Borscht Beet Soup

First a simply prepared soup that fed poor peasants during the time of the Russian Revolution, borscht has become a cooking classic and is now known all over the world.
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Borscht is of Russian and Polish origin and has also spread to neighboring countries. First a simply prepared soup that fed poor peasants during the time of the Russian Revolution, borscht has become a cooking classic and is now known all over the world. There are a multitude of simple or elaborate versions including several kinds of vegetables and meats, accompanied by pirojkis stuffed with meat and kacha. Sometimes cold borscht is served mixed with sour cream and accompanied by diced cucumber, onion, tomatoes and fresh herbs.

Prep Time45 minsCook Time2 hrs 30 minsTotal Time3 hrs 15 mins

 1 pound (500 g) beef shank
 2 slices of salted pork (1/4 inch thick)
 1 large onion, chopped finely
 1 carrot, sliced
 1 rib of celery, sliced
 2 pinches of dry thyme
 1 sprig of parsley
 1 bay leave
 500 g (about 4 cups) sliced green cabbage in (1 inch) length
 500 g (about 6 medium) beets
 1 tbsp red wine vinegar
 1 tsp sugar
 2 tsp salt
 Sour cream or cream mix with a few drops of fresh lemon juice
 Chopped parsley and/or dill leaves to garnish ( optional)

1

Put the beef and the slices of salted pork in a large saucepan and add 8 cups of cold water. Bring to a boil, reduce the heat and skim with a skimmer. Add the onion, carrot, celery, thyme, parsley and bay leaf, cover and simmer for 1 1/2 to 2 hours or until the meat loosens easily from the bone.

2

Reserve a beet and cook the rest in water until tender, leaving the tail and a tip of the leaf stems. You can alternatively bake the beets in the oven wrapped in aluminum foil or in a multi cooker.

3

When the beef is cooked, remove from the saucepan and reserve. At this point, you can let cool, refrigerate and degrease the broth before proceeding with the remaining steps.

4

Once degrease if this is the case, bring the broth and vegetables to a boil. Grate the remaining beet with a fine grater and extract the juice in a sieve, pressing well. Add to the broth with the sliced ​​cabbage. Bring to a boil, reduce the heat, cover and simmer for 25 Minutes . Meanwhile, peel the cooked beets and cut into julienne (size of a match).

5

Add beets, sugar, salt and vinegar and simmer 20 Minutes.

6

Adjust the seasoning if necessary and serve each portion garnished with a spoonful of sour cream crowned with parsley and chopped dill. The borscht will keep for 4 to 5 days in the refrigerator and can be frozen for a period of 6 months.

Ingredients

 1 pound (500 g) beef shank
 2 slices of salted pork (1/4 inch thick)
 1 large onion, chopped finely
 1 carrot, sliced
 1 rib of celery, sliced
 2 pinches of dry thyme
 1 sprig of parsley
 1 bay leave
 500 g (about 4 cups) sliced green cabbage in (1 inch) length
 500 g (about 6 medium) beets
 1 tbsp red wine vinegar
 1 tsp sugar
 2 tsp salt
 Sour cream or cream mix with a few drops of fresh lemon juice
 Chopped parsley and/or dill leaves to garnish ( optional)

Directions

1

Put the beef and the slices of salted pork in a large saucepan and add 8 cups of cold water. Bring to a boil, reduce the heat and skim with a skimmer. Add the onion, carrot, celery, thyme, parsley and bay leaf, cover and simmer for 1 1/2 to 2 hours or until the meat loosens easily from the bone.

2

Reserve a beet and cook the rest in water until tender, leaving the tail and a tip of the leaf stems. You can alternatively bake the beets in the oven wrapped in aluminum foil or in a multi cooker.

3

When the beef is cooked, remove from the saucepan and reserve. At this point, you can let cool, refrigerate and degrease the broth before proceeding with the remaining steps.

4

Once degrease if this is the case, bring the broth and vegetables to a boil. Grate the remaining beet with a fine grater and extract the juice in a sieve, pressing well. Add to the broth with the sliced ​​cabbage. Bring to a boil, reduce the heat, cover and simmer for 25 Minutes . Meanwhile, peel the cooked beets and cut into julienne (size of a match).

5

Add beets, sugar, salt and vinegar and simmer 20 Minutes.

6

Adjust the seasoning if necessary and serve each portion garnished with a spoonful of sour cream crowned with parsley and chopped dill. The borscht will keep for 4 to 5 days in the refrigerator and can be frozen for a period of 6 months.

Borscht Beet Soup

 

 

 

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