NOVEL THINKING

You made my day Genevieve , Being a Ukrainian I too make borcht every winter. He wanted a traditional Russian meal and requested Borscht. There was nothing better for me since it was PINK!! Not sure about the story behind why horse meat is cheaper or how do people get it.

It adds good flavor and I quite like it. Tomatoes were for salads.

That is different. Loved it! It was mandatory to have some sort of soup for lunch. 1 medium head of white cabbage, cored and shredded slightly coarser than would be for cole slaw, 1/2 cup Russian pickled cabbage juice (preferred) or dill pickle liquid without sugar, salt and freshly ground black pepper to taste. Steak or roast is too lean and tough. Yay! I'm a mom to 2 boys and a wife to Alex. I worked in the Ukraine for 2 years, and borscht was my favourite meal. Yes, you can bring the ingredients to boil in a dutch oven.

I was raised in a Russian household and not once did I ever see a tomato cooked into anything.

I remember mom making me sandwiches with horse salami. I’ve just made my stock and about to finish the soup off soon. I have made a lot of borscht over the years and this is by far the best recipe I have ever tasted. Borscht can be vegan, vegetarian, with beef, pork or even chicken. While cabbage is cooking, you can prep other veggies. The soup was sooo tasty.

Mine was initially a little bland (probably from the chicken stock I used), but I added a little more boullion and some extra vinegar and it sorted things out. Water: I make water based borscht more often than not because it’s easy. Now for over 10 years, I cook quick and easy healthy meals for my family. Made it the first time and it came out tasting like my mom’s! Also love perogies homemade sausage and cabbage rolls.

Warm about 3 tbsp of oil in a large, deep skillet, add the shredded beets and saute on medium heat for about 10 minutes. Adjust the salt and season with pepper; also, check for acidity and if necessary, add more pickle juice. We have both bey and beef borscht. We often sprinkled it with sugar and it was dessert. Would love to hear your experience. This site uses Akismet to reduce spam. Growing up borscht was an essential part of my life. My SIL uses shredded beets and she is from Russia. Growing up borscht was an essential part of my life. My first attempt and you made me look good, Olena.

This soup is really good! You cook them first with water to make broth just like I do in my cabbage soup. Oh, you said shredded beef. I am a 3rd generation Ukrainian American and I cook all of my babsia and Ukrainian mother in law’s foods. I added a pork tenderloin and white sweet potatoes.

Beef or chicken stock: You can use regular stock from a carton. Thank you for your recipe. Finally add the potatoes.

And this is our healthy family recipes blog. Set aside.⁣⁣⠀ Peel beets and carrots. That is true. Your email address will not be published. My name is Olena Osipov. Cover and let simmer for 1 hour before you start cooking the remaining ingredients. Try on yours and see. In this case, I make sure to add a can of low sodium beans to up the protein, a bit more olive oil and maybe an organic bouillon cube, if I have it. Sending well wishes and thanks from Vancouver Island!! And cooked the other half with more water and same bones for more bone broth. Just so-so good! Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. They are the best! Add tomato paste and about 1 cup of water.

By the way, my Canadian born kids love borscht! https://girlandthekitchen.com/classic-russian-borscht-recipe-красный-борщ On the other hand your recipe with cabbage, potatoes and carrots is simply delicious. A true classic soup every Ukrainian grew up on. We too, said ,cheap as borscht, but sadly, borscht is no longer cheap to make, food has gotten so expensive, and no garden! Honestly, what we know now is amazing! Good though Average! Imagine the decadence of garnishing the borscht with whip cream 35% instead of sour cream! Loving our abundance and peace in Canada!

Yes, my grandma too loved white bread with butter. It reminds me of my many trips to Ukraine and my host family’s dinners in Brovary. Plus, we always used whipping cream or half’n’half cream – never sour cream. Our beets never came with leaves unless they were fresh in late summer. Will it be a lot less flavorful? Borscht! Dill was only used for a polish dill pickle soup. Thanks for sharing Dorothy!

This is very similar to the borscht my Baba taught me to make. Cover and let simmer for 10 more minutes. Second, the best type of cabbage for a borscht is one that is white or waxy yellowish in appearance, and has a mild, delicate flavor; it is usually found in Eastern European and Asian markets. Learn how your comment data is processed. Didn’t want it all getting wasted. Wonderful and authentic recipe. Bring the stock to a simmer. I do have bouillon cubes. Yes, I love soups!!! We never ate a lot of meat – we couldn’t afford it. That’s when I go all out. Marianna from Van Island.

Myself and husband have been to the “Old Countries” 2 times. Then served with sour cream and dill. My recipe is from my mother-in-law and she uses just beets, water and a can of pork and beans. Show me what you are making! Turn off heat. In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil. Cover, bring to a boil and cook on low heat for 20 minutes.

3-5 peppercorns and you can remove them from the pot before laddling. Yum! Add vinegar, garlic and pepper. Cut the beef shanks into bite size pieces and add to the stock along with the shank bones. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Thanks so much.

. There are as many variations of Ukrainian-Russian borscht recipe as there are regions and families.

Very happy you reminded me of it . I have to try adding carrots in my borscht. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. I promise Ukrainian borscht recipe would be one of the most delicious and healthiest soups you have ever tried. A simple delicious recipe for Borscht -a healthy, vegetarian beet and cabbage soup that can be made in an Instant Pot or on the stove top. I like my borscht full of vegetables, with thin broth, lots of fresh garlic and dill. It is against the law to republish recipes anywhere including social media, print and all world wide web. It was our dinner yesterday night and this recipe is definitely a keeper. We use any potato for borscht. Oh, I totally forgot about “cheap like borscht”. Glad you and your boyfriend enjoyed the borscht! It’s fine for soup. Love your food! :) Enjoy! Thank you for sharing! What a beautiful soup!” I have used a recipe in the past that called for shredded beef but I am anxious to try this Real Ukrainian Borscht! What I don’t like is a lot of packaging and price (in Canada) but hopefully you recycle. by simmering on low in small pot only amount you are planning to consume.

Add dill, stir and adjust any seasonings to taste. Essentially, borscht is a superfood and a meal in itself. Add bay leaf, salt, pepper if needed. That’s how borscht came about – out of necessity and hunger. Mix again. Your email address will not be published. Mix well. Hopefully I can curb my ‘sugar tooth’ once again like I did several years ago. This is my grandma's original borscht recipe I grew up on in Ukraine. Ukrainian in me will never die. I usually add a tsp of sugar and a tiny splash of white vinegar at a time, mix, try the mixture and go from there.⁣⁣⠀  ⁣⁣⠀ ⁣⁣Add your veggie mix into pot with cabbage and mix well. Made a recipe? Do you bring your Dutch oven to boiling on heat? Hi Sue! So happy to hear.

Jump to Recipe Leave a Review I was familiar with the (only) red beet borscht, but as I do not love beets on their own it was not on my rotation. Thank you again for yet another killer recipe! 5 1/2 quart should be fine, that’s what I have. Hi Stephanie. I love it.

Yay, so true, Rena! So true! I am so happy to hear that this recipe reminded you of your Baba’s. Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. And yes Vancouver Island is truly magical and beautiful. Sour cream was more readily available. To make borscht taste good this saucy-veggie mixture is a base. Our children all make borscht so the tradition carry’s on. My father was born in Ukraine and my mother in Poland. I love Borscht! Your instructions are wonderful and clear. By default, Russian borscht is a soup dominated by cabbage and tomatoes (although beets are also included), but there are other borschts as well. Hi Janette.

Wish I had some in my freezer! It’s like baking berries – only when they are to go bad. I also add crushed clove of garlic to my plate, great especially for strengthening immune system. Thank you I love all the flavors you bring out in your recipes!! Some add mushrooms, some beans, others smoked ham or fish. I will definitely make this again. But so interesting grandma never used them in borscht. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby. My name is Olena Osipov. This is my grandma's original borscht recipe I grew up on in Ukraine.

Do you think seafood would work with this recipe? This recipe was delicious! Yes I use my pressure cooker as well especially to make broth/stock. I do not recommend precooked beets and to avoid it at all cost.

Yay, Christina. Thanks for sharing. Otherwise, fairly close. Man, we had “nothing”, really. Nothing better! Thanks! Sure. Take the borscht off heat and stir in pressed garlic and herbs. Will a 5 and-a-half quart Dutch oven be large enough? It helps keep iFOODreal recipes free. Please see our. Cover with lid and let simmer.⁣⁣⠀ Add grated beets into pan with onions, garlic and carrots. Mix again. Thank you. Thank you for sharing your feedback Marianna! 2, In the meanwhile, wash, peel and cut vegetables. If you try it, let me know how it goes . Freeze in an airtight glass container for up to 3 months.

Hi Olena, the Ukrainian Borscht looks delicious and I’m planning to make it. YUM!!! Hi Olena, I wanted to let you know that I made your borscht, following exactly your recipe (including 12 cups of stock), and it was TERRIFIC.

I went to 3 different markets so I settled for precooked refrigerated beets. Add cabbage. ( I wish there was someone in my family to ask why about this, as I have discovered sour cream is commonly used). This sounds pretty close to how our family made it too (half Ukranian Auzzie here!) So looking forward to this tonight. Thank you for sharing this heirloom recipe. When I clicked to this page and saw the first photo I exclaimed out loud: “Oh, my! Glad I made extra . When you are a child and something is mandatory you learn to hate it, no matter how good it may taste I made it with beef broth. Many are inspired by my Ukrainian heritage. Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes. Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. She would use whatever was fresh out of the garden, peas, green beans, potatoes, the dill…and we never had meat in it, either.

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