Borsch

Borsch

Borsch is a Russian beet soup, Its loaded with veggies and is super healthy and delicious of course!!

Like i have mentioned before with all Russians dishes each family has their own way of making it and I’m super excited to share this recipe with you. Its my mamas recipe and its my absolute fave iv tried! Also i have been craving this recipe for days so I’m so excited to be eating it now:) he he

Don’t get intimidated by all the veggies you have to cut, this recipe is actually easy to make and totally worth it in the end. And did i mention it stays fresh for up to almost a week! Just warm up stove top and ENJOY :)

(If you don’t want to make a large pot of it just split the recipe in half)

  • 6 russet potatoes, peeled and diced
  • 15 cups water
  • 2 carrots, shredded
  • 3 small onions, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 parsnip, peeled and shredded
  • 1 can tomato sauce (398 ml)
  • 13 cups cabbage(about half a cabbage), sliced thinly
  • 2 medium beets, peeled and shredded
  • 1 cup dill, chopped
  • 1 cup parsley, chopped
  • 1 tbsp salt (salt to preference)

  1. Add the potatoes and water to a large pot, salt
  2. Turn on high heat, once boiled turn down to low so it has a small boil the whole time for 20 minutes
  3. Meanwhile divide the green/red peppers and onions in half
  4. Add half of it to a skillet with a couple tbsp of oil and fry for about 10 minutes on medium heat until its starting to golden brown
  5. Then add the tomato sauce to the sauteed veggies, fry for another 2 minutes until there is a slight boil then add the parsnip and fry for another 2 minutes
  6. In a separate skillet saute the beets in a little bit of oil on medium/low heat for about 5 minutes until softened
  7. Once the potatoes have been boiling on low for 20 minutes add the other half of the raw vegetables (red/green peppers and onions) Boil on medium low for 3-4 minutes
  8. Then add the cabbage and mix it all in once you have done that add the fried veggies in also and let it boil on medium/low for about 5 minutes (until the cabbage has softened) Also add the dill and parsley
  9. Throw in the beets and let it cook for 2 minutes
  10. Salt to preference
  11. Enjoy:)

serves 12

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Borsch

Enjoy this borsch with some bread!!! :) Also some people like to top it off with sour cream or mayonnaise!

6 Comments

  1. Christina

    Hey, I recently found your site and am intrigued at many of your recipes :) gonna have to start trying some. I am also of russian background (parents came from Belarus 24 years ago). I love borscht as well, but have never tried parsnips?! Does that add a specific flavor? And sautéing half the veggies and adding half raw, is there reason behind this? I have always sautéed all the veggies. I will have to try this soon- I was actually planning to make borscht for dinner tonight but now I am curious to try your method, and will have to make a trip to the grocery store first for parsnips. Maybe this weekend. :)

    • Leanna (Author)

      Welcome to my blog Christina :) So sorry for the late reply, we were gone on vacation.
      Yes the parsnip adds a great flavor to the borscht, and frying only have of the vegetables changes the flavor a little. My mom has been doing it this way all her life. Let me know how you enjoy our recipe :)

  2. Christina

    I tried your borsch and everyone really enjoyed it. I ended up taking it to a pregnant friend’s house, and she went back for a second bowl!

    • Leanna (Author)

      How sweet of you to share :) That’s great to hear! Thanks so much for the review! :)

  3. sulamita

    Best borsh recipe !

    • Leanna (Author)

      I AGREE :D

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