Russian Borsh Recipe

This hearty stew is a typical winter soup in Russia. There are many soups or stoups as they are now also called, but this is the most known outside of Russia. This recipe makes a medium/large size pot and can be shared or used as a weekday meals for 1 or 2 people. Ingredients 1 […]

This hearty stew is a typical winter soup in Russia. There are many soups or stoups as they are now also called, but this is the most known outside of Russia.

This recipe makes a medium/large size pot and can be shared or used as a weekday meals for 1 or 2 people.

Ingredients

1 medium beetroot

2 medium potatoes

1 medium carrot

1 medium onion

400 gr diced beef or use 400 gr chicken (legs or any other chicken meat)

150 gr white head or savoy cabbage

2-3 cloves of garlic

3 bay leaves

salt & black pepper to taste

1-2 tablespoons of plain flour for dusting (if using beef)

2 tbsp tomato puree

sour cream and dill to garnish

Method

Heat up some oil in a large frying pan or pot and place beef with bay leaves and garlic inside. Cover beef with some flour. Fry for approx 20 mins or until the beef is brown all over. Sprinkle with black pepper. Add boiled water to the pot/frying pat and allow to boil on low heat for approx. 50 mins adding some tomato puree half way in.

If using chicken, simply start by boiling chicken legs or meat with whole onion, garlic and bay leaves in a pot for approx 40 mins. The rest of the process is the same, but you will not need to fry onion.

Chop beetroot (if using cooked), cabbage, potatoes and onion while the beef is cooking. Grate carrot and beetroot (if using raw beetroot). Fry the onions in a separate frying pan. Leave aside.

Add potato cubes to the beef pot,fried onions and carrots. Add more boiled water if needed. Allow 5-10 mins to boil. Add beetroot and cabbage. Allow to simmer for 10 more mins.

For best taste allow borsh to rest 2-3 hours before serving. Serve with sour cream & fresh or dry dill (if you have any).

Enjoy!

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