Traditional borsch

Red, rich and thick, and yet, it is prepared according to the classic recipe. It is impossible to resist its fragrance, serve solely with black bread and garlic.

Traditional borsch
Traditional borsch
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120 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 


  • 600 g of meat on bone
  • 4 medium potatoes
  • 1 beet
  • 2 bulbs
  • 2 carrots
  • 2 large tomatoes
  • 2-3 tablespoons tomato paste
  • 300 g of cabbage
  • 50 grams of fat
  • a small bunch of greens
  • 2 garlic cloves
  • 2 bay leaves
  • salt, pepper to taste

Author: /

Recipe for cooking at home

  1. Rinse the meat, cut into small pieces, pour 4 liters of water, bring to a boil and cook for about 2 hours on moderate heat.
  2. Peel potatoes, cut into cubes and put into broth. Cut cabbage and put into broth 15 minutes after potatoes. Beetroot clean, grate on a large grater. Onions, carrots clean and chop: onions in small pieces, carrots on a grater.
  3. On each tomato, make a cross-cut, put for one minute in boiling water, then into cold water and peel. Grind them to a mashed state. In a frying pan, heat 2 tbsp. vegetable oil and fry for 10 minutes with beets with tomato paste. Add carrots, onions, tomato paste, simmer for another 10 minutes (after 5 minutes after you added the tomatoes – add 100 ml of broth to the pan).
  4. 10 minutes after the cabbage add in borscht all roast. Cut finely garlic, lard, grind into one mass and add to the borsch after about 5 minutes. Salt, pepper to taste, mix and remove from heat. Cover and let stand for 15 minutes. Spread on plates and serve with sour cream and fresh herbs. Bon Appetit.
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