Red Borscht

red borscht

 

Ingredients

    • 1 yellow onion

 

    • 1 carrot

 

    • 4-5 medium potatoes

 

    • 1 beet

 

    • 1 piece red pepper

 

    • 1-2 bay leaves

 

    • 4 quarts water

 

    • 1 Tablespoon tomato paste

 

    • 1/4 cabbage

 

    • 1 pack beef or chicken

 

    • 1 Tablespoon of unsalted butter

 

  • Salt and pepper, to taste

borscht

  • In a pot boil 4 quarts of water, 1 tablespoon of salt, 1 bay leaf, and meat for 30 minutes.

borscht

  • While the meat is boiling, peel and cut the potatoes into small pieces.
  • Shred raw beet, carrot, and chop the onion. 
  • On medium heat, melt 1 Tablespoon unsalted butter on a frying pan.
  • Add chopped onion into the pan, stir for a minute, then add carrots and beets.
  • Add 1 Tablespoon of tomato paste, stir, and take off heat.

borscht

  • After meat has been boiling for 30 minutes, take a bowl and a strainer, strain the meat from the water to a boil (you will need the water.)
  • Put the water from meat back to the pot and add potato, start boiling.
  •  After potato starts boiling, add in the shredded cabbage.

borscht

  • After the potato is fully cooked through, meaning soft; add in the fried onion, beets, and carrot.

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  • Add in a piece of fresh red pepper, add salt and pepper to taste; at this time you may also put back the meat pieces into the soup.
  • Bring everything to a boil.
  • Enjoy! You can serve with a tablespoon of sour cream and bread.

red borscht

Red Borscht

Servings: 8
Calories: 101kcal

Ingredients

  • 1 yellow onion
  • 1 carrot
  • 4-5 medium potatoes
  • 1 beet
  • 1 piece red pepper
  • 1-2 bay leaves
  • 4 quarts water
  • 1 Tablespoon tomato paste
  • 1/4 cabbage
  • 1 pack beef or chicken
  • 1 Tablespoon of unsalted butter
  • Salt and pepper to taste

Instructions

  • In a pot boil 4 quarts of water, 1 tablespoon of salt, 1 bay leaf, and meat for 30 minutes.
  • While the meat is boiling, peel and cut the potatoes into small pieces.
  • Shred raw beet, carrot, and chop the onion.
  • On medium heat, melt 1 Tablespoon unsalted butter on a frying pan.
  • Add chopped onion into the pan, stir for a minute, then add carrots and beets.
  • Add 1 Tablespoon of tomato paste, stir, and take off heat.
  • After meat has been boiling for 30 minutes, take a bowl and a strainer, strain the meat from the water to a boil (you will need the water.)
  • Put the water from meat back to the pot and add potato, start boiling.
  • After potato starts boiling, add in the shredded cabbage.
  • After the potato is fully cooked through, meaning soft; add in the fried onion, beets, and carrot.
  • Add in a piece of fresh red pepper, add salt and pepper to taste; at this time you may also put back the meat pieces into the soup.
  • Bring everything to a boil.
  • Enjoy! You can serve with a tablespoon of sour cream and bread.

Nutrition

Calories: 101kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Cholesterol: 3mg | Sodium: 69mg | Potassium: 617mg | Fiber: 4g | Sugar: 3g | Vitamin A: 36.8% | Vitamin C: 53.2% | Calcium: 6.5% | Iron: 21.3%
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