Borscht recipe

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Rating:

3.5/ 5 stars 44 Votes
  • Cuisine: Jewish

This recipe comes from Ramona’s book “Jewish Cooking, Jewish Cooks” and can be served either hot in winter or as a cold, summer soup.

Ingredients

1 kg beetroot, topped and tailed
Juice of 1 lemon
2 litres water or chicken stock (To be Kosher: if using the stock you can’t serve with yoghurt or sour cream)
3 small potatoes, peeled and diced
1 large onion, coarsely chopped
1 large bunch of fresh dill roughly chopped,
3-4 cups water
1 tbsp sugar
Pepper
2 tsp salt
Sour cream or yoghurt (about 1 dessertspoonful per person)

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Preparation

Peel the beetroots and place them whole into a large pot. Pour over the juice of half a lemon and add water (or stock) to cover. Place the pot over a medium heat and cook for 40 minutes until the beetroot is tender. The beetroot is cooked when the flesh is tender enough for a knife to cut through to the other side without getting stuck.

Remove the beetroot from the liquid and cut into small pieces.

Put the cut beetroot into a large saucepan with the potato, onion and dill. Add sugar and juice of lemon to taste. Season with freshly ground pepper and salt and add three to four cups of water.

Cover and return to the stove. Bring to the boil then simmer for 20-30 mins.

Blend the mixture.

To serve
Chill until icy cold and serve with a spoonful of sour cream and a sprinkling of dill, or serve hot with a steaming hot boiled potato added to each person’s bowl.
 

If you enjoyed this Borscht recipe then browse more Jewish recipes, soup recipes and our most popular hainanese chicken rice recipe.

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Comments (13)

Previous Page 1 | 2 | Next
28 Mar 2012 11:36 AEST
Debbie
Melbourne
to blend or not to blend
This recipe is fantastic - easy and totally delicious. It works blended or not. I just cut the dill up finely if I am not blending it . My kids are more likely to eat it blended -and with lots of yoghurt! I have also added extra ingredients e.g. cabbage and it works well.
Agree(1 people agree)
Disagree(1 people disagree)
26 Mar 2012 10:10 AEST
Aaron Zelman
Elsternwick
I'd like some now please
Just plain yum.
Agree(3 people agree)
Disagree(1 people disagree)
26 Mar 2012 06:43 AEST
David
St.Kilda, Victoria
Don't beat up the borscht!
The beetroot is an ancient vegetable predating the Russian, Ukranian or Polish nations. There are many ways to skin a beet. Many borschts have evolved from the peoples who populated The Borscht Basin of north-eastern Europe. Let's celebrate the diversity of borscht which means we can all have a different borscht for every day of the week!
Agree(4 people agree)
Disagree(0 people disagree)
12 Jan 2011 06:50 AEST
Michael
Hervey Nay
Polish Borscht and ushka
Hi- My nan is polish and we have Borscht every Christmas eve with sides of piroggi ( Mushroom and cabbagbe and cherry fillings ) Best food eva! and crumbed Jon dory (fish- best fish eva!)- This Borscht she makes is my fav thing of all time! definately not a thick soup-veg strained we have ushka( pasta ) with our borscht which goes together so well.( Cant be beaten!) a similar substitute you could use is ravioli..but find ushka.. for full best eva borscht recipe email me mizzy113@hotmail.com
Agree(1 people agree)
Disagree(0 people disagree)
12 Jan 2011 06:50 AEST
Michael
Hervey Nay
Polish Borscht and ushka
Hi- My nan is polish and we have Borscht every Christmas eve with sides of piroggi ( Mushroom and cabbagbe and cherry fillings ) Best food eva! and crumbed Jon dory (fish- best fish eva!)- This Borscht she makes is my fav thing of all time! definately not a thick soup-veg strained we have ushka( pasta ) with our borscht which goes together so well.( Cant be beaten!) a similar substitute you could use is ravioli..but find ushka.. for full best eva borscht recipe email me mizzy113@hotmail.com
Agree(1 people agree)
Disagree(0 people disagree)
29 Oct 2010 04:35 AEST
Olga
Ferny Hills
Russian Borscht
Borscht contains beef on the bone, cabbage(NOT red), lots of tomatoes, beetroot, onion, garlic, red hot chilli pepper, capsicum, dill to taste, NO lemon, NO vinegar, and it's chunky. Yogurt is no-no, sour cream only. There is no such a thing as Jewish borscht.
Agree(5 people agree)
Disagree(9 people disagree)
16 Sep 2010 11:12 AEST
Anastasia
South Yarra
Russians know best
I am Russian- yes i agree, this soup must be chunky, we never grew up on it BLENDED?! The recipe is good for Jewish customs, not to mix meat with dairy, but lacks really flavoursome vegetables such as red peppers, tomato and CABBAGE. With some Pelmeni (Perogi) it is heaven on earth !! But it seems to be the new style Borsch to blend, maybe for presentation reasons - even in an expensive Russian resturant I went to, it was a thin liquid- with no chunks!....I asked "Where's the real Borsch?"
Agree(3 people agree)
Disagree(1 people disagree)
03 Aug 2010 11:55 AEST
Deb Wise
Gosnells
My Version
I an Australian and have made my own version of Borscht, which I served hot. I used organic beetroot which is full of flavour, and carrots, onions, garlic and celery. I cooked all the chopped vegetables in water with just vegetable salt as flavouring and blended the soup until it was smooth with a little sour cream so it comes out a divine crimson colour. I served it with more sour cream. It tasted wonderful, thick and rich and delicious.
Agree(2 people agree)
Disagree(0 people disagree)
   

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