Recipe: Yummy Borscht

Recipe: Yummy Borscht Delicious, fresh and tasty.

Borscht. Add the shank slice or stew beef. Let the beef brown lightly on one side, then turn over. Add the chopped onions to the pot.

Borscht is one of those soups that has dozens of variations.

This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor.

The Borscht I recipe on this site is also very good but this one seems more true to the ones I have had in Russia or Ukraine.

You can have Borscht using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Borscht

1. Prepare 5 of large raw beet root washed and peeled.

2. You need 1 quart of water.

3. You need 1/2 teaspoon of kosher salt.

4. You need 1/4 cup of lemon juice.

5. Prepare 2 tablespoons of palm sugar.

6. It’s 2 cup of sliced canned beet root cooked.

7. Prepare 8 ounces of sour cream.

8. It’s 2 teaspoon of dill weed optional.

My mother's basic borscht recipe begins with a base of chopped onions, cabbage and celery sautéed in butter, fresh-pressed (or grated) garlic, a can of diced tomatoes and a few cups of chicken broth (or beef broth, or even water with a little chicken or beef bouillon added for flavour).

Nanny's was a thick, hearty, beef and cabbage borscht made with a handful of simple ingredients but to great effect.

My mom has made a few amendments to the recipe over the years: Fresh roasted.

Borscht is definitely on the regular rotation at our house!

Borscht instructions

1. Slice and boil the 5 raw roots. Add the raw beets to the water and boil. Add salt and lemon juice. Cook till the Beets are very cooked through. Whisk well..

2. Slice the canned beets. Add to the pot..

3. Add the sour cream, whisk, and chill. Serve I hope you enjoy!!.

This version keeps better because it is a meatless version but doesn't lack in flavor because it uses good quality chicken broth.

Ingredients for Classic Ukrainian Borsch: The flavor of this Borscht Recipe (Russian-Style Beet Soup) is bright and complex, beautifully sweet and sour.

The natural sweetness from beets and carrots balance a splash of red wine vinegar added at the end.

Beef makes it hearty and filling, and potato and hint of tomato paste add depth and thicken the broth slightly.

In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil.