Russian Borshch recipe

Borshch [Борщ] is a soup that open your soul to the love of Russia. Red as USSR flag it’s made of beetroots, beef, cabbage and potatoes. Slow-cooking the Borsch is part of the secret. All those flavours need time to properly settle in. This recipe for a 2 liters pot.


  • 300-400 gr of beef piece with bone
  • 1 big beetroot (or 2 small ones)
  • 2 medium potatoes
  • 3-4 Tbsp of sunflower oil
  • 1 onion
  • 1 medium carrot
  • 100 gr of cabbage
  • 2 bay leaves
  • 3 Tbsp of tomato paste
  • 1 Tbsp of 6% vinegar
  • 1-2 garlic cloves
  • Salt and freshly ground pepper
  • Dill and green onion


  1. Instructions
  2. Make a beef broth. Just put meat in the pot with water. Add bay leafs and keep it on a slow fire about 2 hours. When the bone is easy to separate from meat – it’s ready. You need to remove meat from the pot and clean up the broth from the pieces of bones.
  3. Meanwhile the broth preparing you peal all of the vegetables and cut it.
  4. When you broth is done – add in the potatoes. Let them boil in there for another 10 minutes.
  5. Add in the cabbage, keep boiling.
  6. While everything is boiling, fry onion, then add the carrot, sliced beets in a pan on medium heat for 5 minutes, add in the tomato paste and 2-3 spoons of water or broth if needed. Aggregate 2 tablespoons of vinegar and heat for 7 minutes to mix in all the flavours.
  7. Add the beets and tomato paste to the broth. Stir with a wooden spoon and turn of the fire
  8. Add salt and pepper to taste likewise dill and green onion

Let it stay and reash in flavor for 15 minutes before you will serve it. Than enjoy!

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