Borsch / Borscht A Delight To Try
This beet and cabbage red soup is a delicious belly warmer on Moscow’s colder days, served with or without meat, potato, herbs (usually dill) and a dollop of smetana, Russian sour cream.
Accompanied by a piece of rye bread or garlic bread topped with melted cheese, this dish is hearty enough to serve as a meal, although it is usually eaten as a starter.
A staple of Russia cuisine, it would be an offence to leave Moscow without trying this soup at least once– although its surprisingly tasty flavour will certainly leave you wishing you had tried more local variations. Other common Russian soups to try are ukha, a seasoned fish and vegetable broth, and schi, a cabbage-based broth.
Get your hands in shape and start preparing this fab dish, your mouth will be watering with every spoonful, and your guests will be left wanting more!
Ingredients for Classic Ukrainian Borsch:
2 large or 3 medium beets, thoroughly washed
2 large or 3 medium potatoes, sliced into bite-sized pieces
4 Tbsp of cooking oil
1 medium onion, finely diced
2 carrots, grated
1/2 head of cabbage, thinly sliced (see picture)
1 can kidney beans with their juice
2 bay leaves
10 cups water
6 cups chicken broth
5 Tbsp ketchup
4 Tbsp lemon juice
1/4 tsp freshly ground pepper
After eating this soup, you will be counting the days until you make this truly amazing heartwarming recipe again.