Rating: 3.5 / 5.00 (12 Votes)

Total time: 45 min



First, put beet unpeeled in a steel pot or possibly an old saucepan (it turns dark), cover with boiling hot water and cook for 60 to 90 minutes at moderate heat.

Cool in the cooking water, peel and coarsely grate.

Cook the meat in boiling water. Remove from soup, let cool and cut into small pieces.

Cook the cabbage strips in water until tender.

Peel and boil the potatoes.

Peel and finely chop onions. Grate carrots, dice parsley root and chop beet.

Steam the chopped vegetables in butter for 10 to 15 minutes until soft.

Mash the cooked potatoes and add to the vegetables, pour the potato water into the beef broth.

Add tomatoes and peppers to the vegetables with the tomato paste and sugar. Add the hot beef broth.

If necessary, add boiling water. Add the cooked cabbage, stir and bring to a boil over medium heat.

Add dill and parsley, fold in the pieces of meat, add salt.

Remove the saucepan from the heat, cover tightly with a lid and let the soup simmer for at least 15 minutes.

Preparation Tip:

Borscht tastes even better if you enjoy it the next day.

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