Real Borscht Recipe | Traditional Recipe for the Legendary Soup
Have you ever tasted real Ukrainian borscht? A hearty soup made of beef or pork stock, beets, cabbage and potatoes. If not, here is an authentic recipe that my mother and grandmother used throughout my childhood.
This soup is wonderfully hearty and surprisingly healthy, even with that added dollop of sour cream. It'll go down very well any time of the year, but is specially good as a meal on a cold winter day. Once you master this traditional recipe, you'll be able to make it your own!
INGREDIENTS
For the stock
3 litres/3 quarts cold water
600g/1 ½ lbs pork ribs or beef attached to a bone
½ onion
1 carrot
2 celery sticks
2 bay leaves
5 peppercorns
1 tsp salt
For the borscht
2 medium beets peeled and grated
3 medium potatoes peeled and cut into 2 inch chunks
2 medium carrots grated
1 (½cup) medium onion chopped
2 cloves garlic minced
1 bay leaf
3 tbsp tomato puree/paste
½ small white cabbage cored and sliced
1 lemon juice only or 1 tsp of white vinegar
salt to taste
pepper to taste
To print the recipe visit
TIMESTAMPS
0:00 Intro
0:33 Ingredients
1:08 Making stock in Instant Pot
2:10 Preparing vegetables
5:24 Sauté the vegetables
5:48 Finishing the stock
6:26 Assembling the soup
9:03 Time to serve!
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Classic Borscht Soup - Shredded Beef With Beets & Carrots
Here is my Borscht soup recipe straight from Kazakhstan! This delicious beef and beetroot soup will knock your socks off. Mine is made from grass fed chuck roast, beets, carrots and a lot more. You're going to love the flavor!
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Borscht Soup Recipe:
Ingredients:
1 ½ lbs red beets, peeled and cubed
1/2 head of cabbage
2 carrots, organic, peeled, and sliced into coins
1 large onion, super fine dice
1 large russet potato, organic, peeled and cubed
1 can diced tomatoes, with juice
1 ½ to 2/1/2 lb beef chuck roast
1 ½ quarts of beef broth
2 cloves garlic, minced
1 Tbsp. red wine vinegar, or to taste
1 - 2 Tbsp. brown sugar
Finely shopped fresh parsley and dill (generous amount) to taste
Salt and pepper to taste
Olive oil and grassfed butter for browning and sauteing.
Directions:
Preheat oven to 325 degrees F.
Preheat a cast iron pan over medium high heat. Once you see smoke coming off the pan, add just enough oil to coat the bottom of the pan and swirl the oil to coat.
Salt the beef on both sides and lay the roast in the pan. Don’t move it for 2 to 3 minutes so it will sear. Once all sides are seared, place the beef into an oven proof covered dish and pour in 1 quart of beef broth.
Cover and place in the center of the oven for 2 hours.
In the meantime, enjoy a joke or two and chop up those veggies. After 2 hours or until beef is tender, remove the roast from the pan onto a cutting board. Shred the beef with 2 forks and remove any excess fat.
Sometimes I cook the meat the night before I make the rest of the soup. I can skim the hardened fat off the top of the cooking liquid in the morning. Makes for a leaner broth.
Place the beef back into the pan and refrigerate if making this ahead of time, as I did in the video.
The next day I skimmed off the excess fat that solidified on the top of the soup.
Now, place a stockpot over medium heat and add a tablespoon or two of olive oil to the pan along with a tablespoon of butter. Once hot add the onion and saute for 5 minutes stirring frequently. Then add the garlic and stir for 1 minute more.
Strain the beef from the broth and pour the broth into the stockpot with the onions. Add the carrots, beets, and tomatoes. Bring to a boil, cover and then simmer until beets are tender (about an hour). Add more broth as needed.
Add the beef, the vinegar, brown sugar and the cabbage and simmer an additional 30 minutes.
Add the potato and simmer an additional 15 minutes.
Add fresh dill and parsley, Stir and serve with a dollop of sour cream or plain yogurt and a sprig of fresh dill.
Freezes well. Enjoy!
Thanks for watching and sharing!
Rockin Robin
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This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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How To Make Ukrainian Borscht Soup! HOMEMADE BORSCHT. Cabbage & Beet Soup. Recipe by Always Yummy!
There had been constant debates about the origin of borscht right from its appear. One of the versions says it originates in Kiev Rus and the first reference dates to XIV century. Another says that borscht came out from Poland or Lithuania territory. Anyway, Borscht remains the most favorite and popular soup of Slavic cuisine all over the world. There is a plenty of borscht recipes but the main ingredient for all of them remains beet. Cook Ukrainian borscht out of beef with pickled lard and vegetables – it will be a real pleasure.
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✅ Ingredients:
• bone-in beef – 24 oz | 700 g
• beet – 1 lb | 450 g
• onion – 10 oz | 300 g
• carrot – 10 oz | 300 g
• tomatoes – 12 oz | 350 g
• potato – 14 oz | 400 g
• white cabbage – 10 oz | 300 g
• bell pepper – 4,5 oz | 130 g
• garlic – 7 cloves
• pickled lard – 2 oz | 70 g
• tomato paste – 3 tbsp
• vegetable oil – 2 tbsp
• butter – 2 oz | 50 g
• 1 bay leaf
• ground black pepper – 1 tsp
• 10 peppercorns
• 6 allspice berries
• sugar – 1 tbsp
• 1 lemon juice
• salt – to taste
• fresh parsley – 2 tbsp | 5 g
• water – 12 cup | 3L
✅ You will need:
• stockpot
• pan
• bowl
• mortar or blender
???? Preparation:
1. Pour the beef with 12 cup | 3L of water, bring to a boil and skim the froth, add 1 medium bulb onion, 1 medium carrot, fresh parsley stems, allspice and peppercorn, cover with a lid and boil for 1h 30 min over low heat.
2. Chop 7 oz /200 g of onion and the bell pepper.
3. Cut 7 oz /200 g of carrot, the beet and white cabbage into strips.
4. Heat the vegetable oil in a pan and lay out the cut beet, fry for 3 minutes over medium heat.
5. Then add the tomato paste, 1 lemon juice and sugar and fry stirring for 5 minutes over medium heat.
6. Add 7 fl oz | 200 ml of water into the pan, bring to a boil and simmer with a lid covered over low heat for 15 minutes.
7. In another pan melt the butter and fry 7 oz | 200 g of the cut bulb onion for 3-4 minutes, add 3 minced garlic cloves, 7 oz | 200 g of cut carrot, bell pepper and chopped tomatoes, stir and simmer over medium heat for 5-7 minutes.
8. Take the meat out into a bowl, separate from bones and cut into average pieces, take the veggies out of the broth.
9. Add the cut potato, white cabbage and a bay leaf into the broth, bring to a boil, cover with the lid and cook over low heat for 10 minutes.
10. Add the braised vegetables, beet and cut meat into the stockpot. Stir, bring to a boil and cook over low heat with the lid covered for 10 minutes.
11. Crush the cut pickled lard, 4 garlic cloves, fresh parsley leaves and ½ tsp of salt in a mortar or blender and add into the stockpot with the borscht.
12. Salt and pepper to taste, stir and boil for 2 minutes over low heat.
13. Switch the heat off, cover the stockpot with the lid and leave for 15 minutes.
14. Serve your Ukrainian borscht hot with sour cream, horse-radish, green onion, pickled lard, garlic pampushki (buns) or fresh bread.
❗️Advices:
1. It is possible to use 1 tbsp of 9% vinegar instead of lemon juice.
2. Sugar is used to balance tomato paste and lemon or vinegar acidity.
3. A genuine Ukrainian borscht should be thick to “stand a spoon in”.
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Beef Borscht (beets are NOT the key)
Beef Borscht (beets are NOT the key)
Olia Hercules on Borscht:
Olia's books on Amazon:
Beef Stock (make at least 1 day ahead):
4 beef marrow bones, dried on paper towels
1.5 Lb (680g) beef shins or some other braising cut, dried on paper towels
Oil for browning the meat and bones
12 oz (355ml) belgian style beer (or water)
4 qt (4 liters) cold water
2 bay leaves
Rub the marrow bones with oil, place on a foil lined broiler safe dish and put under the broiler until brown. Flip and brown the other side.
Cut a few shallow slits into the outer membrane of the shins. Set a large pot (8qt) over high heat. Add a little oil. When the oil is hot, sprinkle the beef shins with salt and add to the pot in a single layer. Cook until brown. Flip and brown the other side. Add the browned marrow bones, beer, water, bay leaves, and the fat from the pan where you cooked the bones. Bring to a boil. Reduce the heat to low and simmer very gently uncovered for 2.5 hours or until the meat is fork tender. Remove the meat to a bowl, cover with a bit of stock so that it doesn’t dry out, and continue to cook the bones for another 1-4 hours (optional). Once the meat cools, remove any grizzle and put back in the stock. Refrigerate the meat. Cool the stock until warm. Remove the bones. Strain through a fine mesh strainer (I strain into a different pot, in which I plan to make the soup). Cool to room temp and refrigerate overnight.
Sofrito:
1 Lb (450g) shredded carrots
1 Lb (450g) diced yellow onions
2 minced garlic cloves
1 cup (200g) canned diced tomatoes
1 tsp pomegranate molasses or to taste (optional)
Olive oil as needed (5-6 Tbsp)
Set a large stainless steel skillet over medium heat. Add 3 Tbsp oil. When the oil is hot, add the carrots and a pinch of salt. Cook stirring occasionally until the carrots are soft and brown, about 15 min. Remove the carrots to a bowl. Add another 3 Tbsp oil and the onions. Season with salt and cook stirring occasionally until translucent and golden brown, about 15 minutes. Add the garlic and cook until aromatic, 1-2 minutes. Return the carrots to the pan. Add the tomatoes and cook stirring occasionally until all the juices are gone. Take off heat and season with pomegranate molasses and salt.
The soup:
14 oz (400g) beets, thoroughly washed
12 oz (350g) yukon gold potatoes, peeled and diced
5 oz (150g) carrots, cut into half circles (or quarter circles if they are huge)
12 oz (350g) green cabbage, shredded
Preheat the oven to 350F. Wrap the beets in foil and bake until tender, about 40-80 min depending on the size. Cool, peel, and grate.
Degrease the stock and bring to a simmer. Add the potatoes and salt to taste. Simmer gently for 10 minutes. Add the carrots and the cabbage. Simmer gently until the potatoes are very soft, 10-20 minutes. Add the beef from the stock, the beets, and the sofrito. At this point it might look more like a stew than a soup. Add enough water to get a soup consistency and bring to a simmer. Season carefully with salt and let sit off heat for at least 30 minutes.
Can be served immediately or cooled and refrigerated for 5 days.
Garnishes:
Sour cream (a must :)
Crispy Bacon, chopped up (optional)
Dill (optional)
Pour the soup into bowls. Top with sour cream and any other toppings.
For a truly luxurious version of this soup, use the recipe for my beer braised short ribs: and make the stock with leftover short ribs bones:
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The BEST Borscht recipe I Russian red soup with beet
Today, we're going to cook traditional Russian beet soup Borscht with tender meat and flavor vegetables. This delicious soup is hearty, warming and perfect anytime of year!
Try to cook it and enjoy!
Thanks for subscribing.
Ingredients.
For the broth:
Meat (beef/pork/chicken...) 800 g,
Water 4 liters,
Onion 1 pcs,
Carrot 1 pcs,
Allspice 10-12 pcs,
Bay leaf 3-5 pcs.
For the soup:
Beet 350-400 g,
Onion 150 g,
Carrot 200 g,
Garlic 20 g,
Potato300 g,
Tomato paste 50 g,
Sugar 1 tbsp,
Vinegar 1 tbsp,
Ground pepper and salt to your taste.
Cold Borscht (Ukrainian Summer Soup)
Cold Borscht (Ukrainian Summer Soup)
500g (about 1 lb) beets, trimmed and scrubbed clean
250g (about 1/2 Lb) carrots, diced
500g (about 1 lb) yukon gold or some other boiling potatoes, diced
1 tsp whole black peppercorns (optional)
1 bay leaf
2 tsp granulated sugar
1 Tbsp lemon juice
Salt to taste
Preheat the oven to 350F (180C). Wrap the beats in foil, place on a baking sheet and put in the oven until tender, about 1 hour.
Put the carrots and potatoes into a large pot. Add 4 quarts/liters or water, peppercorns, bay leaf and salt. Stir, cover and bring to a boil on high heat. Uncover, reduce heat to maintain a very gentle simmer and cook until potatoes are tender, about 20 min.
Cool the beet until it’s comfortable to hand. Peel with your hands, grate on the large holes of a box grater and add to the soup. Season with sugar, lemon juice and salt to taste. Cool to room temperature and refrigerate overnight. The soup should be served completely chilled.
Toppings:
Cucumbers (peeled, quartered, and finely sliced)
Radishes (quartered, and finely sliced)
Hard boiled eggs (diced)
Sour cream
Scallions (sliced) or red onions (minced)
Dill (and/or parsley, cilantro)
Pour the soup into bowls. Mix in all the desirable toppings (this is usually done at the table, so that people can customize the soup to their liking), and enjoy.
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