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Meat borscht recipe (hot)

sopa rusa de betarragas, borscht

Borscht, the famous beetroot or beet soup, is an Eastern European classic. Here a popular variant among Ashkenazic Jewish communities


1 pound of knee bone (beef, not pork) 
4 medium-sized grated beetroot 
2 grated carrots
1 medium grated onion
1 celery
2 leeks
1 tablespoon of lemon juice
1 tablespoon of oil
1 spoon of sugar
0.4 gallons of water 
Salt and pepper

Step by step (hot borscht)

Stir-fry the meat in the oil
Add vegetables and water
Cook until the meat is tender
If you like it:
Add a boiled potato and a spoonful of cream

Cold Borscht

The same procedure, but without meat
Strain (or blend) vegetables
Serve in a glass with a splash of lemon and cream
Drink cold