«

»

Red Borsch

red borsch 9-18-15 2 600px

Red borsch can be called a “king of Ukrainian soups”. This is one of the most popular and famous recipes in Ukraine and other countries.

There are many different ways to cook red borsch.  Women in Ukraine learned lots of recipes from word of mouth, from generation to generation.  Definitely those recipes were modified to each family and region.

In this post I’ll show you step-by-step how to cook this famous healthy meal by my own recipe. For my family, I do a double-size of this recipe.

Ingredients:

  • Water   –  4 cups
  • Meat    –   pork, chicken, or beef – (+ -) 4 oz (120g)
  • Potato   –   2 medium
  • Green cabbage   –  about size of 1 medium to large potato
  • Carrot   –   1 small to medium
  • Red beet   –   1 small to medium
  • Onion   –   1/4 medium
  • Canned beans   –   1/3 can (5 oz / 140g) – optional
  • Coconut or olive oil, for sauteing     –   1-1.5 tbsp
  • Black ground pepper   –   1/8 tsp
  • Sea salt   –   3/4 tsp (add more later, if needed)
  • Bay leaf   –   1
  • Tomato ketchup or tomato sauce   –   0.5 tbsp
  • Adobo Goya seasoning (or similar)   –   0.5 tsp – optional
  • Organic chicken base bullion   –   1 tsp – optional
  • Dry parsley   –  0.5 – 1 tsp (or fresh equivalent)
  • Dry dill   –   –  0.5 – 1 tsp (or fresh equivalent)

 

Directions:

  1. Cook meat in water until it’s ready.
  2. Cut potato in chunks, add to a pot.
  3. Chop cabbage, add to a pot.
  4. If using beans, rinse canned beans or just drain, add to a pot.
  5. Peal and chop or grate onion, carrot, and beats.
  6. On medium to high heat, on preheated with oil frying pan, cook onion and carrot, stirring occasionally, for a few minutes.
  7. Add beets into onion-carrot mix, continue cooking on high heat for a minute or two, then add ketchup or tomato sauce. Reduce heat to low, cook for about 5 minutes, cover with a lid.
  8. When potato and cabbage are cooked, add all seasonings and onion-carrot-beat mixture.   Stir everything in the pot and turn heat off.
  9. One more optional but highly recommended step: for even better result, with a lid on the top, cover the pot with a clean hand towel; keep it for 15-20 min.  It will add more rich taste to the borsch.

     

Serve hot with bread or garlic rolls, adding a teaspoon or two of sour cream.

Leftovers can be stored in refrigerator for up to a few days.

Enjoy!

 

 

************************

Step-by-step Directions:

Meat

DSC07653

 

Choose meet that you like most. My preference is pork or chicken.  For chicken I prefer thighs/legs or wings.

If this is fresh raw meat, put it into the boiling water and cook until it’s ready.  Depend of meat and how it was grown, cooking time may vary between 30 min. to 2 hr (if this is organic free-range chicken).

If you don’t have any raw meat available, you can add meat balls, stewed meat, fried meat, or do without any meat.



Potato

DSC07992

 

Peel and cut potato to small pieces.

After meat is ready, add potato to the pot, increase heat until the water is boiling.



Cabbage

DSC08031 DSC08033

Add shredded cabbage right after potato, boil, reduce heat and continue cooking for another 15-20 minutes.



Beans

DSC08035 DSC08036

Beans are optional in this recipe, but it is very popular addition to the borsch.  I use them most of the time when making this meal.

If you choose to add beans, rinse them with water or just drain then add to the pot, after potato and cabbage.


Onion, Carrot, and Beet

DSC07996

You may prepare onion, carrot, and beet in two ways – using small kitchen appliances or manually.

DSC08002 DSC08007

If you have any small size food processor/blender in your kitchen, like Ninja (I use this one), cut onion and carrot to smaller pieces and grind them.

DSC08011

 

Put ground onion and carrot to the preheated pan with oil. Cook the mixture on medium heat for 3-5 min., stirring occasionally.

DSC08018 DSC08019

Do the same with beet – cut into smaller pieces and grind.

DSC08021 DSC08024

Add the ground beet to the onion-carrot mixture, mix all together, continue to cook on medium heat for next few minutes.

***************************

DSC07679 DSC08001

If you don’t have any kind of electric food processor or blender, chop the onion with a knife.

Add onion to the preheated pan with oil (as described above).

Then grate the carrot and add it to onion.

After few minutes of cooking onion with carrot (about 5 min.) add grated manually beets to the mixture.

****************************

 

Now, when onion, carrot, and beet are mixed together and cooked for few minutes, add tomato ketchup or tomato sauce.  This will help to preserve the red color of the borsch.  It is very important step, if you’ll miss it, you won’t get that beautiful red color.

Stir the mixture, lower the heat, cover with a lid, and let it cook for another 5 min. or until potato and cabbage are ready in the pot.

Seasonings

adobo green and blue DSC08044

Few minutes before finish add salt, sugar, pepper, Adobo Goya seasoning and/or organic chicken base bullion, bay leaf, parsley, and dill.

Although Adobo Goya seasoning and organic chicken base bullion are optional in this recipe, they will add very delicious and rich flavor.  You may add both of either of them.  If not, and if you have something similar to these flavors, just add some.  I personally avoid those seasonings that contain MSG and hydrogenated oils.

If you have none of such seasonings, add a little bit of powdered garlic or fresh grated garlic.

Note: At earlier time, I always used Vigetta seasoning in this and many other recipes. Few years ago, after learning about danger of MSG and other harmful food additives, I did a lot of researches and tries of other available seasonings with only healthy ingredients that would closely match to Vegetta seasoning taste. And finally I”ve found these two described above.

Final steps
Just before finishing of cooking add the mixture of the onion, carrot, and beet. Stir everything in the pot and turn heat off.

One more optional but highly recommended step: for even better result, with a lid on the top, cover the pot with a clean hand towel; keep it for 15-20 min.  It will add more rich taste to the borsch.

Serve hot (as hot as it won’t burn your mouth 🙂 with bread or garlic rolls, adding a teaspoon or two of sour cream.

Leftovers can be stored in refrigerator for up to a few days.

Enjoy!

DSC08068

 

Read these interesting facts about some of borsch ingredients.

 

 

 

 

 

Print Friendly

2 comments

  1. Kimberly

    Thank you for posting the red borscht recipe!!!!!

    1. Oksana Vitruk

      You are welcome!!

Leave a Reply

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