How to cook borscht according to the classic recipe

How to cook borscht according to the classic recipe

How to cook borscht according to the classic recipe

September 16, 2019Food
Everyone can cook the perfect borscht.
Photo by Nastya Raduzhnaya

Nastya Raduzhnaya

Author of Lifehacker

How to cook borscht according to the classic recipe


In Kievan Rus, borscht was made from edible hogweed leaves, hence the name. Later, they began to cook with beets, and from the 19th century, potatoes were added.

Today, every family has its own recipe for borscht. Beans, mushrooms, smoked meats, and even celery are added to the pan. We will teach you how to cook the perfect traditional borscht.


For the broth:

  • 1½–2 liters of water;
  • 400-500 g pork or beef on the bone.

For frying:

  • 2 small beets;
  • 1 medium carrot;
  • 3 medium onions;
  • 4-5 tablespoons of vegetable oil;
  • a pinch of citric acid, a little table vinegar or ½ lemon;
  • 2 tablespoons of tomato paste.

For borscht:

  • 300 g fresh white cabbage;
  • 4 medium potatoes;
  • salt – to taste;
  • 1-2 dried bay leaves;
  • greens – to taste;
  • 1 clove of garlic – optional;
  • a pinch of ground cloves – optional;
  • a pinch of ground black pepper – optional


Step 1. Boil the broth

Pour cold water into the pan, put the meat and put on medium heat. The broth will be tastier if you use meat on the bone.

Keep an eye on the broth, remove the foam before boiling.

When the liquid boils, cover the pan with a lid and cook over low heat for an hour and a half.

Step 2. Roast

Wash and clean beets, carrots and onions. Grate the beets on a coarse grater, and carrots on a medium grater. Onion cut into small cubes.

Pour oil into a frying pan, turn on medium heat. Saute the onions and carrots, stirring occasionally, for about 5 minutes.

Then lay out the beets. Add citric acid, vinegar or lemon juice to it. Thanks to this, the borscht will be truly red and acquire a pleasant sourness.

Cook roast for another 5 minutes. After that, add the tomato paste, mix and leave on the fire for another 5-7 minutes.

Step 3. Assemble the borscht

When the broth is cooked, remove the meat from it. While it is cooling, add shredded cabbage to the pan. After 5-10 minutes, add the potatoes cut into strips or cubes.

The order of adding vegetables can be changed. If the cabbage is young, it is better to add it after the potatoes. Well, or at the same time, if your potato variety boils quickly.

While the potatoes are cooking, remove the meat from the bone and cut into cubes. Put it back in the soup. Salt to taste.

Add roast and stir.

Throw bay leaf and finely chopped greens. Cover the pot with a lid and cook for another 5-7 minutes.

For flavor, you can add a little chopped garlic, ground cloves or black pepper to the pan. Leave the borscht under the lid to infuse for 5-10 minutes.

How to serve borscht on the table

Borscht can be eaten immediately after cooking. But it usually tastes even better the next day.

Add sour cream and fresh herbs to the plate. If you prefer it sour, add a slice of lemon.

Serve with rye bread or buns rubbed with garlic. Also, the dish is perfectly complemented by lard and donuts.

Read also 😋🥘😍
  • How to cook chicken borscht
  • How to cook cabbage soup: time-tested recipes
  • 7 recipes for fragrant donuts with garlic
  • 3 ways to cook delicious lean borscht
  • Dressing for borscht for the winter: a recipe that will save you time

Cover: Timolina/
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