Borscht (Borsch) Russian and Ukrainian Beet Soup Recipe
Hello and welcome to our channel!
Today we will cook Borsch (Borscht)
Traditional Ukrainian and Russian beetroot soup
List of ingredients you may see here orIn the description bellow this video
We will start with cooking meat stock
Rinse meat and put in a big panwith cold filtered water
Add carrot, onion, bay leaves and spices
Today I cook stock form the beef but you coulduse any kind of poultry or pork
Bring stock to a boil and reduce heat to minimum
So just keep it on a low simmer
Better don't cover the pan so the water from the cap doesn't destroy the taste and colourof the stock
Cook stock about 3 hours
Let's prepare the vegetables
We need fresh greens of parsley, corianderand feller
one big carrot,one big onion
half kilo or 1 pound of potatoes,1,5 cups caned tomatoes diced,
3/4 pound cabbage,one medium sided beetroot,
garlic, chilli pepper and bell pepper
When the stock is ready, remove from the heat,take out the vegetables and meat
and strain stock
If you have any questions or suggestions, please,
leave them in the comments bellow this video
Pour stock back to the pan and add hot boiled water
Bring stock to a boil,add salt and diced potato
Cook potato about 10-15 minutes
After, place shredded cabbage and choppedbell pepper
Bring to a boil, reduce heatand cook about 10 minutes
Then put grated beetroot and carrot, chopped onion and diced tomatoes
Thoroughly mix and cook on low heat about 15 minutes
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Now, time to add chopped fresh greens,garlic and chilli pepper
Try your Borsch and add more salt if necessary
In 5 minutes, remove from the heat,cover with cup
and let Borscht rest about 20 minutes beforeserving
Serve Borscht with sour cream,black bread, lard, garlic
or garlic croutons
You could cut meat from the stock in big pieces
and add to the plate with Borsch before serving
Bon appétit!!!
Thanks for watching!
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Borsch also called Borscht is a Russian & Ukrainian traditional beet soup recipe. Recipe: https://www.rednumberone.com/borscht-recipe-borsch/ Borscht is a sour soup with beetroots as one of the main ingredients, which gives the dish a vibrant red color. Borsch is popular in cuisines of some Eastern European, such as Ukrainian, Russian, Belarusian, Romanian, Polish and Lithuanian. There are many variations of borscht. Today’s recipe taught me one of my colleagues from Western Ukraine. The difference is that we don’t sautéed vegetables and add them as they are. It makes taste of borsch brighter and let you feel taste each of vegetables better. We will cook borscht based on meat stock, but, you could use vegetable stock as well. Ingredients: For the stock: 600-800gr (about 1 ½ pounds) meat fillet or with bones (chicken, beef or pork) 1 medium sized onion, peeled 1 medium sized carrot, peeled Bay leaf, coriander seeds, thyme, black pepper peas and salt to taste 3-4 litres (about 4 quarts) cold filtered water For Borscht: 500gr (about 1 pound) potatoes, peeled and diced 1 medium sized beetroot, peeled and grated 1 big carrot, peeled and grated 1 big onion, pilled and finely chopped 300-400gr (about ¾ pound) cabbage, finely shredded 1 bell pepper, deseeded and finely chopped 1 ½ cup canned tomatoes diced 1 chilli pepper, deseeded and finely chopped (to taste) 1/3 cup fresh greens of parsley, coriander and dill, finely chopped Salt and ground black pepper to taste Give us a LIKE & SUBSCRIBE to our channel! :) Thank you! Cooking European and Russian Recipes. Website: https://www.rednumberone.com/ Youtube: https://www.youtube.com/rednumberone1 Facebook: https://www.facebook.com/Rednumberonephotography/ Twitter: https://twitter.com/red_number_one Instagram: https://instagram.com/RED_NUMBER_ONE Pinterest: https://pinterest.com/rednumberonecom DIY Channel: https://www.youtube.com/DragosIonRO Music: Dougie Wood - Drinks On The Bar Silent Partner - Blue Break