Stir and, if too thick, thin out with boiling water or meat stock. Loved it! 3-5 peppercorns and you can remove them from the pot before laddling. Once in a while the people used horse meat. Cover and let simmer for 10 more minutes. Also love perogies homemade sausage and cabbage rolls. Lots of different flavors in this soup. Do I remove them before serving or not? I grew up in Ukraine on real food. Enjoy! Good though Average! Dill was only used for a polish dill pickle soup. Many are inspired by my Ukrainian heritage. There I was, searching for a borscht recipe that resembled the look of the delicious soup my Baba used to make, when I found your blog! Growing up borscht was an essential part of my life. It’s like baking berries – only when they are to go bad. What potato do you recommend for this recipe? You can boil good beef bones and shred some meat off of them. Saute for about 3 minutes, then add the carrots and saute, stirring, for another 15 minutes or so.

Refrigerate borscht in a large pot you cooked it in for up to 5 days. As an adult, I tried many diets without results. Raw garlic in the end and rye bread mmm. Recipes and images are a copyright of

Soooo good!!! We did that. Also love your Avocado Egg Salad recipe, thank you.

I was familiar with the (only) red beet borscht, but as I do not love beets on their own it was not on my rotation. Rewarm gently before serving.

Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. Do you bring your Dutch oven to boiling on heat? Yay, so true, Rena! So grateful for this amazing life in Canada we have now, really! And this is our healthy family recipes blog. That is different. Thank you for sharing this heirloom recipe. I’m from Odessa, Ukraine and I have to say this is totally authentic. Nothing better! Glad you and your boyfriend enjoyed the borscht! Maybe that was my grandma’s way of defying the “old country”… and of course with thickly buttered white bread! Add garlic and chopped onion. Add some more oil to the skillet and add the onions. In the meanwhile, wash, peel and cut vegetables. Mine was initially a little bland (probably from the chicken stock I used), but I added a little more boullion and some extra vinegar and it sorted things out. And I LOVE my Instant Pot, even only for this reason alone. Way to go! It reminds me of my many trips to Ukraine and my host family’s dinners in Brovary.

I had it at least a few times a month for lunch. I also appreciated the days on which I could eat the peas straight from the pod! I enjoyed it and would make it again when I’m in the mood for a seafood stew.
5 1/2 quart should be fine, that’s what I have.

Plus, we always used whipping cream or half’n’half cream – never sour cream. Fantastic! There was nothing better for me since it was PINK!! Even my sister-in-law and mother-in-law cook their borscht differently. I went to 3 different markets so I settled for precooked refrigerated beets. We have some neighbors who recently returned from a church mission in South Eastern Russia and they mentioned meat was expensive. I don’t have a lot of experience with Russian food, so this was really great to try. Bring the stock to a simmer. And more than in love with my Instant Pot. I made it in the slow cooker over 12 hours on low. Thank you. I usually add a tsp of sugar and a tiny splash of white vinegar at a time, mix, try the mixture and go from there.⁣⁣⠀  ⁣⁣⠀ ⁣⁣Add your veggie mix into pot with cabbage and mix well. I can help you with “What’s for dinner?” too. I made it with beef broth. This recipe was delicious! Oh, you said shredded beef. Ukrainian in me will never die. My father was born in Ukraine and my mother in Poland. Just omit sour cream and add vegan plain thick yogurt for some creaminess.⁣⁣⠀  ⁣⁣⠀ So here is the recipe:⁣⁣⠀  ⁣⁣⠀ Ingredients:⁣⁣⠀  ⁣⁣⠀ Half a head of a cabbage⁣⁣⠀ Couple of medium beets⁣⁣⠀ 1 medium carrot⁣⁣⠀ 2-3 medium red potatoes⁣⁣⠀ Half of white/yellow onion⁣⁣⠀ 1 small can of tomato paste⁣⁣⠀ Garlic (a few cloves, minced)⁣⁣⠀ Bay leaf⁣⁣⠀ Salt⁣⁣⠀ Pepper⁣⁣⠀ A few peppercorns⁣⁣⠀ White vinegar⁣⁣⠀ Sugar⁣⁣⠀ Optional (beef broth, beef chunks, sour cream, fresh parsley & dill)⁣⁣⠀  ⁣⁣⠀ Deets:⁣⁣⠀  ⁣⁣⠀ Prep your veggies:⁣⁣⠀ Using your mandolin slice the cabbage very thinly. Steak or roast is too lean and tough. Colour doesn’t matter, only the taste. Otherwise, fairly close. Your email address will not be published. And she liked to add a can of pork and beans, too. A few questions for you. I add additional tomato paste Kirkland Organic Tomato paste, apple cider vinegar 3 table spoons. Borscht is like a good bottle of wine, it gets better with time. Add bay leaf, salt, pepper if needed. Cover, bring to a boil and cook on low heat for 20 minutes. Very happy you reminded me of it . This hearty soup is very popular and loved by so many all around the world. We also had only fresh peas in season that we gobbled up. Add dill, stir and adjust any seasonings to taste.


I have learned to make some Ukrainian dishes, but they will never be as good as my mother’s. Therefore, I always make a very large pot and we eat it for days or freeze.

Can I use water instead of the broth? I find the soup has a richer taste than just water.красный-борщ

Turn off heat. Hi Olena, I wanted to let you know that I made your borscht, following exactly your recipe (including 12 cups of stock), and it was TERRIFIC. Once broth is boiling, add cabbage, cover and bring to a boil.

My wife’s parents migrated from the Ukraine. Thank you! By default, Russian borscht is a soup dominated by cabbage and tomatoes (although beets are also included), but there are other borschts as well.

Thank you I love all the flavors you bring out in your recipes!! Do you think seafood would work with this recipe? Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Thank you . It came out so rich, I diluted half of it with water and used for borscht. 1 medium head of white cabbage, cored and shredded slightly coarser than would be for cole slaw, 1/2 cup Russian pickled cabbage juice (preferred) or dill pickle liquid without sugar, salt and freshly ground black pepper to taste.
I was raised in a Russian household and not once did I ever see a tomato cooked into anything. Everyone makes it differently, even within the same family. Tomatoes were for salads. I just want to know if it’s safe cause I read somewhere not to put it on high. I love borscht. Imagine the decadence of garnishing the borscht with whip cream 35% instead of sour cream! Try my lazy cabbage rolls, Instant Pot beef stew and I recently started making Instant Pot borscht.

Loving our abundance and peace in Canada! My name is Olena Osipov. Adjust the salt and season with pepper; also, check for acidity and if necessary, add more pickle juice. Hi Stephanie. Then reduce heat to low and cook for 20 minutes. 1. Our children all make borscht so the tradition carry’s on. you can always start with 10 cups liquid. Traditionally, it is meatless is served on Christmas Eve as most Ukr Cdns are aware. The soup was sooo tasty. Cover and place in the warm oven for at least 45 minutes, or, optimally, for 2 hours. That’s when I go all out. It truly depends what’s in your fridge that day. Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. Add the shredded cabbage and the pickled cabbage juice to the borscht. I can’t wait to make more of your recipes!

I added a pork tenderloin and white sweet potatoes. Thank you for sharing your feedback Marianna! Take the borscht off heat and stir in pressed garlic and herbs. Learn how your comment data is processed. is a participant of Amazon Services LLC Associates Program. Works great! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Yes, I make it vegetarian all the time. Cover and place in the warm oven for at least 45 minutes, or, optimally, for 2 hours. Thanks for sharing Dorothy! by simmering on low in small pot only amount you are planning to consume. Two things. I grew up in Ukraine on real food. If you are given the chance to try you will not be disappointed. Your email address will not be published. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. Add vinegar, garlic and pepper. Looking forward to enjoying this for the next few days! Here I don’t cause they are pretty mild. . I use bone broth made from ham bone instead of just water. Hi Janette. Oh wow, the best borscht! Russet will fall apart more if that’s what you like. My first attempt and you made me look good, Olena. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. The colour of vegetable borscht was so impressive, never mind the expression “cheap like Borscht.” Its divine, I remember the fresh beet leaves and garden peas added to it. Now I have my own memories going on for me. Mix again.

So I did make this recipe and added crab and cod to it. Thanks for your support! I made this yesterday and it is delicious! I'm a mom to 2 boys and a wife to Alex. I will mention that I was not able to find fresh beets in my supermarket.

Lacks that punch I recall. Whip cream was a very special treat as well haha. I will definitely keep it handy! This sounds pretty close to how our family made it too (half Ukranian Auzzie here!) I used the the red kidney beans. Essentially, borscht is a superfood and a meal in itself. As an adult, I tried many diets without results. Will a 5 and-a-half quart Dutch oven be large enough? Wonderful and authentic recipe. There are as many variations of Ukrainian-Russian borscht recipe as there are regions and families. While cabbage is cooking, you can prep other veggies. Marianna from Van Island. This is my grandma’s original borscht recipe I grew up on in Ukraine. I do have bouillon cubes. I made my own yogurt so will use that and husband grew dill which I washed and froze before we went on a month vacation in the outback.

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