We collected two recipes – one simple, one complex – for you to use as a guide in making your own borscht.

Easy Russian Borscht (from cooks.com)

Simple Borscht Ingredients:

  • 6 to 7 grated beets
  • 2 lg. onions, grated
  • 4 or 5 carrots, grated
  • 1 head cabbage, grated
  • 5 or 6 beef bouillon cubes
  • 6 to 8 c. water
  • 1 c. white wine
  • Sour cream

Simple Borscht Instructions:

Combine all ingredients (except sour cream) and simmer a few hours.

Serve hot with a sour cream dollop and maybe some dark rye bread with butter.

Ukrainian Meat Borscht (from yummly.com)

Advanced Borscht Ingredients:

  • 2 pounds beef flanken or short ribs
  • 3 quarts of water
  • 2 teaspoons coarse sea salt
  • 1 medium carrot, scraped
  • 1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in 1/2-inch cubes
  • 1 medium onion, unpeeled, stuck with several cloves
  • 8 whole allspice berries
  • 3 medium-large beets, without tops
  • 2 tablespoons butter or vegetable oil
  • 2 large onions, coarsely chopped
  • 1 medium parsnip, peeled, cut into 1/2-inch cubes
  • 2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
  • 1 large carrot, cut in 1/2-inch cubes
  • 2 medium potatoes, cut in 1/2-inch cubes
  • 1/2 teaspoon freshly ground black pepper
  • 1 well-rounded tablespoon tomato paste
  • 8-10 large garlic cloves, crushed
  • Juice of 1/2 lemon, or more to taste
  • 3/4-1 cup sour cream or yogurt
  • 3 tablespoons finely chopped dill
  • 3 tablespoons finely chopped parsley

Advanced Borscht Instructions:

In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim off foam.

When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone.

Preheat oven to 400°F.

Scrub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for done-ness. Peel beets; shred on coarse side of grater.

When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot.

Place pot over medium heat, warm butter, and saute onion 2-3 minutes. Add cubed celery root, parsnips, turnips and carrot. Saute 5 minutes. Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender.

Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve piping hot with a dollop of sour cream and a generous sprinkling of parsley and dill.

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