A Note About Copyright

I hold the copyright to all images on this blog, unless otherwise noted. Please do not reproduce them without my permission. If you plan on using my material in another blog, I'd be delighted, but please notify me before you do so, and, of course, link back to me. Thank you.

July 19, 2011

Borsch Recipe

Do you like soup? What kind of soup is your favorite? 
Ours is borsch. My daughter can eat borsch for breakfast, lunch, and dinner:). 

Borscht (борщ) is a soup of Ukrainian  origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color.
There are many variations how to make it. Here I want to share my recipe. 

  • 1 lb of meat (pork or beef)
  • 3 medium beets, peeled and shredded
  • 3 carrots, peeled and shredded
  • 3 medium baking potatoes, peeled and cubed
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 (6 ounce) can tomato paste
  • 1/2 medium head cabbage, cored and shredded
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup sour cream, for topping
  • 1 tablespoon chopped fresh parsley for garnish
  1. Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the meat, and cover the pot. Return to a boil.
  2. Heat the oil in a skillet over medium heat. Stew the beets with a cup of bouillon from the pot and 2 Tablespoons of vinegar for about 15 minutes. Add tomato paste. 
  3. Add potatoes, and cook until tender, about 15 minutes. Add the cabbage.
  4. Heat the oil in a skillet over medium heat. Add the onion and carrots, and cook until tender (10”).
  5. Transfer beets and onion with carrot to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt and pepper.
  6. Ladle into serving bowls, and garnish with sour cream and fresh parsley (or dill).