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I have so many memories is behind red borscht. As a child I never liked any sort of soup but red borscht was an exception, in fact it was probably one of my favorite meals.

Everyone makes their borscht a little different. I often add meat, dry mushrooms, dill, parsley and sour cream borscht. But this recipe is just the way mama use to make.

Other Traditional Russian Soups to Try

Recipe

Russian Red Borscht Recipe in a bowl

Russian Red Borscht Recipe

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Servings
8 People
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins

Ingredients

  • 3 medium Potatoes sliced into bite-sized pieces
  • 1 large Beet grated
  • 1/2 large Onion finely chopped
  • 2 medium Carrots grated
  • 1/4 head of medium Cabbage thinly chopped
  • 16 oz canned Kidney Beans rinse them trough and let them drain
  • 4 tbsp Oil
  • 1/4 tbsp Ground Pepper
  • 1 tbsp Vinegar
  • 2 tbsp Ketchup

Instructions

  • Prepare ingredients for the borscht.
    Ingredients for Russian Borscht on a tray
  • Fill a pot with 3 quarts of water. Add grated beet, sliced potatoes into the water and boil 15-20 minutes. Add can of beans (rinsed trough and drained). After the potatoes are almost done cooking add sliced cabbage to the pot. Add ground pepper, salt to taste, vinegar and ketchup.
    Pot with beets and liquid boiling
  • Sautée carrots, onions, with 4 tablespoons cooking oil. Sautée until vegetables are soft (7-10 minutes). Add to all coking ingredient. Cook another 5-10 minutes, until the cabbage is done.
    Skillet with carrots and onion
  • Serve with a dollop of sour cream or real mayo.(This is optional, most people like sour cream, I dont)
    Russian Red Borscht Recipe in a bowl
Posted October 4, 2012

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.