How to make the Russian classic Borsch soup?

Borsch soup, which has an important place in Russian and Ukrainian cuisine, is also frequently consumed in European countries. Prepared with main ingredients such as beets, carrots, cabbage, and beef, this soup is enriched with cream. Since Russian cuisine interacts with different cultures, it contains many delicious recipes. Here is the delicious Borsch soup recipe, full of healthy and nutritious ingredients, for you...

BORSCH SOUP

Ingredients

500 g bone-in beef

300 g white cabbage

1 medium-sized beet

1 onion

2 cloves of garlic

1 tomato

1 carrot

1 potato

2 bay leaves

1 teaspoon tomato paste

1 teaspoon salt and granulated sugar

Black peppercorns

Water and beef broth

For serving:

Half a cup of cream or strained yogurt

Preparation

First, place the bone-in meat in a pot, add the bay leaves and black peppercorns, and cook until the meat is tender enough to separate from the bones. Boil the beet in a pot without peeling it until it is soft. Drain the water from the boiled beet. Peel and chop it. Finely chop the onion and garlic. Chop the cabbage, carrot, and potato into equal pieces. First, start by sautéing the onions in the pot with oil. Continue cooking by adding the carrots, beets, and potatoes. Add the diced tomatoes and cabbage to the pot. Continue sautéing. Separate the cooked meat from the bones and add it to the pot. Add the beef broth, salt, and black pepper, and cook until the vegetables are tender. Serve your cooked soup in a bowl. Optionally, serve with sour cream or strained yogurt on top. Enjoy your meal.

WHAT ARE THE TIPS FOR BORSCH SOUP?

You can also make Borsch soup without using meat.

To prevent the beets from losing their color into the boiling water, boil them unpeeled for at least 15-20 minutes without piercing them with a fork or toothpick.

Boil the beef broth separately and use the prepared broth in the soup preparation.

Beets will stain your hands; you can use gloves if you wish.

In the original recipe, sour cream is used in the center of the plate during service, but you can also serve it with strained yogurt.