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Legendary Borscht Soup - English Subtitles

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Romas and MO
Romas and MO
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Recipe Information

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Video-Specific Recipe

Russian Borscht Soup

Cultural Context

Borscht, a vibrant beet soup, has roots in Eastern Europe, particularly Ukraine and Russia. Traditionally, it was a peasant dish, utilizing seasonal vegetables and often served with sour cream. Over time, it has become a symbol of Slavic cuisine, celebrated for its hearty flavor and nutritional value. Today, borscht is enjoyed worldwide, with numerous regional variations reflecting local ingredients and preferences.

RussianRUmain
60 min
medium
6 servings
Servings4
3 medium beets
2 medium carrots
1 large onion
2 medium potatoes
3 cloves garlic
1 teaspoon salt
1 cup sour cream
1 lb meat
2 tablespoons basil

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

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt reduces calories while adding creaminess.

vegetable broth

🥗Healthier: chicken broth

💰Cheaper: water with bouillon

Chicken broth adds richness and flavor.

beets

🥗Healthier: red cabbage

💰Cheaper: canned beets

Red cabbage provides similar color and nutrition.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more accessible and less expensive.

1

Crack an egg into a bowl.

2

Add pepper and garlic to the bowl.

3

Turn on the heat and let water start heating.

4

Mangle the meat and add it to the boiling water.

5

Cover and boil the meat for around 20 minutes.

6

Add chopped onions and carrots to the pot.

7

Add salt and let it boil for at least 20 minutes.

8

Add potatoes to the pot.

9

Add canned beets (about two-thirds of a jar).

10

Once it starts boiling, the borscht will be done.

11

Add chopped basil to the soup.

12

Serve with sour cream.

Cooking Techniques

sautéingsimmeringchopping

Equipment Needed

large potcutting boardknifespoon

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariangluten-free

Also Known As

BorschtBorshch

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