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    You are in: Home / Recipes / Borsch (((Authentic Ukrainian Classic Borsch))) Recipe
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    Borsch (((Authentic Ukrainian Classic Borsch)))

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    20 mins

    2 hrs 45 mins

    Alan Leonetti's Note:

    Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
    3. 3
      Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
    4. 4
      Remove both meats from the pan with a slotted spoon and drain on paper towels.
    5. 5
      Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
    6. 6
      Cook until soft, about 4 minutes.
    7. 7
      Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
    8. 8
      Add the red wine vinegar and stir to deglaze the pot.
    9. 9
      Return both meats to the pot and add the water, salt and pepper and bring to a boil.
    10. 10
      Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
    11. 11
      Meanwhile, place the beets on a baking sheet and brush with the oil.
    12. 12
      Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
    13. 13
      Remove from the oven and set aside until cool enough to handle.
    14. 14
      When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
    15. 15
      Coarsely grate or chop and set aside.
    16. 16
      When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
    17. 17
      Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
    18. 18
      Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
    19. 19
      Also, serve with Russian black bread.

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    Ratings & Reviews:

    • on July 29, 2008

      55

      All my great grandparents came from Odessa, Russia. This is the authentic classic Borsh, to be sure. I had not thought to roast my beets first. This is a great improvement. Only thing different my family has always done, is to add the beet tops to the pot last. Then we do serve it with a dollop of sour cream. We have it many times during each year. I cannot look at young beet greens without thinking Borsch. And adding a whistful sigh. Thank you for posting this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2009

      55

      This soup is great. If you'd like to save you some time, don't roast the beets - just grate them and saute with oil for a couple of minutes before adding to the pot.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2008

      25

      Sorry but this was terrible! Roasting the beets took alot longer than recipe states. Way too many herbs going on here. Drop the oregano. Add a tablespoon of sugar. Use celery not the seed. I will not be making this recipe again as I threw the soup out it was so bad.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Borsch (((Authentic Ukrainian Classic Borsch)))

    Serving Size: 1 (418 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 352.4
     
    Calories from Fat 188
    53%
    Total Fat 20.9 g
    32%
    Saturated Fat 8.1 g
    40%
    Cholesterol 71.3 mg
    23%
    Sodium 574.4 mg
    23%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 4.5 g
    18%
    Sugars 8.0 g
    32%
    Protein 21.4 g
    42%

    The following items or measurements are not included:

    lean beef chuck

    celery salt

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