Borscht

Daria Zavarzina’s Story

The origins of this recipe could be found in Ukraine, and then it spread out through all other Slavic nations with some tweaks in the recipe. Borscht could be vegetarian, hot or cold, with different sorts of meat and flavors. But beetroot is probably one of the main ingredients for this dish, which gives it its distinctive red color. In Russia, this dish was first introduced back in the 16-17th century and quickly became a very popular dish among different communities.  Now, this dish is a must-have at all Russian restaurants, homes, kindergartens, and schools. The best thing about it is that it can be very flexible for the ingredients and can be adapted to everyone’s taste and liking.  Every kid knows and if not loves still has to eat it almost every day for lunch or dinner as the main dish :)  Every person knows that the best Borscht is the one your grandmother makes.

Ingredients and Direction

0.5 - 1kg beef (on the bone) or chicken, or opt to veggie stock 

2 litters of water

50 ml vegetable oil

2 large beetroot

1 large onion

200g cabbage

3 carrots

2-3 medium potatoes

Parsley to taste

garlic cloves

bay leaves

Salt to taste

4-5 tablespoons of tomato paste / crushed tomatoes

A number of servings: 10

The main trick about cooking this dish is to have all ingredients prepared/cooked before they all come together into this flavor bomb. In a large bowl prepare meat broth. Bring beef on a bone or your choice of protein with 2 liters of water to boil. Skim it when it starts to boil. Then, reduce heat and simmer for an hour and a half without a lid. At the end add some salt.  While you waiting for a broth, get your vegetables together.

Grate the peeled raw carrot, Grade onion, Shred beetroot and cabbage, Chop potatoes

Heat some vegetable oil in a frying pan. Fry the onion for 2-3 minutes over medium heat. Add grated carrots and fry for another 5-7 min. Add beetroot to this mixture with a few spoons of water or stock and steam for another 5-7 min. Add tomato paste or mashed tomatoes, stir, cover the pan with a lid, and stew another 10 minutes over medium heat. You can add some garlic, parsley, salt, or pepper if you wish.  When the meat is ready, take it out to rest a bit. Add shredded cabbage to the broth to cook for 5-7 min. When cabbage is cooked, add chopped potatoes and cook until done. Cut the meat into cubes and bring it back to the broth. Carefully put the vegetables from the pan to the broth. Put the broth with vegetables on the fire, add the bay leaf, bring to the boil and cook over medium heat for 25-30 minutes.

Add more salt or pepper if necessary. Add more greens like green onion or dill if you wish.  

Extra tip: add some extra garlic cloves 10-5 min before turning off the heat brings more flavor to Borsch

Extra secret: Adding just a pinch of sugar almost at the end of cooking is giving this dish a superior rich flavor. Remove the saucepan from heat, cover, and let it infuse for 10-15 minutes.  Serve with sour cream and bread