Recipe Authentic Russian/Ukrainian Borscht

[Grouchy Granny]

Make 1 day in advance to better develop the flavors.

1-1/2 to 2 lbs beef cubed (preferably with bones)
4 large beets, peeled and cut into 8ths (or 6 average beets cut into quarters)
2 lemons
1 small head of cabbage shredded (or 1 bag coleslaw mix)
2 large carrots cut up however you like (cubed, rounds, shredded, etc.)
14 oz tomato sauce
1 bunch dill, minced
1/2 c instant chicken-style consomme soup
1 medium onion (whole)

Optional: 3-4 small potatoes cubed or 1/2 c rice (I don't use either)

In a large pot, (8 qt or so) add the meat and enough water to cover halfway up.

Skim all froth from the meat as it boils. Continue to boil on medium high heat until no froth comes up.

Reduce heat to low and add consomme mix, whole onion, dill, beets, cabbage and tomato sauce.

Fill with water, partially cover with lid and let cook for about 90 minutes. Depending on your altitude, this may take longer.

After that time, make sure meat is soft, then add the carrots and squeeze all the juice you can get from the lemons into the soup. Add the potatoes and rice (if using) at this point.

Cook another 30-45 minutes until potatoes and carrots are tender (if using potatoes) and the rice is ready (if using).

Soup is great on day 1, but much better on day 2 or 3.

Reheat soup if using on day 2 or 3 until very hot.

May add sour cream to the top

Cook another 30-45 minutes

 

[Walrus]

Borscht was the favorite dish for me in Russia. I usually managed to have some every day.

What was interesting was how many different ways that people make it. My two favorite places to have some was at a restaurant just inside the second subway ring in Moscow and this tiny little truck stop out in the provinces on the highway between Orenburg and Samara.

I was told that borscht is actually a Ukrainian dish and in Russia it's technically named skee. I don't know, I never asked for skee in a restaurant and never heard a Russian call it anything but borscht.

Regarding your recipe, I don't recall ever finding potatoes or rice in the mix but boiled potatoes were always around somewhere. Most folks would spoon some sour cream on top, as you mention. mmMMMm good!

 

[Grouchy Granny]

Borscht was the favorite dish for me in Russia. I usually managed to have some every day.

What was interesting was how many different ways that people make it. My two favorite places to have some was at a restaurant just inside the second subway ring in Moscow and this tiny little truck stop out in the provinces on the highway between Orenburg and Samara.

I was told that borscht is actually a Ukrainian dish and in Russia it's technically named skee. I don't know, I never asked for skee in a restaurant and never heard a Russian call it anything but borscht.

Regarding your recipe, I don't recall ever finding potatoes or rice in the mix but boiled potatoes were always around somewhere. Most folks would spoon some sour cream on top, as you mention. mmMMMm good!

That's why the potatoes and rice were optional. When I made it I didn't use them because I didn't want to dilute all that beef and beet goodness.

If you can't do sour cream you can also use Plain Greek Yogurt (we've done that too).

 

[Walrus]

That's why the potatoes and rice were optional. When I made it I didn't use them because I didn't want to dilute all that beef and beet goodness.

If you can't do sour cream you can also use Plain Greek Yogurt (we've done that too).

Good tip, Granny, plain yogurt would be just as good, I think. Who knows, that might've been what it was instead of sour cream; I never could read those labels in Acrylic anyways.

Now you've got me digging in the pantry for some jars of borscht starter (mostly beets and onions and broth, I think) to get cooked up after we finish this chicken stew.

 

[KMR58]

I have a Ukrainian son. I make Borsch A LOT. We use chicken instead of beef and definitely add potatoes. It's a staple in that country. Never rice.

I do what I learned in Ukraine. Throw a whole chicken in a pot with some onions, carrots, and celery then cover with water and put on a medium heat uncovered. Once the chicken is fully cooked remove the chicken from the stock and separate the meat from the bones and skin. Use the bones and skin to make another pot of chicken stock. Put all of the pulled apart chicken into the pot with the stock.

Then to the leftover stock still in the pot add all of the other ingredients, most especially tomatoes, cabbage, and beets. Salt, pepper, dill.

I've never used lemon.

 

[Walrus]

I have a Ukrainian son. I make Borsch A LOT. We use chicken instead of beef and definitely add potatoes. It's a staple in that country. Never rice.

:yum slurp: <insert missing icon with appropriate Pavlovian response

 

[SouthernBreeze]

LOL, after reading both recipes I think I would use boneless cubed beef for the meat, add potatoes, and forget the lemon. Everything else sounds delicious. I've never had Borsch before.

 

[onmyown30]

my mom makes this all the time..... using my grandmas recipe (Russian) we don’t ever use meat in it but will add potatoes. Slightly different recipe though..... just a tad different. Always topped with sour cream

 

[SouthernBreeze]

Since Cary's mom was German (East Prussian), I looked to see if there was a German version. Sure enough, there is. It's very similar to what has already been posted, except a bit of vinegar and sugar are added, plus a few bay leaves. It recommends using ham hocks or beef for the meat.

 

[tiredude]

Sounds great!! I have never had it either but I think I will try it. Thanks GG.

 

[Siskiyoumom]

Definitely on my to try list. Hubby’s family is Polish. His grandma immigrated from Poland in 1904. He hated beets and borscht for the first twenty five years of our marriage, He had horrible memories of being forced to eat it as a child. Once we started growing beets and I made borscht for him he got over his aversion of the dish. He said my borscht is much better than the think icky tasting borscht his gramma made.