Authentic Russian/Ukranian Borsch Recipe

Ingrediants

Stock

Soup:

Fill up the pot with 5 litres of water and put the 4 cubes of beef,  1 big onion, 3 garlic cloves, 4 bay leaves to boil. Cut the onions into halves to release the flavor. Boil for around 1.5 hours.

Peel the 3 beets and put them whole inside the pot as well. Boil them for 20 min, take them out, let them cool them and then shred them and add back into the soup.

While that’s cooking chop finely your  cabbage so that every little piece has a size of a match, its tastier that way :). Chop your couple of potatoes into cubes too.

After you add the beets, than add the cabbage and 5 min later add the potatoes.

Then add the tomato paste for flavor and color.
If the beetroot and cabbage are cooked it means the soup is ready.
Final bit is very important:
Get 4 cloves of garlic and chop very finely so that it releases all it flavours, chop some dill and parsley and all of those to the soup, mix well, switch the heat off and leave it rest for 15 min.
Happy food eating! You have just cooked some nice borsch! Let me know how it went!

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