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
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- Prepare ingredients for the borscht.
- 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.
- 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.
- Serve with a dollop of sour cream or real mayo.(This is optional, most people like sour cream, I dont)