Borscht My Way

    1 hour 50 minutes

    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.

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    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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