This post may contain affiliate russian meat soup. Finally, a borscht recipe with meat! Borscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. If you didn’t make it to the Olympics in Sochi this year, you’ll still get a taste of Russia when you try this borscht.
Garnish: Sour cream and fresh sprigs of parsley or dill. How To Make Borscht with Meat: 1. 14 cups cold water and 1 Tbsp salt. 1 hr, periodically skimming off any crud that rises to the top. Sorry I forgot to take a picture of the crud. Remove from pan and set aside. Saute onion in 1 Tbsp butter for 2 min.
Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry. Cook another 10 minutes or until potatoes can be easily pierced with a fork. Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired. Sometimes I do, sometimes I don’t. A must try this Ukrainian borscht recipe with beef for those of you who love a good piece of tender meat in your spoon.
Serve with dollop of sour cream. And if your meat has a bone in it, place it in the water whole. To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off. The list of ingredients looks lengthy but they are simple. My husband and I run this blog together and share only our best, family approved recipes with YOU. We are so happy you’re here. The most searched, most loved and most pinned recipes of 2015!
Classic lamb stew is loaded with hearty, healthy ingredients. A must try Russian Cold Holodnik Soup recipe on a hot summer day. Holodnik is a a little like cold borscht, but tangier. Thank you for posting this lovely recipe!
We had a lovely neighbor who was Moldovan and would bring us big pots of Borscht every couple of months or so! I find that many Americans don’t like beets, but I think they would like them more if they made your borscht! Thanks again for a great recipe! Hi Hannah, that would be wonderful if you linked back and thank you so much! I’ve made Borscht before, but never with this recipe. In the past I had the beets and carrots in chunks, not grated, and only the onions was sauteed. I really like the way flavor of this Borscht and will use this recipe again!
It was also very clear and easy to follow. I am definitely going to look at more of your recipes! I’m so happy you enjoyed this recipe, Scott! Thank you for sharing that awesome feedback with me! I’m so happy you enjoyed that, Tom! You have helped me so much with learning how to cook Russian food! We ate it all in 2 days and now I am craving more!
