HOW DO YOU MAKE RED BORSCHT SOUP RECIPE?
Many recipes add kidney beans to their red borscht but I strongly dislike them, therefore, I leave them out. If you are a fan of kidney beans, add them to your soup recipe.
Be sure the potatoes are all cut into even pieces.
You can leave out the meat if you are looking for a vegetarian soup recipe.
Be sure to continue removing scum and fat that rises to the top until nothing from to the top.
Red Ukrainian Borscht tastes even better the following day when reheated. Make a large pot and enjoy all week long (keep refrigerated).
Russian Borscht Recipe
Prep Time 20 mins Cook Time 1 hr Total Time 1 hr 20 mins Russian Borscht recipe with potatoes, carrots, cabbage and beets. Seasoned meat gives the soup so much flavor and is an amazing addition to the traditional recipe. Servings: 10 - 12 servings
- 1 lb pork
- Seasoning for the meat:
- 1 ½ tsp salt ½ tsp pepper, 4 garlic cloves sliced, 4 bay leaves
- 14 cups water
- 5 cups water
- 3 medium beets sliced
- 4-5 large potatoes cut
- 1/2 head of medium cabbage shredded
- 4 Tbsp butter
- 1 medium onion chopped
- 2 carrots julienned or grated
- 1 medium red pepper sliced
- 2 medium tomatoes
- 2 garlic cloves minced
- 1 Tbsp vinegar
- 2 Tbsp sugar
- 2 Tbsp salt
- 1/2 tsp pepper
- 2 bay leaves
- 3-5 Tbsp fresh parsley
- 3-5 Tbsp fresh dill
- sour cream to serve with
Cut your meat into bite-size pieces. Slice the garlic cloves. Break the bay leaves into smaller pieces. Season the meat. Combine everything. Refrigerate meat for at least 2 days.
Clean and slice beets in half. Add beets and 5 cups water in a saucepan, bring to a boil. Cook 20-25 minutes, until beets pierce easily with a knife. Once cooked, remove them from water and setaside cool. KEEP WATER.
In a large pot, bring 14 cups water to a boil.
Rinse seasoning off of meat. Add the meat to the boiling water. Remove scum and fat that accumulates and floats to the top of the water. It’s very important to keep removing the scum frequently. Turn heat down to medium, cook meat about 35-40 minutes or until meat is soft.
While meat is cooking, peel and slice or cube the potatoes. Add to a bowl and cover with cold water so they don’t turn color. Set aside.
Shred the cabbage. Set aside.
Chop the onion finely. Add to a large skillet with 2 Tbsp butter and saute 3 minutes on medium heat.
While onion is cooking, grate carrots. (I like to julienne mine into thin short strips.)
Add carrots to the skillet pan with another 2 Tbsp butter, mix. Cook about 5-6 minutes or until carrots are tender. (If the skillet begins to get dry, add a bit of oil.)
Take the cooled beets and cut into thin strips. Add to the skillet with onion and carrots.
Cube red pepper or cut into small thin strips add to skillet. Add minced garlic to skillet.
Chop tomatoes and add to the skillet. Add the water leftover from cooking the beets to skillet with sauteed veggies. Turn heat down to med/low and cook about 5 minutes.
Once meat is tender, add potatoes and cabbage. (If you like the cabbage a bit crunchier, add about 5 minutes after potatoes are added.) Cook 15 minutes.
Transfer all of the ingredients from the skillet to the pot. Add vinegar, sugar, salt, pepper, bay leaves, parsley and dill. Cook another 8-10 minutes or until potatoes and cabbage are tender. Taste if additional seasonings need added.
Add fresh herbs of choice and amount.
Serve with sour cream