Beet Borscht


Borscht is one of the maximum cherished dishes of Ukraine and Russia, in addition to different nations in Eastern Europe. But the distinguishing characteristic of a Ukrainian borscht is purple beets, which offer the soup its feature flavour and exquisite burgundy colour.


  • 500g pork strip steak, reduce into chunks
  • 5 black peppercorns
  • 2 bay leaves
  • 1 onion, chopped
  • 300g purple beets, peeled and diced
  • 1 white turnip, diced
  • 200g diced peeled celeriac
  • 200g sliced cabbage
  • 2 carrots, diced
  • 1 tbs sugar
  • three tbs purple wine vinegar
  • Sea salt
  • 1 tbs tomato paste, dissolved in a touch heat water
  • 4 tbs Greek yogurt, for serving
  • Ā½ tbs chopped sparkling parsley


  1. If the beets include their greens, reduce them off and rinse well. Shred them, upload to the soup, then boil till tender.
  2. In a soup pot, integrate the pork, peppercorns, bay leaves, and four cups water. Bring to a boil over medium-excessive heat till decreased with the aid of using one-third, approximately forty five minutes.
  3. Discard the bay leaves. Add onion, beets, turnip, celeriac, cabbage, carrots, sugar, vinegar, and salt to taste. Cover and simmer till the veggies are soft, approximately 10-10 minutes.
  4. Remove the beef chunks and divide them amongst soup bowls. Stir the tomato puree combination into the soup and simmer for 5-5 minutes over excessive heat.
  5. Pour the veggies and broth over the beef. Top every serving with 1 tbs yogurt and a few chopped parsley.


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