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Russian Borscht Recipe

Bye Bye Summer and welcome fall – so lets cook Lilli´s delicious Borscht Recipe. Meanwhile the days are getting shorter and colder and so the best time has come for a hot & healthy soup recipe. We are back in the kitchen and we invited an expert for this awesome Borscht, Marina´s Mom Lilli.

Russian Borscht Recipe

Borscht is the well known soup from Russia. In every region and family the soup is cooked a little bit different. But most of the recipes contain beetroot, potatoes, paprika and a shin slice for the stock.

Russian Borscht Recipe

So lets see what you need to cook 6 portions of Lilli´s Borscht Recipe:

  • 1 beetroot
  • 1 shin slice
  • 3 medium potatoes
  • 1 leek
  • 2 onions
  • 2-3 spring onions
  • 2-3 garlic gloves
  • 1 carrot
  • 1 red paprika
  • 1/2 white cabbage
  • 2 beef tomatoes
  • salt & pepper
  • parsley
  • dill
  • 2 bay leafs

First of all – you have to cook the essence – the heart of a good Borscht Recipe is always a delicious stock. Set up the shin slice in a big pot with cold water, salt, pepper, green leek and the bay leafs and let it cook for about 2 hours very gently.

Russian Borscht Recipe

Meanwhile you need to cut all the vegetables into thin slices and the potatoes into small cubes. The tomatoes get blanched with cooking water to make the peeling easier. Cut them into cubes and give them into a pan with oil – reduce the moisture to get a homemade tomato sauce.

Russian Borscht Recipe

Remove the meat and filter the soup. Give the sliced cabbage into the clear stock – it needs more time to cook. After 15 minutes add the rest of the ingredients and cook it gently for 20-30 minutes. Add the tomatoes, season with salt & pepper, parsley & dill. Leave it at low temperature for a 15 minutes and serve Lilli´s Bortsch recipe with some sour cream.

Russian Borscht Recipe

Guten Appetite!

Lilli, Marina & Philipp