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Russian borsch & Recipe

Posted 8/3/2016

Every our guest loves Russian food and always asks for recipes. We conduct a master class on cooking Russian dumplings. Together with the guests we prepare dumplings and then eat them. We also suggest a master class in cooking borscht. Everyone loves it! From anywhere in the world! So we decide to put the recipe here. For details, read and follow what is written below and you will have a delicious borsch!
The recipe of Russian soupThe recipe of Russian soup

Borsch is the most popular soup in Russia, Ukraine and in some ex-republics of Soviet Union. You can make it vegeterian and cold to get refreshed in hot wether. There are many variations of borsch recipes and almost every Russian woman makes her own one.

Ingredients for 3 liters of borsch:

You should take for borschYou should take for borsch

1 chicken breast with the bones and cartilage (you can also use beef or not use the meat at all)

1 big or 2 middle red beets (you should use fresh beet if it is young or boil beet if it's old)

1 middle or 2 small onion

1 middle carrot

0,3 kilo shredded cabbage

cabbage & potatoes 
cabbage & potatoes

2 small potatoes

2 tbsp tomato paste or tomato juice

2 laurel leafs

1 tsp vinegar

salt and pepper on your taste

garlic, sour cream, parsley, dill and spring onion


tomato juicetomato juice









Boiled chickenBoiled chicken

Prepare meat broth: Put the chicken (beef) into a large saucepan with 3,5 l of boiling water. Drain the water once it boils again. We do this to throw away all unnecessary and harmful from the meat.

Cover the meat again with 3 l cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Repeat until the broth is clean. Add one whole onion. Cook at low heat for 1/2 hours (1-2 hours for beef) under the cover.



Carrot for soupCarrot for soup

Until the meat is cooked, coarsely grate the red beet and carrot.







The onion for soupThe onion for soup

Chop the onion finely. Cut the potatoes into cubes. Chop the cabbage finely







Remove the ready meat from the pot  and put it in a cold place. Throw out the onion from the pan.

Bring again the broth to a boil. Salt it, mix and try the taste. Add chopped potatoes. Cook for 5 minutes. Add chopped cabbage. Put a half of tea spoon sugar.

Don't cover the pan!

Here you can put 2 -3 of black pepper, but i don't like to catch it in my plate.

Cabbage is usually cooked for 20-30 minutes, check it sometimes. It should be soft, but not like porridge.

Sauté the onion Sauté the onion At the same time melt 1 tablespoon of butter or use vegetable oil odourless (if your borsch is vegeterian) in a frying pan. Keep the heat between middle and slow.

Put the onion in the hot oil. Sauté the onion until transparent.






Carrot + onionCarrot + onionPut the grated carrots in the pan.

Mix tomato paste with 2-4 tablespoons of broth or use tomato juice and add into the pan.

You should avoid burning. Carrots should be juicy. All the vegetables should be extinguished, not fried.

When the carrot becomes soft put the grated  beet, mix it and cover. Simmer at low heat for 10-20 mins. If there is not enough liquid, add some broth again. When everything becomes soft and red like beet add vinegar and mix carefully.

The main point!

Borsch is amost readyBorsch is amost ready

When the cabbage is ready in the pan, put your red mass into the main pan from the frying pan. Put there laurel leafs and mix.

Once the soup comes to a boil turn off the fire immediately!

If the soup will boil longer, it will lose the red color and become orange.

Take the ready meat, remove any bone, connective tissue, and excess fat. Chop up the meat, place into the pan.


Borsch is served with sour cream or mayonnaise.

It will be very tasty to add into the plate of fresh herbs and minced garlic.

So, your Russian lunch looks  like this:

Russian lunchRussian lunchBon appetit!