. Turn the soup off. Let it stand covered for about 10 minutes.
10. Pour the soup into your serving bowl.
11. Add a table spoon of sour cream onto the soup. Serve right away with rye bread for traditional Borscht.
Let me know in the comment box below how your Borscht came out! I would love to hear from you!