Best 4 Borsch Recipes

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Borsch, a vibrant and hearty soup, is a cornerstone of Eastern European cuisine, particularly in Ukraine, Russia, and Poland. This beloved dish, with its rich history and cultural significance, has captured the hearts and taste buds of people across the globe. Its captivating crimson color, a result of beets, is a visual delight that complements its complex and flavorful broth. Borsch is a culinary symphony, blending the earthy sweetness of beets, the tanginess of tomatoes, the depth of cabbage, and the aromatic embrace of garlic and dill. This article presents a delightful array of recipes that explore the diverse regional variations of this classic soup, each offering a unique culinary journey. From the traditional Ukrainian borsch, brimming with vegetables and tender meat, to the simplicity of Polish white borsch, featuring a creamy broth and delicate flavors, these recipes showcase the versatility and adaptability of this beloved dish. Dive into the world of borsch and discover the culinary heritage and flavors that have made it a cherished staple in kitchens and hearts.

Here are our top 4 tried and tested recipes!

BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))



Borsch (((Authentic Ukrainian Classic Borsch))) image

Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com

Provided by Alan Leonetti

Categories     European

Time 3h5m

Yield 10 serving(s)

Number Of Ingredients 23

1 1/2 lbs red beets (green tops removed)
1 lb lean beef chuck (cut into bite-size pieces)
1/2 lb thick slab bacon (diced) or 1/2 lb pancetta (diced)
1 cup yellow onion (chopped)
1 carrot (peeled & grated)
2 teaspoons dried oregano
1 teaspoon celery salt or 1 teaspoon seeds
2 teaspoons dill seeds
1 tablespoon minced garlic
2 bay leaves
3 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons tomato paste
2 quarts water or 2 quarts beef broth
1 tablespoon vegetable oil
1 large potato (peeled & diced)
6 cups green cabbage (shredded)
3 tablespoons fresh flat-leaf parsley (chopped)
sugar
1 cup real sour cream
1/2 cup fresh dill (chopped)
russian black bread

Steps:

  • Preheat oven to 350 degrees.
  • Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
  • Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
  • Remove both meats from the pan with a slotted spoon and drain on paper towels.
  • Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
  • Cook until soft, about 4 minutes.
  • Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
  • Add the red wine vinegar and stir to deglaze the pot.
  • Return both meats to the pot and add the water, salt and pepper and bring to a boil.
  • Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  • Meanwhile, place the beets on a baking sheet and brush with the oil.
  • Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
  • Remove from the oven and set aside until cool enough to handle.
  • When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
  • Coarsely grate or chop and set aside.
  • When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
  • Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
  • Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
  • Also, serve with Russian black bread.

UKRAINIAN CLASSIC BORSCH



Ukrainian Classic Borsch image

For a good borsch, is to prepare the stock and vegetables correctly, strictly observing the proper order in which the ingredients are added. The amount of sugar included is a source of great dispute among borsch lovers. Some like it sweet and mild, others, myself included, prefer it tart and zesty. Adjust the amount of sugar and lemon juice to suit your taste. Borsch tastes better the next day.

Provided by Olha7397

Categories     Vegetable

Time 2h40m

Yield 12 serving(s)

Number Of Ingredients 25

1 1/2 lbs short rib of beef
1 lb pork ribs
2 beef bones with marrow
3 quarts water
1 carrot, peeled
2 medium parsnips, peeled
1 stalk celery & leaves
salt
1 bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns tied in a cheesecloth bag)
2 large beets, baked (about 1 1/4 pounds)
4 medium boiling potatoes, peeled and cut into large pieces
1 lb fresh ripe plum tomatoes, peeled and chopped or 1 (16 ounce) can plum tomatoes, drained and chopped
salt, to taste
1 large onion, chopped
1 large carrot, peeled and cut into julienne
1 large green bell pepper, cored, seeded, and diced
4 cups shredded green cabbage
1/4 cup fresh lemon juice, more to taste
3 tablespoons tomato paste
2 teaspoons sugar, to taste
fresh ground black pepper, to taste
4 garlic cloves, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
sour cream

Steps:

  • FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
  • Add the remaining stock ingredients and reduce the heat to low.
  • Simmer, partially covered, until the meat is tender, at least 45 minutes.
  • When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
  • Strain the stock through a fine sieve into a clean large pot and discard all the solids.
  • Preheat the oven to 375°F.
  • Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
  • Bake the beets until tender, 1 1/4 hours.
  • Do this while the stock is cooking.
  • FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
  • Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
  • Season to taste with sugar, pepper, and additional lemon juice and salt.
  • Simmer for 15 more minutes.
  • Cut the beef into bite-size pieces and scrape all the meat off the bones.
  • Add meat to the soup.
  • Simmer for 15 more minutes.
  • Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
  • Let stand at least 15 minutes before serving.
  • Serve with sour cream.
  • Serves 12 to 14.

RUSSIAN BORSCH - OLD TRADITIONAL RECIPE (BORSCHT)



RUSSIAN BORSCH - OLD TRADITIONAL RECIPE (BORSCHT) image

Categories     Soup/Stew     Chicken     Potato     Tomato     Mother's Day     Father's Day     Dinner     Lunch     Carrot     Fall     Spring     Summer     Winter     Healthy     Dill

Yield 15-20 servings

Number Of Ingredients 12

3 carrots
3 onions
2 beets
3 potatoes
1 small head of cabbage
herbs: dill and parsley (after mincing you should have about a cup of each)
1 whole chicken (preferably organic, it really makes a difference in taste)
2 8-oz cans of tomato sauce (homemade is best, of course)
olive oil (or sunflower oil)
1 tsp whole peppercorns
3-4 bay leaves
salt

Steps:

  • We will start with the broth. Fill the pot half way with water and put over high heat. Wash the chicken with all the giblets and throw it in the pot. Peel 1 carrot and 1 onion, cut them into 3-4 pieces and throw in a pot along with the bay leaves and peppercorns. Salt. As soon as the water boils, set temperature to med-low so that the broth simmers. In 15 minutes collect all the scum. Some prefer to change the water at this stage (pour out the old water and fill up the pot with clean water, you will get a cleaner broth). I prefer to leave the water and just collect all the scum, as I think that it makes a much tastier broth. The broth will simmer for a total of 1-1.5 hours, during which you will prepare the rest of the ingredients. To read step by step recipe with photos of the whole process, follow this link - http://ruslankuznetsov.livejournal.com/75850.html

KALEENKA BORSHCH (BORSCH/BORSCHT)



Kaleenka Borshch (borsch/borscht) image

One of my favorite restaurants in Seattle was Kaleenka's on First Avenue. I loved their borshch and piroshky, and I always felt warm and comfortable in the restaurant. Kaleenka's has unfortunately closed, but I did find their recipe for borshch in "Dining Ethnic Around Puget Sound" which was published in 1993. This is an excellent borshch, well worth making! Kaleenka featured good Russian hearty fare, traditional cooking from the Ukraine, Uzbekistan, and Georgia. The name "Kaleenka" was derived from a ubiquitous shrub that grows all across Russia, which is revered since ancient times as a symbol of the land and culture. According to Kaleenka's... there are many variations of the soup called "borshch," and this one is a vegetarian recipe. What's the secret of a good borshch? Brown the vegetables separately. How do you pronounce "borshch?" Like the "sh ch" in "fresh cheese." In Russian it is indicated by a single letter.

Provided by Julesong

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 onion, chopped
2 beets, grated
3 carrots, grated
1 potato, cubed
2 tablespoons oil
4 cups water
1 head cabbage, chopped
1/2 green pepper, chopped
3 stalks celery, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup tomato juice
1/2 cup sour cream, for garnish
dill, for garnish

Steps:

  • In a large skillet, brown the onions, beets, carrots, and potato separately in oil, stirring occasionally, about 10 to 12 minutes.
  • In a large pot, bring water to boil.
  • When water is boiling, add the cabbage, green pepper, and celery; the vegetables will cool the water, so bring it back to boil.
  • Then add the browned vegetables from the skillet, salt, and pepper; simmer until the vegetables are soft but not mushy, about 20 minutes, then add the tomato juice.
  • Serve hot, topped with a generous dollop of sour cream and a sprinkle of dill.
  • If you put the borshch in a crockpot and bring along the garnish, it goes over well at potlucks, too!

Tips:

  • For a vegetarian version of borscht, omit the beef broth and use vegetable broth instead. Add more vegetables, such as diced carrots, potatoes, and green beans, to make up for the lack of meat.
  • If you don't have any fresh cabbage, you can use sauerkraut instead. Just rinse the sauerkraut thoroughly before using it.
  • To make your borscht even more flavorful, try roasting the beets before adding them to the soup. This will caramelize the beets and give them a slightly smoky flavor.
  • Serve borscht with a dollop of sour cream or yogurt, and a sprinkle of fresh dill. You can also add a side of rye bread or dark bread.

Conclusion:

Borscht is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so feel free to experiment with different ingredients and flavors. With endless possibilities, you can create a dish that is sure to please everyone at your table. So next time you're looking for a comforting and flavorful soup, give borscht a try!

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