BORSCHT SOUP RECIPE - Traditional Slavic Dish

BORSCHT SOUP RECIPE - Traditional Slavic Dish

Music: A. SCRIABIN - Op.20 Piano concerto - 1. movement
Soloist: Elvan A. ULUCINAR
Live concert recording

In this episode I'd like to share with you my version of Borscht, a very delicious and nutritious soup. You can pick whatever you have on hand to prepare the soup. Feel free to add or omit any of the ingredients with your preference. Try with chicken or stocks, instead of meat, it tastes amazing anyway.

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https://www.youtube.com/watch?v=2bLrLT1ysl8

INGREDIENTS
1 cabbage
3 small beets
250 gr. (1/2 pound) meat - diced into cubes
10 cups hot water or stock
One of each: potato, onion, carrot
1/2 cup celery root (chopped)
1 real tablespoonful tomato paste
1 cup chopped fresh parsley and dill
1/2 tsp sugar
Salt & black pepper
Olive oil

DIRECTIONS
Heat 2-3 tbsp olive oil in a large pot.
Add the meat and saute for 2-3 minutes over medium high heat.
Add coarsely chopped onion, sprinkle a pinch of salt and pepper.
Saute for for 4-5 minutes or until the meat is browned.
Add some hot water and scrape the bottom of the pot.
Add 10 cups hot water, 1 bay leaf, reduce the heat to medium low and cook until the meat is tender, leaving the lid slightly ajar.
It took me about half an hour.
In the meantime, grab the cabbage and make some cuts where outer leaves attached to the core.
Remove the outer leaves, then using a knife remove the entire core
from the head.
Carefully peel off the leaves, reserve any thick ribs and the small leaves, then finely chop.
I had about 5-6 cups chopped cabbage.
Fill a large bowl with water, add the chopped cabbage and 2 tbsp vinegar, set aside until needed, then drain.
You can use the bigger leaves for preparing Cabbage rolls.
Peel the beets and grate.
Peel then cut the potato and carrot into cubes.
Check the meat for doneness, then remove the bay leaf.
And now is thentime to saute, then add everything into the soup.
Heat 1-2 tbsp oil in a pan, add potato, carrot and celery.
Sprinkle a pinch of salt, black pepper and saute for 3-4 minutes then add into the soup.
Using the same pan, saute the beets for 3-4 minutes, add 1 tbsp tomato paste and 1/2 tsp sugar.
Add the beet into the soup and mix.
Saute drained cabbage for 3-4 minutes, add a pinch of salt and pepper.
Add cabbage into the soup and mix well.
Cover and cook for about 15 minutes, leaving the lid slightly ajar over medium low heat.
Check for the seasoning and add some salt if needed.
Lastly, add the chopped veggies, mix.
Transfer into a serving bowl and serve hot.

READY :) Thank You For Watching!
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