Red Borscht Soup

    (361)
    55 minutes

    This authentic Ukrainian borscht can be easily made vegetarian by omitting the mince. Serve garnished with sour cream and fresh parsley.


    299 people made this

    Ingredients
    Serves: 10 

    • 500g pork mince
    • 4 medium beetroot, peeled and grated
    • 3 carrots, peeled and grated
    • 3 medium potatoes, peeled and cubed
    • 1/2 medium head cabbage, cored and finely shredded
    • 250g canned diced tomatoes, drained
    • 1 tablespoon vegetable oil
    • 1 medium onion, chopped
    • 185g tomato paste
    • 3/4 cup water
    • 3 cloves garlic, crushed
    • salt and pepper to taste
    • 1/2 cup sour cream
    • 1 tablespoon chopped fresh parsley

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Crumble the mince into a pan over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
    2. Fill a large pot halfway with water (about 2 litres), and bring to a boil. Add the mince and cover the pot and return to a boil. Add the beetroot and cook until it has lost its colour. Add the carrots and potatoes and cook about 15 minutes or until tender. Add the cabbage and the diced tomatoes.
    3. Heat the oil in a frypan over medium heat. Add the onion and cook until soft.. Stir in the tomato paste and water until well blended. Transfer the contents of the frypan to the pot. Add the garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste and season with salt and pepper.
    4. Ladle into serving bowls, and garnish with sour cream and fresh parsley.

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    Reviews and Ratings
    Global Ratings:
    (361)

    Reviews in English (268)

    ShanneeneSymons
    0

    I loved it. I left out the mince, because I felt the mince would make the soup get an oily film/texture to it. I also didn't put any sour cream, because I thought that would just ruin the flavor and I've never been a fan of sour cream in soup. The clearness of the soup was pristine, and everything turned out great. The taste of the parsley when mixed with other key ingredients in the soup was just amazing. It also tasted even better the next day, when the garlic had the chance to infuse more into the soup. I have uploaded a photo of the finished product, and for a first attempt, I have to say I'm very proud of what I achieved with this.  -  22 May 2017

    by
    723

    I have used this recipe twice- excellent. Read carefully, I have been to 23 countries. This is how I modified: No meat-to greasy. No garlic- not needed. No sugar- use aged vinegar, nice and sweet. I also added one cube chicken bullion and one can of chicken stock, no fat. Also HALF the tomato paste. FRESH dill- lots. Cooked onions in grape seed oil, high burn rate. If you follow what I suggest, you will achieve culinary greatness and Ukrainian authenticity.  -  08 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    469

    Very good. I cook my beets with the skins on for about an hour in the water I will use for the soup. The skins slip right off after boiling and its easy to chop or slice them, besides it increases the nutritional value of the soup!  -  09 Sep 2006  (Review from Allrecipes USA and Canada)

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