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 Borsch Recipe

Russian Borsch
Click picture to enlarge

Try this Borsch recipe, it really gives a great meal. The Russians don't think of Borsch as a soup, it's just plain Borsch, and how right they are. Based on beetroot with other vegetables and beef, this is a filling meal.

Serve with French bread, or some Russian style black bread if you can find it. We can't recommend this recipe highly enough.

KEY POINTS

 Preparation Time:  None. On and off through cooking  Cooking Time:   2 hours
 How Difficult  Easy  Freeze?   Yes
 Servings

4 portions


 
Nutrition information per portion
  • Calories
    384
  • Protein
    19g
  • Carbs
    59g
  • Sugars
    5g
  • Fat
    10g
  • Saturates
    2g

 
INGREDIENTS

4 fresh or vacuum packed beetroot

approx 600g / 1lb 6oz

White cabbage 100g / 4oz
Small potatoes 4
Medium carrot 1
Medium tomatoes 2
Medium size onion 1
Beef (any cut) 400g / 14oz
Fresh dill 8 sprigs
Olive oil 3 tablespoons
Garlic 2 cloves
Parsley (garnish only) 8 sprigs
Vinegar 1 teaspoon
Butter or margarine 2 tablespoons
Sour cream (optional) 2 tablespoons
Salt and pepper to taste -
   

Fresh Beetroot COOK'S NOTES: The backbone of this meal is beetroot so try and get some fresh, it does make a difference. Fresh beetroot is sweeter than any other type. Failing this, the vacuum packed beetroot is a very good alternative.

Other vegetables in this recipe can also be readily be found fresh at a farmer's market or from your garden.

The use of beef is traditional in Russian Borsch but poorer Russians would make this dish with just the vegetables. Alternative vegetables to the carrot, potato, cabbage and tomatoes include parsnips and turnips, in fact any root vegetable can be used. The beef is a good addition, but by no means necessary.

The cut of beef is not important, in fact the cheaper cuts give the dish more flavour. If the cut is too fatty, simply remove it before serving the Borsch.

We have cooked our Borsch in a casserole dish in the oven but it can be cooked in pan on the hotplate instead.

Recipe by .

Borsch soup 

COOKING EQUIPMENT
1 casserole dish or large pan
1 frying pan (small)
1 pan (small)

PREPARATION

If using meat off the bone, cut into cubes (see picture below).
If using meat on the bone, cut so that it can
fit in the casserole dish or pan.
Roughly chop the onions. Finely chop the dill.

Top and tail the beetroot and peel it (if using fresh beetroot). Slice beetroot into strips and then cut them in half (see picture below).
Chop up the tomatoes.

One hour after starting the meat broth:
Roughly chop the carrots. Finely cut the garlic.
Finely cut the parsley. Cut the potatoes into strips.
Peel the layers of the cabbage apart then slice into strips.

METHOD

Put the beef, dill and the chopped onion into a large casserole dish (or a large pan) and cover with 3 litres of cold water. Put in the oven at 150C for 1˝ hours.

If using a pan, bring to a boil and reduce heat. Cook at low heat for 1˝ hours.

Borsch beef broth ingredients

 
Beetroot and tomatoes for Borsch Half an hour after starting the beef broth cooking, melt a tablespoon of butter in a pan.  Add the beetroot, tomatoes and vinegar to the pan.

Simmer at low heat for 1 hour stirring
occasionally. If there is not enough liquid, add some of the broth.

 
A quarter of an hour before the beef broth is finished cooking melt 1 tablespoon of butter or margarine in a frying pan. Add chopped carrots and garlic.

Cover the frying pan and sauté for 15 minutes, stirring occasionally.

Cooking for Borsch

 
Borsch in a casserole. When the beef broth is cooked (after 1˝ hours) remove any fat floating on the top (use a spoon). Add the chopped cabbage, potatoes, sautéd carrots and garlic. Stir well. Cook for 15 minutes.

Add the cooked beetroot. Stir well and cook for another 5 minutes.


Season the Borsch with salt and pepper to taste. Serve in warm bowls garnished with parsley and a tablespoon of sour cream (optional).

We tried French bread and Russian style bread with the soup. Both went very well with the French bread maybe being the best. The Russians would traditionally (and now) have black bread.

Borsch served in a bowl with parsley garnish


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