(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



See also: Borsch Facts & Trivia

I received the following recipe by email from Natalie in the Russian Federation.

"hot" beet soup - Borsch.
It is red Soup.

Borsch is the most popular soup of Russian cuisine. There are Moscow, Siberian, ....  and other borschs that reflect national particularities and have their own zest.

• 300 g (12 oz) beef.
• 500 g (1 lb) pork with bones. (or chicken, (and) or mushroom stock)
• 500 g (1 lb) beet.
• 350 g ( 13 oz) potatoes.
• 100 g (4 oz) carrot.
• 20 - 30 g (1 oz) parsley roots
• 100 g (4 oz) onion.
• 50 g (2 oz) tomato paste.
• 30 g (1 1/2 - 2 oz) fat. (or sunflower oil, or Soya oil, or olive oil)
• 20 g (...1 oz) flour.
• 10 - 20 g (1/2 oz) sugar.
• 20 g 6% ( ... 1oz) vinegar.
• sour cream.
• salt.
• Chopped green Celery, dill, parsley, coriander, green
onions, bay leaf, pepper, garlic cloves to taste.

1. Cook meat until done.

2. Grate carrot, chop parsley roots and onion.

3. Then blanch onion in oil until golden, after that add carrot,  and parsley roots, then add tomato paste (or fresh tomatoes and paprika) to it and stew for 7 - 10 minutes. (use a frying pan)

4. Put cubed potatoes in broth, bring to boil. Cook 15 - 20 minutes.

5. Peeled and grated beet fry in oil (until golden).

6. Add to broth sugar and vinegar, salt to taste. ( If you like, add fried until golden flour).

7. Now add to broth all fried vegetables: onion, carrot, tomatoes, paprika, beet ... all! Cook several minutes.

8. Five to ten minutes before the BORSCH is cooked, add: Chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste.

Serve with meat and sour cream.

As for me, I never use for this soup - fat ( I use oil).
I never use flour!
I do not like beef and pork ( especially with bones). (I use chicken!!!).
I use vinegar to taste.
Vinegar - very important for this soup! (Add it after potatoes is boiled.
And before you add beet to broth.

Soup will be beautiful: red with a lot greenery.

(10-15 grams =1/2 oz)


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages