How to Make Borsh - Russian Beet Soup

Как приготовить борщ - описание на английском языке

Winter is a perfect time for borsh (also known as borscht) - nourishing, delicious and warming up soup. The main borsh's ingredient is beet, that is why the color of borsh is red.

Russian Borsh recipe


1 lb beef (with or without bones)
1 lb red beets (3 average ones)
1/2 lb shredded cabbage
4 small potatoes
1 carrot
1 onion
3 tbsp tomato paste
1 tsp vinegar
5 g garlic (grated)
salt and pepper on your taste
parsley, dill and spring onions


Preparing meat broth:
Put beef into a large saucepan and cover with 3 l cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1-2 hours.

Simmering red beets:
Melt 1 tablespoon margarine in a saucepan. Cut red beets into thin sticks and add them into the cooking pot. Add tomato paste or sliced tomatoes. Simmer at low heat for 1 hour. If there is not enough liquid, add some broth. Add vinegar.

Pan-frying vegetables:
Melt 1 tablespoon butter in a frying pan. Add chopped onions and carrots cut into thin sticks. Cover and saute for 15 minutes, stirring occasionally. Heat broth to boiling. Add chopped cabbage and potatoes cut into bars. Cook for 5 minutes. Add saute and cook another 10 minutes. Add simmered red beets. Cook another 5 minutes. Add salt, black pepper and garlic.

Borsh is usually served with sour cream and black bread.



  1. Borscht is actually Ukrainian in origin, although it became very popular in Russia and Poland as well.

  2. Thank you for sharing a great recipe with simple ingredients! It's too hot to try it now here (Athens) but we'll definitely try this during the winter!


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