Into every plate we put the portion of the beef cooked earlier, then we pour the Ukrainian borscht. Thank you for sharing your changes with us! Enjoy your meal! Thanks in advance! (They know me for my baking too). Hi Paul, yes that would work fine. The only thing I changed the second time around was adding a bit of beef bullion to the 14 cups of water for some extra flavor. You’re welcome Joyce! . I love beets and this is a winner! https://www.lavenderandmacarons.com/soups/ukrainian-borsch-the-best-recipe olive You are most welcome and it’s my pleasure, Russell. Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). The recipe seem daunting at first however it was super easy and absolutely delicious and quick. Thank you for all of your wonderful recipes. I’m so glad you all loved the borscht recipe! Making a big pot a don’t want to loose it. I’m a borsch lover. I’m glad to hear how much your family enjoys the recipe. Grate beets on the large grater holes (a food processor works amazingly well). My daughter is the borscht expert lol and said that she only likes gramas borscht . Reduce heat to low; add vinegar, salt, and black pepper. Please help….. Hi Zhanna! He always talks about how much he loved borscht growing up. I absolutely love salami! Thank you for sharing Alla . 4 Tbsp olive oil 1 Tbsp vinegar Hi Liliya, we have the original link posted in the comments or archived here. They rinse the bones in a strainer, rinse the pot clean and add bones, fresh water and the rest of the recipe to the pot to finish. That sounds like quite a feast! As long as one brings it to a boil, each day, it will not require refrigeration. Used the immersion blender on the remaining vegetables, added the broth,meat and beets. Reading your comment is making me hungry . I hope that helps! Delicious! I have never tasted this soup nor made it before. Omg.....marry me please!! Polish Borscht Soup Recipe. I cooked the lean steak for close to an hour and by then it was tender enough to be pulled apart easily. Drain and rinse the beets under cold water until they are cool. The vegetable hater in the group ate every bite in her generous bowl. The best borsh I have made so far! But thanks to your recipes I can still give her a taste of her homeland! I’m glad you love it Kristie! I used a roasting joint I had in the freezer. On a serious note- My dad also looooves spicy things so mom always added a hot chili pepper at the very very end for all those spicy-loving people! Hello Natasha I come from Poland and Barszcz is a staple diet. Thank you for sharing your wonderful review, Krystal! Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. This was a delight and is perfect for cold days! I can totally understand time constraints with having a new baby. Thank you so much for the TEN STARS!!! Looking forward to this, B. I’m glad you found my site! I hope it becomes perfect for you next time, Lyuba. Thanks again! Hi Dina, I’m so glad you enjoyed that. Thank you Natasha for this wonderful recipe! Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired. Thanks for sharing your excellent review! Next throw contents of both frying pans into the bouillon: beet-tomato concentrate (D) and fried carrot and parsley (E). The nutrition data for this recipe includes the full amount of beef broth ingredients, even though only the broth is used. I’m glad you enjoy the recipe so much Olga! I tend to use smoked turkey or chicken legs, but ham, sausage or any other smoke cured meat will do. Fish Tacos Recipe with Best Fish Taco Sauce! I’ve made Borscht before, but never with this recipe. Here are some classic options: radish cucumber, cucumber tomato, fresh cucumber, Russian beet salad. Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes. Do you have any advice? This was a great recipe and sautéing the vegetables ahead of time heightens their sweetness. It tasted nothing like the terrible canned beets of my childhood. I followed your borscht recipe but my meat was so tough, not tender. Stew all the way to the moment, when beets become tender (D). I’m so grateful that I found your site, and THANK YOU SO MUCH FOR ALL THAT YOU DO! So I had her do a taste test and she said wow this is better then gramas!!!!!! Hi Chloe, I don’t have an answer for whether or not the health benefits change with cooking but I do think that is a good healthier substitution and great idea! this link is to an external site that may or may not meet accessibility guidelines. Thanks again!! Hi Tim, I don’t have a recipe for solyanka yet but if I come up with something great, I will be sure to share it . Thank you for such a nourishing recipe to use with our grass fed beef! We had all the items to make the borscht. Hi Natalia, I’m so happy to hear that!! Thanks! I did as you said and it came out great! Where can I find your original recipe for borscht that you saute the carrots and cabbage and add red kidney beans? Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Caraway seeds are a good flavoring and fresh dill. I use thick cut pork chops in mine. My mom likes to cook hers sometimes for 2 hours + or until the meat is at desired doneness. You’re definitely my go to when I look for something to make. Hi Richard, it’s interesting how so many families each make their borscht a different way but it’s always delicious :). We decided to make this today and it was delicious! Why? Isn’t it supposed to cook to give the flavor? Remove from pan and set aside. 1 Tbsp salt + more to taste You can search for sites like this: https://web.archive.org/ and plug in the URL to view the old version of the recipe. Save my name, email, and website in this browser for the next time I comment. After a moment pour the beef bouillon over the frying pan in order to completely cover beetroots and tomato pasta. that would work great. many thanks. Hello Natasha! Also, I’ve tried a lot of your recipes. Mary Ann, are you pasting “https://natashaskitchen.com/borscht-recipe-with-meat/” into the search window? My teenage son ate six bowls of this in one sitting! I make this borscht frequently. That’s so great! So even though my technique was a little different it was basically your recipe! Borscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia.