Russian Borscht

Russian Borscht is mostly made of tomato or beet, and tomato is my favorite! Ahh, I'll never forget my first borsch that my grandma made me! Since then, I couldn't forget that wonderful taste...

Russian Borscht comes from Russia and Ukraine. Well, it doesn't really come from these countries - but it's long ago became a part of local culture! Russia is cold, and if you're frozen - no better time for a plate of hot, creamy Russian soup!

They say that spoon must stand in good borsch, meaning it must be very-very thick. The thicker - the merrier, as Russian men always needed lots of calories to go on with their daily duties. Times have changed - but some things haven't!

Drooling? Grab some bread - and let's go!

The original borsch was made from hogweeds - or "borschevik" in Russian. See where the name is coming from? Later on, there appeared dozens of modifications, the most popular ones made from beet and tomato.

By the way, it's very good for intestines - especially for kids! Guess I must be thankful to babushka for feeding me with it!

Remember I said Russian borscht isn't originally from Russia? Well, that's totally true! In fact, there are loads of theories. Some claim it came from Eastern Europe - and it's true that every country in this region cooks this dish.

A pot of hot, fresh Russian borscht!

Let's start cookin'!

Some researches say it's Jewish, and there are those who claim borscht came from Rome itself, where beet was grown in piles just for that. Sounds unreal? I totally agree, but hey - history is full of surprises, right?

But - whoever created it - thank you! Thank you so very much!

Still, I guess we, Russians, deserve to call it ours. After all, it's been so many years, and the copyright holders are not around anymore. So, to claim borsch for Russians, here's 100% borscht recipe from my wife!

Ok, here goes. Note I'm talking family portion, so if you're less than three - adjust accordingly!

1) Boil a pork or beef brisket in approximately 3 liters of water to get a broth (around 1 hour). You can also use half a chicken for that.

2) Add pot herbs roots, like parsley and celery. Plus, throw in a middle-sized onion.

3) Add a couple of carrots and a beet. Chop them as you wish - my wife prefers to shred them into nice little cubes, but you can choose virtually any form!

4) Boil for about 15 minutes

5) Throw in a shredded cabbage. Wait another 10 minutes.

6) Add chopped potatoes, sweet pepper and tomatoes. Pay attention - the pieces must be really small!

7) Put in a bay leaf, black pepper, parsley and celery stems, and let it boil for a couple more minutes. Also, add some salt!

8) Mix garlic rub with greens - and put it in the borscht.

9) Best served with sour cream!

10) If you wish, you can add frozen veggies as well. Add them right after potatoes to let them boil for a while!

Russian borsch plate

We're finally done!

Is it done? Great, now it's finally time to eat! Take a piece of bread, grab a spoon - and boy do I envy you!

Oh yes, don't forget the sour cream! Eating borsch without one is a shame to say the least. Yes, I know - calories, calories... But this is Russian food you're dealing with - so forget about your diet for a while!

I can honestly say that borsch is the essence of Russian cuisine. If you're really after Russian traditional food - that's your focal point, your "ground zero".

Tasting it will bring you so much closer to Russian culture - it's almost like initiation ceremony!

Welcome to the Inner Circle!


Want to get extreme? Cancel all your meetings for the upcoming day - and eat borscht with garlic.

The taste is incredible!

Bon appetite!

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