The borsch it is a typical dish of the Russian and Eastern European cuisine. It looks like a soup or even like a velvety and is a basis of vegetables, beets and meat broth and is traditionally served with sour cream or Greek yogurt.

Borsch recipe

Pour 500 g of beef in a pot with bay leaf, peppercorns and a teaspoon of salt. Add 1 liter of water and bring to a boil.
Clean and cut into small pieces an onion, two carrots and 500 g of beetroot.
You can use precooked beet, but if you have fresh beetroot just remove the leaves, peel and boil.
Cook the vegetables in a pan with a little oil.
After approx 40 minutes of cooking of meat add the vegetables, season with salt and pepper and complete with a cup of vinegar.
Continue cooking for another 30 minutes and then take the meat and cut it into cubes.
Chop fresh parsley with the knife and place it in the serving dishes with the meat.
Finally add the cooked vegetables and serve with a tablespoon of sour cream.

Borsch in the Ukrainian version

In this Ukrainian recipe there is an extra ingredient that is the tomato concentrate.
You can add it if you want to make this soup tastier and slightly sweeter.
If you do not like the concentrate, but still want to try the pairing with tomato, add a little ' passed in vegetables while they cook in the pan.

Soup or creamy?

You can decide which consistency to give to your borsch.
If you want to bring to table one soup let the vegetables feel so cut them coarsely, but more or less all the same size so that they cook evenly.
If you prefer something more like one velvety, blend everything, except the meat you keep aside and use for other preparations.
Always serve the borsch with sour cream or Greek yogurt and slices of Rye bread.

Browse now our gallery for some more advice on preparing the borsch

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