Russian Borscht

borscht

Made from simple ingredients, Russian borscht is a delicious hearty stew that is perfect for cold-weather dinner. Borscht’s main ingredient beetroot which makes up half of the soup gives this stew a beautiful deep red colour. This beautiful stew will warm your heart as well as your belly.

Servings: 4

Ingredients:

  • 2 medium beetroot, peeled and chopped into strips.
  • 1 medium carrot, peeled and chopped into strips.
  • 1 cup cabbage, sliced thinly into strips.
  • 1 tomato, diced.
  • 1 kg beef, cubed. (optional)
  • Parsley, finely chopped (garnish)
  • 1 tbs greek yogurt (to serve)

Soup and Spices:

Instructions:

  • Combine soup and spices ingredients in a large pot. Bring to a boil and turn down the heat to simmer. Add beef and simmer for 20 mins (optional).
    Note: Skip this step for a vegetarian option
  • Add beetroot and simmer for 15 mins.
  • Add carrot and simmer for 10 mins.
  • Turn heat off.
  • Add cabbage and tomato, stir to mix. Close the lid and let it sit for 5 mins.
  • Serve Borscht in a bowl, add a tablespoon of Greek yogurt and garnish with parsley.

Note:

Borscht must predominantly taste sweet (naturally from the beetroot), do not over salt.

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borscht

Made from simple ingredients, Russian borscht is a delicious hearty stew that is perfect for cold-weather dinner. Borscht’s main ingredient beetroot which makes up half of the soup gives this stew a beautiful deep red colour.

Servings: 4

Ingredients:

  • 2 medium beetroot, peeled and chopped into strips.
  • 1 medium carrot, peeled and chopped into strips.
  • 1 cup cabbage, sliced thinly into strips.
  • 1 tomato, diced.
  • 1 kg beef, cubed. (optional)
  • Parsley, finely chopped (garnish)
  • 1 tbs greek yogurt (to serve)

Soup and Spices:

Instructions:

  • Combine soup and spices ingredients in a large pot. Bring to a boil and turn down the heat to simmer. Add beef and simmer for 20 mins (optional).
    Note: Skip this step for a vegetarian option
  • Add beetroot and simmer for 15 mins.
  • Add carrot and simmer for 10 mins.
  • Turn heat off.
  • Add cabbage and tomato, stir to mix. Close the lid and let it sit for 5 mins.
  • Serve Borscht in a bowl, add a tablespoon of Greek yogurt and garnish with parsley.

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