Beet Soup Borsch Recipe

Name: Beet Soup Borsch Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 gm (12 ounce) beef.; 500 gm (1 lb) pork with bones. (or possibly chicken, (and) or possibly mushroom stock); 500 gm (1 lb) beet.; 350 gm ( 13 ounce) potatoes.; 100 gm (4 ounce) carrot.; 20 x 30 g (1 ounce) parsley roots; 100 gm (4 ounce) onion.; 50 gm (2 ounce) tomato paste.; 30 gm (1 1/2 - 2 ounce) fat. (or possibly sunflower oil, or possibly Soya oil, or possibly extra virgin olive oil); 20 gm (...1 ounce) flour.; 10 x 20 g (1/2 ounce) sugar.; 20 gm 6% ( ... 1oz) vinegar. lowfat sour cream salt Minced green Celery dill, parsley, coriander green onions bay leaf pepper garlic cloves to taste.

Servings: persons

300 gm (12 ounce) beef.
500 gm (1 lb) pork with bones. (or possibly chicken, (and) or possibly mushroom stock)
500 gm (1 lb) beet.
350 gm ( 13 ounce) potatoes.
100 gm (4 ounce) carrot.
20 x 30 g (1 ounce) parsley roots
100 gm (4 ounce) onion.
50 gm (2 ounce) tomato paste.
30 gm (1 1/2 - 2 ounce) fat. (or possibly sunflower oil, or possibly Soya oil, or possibly extra virgin olive oil)
20 gm (...1 ounce) flour.
10 x 20 g (1/2 ounce) sugar.
20 gm 6% ( ... 1oz) vinegar. lowfat sour cream salt Minced green Celery dill, parsley, coriander green onions bay leaf pepper garlic cloves to taste.

1
Cook meat till done.
2
Grate carrot, chop parsley roots and onion.
3
Then blanch onion in oil till golden brown, after which add in carrot, and parsley roots, then add in tomato paste (or possibly fresh tomatoes and paprika) to it and stew for 7 - 10 min.
4
(use a frying pan)
5
Put cubed potatoes in broth, bring to boil.
6
Cook 15 - 20 min.
7
Peeled and grated beet fry in oil (till golden brown).
8
Add in to broth sugar and vinegar,salt to taste.
9
( If desired, add in fried till golden brown flour).
10
Now add in to broth all fried vegetables: onion, carrot, tomatoes, paprika, beet ... all!
11
Cook several min.
12
Five to ten min before the BORSCH is cooked, add in: Minced green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste.
13
Serve with meat and lowfat sour cream.
14
As for me, I never use for this soup - fat ( I use oil).
15
I never use flour!
16
I don't like beef and pork ( especially with bones).
17
(I use chicken!!!).
18
I use vinegar to taste.
19
Vinegar - very important for this soup!
20
(Add in it after potatoes is boiled.
21
and before you add in beet to broth.
22
Soup will be beautiful: red with a lot greenery.
23
Borsch is the most popular soup of Russian cuisine.
24
There are Moscow, Siberian, .... and other borschs which reflect national particularities and have their own zest.

34420

kcal

Calories

1380

Fat

3073

Carbs

2643

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 300 gm (12 ounce) beef., 500 gm (1 lb) pork with bones. (or possibly chicken, (and) or possibly mushroom stock), 500 gm (1 lb) beet., 350 gm ( 13 ounce) potatoes., and more.

Yes, Beet Soup Borsch Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!