Authentic Russian/Ukrainian Borscht

1. 1

   To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.

2. 2

   Remove all froth that comes up from the meat.

3. 3

   Continue to boil on med-high until no more froth comes up.

4. 4

   Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.

5. 5

   Fill with water, cover partially with lid, and let cook for 90min.

6. 6

   After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.

7. 7

   You can add the rice and/or potatoes at this point, if you like.

8. 8

   Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.

9. 9

   The soup is great on day 1, but tastes much better on days 2-3.

10. 10

    Enjoy the soup while it's very hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.