HOW TO COOK RUSSIAN BORSCHT - THE BEST FAMILY RECIPE!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides creaminess with fewer calories.

beetroot

🥗Healthier: red cabbage

💰Cheaper: canned beets

Canned beets are often less expensive and ready to use.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile and is often cheaper.

Prepare the stock by boiling beef on the bone with onion and carrot for at least two hours.

Chop the cooked meat and set aside.

Peel and chop 4 potatoes into medium cubes and place them in water.

Peel and cut 3 small beetroots into thin stripes, add sugar, and let rest for 15 minutes.

Heat sunflower oil in a pan, add beetroots and tomatoes in natural juice, and stew for about 15 minutes until mild.

Chop half a cabbage and set aside.

Chop 2 carrots and 1 onion, then roast the onion in sunflower oil for about 7 minutes until golden.

Add the chopped carrots to the onion and stir for another 3 minutes, then add 1 tablespoon of tomato paste.

In the stock, add the potatoes and cook for about 15 minutes until mild.

Add the boiled cabbage to the stock and cook for 4-7 minutes depending on the age of the cabbage.

Assemble the borscht by adding the cooked meat, the beetroot mixture, and the onion-carrot-tomato mixture to the pot.

Add bay leaves, salt, and pepper, and boil for 10-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary