Borsh, Borsch, or Borshch – a delicious recipe with red beet, carrots, onion, potato, oil, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
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1
Shred the beets and carrots.
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2
Dice the onion.
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3
Cube potato
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4
Heat oil in a large stir-fry pan.
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5
Add beets, carrots and onions.
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6
After 5-10 minutes add potato.
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7
Cook until veggies are done (sort of soft).
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8
In the meantime boil 10 cups of water in large pan.
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9
Add 10 chicken bouillon cubes and dissolve (can be beef bouillon also).
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10
Add the veggies (If using cabbage add shredded cabbage now as well).
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11
Add fresh dill, fresh parsley, salt, seasoned and pepper.
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12
Bring to a boil reduce heat and cover.
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13
The longer you cook the soup the stronger the flavor I normally put it on low-med and simmer for about 1 1/2 to 2 hours.
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14
Check throughout to add spices.
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15
Serve cold or warm with sour cream.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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