….also borsch, bortsch, borstch, borsh, borshch; Ukrainian: борщ
There are so many different versions and different ingredients that people use for making borscht. You just need to test it out yourself and pick the recipe you like the most. The last time I made borscht, it did not turn out as good as this time. I think it was because I added potatoes and the potatoes dominated. It was not the real borscht. So here is the one that turned out great!!!
It takes about 2 hours when you cut and shred everything by hand. Since my food processor broke down few days before (RIP), that´s exactly what I had to do, (lots of hard work btw 🙂 You start to wonder how people lived 100 years ago.
half a small cabbage
2 big carrots or 7-8 mini carrots
3 dill pickles
1 tsp vinegar
2 bouillon cubes either beef or vegetable
butter for frying, if you don´t like butter, use oil
Parsley, either dried or fresh. I used dried.
This soup will take some time, especially the prepping, so be patient, it´s so worth it.
2. In a wok (or a pot) fry the onion with butter until transparent, add cabbage with 1/2 cup of water and cover with a lid. Simmer (in a medium setting) until the cabbage is semi soft, about 15-20 minutes.
3. Add the grated carrots and simmer another 5-10 minutes. If needed add more water.
5. Fill a soup pot with 2,5 liters of water. Add 2-3 beef/vegetable bouillon cubes. Now transfer everything from the other pot/wok pan (that I love to use) to the soup pot, along with the grated beets, dill pickle and tomato cubes, 1 tsp of vinegar and teaspoon of parsley.
Serve with sour cream.
You can also freeze this soup, just don´t fill it with too much of the liquid.