Recipe by: Violetta Rusinovich

Source: Family Recipe

Serves: 6 – 8

borsch

Ingredients

Bouillon:

  • 10 cups of water
  • 0.5-1kg beef meat with bones (ribs)
  • 1 big / 2 small onions, peeled
  • 1 big carrot, peeled
  • salt & pepper to taste
  • 3 cloves garlic
  • 2 Maggi bouillon cube

Soup filling:

  • 3 tablespoons sunflower oil
  • 1 middle beet peeled, ½ diced and ½ cut into matchsticks
  • 1 cup of white cabbage, shredded
  • 3-4 potatoes, cubed
  • 2 carrots diced
  • 1-2 onion diced
  • 1 paprika
  • 100g tomato puree
  • salt & pepper to taste
  • garlic minced to taste
  • Lemon to taste
  • 1 Maggi bouillon cube

Instructions

  • Place all ingredients for bouillon in a large pot over high heat. The vegetables for the bouillon can be added whole because they will be discarded. Bring to boil and reduce heat to medium, cook for 40-50 min. Discard all the whole vegetables and continue to boil the bouillon
  • In a separate skillet take oil over medium heat, add half of beet (matchsticks) and carrot.
  • At the same time put the other half of beet (diced) and carrot into the pot with the bouillon.
  • Stir vegetables in the skillet for 10 min. Then put onion and paprika in the same way (half in the skillet and half in the bouillon). Stir vegetables in the skillet for 5 min
  • In the skillet, add tomato puree, salt, Maggi cube and pepper to skillet and stir for a while till it cooks. Add all vegetables from the skillet to the bouillon pot
  • Add potato and cabbage to pot, cook until potatoes are done and add lemon, salt and pepper to make sweet-sour taste. You can add 2 slices of lemon for added decoration

Download PDF version here: russian-soup-borsch_violetta-rusinovich

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