Borsch also called Borscht is a Russian & Ukrainian traditional beet soup recipe.
Borscht is a sour soup with beetroots as one of the main ingredients, which gives the dish a vibrant red color.
Borsch is popular in cuisines of some Eastern European, such as Ukrainian, Russian, Belarusian, Romanian, Polish and Lithuanian. There are many variations of borscht.
Today’s recipe taught me one of my colleagues from Western Ukraine. The difference is that we don’t sautéed vegetables and add them as they are. It makes taste of borsch brighter and let you feel taste each of vegetables better. We will cook borscht based on meat stock, but, you could use vegetable stock as well.
For the stock:
600-800gr (about 1 ½ pounds) meat fillet or with bones (chicken, beef or pork)
1 medium sized onion, peeled
1 medium sized carrot, peeled
Bay leaf, coriander seeds, thyme, black pepper peas and salt to taste
3-4 litres (about 4 quarts) cold filtered water
500gr (about 1 pound) potatoes, peeled and diced
1 medium sized beetroot, peeled and grated
1 big carrot, peeled and grated
1 big onion, pilled and finely chopped
300-400gr (about ¾ pound) cabbage, finely shredded
1 bell pepper, deseeded and finely chopped
1 chilli pepper, deseeded and finely chopped (to taste)
1/3 cup fresh greens of parsley, coriander and dill, finely chopped
Salt and ground black pepper to taste
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