This is one of my all time favorite comfort soups! It’s a traditional Russian Borsch (Borscht to some), it’s made with beef, lots of veggies and beets. Delicious!
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You know, its funny how as a little girl, I hated eating Borsch or any other soup. It’s interesting about kids, when vegetables are involved, they run the other way. Now, I can probably eat two bowls in a row.
This is one of the most known Russian dishes. It is a wonderful, flavorful soup that is filled with vegetables. Its primary ingredient, and what gives its unique flavor, is beets. Another vegetable I didn’t like as a child, but love now. Many people also use potatoes in it but I don’t like to add potatoes. It’s just a personal preference.
Actually, this soup originated in Ukraine but became very popular all over Eastern Europe. With a Russian mother and a Ukrainian father, I got to eat the best from both cuisines. Sometimes it is unclear to me, which dish originated from which country. I usually have to look up the origin to make sure. But, no matter the origin, this soup is wonderful!!
Borsch
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Ingredients
- Ingredients:
- Stock:
- 1 1/2 lb of stew beef chopped
- 6-8 cups of water
- bay leaf
- 1 tsp coriander
- Soup:
- 1 can of sliced beets I know, I got a little lazy to use canned beets
- 1 medium onion
- 1/2 of medium cabbage
- 2 medium carrots
- 2 tbs tomato sauce
- 2 medium tomatoes
- 1 cup sliced mushrooms
- 2 tbs white vinegar divided in two
- 1 tbs sugar + 1 tsp sugar
- 2 medium bay leaves
- salt pepper
Instructions
- Stock:*In a large pot, bring water to boil and add the beef, bay leaf and coriander. Lower the temperature to medium-low. Cover, but leave a crack for steam to escape, and cook for about 2 hours.
- Soup:
- Chop the onion, 1/2 can of beets, carrots and tomatoes.
- Add the above vegetables, mushrooms, 1 tbs vinegar, 1 tbs sugar and about a cup of stock to a large pot, stir well, cover and cook on medium heat for about 10-12 minutes.
- Slice the cabbage thin and add it to the vegetable. Stir well, cover and cook until the cabbage is well wilted. (about 20 minutes)
- Add the prepared beef stock, beef, salt, pepper, bay leaves, tomato sauce. Mix well and taste to see if you need to add a little more vinegar or spices. Cook until the vegetables are fully cooked.
- When the soup is almost done, in a separate small sauce pan, combine shredded remaining 1/2 can of beets, 1 tbs of vinegar and a teaspoon of sugar, mix well. Bring to boil and add to the soup.
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com
Enjoy!!!
* I am linking this recipe to ALL the PARTIES in my party tab. Why don’t you visit the wonderful hosts and link some of your own projects!?
Laura Hernandez
Found your blog via the Blog Hop. I’m your newest GFC follower!
http://our-reflection.blogspot.com/
Easy Natural Food
I’ve never tried making borsch but I keep threatening too! Your version looks really tasty. I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!
http://www.easynaturalfood.com
I hope to see you there:)
Debbie
Miz Helen
Thank you so much for bringing one of my favorites to share with Full Plate Thursday. I love Borsch and this looks delicious! Hope you are having a great week end and come back soon!
Miz Helen
Deana
I have never had Borsch before it looks really good…
Kadie
I have never tried Borsch. It looks delish though! Thanks for sharing with us at Link It Up Thursday.
Nataliya
I am from Kiev. We cook Borscht differently. It starts with pork not beef. Your recipe is not Ukrainian traditional and much more simpler. Good Borscht takes time to prepare, and it is very tasty.
Sofia
Russian fake borstch. Will they stop stealing everything from Ukraine?
Sue R
Nice recipe! My mum and grandmother are originally from Ukraine and use to use half canned beetroot and half fresh or otherwise all canned and it’s great either way. Only thing different was they also added diced potato and no coriander. Must make some soon.
Lyuba
Thank you, Sue! Their way sounds great! I’ll have to try it myself.
Oksana
Borsch is Ukrainian. The Russian equivalent is Shchi. Russia has a habit of appropriating good things that come out of Ukraine – borsch and Gogol are prime examples.
Al
Must be another russian fake