Classic Red Borscht | Borsch Recipe (Beet Soup) - Natasha's Kitchen
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- Опубліковано 12 жов 2018
- This is a classic Ukrainian Borscht Recipe, just like Mom used to make. I love the deep ruby color of this borsch; so healthy and nutritious. Dinner is served!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients For Borscht (борщ) Soup:
►3 medium beets peeled and grated
►4 Tbsp olive oil divided
►4 cups reduced-sodium chicken broth + 6 cups water
►3 medium Yukon potatoes peeled and sliced into bite-sized pieces
For Borsch Zazharka (Mirepoix):
►2 celery ribs trimmed and finely chopped
►2 carrots peeled and grated
►1 small red bell pepper finely chopped, optional
►1 medium onion finely chopped
►4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Borscht Flavorings:
►1 can white cannellini beans with their juice
►2 bay leaves
►2-3 Tbsp white vinegar or to taste
►1 tsp sea salt or to taste
►1/4 tsp black pepper freshly ground
►1 large garlic clove pressed
►3 Tbsp chopped dill
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#natashaskitchen #soup #borscht - Навчання та стиль
What do you like to put in your borscht - sour cream or mayo? 😋
Natashas Kitchen вы русская?) Люблю конечно сметанку положить)
Sour cream 👊
Natashas Kitchen
You could halve the onion and let it soak in some water for a few minutes..It does reduce the tearing effect to some extent.
Peel & slice in half then rinse your onion halves with cold running water then cut to desired lengths. Great video Natasha 😉
Sour cream but we put meat in there too.
As a Ukrainian, the comments here saying this isn’t borscht are infuriating. This is borscht. Every family makes their own version. Grow up.
My wife is Ukrainian and when she pleaded that I make her borsht I used your recipe, her literal words is that it tasted like home. Thanks for such a wonderful and easy recipe.
Thats so nice to hear thank you for sharing that.
Wow! 🥹
Ive made this 3 times since I found this recipe. I had a craving for Borscht and had never had it before. This is delicious, bowl after bowl.
Wonderful!
I love that you're still replying to comments and helping people make this nearly three years later. Thank you for your videos and for being so genuinely helpful!
You’re welcome, I always do my best ❤️
Yes, awesome!! Thanks!
@@Natashaskitchenplease don't take negative comments to heart, I'm making your recipe both with cabbage and meat and without and it's delicious either way. Good job.
I ate this only once in my life at a church event and OMG THIS IS EXACTLY HOW I REMEMBERED IT! This dish is one I've been talking about all my life as a kid and nobody ever helped me find it. Thank you so much for this recipe, I just made it and it is just splendid!! 😊🎉
You’re very welcome!
@@Natashaskitchen thank you from me also.❤
I seldom leave a comment, and much less a favorable comment watching "How to" videos. But, this video here is so clearly presented, so neatly organized and hence easy to learn from that it deserves to be abundantly praised!
…. Great job Natasha, keep up sharing your know how generously and there is no doubt that you will end up being a real star in UA-cam as well as in life!
Thank you so much for your great comments and feedback ❤️ I feel so inspired!
2nd comment on this.
Let's gooo
Thanks for the recipe! I´ve just made it today and it is really tasty.
Ms. Natasha
Your recipe is a very elegant way to serve one of the most delicious soups. It use to be my mother's too.
To those that are asking about cabbage and meet or something else, or addressing your recipe with criticism; please, be kind, show some civism and education, especially, respect for another woman in this planet.
Be grateful that you are just a few that God himself has given the privilege of having this wonderful Borsch Soup. Millions of people in the world have to look for food in the trash can, and they treasure their findings.
Dear Natasha Madam, May the sun shine warm upon your face; the rains fall soft upon your fields and until we meet again, may God hold you in the palm of His hand. "May the wind be always at your back."
Thank you for your nice comments, I appreciate that ❤️
When I searched for a borscht recipe, your video was the first to pop up, and after digging for a few more, I decided to try yours
And I have to say, it tastes amazing 🥰💖
This looks absolutely amazing!
Natasha and Family, thank you!
My 94 y/o mom passed away 5 years ago. She wasn't a good cook but she could make soup. This recipe brings me back to a different place and time. So delicious.
Again, thanks.
You are so welcome Charlie 😊. Thank you for sharing that with me, don't you just love it when certain food bring back sweet memories from the past 🥰
Thank you so much Natasha, I will try it. Learning New ways to cook beets ❤.
Borscht is my family's favorite soup! Everyone makes it differently but it is always delicious!
Yes it’s so yum! I hope you will like our version too.
I forgot to tell you that i prepared this a couple of months ago and was totally impressed !! It was the best borsch i've ever made !! Thank you !
That's so great!
Not only is this one of my favorite soups, but it's so healthy for everyone, too. Thanks for a beautiful presentation and all that glorious color.
Totally agree! Thanks for watching.
I love this. I put grated beets, carrots and one cabbage, one sweet onion and grated apple. And celery. I season with salt and apple cider vinegar and black pepper powder, and when the soup is almost ready I add some finely sliced pickled cucumber. This is quite typical way of doing this legendary Russian soup in Finland❤️. And sour cream, never majo😄
russian soup? you kidding? it is a Ukrainian dish by all means
You forgot to put smoked salmon, bacon and pineapple
Isn't Pickled cucumber a dill Pickle...a serious question
Thanks! This soup was great! My husband love it :) very nice explained!
Wow, That sounds great. Glad your husband loved it! 😊
I have been in Russia for 7 yrs and I Love this recipe very much... Спасибо большое.. Любов из Индии 😍
In my opinion Natasha took the borsh recipe and made it into something way more flavorful and its rich in color and the taste is out of this world! Dont miss the vinegar step, it changes everything! I never remember borsh tasting this flavorful, ever! I personally love this recipe way better
You’re so nice! Thank you!
Thank you for giving me the idea to make a soup with my jumbo-sized red beet roots!
I made two 1.5 quart portions of Red Beet juice with the earlier raw beet roots. I dranks through each batch over 3 days each.
I bought onion glasses 10 years ago and love them,they work so well. Keep them in a case in the drawer. They’re just glasses with a foam gasket. Next time I find them again I’ll buy another set. Now to go make my borscht. Cheers.
That sounds like an awesome pair of glasses!
I can’t wait to try. My neighbor just gave me three bags of fresh grown beets.
Hey that's perfect timing!! I hope you love this recipe!
Hi Natasha. I love your soup! I think you are probably the sweetest cook out there. Disregard all of those mean comments. Your soup is a real hit over here. My teenage sons bring their friends over whenever they know I’m making it. Keep up the good work and don’t ever stop smiling. It’s so wonderful to see someone absolutely love what they do. Thank you for sharing your light in UA-cam world. 😃👍
Thank you so much! That is so very kind. Merry Christmas and be blessed!
I just discovered your channel and I LOVE it! You are great at what you do and are inspiring me to cook. Thank you!
I was surprised to see that this recipe does not have beef, but I tried it anyways. I added cabbage, because i just couldn't resist :). It came out so good, what a lovely recipe! Thank you so much for sharing, keep up the great work, Natasha! ❤️
Sounds great! Thank you for trying it out. 😊
Never had red borscht before. I don't even know what it is. It looks good and warm for the fall weather. I can spin this for Halloween as well!!
It is so perfect for fall!!
It comes from Russia. Or at least that general area (per wikipedia).
You should totally try it!!! it's REALLY good!!! The classic one has meat and cabbage in it which Natasha has a recipe for. Or go check out Tanyas Everyday Food.
I made this today. It turned out great! My husband and I like beets, so we really enjoyed it. I made whole wheat toast with it, buttered. Plus a dollop of sour cream on the borscht. I used parsley to garnish, as didn’t have the dill. We will have leftovers so tomorrow or next day we’ll have it again and I’ll try a dollop of mayo then. Thanks, Natasha for this wonderful recipe! 😊
Sounds great! I’m so glad you both enjoyed it. 😊
Love that you make things from your homeland
Glad you loved that idea 😊
Great recipe as usual!
0:43 Just don't cut the onion's roots (the bottom) and you'll never shed a tear-trust me on this one-
I've been using this method for years and it never failed me 😎
Wow!!! Not having to make your own broth?! I AM IN!!! so excited to try this!! Thanks girl!
You're so welcome! Enjoy!
Great video, thank u so much! You are very positive and have a great energy. Will try this recipe today!
You are so welcome! I hope you like it.
Thanks! will try this recipe too.
So interesting how every family has a different way to make borscht
Yes! This is our family’s version of classic borsch.
@@Natashaskitchen : Learn how to make classic borsch.
ua-cam.com/video/x-82WoFQlsE/v-deo.html
What a great healthy recipe I haven't heard of this before must definitely try it & absolutely sour cream 😋love watching your videos ❤
Thank you for the compliment Marie and for watching our videos 😀
Thank you so much, Natasha!! I’ve made this recipe countless times now and it’s absolutely amazing! I also add Italian sausage. Less authentic, but so delicious!
You’re welcome, I’m glad you loved it!
Okay so i made this recipe today. WOW! Absolutely Delicious! Thank you for this amazing recipe.
Love it! I’m glad you enjoyed it.
Cold onion, sharp knife, fewer tears. Or just wear swimming goggles. Or just work in a kitchen where you have to dice 30 pounds of onions a day, and after a few months, your eyes will get used to it.
Or just a small fan to blow away the fumes
This is true lol it’s snowing and cold outside now and I walked home from the grocery store with the ingredients and when I started prepping, everything was cold and I didn’t have tears from the onion
Karen - I think we subscribe to exactly the same people as I always see you in the comment section!
Swimming goggles for me too.
Дуже дякую за цей смачний рецепт! Today I decided to give it a try and cooked it for my family and it turned out delicious. This soup reminds me of my time in Ukraine and Russia. Keep posting amazing Ukraine inspired recipes :)
Awww that's the best! Thank you so much for sharing that with me. I'm all smiles!
This is her extremely delicious looking take on borscht. Wow
Can't wait to cook it and try it!! Awesome! 🤗🤗
Running cold water along the knife before re cutting the onions always worked for me 😃😁
Thank you for sharing that with us!
I love love love Natasha, she is so cute!
Every recipe you make 100% delish!
Thanks a lot!
It looks good. I will prepare it over the weekend.
Oh my goodness, that looks good! Definitely going to make this. Thanks!
You're so welcome! Thanks for watching!
Thank You Natasha, your video was straightforward and I never thought I would be able to cook up Borscht...I am from El Salvador and I only had it in travels in Europe and I know I have some ancestry from the Balkan region (Ex-Dardania). I am proud of myself and happy that you made such a good video! (I did have to modify a bit with local beans and green bell pepper and himalayan sea salt and at serving with local cream) Guillermo Felix Dardano
So great to hear that you loved this recipe! Thank you for sharing.
@@Natashaskitchen Yes! Keep up
the good work, Blessings, G
I made this borscht and my spouse and father in law loved it! My spouse keeps requesting it so I am making it soon. Unfortunately my children have food aversions so they will not eat anything except very plain but hopefully one day they try this delicious and healthy soup!! Thanks so much for a fantastic recipe.
You’re welcome! Glad they loved this recipe 😊
Wow! What an amazing looking soup...I love beet soup in any form.
Your version" ROCKS" I can't wait to try this! Picking up ingredients for sure. Thanks Natasha 👍
Thanks Steven! I hope you enjoy this recipe! 😊
My grandma likes to open a jar of shrimp or crab paste next to the chopping board so that the strong scent of it can overpower the onion. I don’t get teary cutting onions though because apparently I’m not the “jealous” type (as my coworker tells me) lmao
I made this last night and fed it to my family who are afraid of beets. They loved it! Thank you for sharing.
Nice one, thanks for sharing!!
I have only had borscht one time in my life and I find myself craving it years later! I have to make this ASAP!
Go for it. ❤️
Sour cream is delish. Seems to be a simple recipe. I myself love the traditional recipe. With cabbage and meat but this look very good . so its a must try. Thank you 😍
You've so welcome, Iris! Thanks for watching!
Ok all those who are complaining that she didn’t do it right…unless you’re going to cook for us on your own channel then don’t go around criticizing others. Some people are so rude!!
I know, right? Wow, it’s almost like dishes gave several different versions depending on culture and region. It’s almost like you’re allowed to adjust dishes to suit your taste!!
Who would have thought!
My boyfriend is Lithuanian (they do eat this in Lithuania, too) and his mom makes very good borscht. But it’s made a bit differently than Natasha’s because Natasha is Ukrainian, and Lithuania and Ukraine are two different countries. Who would have thought, people?!
Yeah every borscht is made a tiny bit differently there is no specific one that is the "correct" one
Ohhhh there is definitely a right way but this ain’t it
@@vrviking8930 then make your own version and put it up online instead of whining here, pal. Nobody cares.
Best borsch ! Kids approve ! And no need of cabbage ! Love it 😊 thank you !!!
I love borsh. I put cabbage in it too. Sometimes I cook it with meat, and sometimes without. It's absolutely delicious. I love borsh
Glad you love it too!
To chop onions without crying, you can freeze them for a few minutes beforehand. I don’t particularly like this method, but if it doesn’t bother you, it works.
Keep you knife VERY SHARP. Give your knife a few passes on a sharpening steel before cutting an onion. If your knife needs a real sharpening (the steel doesn’t exactly sharpen a blade, it just smooths it), then keep some sharpening stones in the kitchen. A dull knife will crush the onion’s cells and explode them, sending the toxic aroma everywhere, including into your eyes. A sharp knife will slice through them and make less of a problem.
Other than that, here’s how to cut onions without crying:
Leave the root on. If you cut the root off, the onion bleeds rapidly and irritates your eyes. This is why so many people have a hard time cutting onions. They think “I’m not going to eat the root, so I’ll just cut it off” and then the onion punishes the poor victim with a ruthless assault on the eyes having no consideration for their ignorance.
Cut the onion straight in half and put the cut side of each half down right away.
Rinse the cut-exposed onion under cold water for a few seconds and give it a sort of scrubbing with your thumbs. It should start to lose a little slippery-ness.
Pull the skin off of the onion and cut off the onion’s spiky hairdo. Don’t do this before or it’s a pain sometimes.
On the sides of the onion, still placed cut side down, cut strips to your desired fineness completely through and move in towards the center where the root is still intact. Stop once you reach the root and repeat this on the other side.
Press those two sides together and give them one cut all the way through with the flat of the knife level to the board. Chop it perpendicular to your desired fineness.
When cutting the center of the onion, cut strips across the onion to the desired fineness. Get as close to the root as you can without slicing through it. It can be seen distinctly from the onion itself where the root ends and the onion begins. Then chop it perpendicular to desired fineness. Continue until you reach the root still being careful not to cut it.
Discard the root and look tear-free at your beautifully chopped onions.
Here’s even a third method if you’re feeling adventurous. You can cut the root off right away, you just need to cut it out on a cone shape. Stab your knife into the onion a few millimeters from the root. Try to angle the knife almost like you’re trying to stab through to its hairdo. Then twist the onion around the knife cutting the root out on a cone. If you removed the whole thing in one piece, it won’t irritate your eyes as much. If you stabbed the root, it will. This method is a bit difficult to do properly because as said earlier, you can see the root when the onion is cut in half, but with this method you’re working completely blind. Then just cut as described above.
For chopping onions. To avoid the tears ----- wear swimming goggles. Works a treat.
Thank you for that suggestion!
Hahaha i totally do that all the time. Works like a charm
I can confirm this.
Or just not cut the roots at all leave it until the end. That's where all the fumes come from
you beat me to it that was going to be my suggestion
thank you! I love this recipe. Tasty and healthy
I'm so happy you enjoyed that! Thank you for watching!
This is one of my favorite soups to make. I follow your recipe exactly and it always turns out fantastic. Thank you!
I’m so glad!
I can't wait to try this amazing looking recipe. Note to Natasha ..... To avoid crying while chopping onions..... Get your husband to peel and chop the onions .
He actually offered to cut it for me but it was a bit late 😀
😂😂😂😂😂😂
haha! yeah
No tearing with onions, try a sharp knife. I always sharpen my knives before chopping onions. It works every time. Tearing is caused when you smash the onion.
You are 100% correct. I have never had a problem with a sharpened knife.
tearing is caused when you look at the onion for a long time which is what you do while you chop it. If you don't then you might get your fingers or even your hand
If you chew gum while cutting onions it prevents you from crying. That's what I do and it works. I love to eat Red Borscht. One of my favorite soups my mom and grandma makes. I eat my Borscht with sour cream all the time!!! Love all your yummy recipes ;)
Thanks for the tip! :)
Very healthy , nice recipe.God bless you dear Natasha
Yummy! 😁👍🏻 There are so many different ways of making this. You can add cabbage or not, tomatoes or not, meat or not, lol. 🤪 However you make it, it’s still nutritious and delicious! You’re adorable! 💜💐
So many ways and different versions! I hope you like our take on it.
Yes, I actually made it and it was delicious! Thank you so much! 😁👍🏻💜
This looks absolutely delicious. When I saw you were adding potatoes, I knew it was going to be authentic. Don't 'hate' me, but since I only cook for one, would sub canned beets for fresh. I know, I know. Have you ever made it with bacon and caraway seeds? And...how did you NOT get any beet juice spots on your blouse? LOL Thanks for another wonderful recipe, Natasha. (:
(And, yes, sour cream would be lovely.)
You are very welcome and thank you for always watching our videos 😀
I do a lot of cooking and have seen a lot of cooking videos, and I have to say - this was my favorite yet!! Love your video style, that you try what you make, and you add blurps about your family, etc. Really girl, well done!!
Thank you, I’m glad you love them!
I like your twist on this recipe. Nice work!
Thank you! ❤️
So where’s meat and cabbage? That’s the traditional recipe right? But I guess this is a easier and healthier version
Hi Yelena, we have another recipe of borscht with meat and cabbage right here - natashaskitchen.com/borscht-recipe-with-meat/. Our kids like the one without cabbage more 😀
I can really care less for healthier version if it contains beets. It's disgusting.
@. Dear friend, what made you think I am an American?! I am a British woman with some Italian roots. Just because I abhor a vegetable does not immediately indicate that I am an American. What kind of an idiot are you?!
I am fine with a cabbageless borsch made with chicken stock instead of beef stock. And the bell pepper. Well, not fine but not mad.
It is the ketchup and beans that infuriate me.
Yelena Lepekhin it’s been replaced by ketchup 😂😂😂😂😂
Best way to not cry when chopping onions is to put it in the fridge for 30 minutes or longer before chopping.
Best way to not cry from chopping onions, peel it and cut it in half and leave it in the water 30 to 45 min!
I cooked natasha’s red borscht today and I loved it. Will repeat soon!!!!
So great to hear that! Thanks for your good feedback.
Just cooked it. Very nice!!! Thanks a lot Natascha!
You’re very welcome!
No cabbage? Interesting; so many varieties of borsch, I guess; looks really good and yammy !🌶
This one is without but on my website I have exactly what you are looking for natashaskitchen.com/borscht-recipe-with-meat/ 😀
I'm a mayo girl all the way!! 😋 I would love to see more Russian food recipes!! 😊
Thank you for your feedback Ally!
Borsch is a Ukrainian food...
Toby Alexander are we gonna go there here too? It’s a Slavic soup!
@@Keepinitreal55 slavic soup ?)) what ?)) its ukrainian food . Russian borsch called Schi . If you say word Borsch its 100% ukrainian .
Love beets and this soup looks delicious. I'd love to see more chicken recipes.
I just did it, very easy recipe. My family like it a lot
I'm so glad you enjoyed the recipe!
Definitely Sour cream ;)
There's no "t" at the end of "borsch" lol. Other than that, looks delicious. You can also use the stems and leaves off of the beets to add to the flavor. Also instead of grating/mincing the beets you can just dice them. And instead of ketchup, I would just de-seed the tomatoes and dice them. It'll taste much better with fresh tomatoes as well as fresh carrots (instead of bell peppers and beans). Sautéed for 15 min or after the onions are caramelized. As for the seasoning I just use fresh dill weed, Italian parsley, bay leaves (put in 15 min before it's done), peppercorns, and salt to taste. Glad to see that sourcream at the end!
This Is the first thing I have ever made. Thank you!
I made this yesterday and it was amazing 😊 I substituted the chicken broth for vegetable broth so it could be vegan. Definitely going to make this again! We tried it with some dairy free mayo and it slapped 👋
Thank you Natasha’s Kitchen!
That's great! I'm happy it turned out well and it was enjoyed! Thank you for sharing.
Greetings from Ukraine !
Borsch is interestingly cooked.
In Ukraine, we cook borscht differently. Natasha, you are well done, I wish you great success. With love from Ukraine ))))
Natasha is not enough for a borscht of pampushkas with garlic ))) I like the way you cook
Thank you for watching Ludmila 😀. You are correct, pampushkas with garlic go perfect with this recipe. My mom makes these - natashaskitchen.com/garlic-pampushki-grains-are-good-for-you-and-100-giveaway/
Natasha ! Sorry for my English, I write with errors
Natasha, ,thank you very much
Наташа, извините, что пишу Вам на русском языке, так как на английском допускаю много ошибок. Мне нравится Ваш канал, Вы такая замечательная, красивая, все у Вас хорошо получается. Мне нравится Ваш позитив и Вы готовите с любовью. Хочу поделиться с Вами простыми и тем не менее вкусными салатами. Куриную печень 250 грамм обжарить на подсолнечном масле, затем переложить ее в салатницу, добавить 150 грамм вареной фасоли, , маринованный лук ( одну луковицу нарезать полукольцами и замариновать в течении нескольких часов в кипятке с уксусом и сахаром ) добавить малосольный огурец и все это заправить майонезом ( посолить, поперчить по вкусу ). Вот другой салат. Берем один большой баклажан и нарезаем его соломкой, затем обжариваем в подсолнечном масле, четыре вареных яйца так же нарезаем соломкой, добавляем маринованный лук, соль и заправляем майонезом. По желанию можно добавить еще грибы и зелень. Извините, что поделилась с Вами рецептами. Большой привет Вашей маме, у нее замечательная дочь ! С любовью Людмила
Awesome I love all your videos
I'm so happy you have enjoyed them! Thank you Anisa!
I heard an experience about borscht that made me search for the recipe. Your video was the first to turn up and I thoroughly enjoyed it! Can't wait to try the recipe.
I hope you love it!
Hi Natasha, you make every recipe easy and interesting! Thank you for sharing this one! I love borscht and always wanted to learn it! 👌😌🤗
You are so welcome! I hope it becomes your new favorite.
So many people claiming this isn’t the “traditional “ and seemingly forgetting that Borsch is just like bolognese in Italy, almost every family has its own version
well said 👏🏻
Only American _traditional_ "borsch" has ketchup in it.
Everyone else uses tomato paste.
Yes you're right! But problem is in name of this video. It's not even close to"classical", sorry :) Natasha just showed her own variation of recipe
Ok, but you would not expect to find fish in bolognese, would you? There are some classical ingredients even in very popular receipts. We never put beans in borsch, and always put cabbage. And using ready stock and ketchup is not of russian style.
Ohh poor Natasha getting beatings from Ukr's and Rus's for ruining their recipe, people get a life, being creative it's a good thing and I'm sure that soup taste real good, love from Poland we eat that soup too ❤
Thank you but it's alright they have their own opinion 😊
You just WOWED me This Is a yummyrecipe👩🍳
Wow .that"s great job & thank you.💓
To avoid tears when chopping onions 🧅 light a candle 🕯 near the cutting board. It works great from me. The flame 🔥 burns off the sulfur compounds that irritate your eyes.
Never heard of that before but thanks for sharing!
I'm reading every comment with a Russian accent
Ukraine triggered 🤣
this is Ukrainian dish
That's racist
My favourite soup in winter.
So good!
Hi Natasha. I'm am going to try your recipe. I love Borscht Soup.
That's so great! I look forward to yo feedback
This is not borscht.🤥😄this is beet soup🤫
There are so many versions out there! This is classic for us. Thank you for watching!
That's what I called it😂
@@Natashaskitchen no many version. Its soup.
it’s borscht in our country
Thats actually borsht...
Before cutting soak the onion in normal water
It has become a favourite in our family too, i use sour cream, mayo and even yoghurt. Its delish! I have made it with lamb, with chicken , with pork or with vegetarian bouillon and beans. If i ran out of dill I'd put coriander or mint. Thank you so much.
I am not a beet fan but this was really good. I had so many compliments on it. If I ever get a food processor, I will for sure make it again. But I had to grate the beets by hand and my carpal tunnel was not happy. Minus the major pain I had for 4 days, it was totally worth it for all the people that have never tried it and enjoyed it.
Thank you for such a nice review 😀
Wheres cabage???
Cabbage is in this version - natashaskitchen.com/borscht-recipe-with-meat/ 😀
I ate a lot of borscht, and never found the cabbage
Belarusian borsch(t) doesn’t have any cabbage in it, I add beet stems though, they are even better, believe me, I never use ketchup or vinegar - tomatoes and lemon ONLY! Like this recipe, I would call it a beet soup ☺️👍🏻🌹
If you want to miss the tears while chopping the onion, just breathe through your mouth, not through your nose. Guaranteed it helps :)
I've tried that before, the doesn't work. The tears come from your eyes, not the nose
I love to eat borscht with the French baguette slices but I put mayo and garlic slices on mine. So good!
Sounds delish!
Thank you for sharing the recipe!! I made it and it taste delicious!! 😋
My pleasure 😊