How to make Russian borsch soup

Borsch soup is a typical Russian soup that can also be eaten, with some variations, in other Eastern European countries such as Ukraine, Lithuania, Poland and even Romania.

The preparation of this Russian soup is quite simple and has as its main ingredient the red beet, a good meat broth and fresh cream.

It is a dish that is usually consumed in winter due to its high caloric index, and the truth is that when it's cool or raining, there's nothing wrong with the body, a powerful homemade soup like this.

Recipe borsch soup

To make this soup you need to have a good stock of meat made previously . You can prepare it using white bones and osobuco. Likewise, I recommend you read my recipe for how to make meat broth so you can learn to prepare it easily.

In addition, you will need the cooked meat that remains of the preparation of the broth, so it is so advisable to use osobuco (or morcillo), then let that meat cool and chop into small cubes.

Russian borsch soup

 Russian borsch soup
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Russian borsch soup

Learn to make step by step the most famous Russian soup.Do the same with garlic.
  • Remove the skin from the tomatoes and turn them over.
  • Grate also the red beet and the carrot
  • Chop the cabbage into very thin strips.

  • Heat the meat broth over medium heat and put the potatoes cut into medium cubes.
  • Meanwhile, make a stir-fry in olive oil with the onion, the carrot, the grated beetroot, the grated tomato and the concentrated tomato. Also at this time you are going to put the tablespoon of vinegar.

  • When they have passed about 10 minutes of cooking broth with the potatoes, pour all the sofrito and the previously chopped meat. Mix well, and cook 10 minutes more on a low heat.

  • Add salt and pepper to taste.
  • Now you're going to put the garlic, pepper, cabbage and bay leaves. Again let it cook another little bit.

  • When the broth tastes good and the potato is soft. Turn off the heat and let stand for 5 minutes.
  • When serving, add chopped parsley and 1 tablespoon of fresh cream to each dish.

    The reddish color of the borsch soup may vary depending on the amount of beet you put on it, the more quantity, both the color and the flavor will be more intense.

    Notice that in the recipe I used the previously cooked beet, which you can buy at the supermarket. But if you prefer you can use raw beets.

    You can accompany the borsch with a piece of bread, some fresh pickles and a bottle of vodka 😀

    Variations of the borsch soup

    Being a homemade dish, there can be a thousand ways to prepare it.

    • There is cold borsch soup, rather popular in Lithuania, Poland and Belarus.
    • In Ukraine there is lamb borsch. In addition they usually put green beans.
    • In Poland there are versions with smoked meat and mushrooms.
    • There are also the green borsch, without beet and the white borsch with rye flour and sausages, popular in Poland, Czech Republic and Slovakia.

    I like the Russian version 🙂

    In this world of soups, there are two that are among my favorites:

    • Onion soup
    • Leek cream

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