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10 cups of boiling Water
2 lb of beef meat
1 fresh cabbage
3-4 Large potatoes
1 tbs. butter
1 tbs. vinegar
Fresh Dill, chopped fine, to taste
1 pkg. of concentrated beef bouillon, to taste
Bring water to boil over medium heat in a large cooking pot. In a meantime, prepare vegetables and meat. Wash meat thoroughly with cold water and cut in small cubes (about 1” x 1”), chop peeled potatoes the same way, wash and peel carrots and beets. Grate the carrots and beets next and slice the cabbage into thin strips (about ¼ “ thick). Peel onion and slice it into the rings. Slightly fry the onion rings along with grated carrots and beets in a small amount of butter. Put the sliced cabbage into the boiling water along with potatoes and beef bullion. A few minutes later add meat along with fried onion, beets and carrots. Add salt to your taste and vinegar to preserve the soup’s color. Cook Borscht for additional 20-25 minutes. When the soup is done, remove from heat and let it stand for a few minutes. Garnish with sour cream or mayo. Add fresh dill and serve. Best with rye bread.
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