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Borscht! Great-Grandma’s Way | The Good Stuff with Mary Berg

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The Good Stuff with Mary Berg
The Good Stuff with Mary Berg
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Recipe Information

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Video-Specific Recipe

Borscht

Cultural Context

Borscht, a vibrant beet soup, has roots in Eastern European cuisine, particularly in Russia and Ukraine. Traditionally, it was a peasant dish, utilizing beets and seasonal vegetables, symbolizing sustenance and community. Today, borscht is celebrated worldwide, with variations that include meat or are served chilled in summer, showcasing its versatility and enduring popularity.

RURUmain
6 servings
Servings4
1 lb pork ribs
1 teaspoon salt
1 teaspoon black pepper
1 medium white onion
2 bay leaves
3 cloves garlic
4 cups cold water
1 bouillon cube
2 cups pickled beets
2 tablespoons white vinegar
1 cup butter beans
1/2 cup sour cream
1/4 cup fresh dill
1 cup mushrooms
2 tablespoons soy sauce

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

Season pork ribs with salt and pepper and brown them until golden brown.

2

Slice a couple cloves of garlic and a white onion.

3

Add the sliced garlic and onion to the browned pork ribs.

4

Add a bunch of bay leaves to the pot.

5

Cover the mixture with cold water.

6

Add a bouillon cube to the pot.

7

Bring the mixture to a simmer and skim off any foam or scum that rises to the top.

8

Let the soup simmer for 2 to 3 hours.

9

After simmering, add pickled beets along with their liquid.

10

Add extra white vinegar to the pot.

11

Add butter beans to the pot and simmer gently for the last half hour.

12

Ladle some of the soup stock into a bowl and mix in sour cream to temper it before adding it back to the pot.

13

Saute mushrooms on high heat, then add soy sauce at the end.

14

Stir in a little sour cream into the sautéed mushrooms and garnish with fresh dill.

Equipment Needed

large pot

Dietary

vegetariangluten-free

Allergens

milk

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