2 cups chopped carrots. Enjoy and I hope this becomes your new favorite. Incidentally, if you freeze your cloves of garlic, there is no need to squeeze so hard. It can be made with a variety of meats like stewing beef, oxtail, pork sausage, or chicken. Sounds great, Ian. I wish I could add photos because it is gorgeous and delicious. Add most of the dill, the vinegar, and the remaining garlic to the soup pot. I was wondering, I used beef broth, do you think this will still be good? Doukhobor creamy borsch is not a recipe one would want to make too often if you value your arteries! I had the pleasure to eat this soup in Kiev when I visited last summer to see what it should like. Hope you try my method. I’m all smiles, Hello We loved it! I’m so glad you enjoyed this recipe! Red Borscht. I’m going to try the sauerkraut and meatball soups next! I wear contact lenses and have no problem cutting onions. You’re welcome, Mike! Hi Alix, I imagine that will still work! Super love it. Have never used chicken broth, usually just tomato juice. I just made it with vegetable Better Than Bouillon – I am a vegan Brazilian feeding my Russian BFF in 2 days. Can you make a recipe for vushka to go with this borscht? 2) Fennel bulb instead of celery Can I get your opinion on these changes? Partially freeze your onion before cutting. Thank you for sharing this with me, Christina! Great tip! Thank you! Is it possible to leave out the beans without messing up the flavor? 1 Quart $8.99. Can you tell me in weight how much beet you use in this recipe? Bring to a boil and reduce heat to simmer for 2 hours. I have heard of this being made with short ribs. A reason to make it again! Borsch is extremely good for the health and whenever you eat it you will feel the energy that comes with it. No tears. I hope you enjoy our version! This is one way I can get my husband to eat carrots too. It should only be stored in the refrigerator though and not at room temperature. After that, push sauté button in instant pot. 23 Responses to Chicken Borscht. Using ketchup adds a hint of sweetness where tomato paste keeps it very savory and earthy. I’m so glad you enjoyed the recipe! There are as many versions of the Russian beet soup borscht as there are cooks. My mom used to make the best borscht but unfortunately as a kid I was never interested in watching her make it. While the main ingredients are pork and beets, its flavor is very similar to chicken noodle soup… Doing this task outside works well too, as does putting onions in the fridge. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). I will use this recipe from now on. I am making this as I type … making ahead for Saturday to celebrate Canadian Thanksgiving … how long can the Borscht keep in the fridge and can the leftovers (if any) be frozen! He says it’s the best he’s ever had Thanks so much for sharing your delicious recipe! It’s delicious, nutritious and affordable and I’m obsessed with it. 1 can (16 ounces) diced tomatoes, undrained. With vegetable broth . Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. I tried the beef bone version in Moscow many years ago but have never made my own. Serve the borscht topped with a heap of beet greens, some sour cream, extra dill, and a few extra drops of vinegar if you’d like. A racket ball size would be more like a small beat. Enjoy. After several requests for my borscht recipe, here it is. We throw whole garden in our borscht. Have you seen our knife sharpening post? Made exactly as specified, but added 1/2 head of cabbage. Amazing recipe!! This one stands alone. I hope you love it and please share with us how it goes. Then served with sour cream and dill. Thank you so much for this recipe. Once your potatoes are peeled and sliced, transfer them to a bowl of cold water to keep them from discoloring until ready for use. I’m so glad you enjoyed this recipe Vera! My grandmother was from Brest and her version of borscht included beef short ribs( or stewing beef if you can’t find them), beets, beet tops, green string beans, celery, carrots, onions, parsley, garlic, pickling spices and beef stock/water. Pour one tablespoon of vegetable oil into instant pot. The potatoes (small cubed) and the carrots are boiled together in 3 cups water until done. Thanks, Natasha! Our Ukrainian Beet Borscht has a couple of variants from yours: Shred Beets and cook in 6 cups water for 10 mins. This version of borscht is absolutely delicious! Hi Christa, my mom does that where she cans and preserves it for winter. Thank you, Marisa. I would like to make a bunch of this up, and can it in the winter. Hi Linda, this will keep well in a jar/bowl refrigerated up to 5 days. using chicken stock. For myself, I couldn’t have been happier to meet with and enjoy learning from many of them about a cooking style I knew very little about as that is what caused me to want to learn about cooking and recipes from around the world. HI Gary, here is our borscht with meat recipe. I will try to keep that in mind next time. Actually my mother and father were both from Ukraine and never used cabbage in borscht. Hello Victoria, you are most welcome! Thank you so much for sharing that tip with us Sarah! Hint when cutting an onion. It was clean out the fridge night so i went all kinds of veggies and the left over baked ham. Tomatoes- use diced tomatoes, fresh, tomato juice, or tomato paste diluted with water to equal 15 oz of tomato sauce. Great idea! I have one one really enormous beet. Borscht is my comfort food and I love having this for lunches and dinners and just feeling warm, full and happy. Thank you so much, Natasha from Ipswich, Australia. I know is they started immigrating to Canada in the early 1800’s. Yyeeaaah giirrll YOU GOT IT! Hello! I’m going to make this for a friend who traveled with me to Ukraine for many years. Thanks for trying out this recipe, I am glad you loved it! You’re welcome, Anastasia! I hope this becomes your favorite! I just found a can of kidney beans as well! Hi! Chicken Soup. My mother who is Russian would make Borscht for us. My son is Russian and he just loves it. We are so happy you're here. Hashtag them #natashaskitchen. Making this today! Add the garlic, salt and peppercorns and cook … Definitely going back. I love love Russian food. When potatoes are tender they are removed via slotted spoon and mashed with a good amount of whipping cream and butter then put aside. Add sliced potatoes and sliced carrots then cook for 10-15 minutes I think the yield might have been five cups. How to make Borscht Firstly gather all ingredients: butter, onion, garlic clove, chicken … Yay, so happy that you enjoyed this recipe! Thank you for the great review, Jillian! Hello, is it 4 cups of broth or 8? I’ve made this one multiple times already and it always turns out perfect and delicious! HI Dasha, I do have a recipe for Pampushki or Garlic Rolls. I love the deep ruby color of this borsch! Can you revise this recipe to indicate the cups of shredded beets since medium is pretty inexact after watching the video. So, which camp are you in? We omit red peppers because of allergies. If you are preparing lots of onions eg for a party, putting a fan on the counter might be the worth the effort. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain). This Easy Borscht Soup version uses a few shortcuts to create a flavorful soup in no time at all!. Add olive oil to a soup pot and set over medium-high heat. Hi Shannon, dried dill should work great! I do continue to make the original recipe that uses cabbage, dark kidney beans and lemon juice. If you don’t know what borscht soup is, it is deep red coloured soup with cabbage, beets, potatoes and maybe beans and beef. We’re here in Eagle, Idaho, too! Thank you for the best Borscht recipe ever! This post may contain affiliate links. Add the chopped onions, celery and carrots, and cook, stirring often, until softened. Hi Natasha, Much easier! It’s best to have all of the ingredients prepped and ready to go which makes this soup super easy and care free. Wow I love this! Do you have a recipe for Pompushki? Thank you for the wonderful review! Thank you for sharing your wonderful review, J! It was soooo good! I grew up eating borscht and this one is exactly like my Mom made. Great flavour and colour. Hi Jess, yes, borscht freezes very well. Also I use an immersion blender to thicken it up a bit (not to blend it smooth). Hi Anna, we have a Borscht recipe with meat HERE. They’re great! I just made your borscht recipe for the third time tonight, and it is such a gem. Same with my Baba. Oh, that’s good! When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. I learned so much in the 5 years I lived in that are from a friend’s mother and elderly Grandmother who were so generous to hand write their recipes for me including their delicious recipe for Doukhobor borsch. https://www.epicurious.com/recipes/food/views/borscht-357129 The beans are a great addition. I loved your borscht! When you eat borscht often, you learn quickly to pace a napkin in your lap and bibs on children. You mentioned wanting a tip for tear-free onion cutting. Great tip! Thank you for giving this recipe a try and I am also glad that you liked it! If you do get beet juice on your clothes, address the stain right away. We braise the onions with the parsnips, 4 cloves of garlic and3 tbsp margarine. Thank you – that is a great tip and time saver also! Natasha, I have made this soup a dozen times and have yet to find another this good. That’s interesting! Thank you so much!!! Hi Ron, a vegetable broth would work well, but I would keep everything else the same. Some cooks do grate the cooked beet back into the pot but not many as it would not be following the very old so very delicious Doukhobor borsch recipe that is so loved. That’s so great Christa! I make it all the time. We used to add cabbage but our children prefer it without so for years now we’ve been making it just like this without cabbage. Beet greens are a great idea! We used a small green cabbage for this recipe. I am thinking of trying this recipe but I am going to have to make some substitutions based on what I already have at home. Vera. 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