Borscht My Way

Borscht My Way

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This borscht is not quite authentic but I think it's delicious. You can adjust the amount of vinegar and sugar to your own preferences.


Serves: 6 

  • 2 tablespoons butter
  • 1 small onion, cut into half moons
  • 1 garlic clove, crushed
  • 2 medium beetroot, peeled and julienned
  • 2 tablespoons plain flour
  • 1/4 head cabbage, cut into thin strips
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 2 bay leaves
  • 6 cups beef stock
  • salt and pepper, to taste
  • plain yoghurt, to serve

Preparation:30min  ›  Cook:1hour20min  ›  Ready in:1hour50min 

  1. Melt the butter in a saucepan over medium heat. Add onions and garlic and saute a few minutes.
  2. Add beetroot and cook a few more minutes, stirring. Remove from heat and stir in flour. Return to heat, add cabbage and cook a few minutes more.
  3. Add vinegar, sugar, bay leaves and stock. Season with salt and pepper. Bring to a boil, reduce heat, cover and simmer 1 hour, stirring occasionally.
  4. Taste to see if it needs more salt or sugar, and serve with a dollop of plain yoghurt.

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