russian borsch recipe for a hearty home - cooked soup

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Russian Borscht Recipe for Home-Cooked Soup of my Childhood

5 ratings

· 2hr 0min · 6 servings

This Russian borscht recipe makes the hearty home-cooked soup of my childhood that my baboushka used to make. The Russian-Ukrainian beetroot-driven vegetable soup is served with Russian black bread, sour cream and dill and is a meal in itself. We’d eat it for lunch or dinner the first night then breakfast the next day. In fact it tastes even better a day after it's made when the flavours have melded together.

Grantourismo Travels

Ingredients

Meat

• 500 g Pork, ribs

Produce

• 4 Bay leaves

• 250 g Beetroot (peeled and julienne)

• 330 g Cabbage

• 150 g Carrot

• 1 Curly-leaf parsley, Fresh

• 2 Dill, Fresh

• 4 Garlic cloves

• 2 Onion

• 350 g Potatoes

• 1 400 g tin Tomatoes

Baking & Spices

• 1/4 tsp Allspice, ground

• 1 tsp Black pepper

• 1 tsp Paprika, ground

• 1 Salt and black pepper

• 1 tsp Sea salt

• 1 tsp Sugar

Oils & Vinegars

• 2 tbsp Neutral cooking oil

• 1 tbsp Olive oil, virgin

Dairy

• 1 Sour cream

Liquids

• 4 Litres water

Other

• 1 Large carrot (peeled and sliced into rounds)

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