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 Tbsp tomato paste
    • 1/4 cabbage
    • 1 pack beef or chicken
    • 1 Tbsp 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

Equipment I Used

red borscht

Red Borscht

Course Side Dish, Soup
Cuisine Russian, Ukranian
Servings 8
Calories 183 kcal

Ingredients
  

  • 1 yellow onion chopped
  • 1 carrot grated
  • 4-5 medium potatoes cubed
  • 1 beet grated
  • 1 piece red pepper
  • 1-2 bay leaves
  • 1 Tbsp tomato paste
  • ¼ cabbage
  • 1-2 lb beef or chicken
  • 1 Tbsp unsalted butter
  • salt to taste
  • black pepper to taste

Instructions
 

  • 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.
  • Grate raw beet and 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.
    borscht
  • 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

Nutrition

Nutrition Facts
Red Borscht
Amount Per Serving
Calories 183 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 44mg15%
Sodium 73mg3%
Potassium 331mg9%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 11g22%
Vitamin A 1842IU37%
Vitamin C 32mg39%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bay leaf, beef, beet, butter, cabbage, carrot, chicken, healthy, low calorie, low carb, onion, potato, red borscht, red pepper, russian food, side dish, soup, tomato paste
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