How to make Russian borscht soup is a very simple and easy way

Russian borscht soup

How to make Russian borscht soup is a very simple and easy way.

Basic Ingredients : –

For the stock:-

  • 600-800gr (about 1 ½ pound) meat fillet or with bones (chicken, beef, or pork)
  • One medium-sized onion, peeled
  • One medium-sized carrot, peeled
  • Bay leaf, coriander seeds, thyme, and salt to taste
  • Three-four liters (about 4 quarts) cold filtered water

For Borscht:-

  • 500gr (about one pound) potatoes, peeled and diced
  • One medium-sized beetroot, peeled and grated
  • One big carrot, peeled and grated
  • One big onion, pilled and finely chopped
  • 300-400gr (about ¾ pound) cabbage, finely shredded
  • One bell pepper, deseeded and finely chopped
  • 1 ½ cup canned tomatoes diced
  • One chili pepper, deseeded and finely chopped (to taste)
  • 1/3 cup fresh greens of parsley and coriander
  • Salt and ground black pepper to taste

How to make Russian borscht soup?

In a large pot, add Three-four liters (about 4 quarts) of cold filtered water. Put 600-800gr (about 1 ½ pound) meat in this boiling water. Add One medium-sized onion, One medium-sized carrot.

Add bay leaf, spices, and salt to taste. This meat mixture will cook for about 3 hours. When the stock is ready, remove it from the heat, take out the vegetables and meat, and strain the stock.

Pour the stock back to the pan and add hot boiled water bring the stock to a boil, add Salt and 500gr (about one pound) potatoes, peeled and diced. We will cook the potatoes for about 10-15 minutes.

After this, we add 300-400gr (about ¾ pound) cabbage, finely shredded
One bell pepper, deseeded and finely chopped. Bring to a boil, reduce heat, and cook for about ten minutes.

Add One medium-sized beetroot, peeled and grated
One big carrot, peeled and grated One big onion, pilled and finely chopped.

After this add 1 ½ cup canned tomatoes diced and will cook it on low heat for 15 minutes. Add 1/3 cup fresh greens of parsley, coriander garlic, and chili pepper.

Try your Borsch and add more salt if necessary In 5 minutes, remove from the heat, cover with a cup, and let Borscht rest for about 20 minutes.

before serving Serve Borscht with sour cream, black bread, lard, garlic, or garlic croutons You could cut meat from the stock in big pieces and add to the plate with Borscht before serving Bon appetit.

See more Recipes

Top Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *