Table of Contents:
How to Make Authentic Borscht Recipe (Красный борщ)
Video taken from the channel: Peter’s Food Adventures
Authentic Ukrainian Borscht | How to make Ukrainian red beet soup
Video taken from the channel: Quiet Kitchen
Vegetarian Borscht (Борщ) | Authentic Russian Beet Soup Recipe
Video taken from the channel: Fablunch
Borscht As Made By Andrew • Tasty
Video taken from the channel: Tasty
Borscht/Borsch/My Family Recipe! The best one you ever tried!
Video taken from the channel: NastassjaCanCook
Borscht (Borsch) Russian and Ukrainian Beet Soup Recipe
Video taken from the channel: RedNumberONE
Classic Red Borscht | Borsch Recipe (Beet Soup) Natasha’s Kitchen
Video taken from the channel: Natashas Kitchen
Instructions Heat the oil in a 5-quart pot over medium-high heat; once hot, add the meat in a single layer and cook until browned on Add the bay leaf and 4 cups (.95 L) beef broth, and bring to a boil. Cover the pot, turn heat down to simmer, and cook 1 While the beef cooks.Ingredients 1 ½ cups thinly sliced potatoes 1 cup thinly sliced beets 4 cups vegetable stock or water 2 tablespoons butter 1 ½ cups chopped onions 1 teaspoon caraway seed 2 teaspoons salt 1 celery stalk, chopped 1 large carrot, sliced 3 cups coarsely chopped red cabbage.Remove stems and leaves from beets, but leave on skins.
In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.Ingredients 2 tablespoons olive oil 4 red beets ½ inch diced (approx 1 ½ pounds) 2 carrots ½ inch diced 1 large russet potato peeled and ½ inch diced ½ small green cabbage shaved 2 cloves garlic minced 4 cups vegetable broth 4 cups beef broth.Directions.
In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butte.Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil.
Add grated beets and sauté 10 minutes, stirring occasionally.Cook beef (and bones) in a pot of water over low heat for 2-4 hours. Flavor stock with coriander, bay leaves, and a few whole peppercorns while cooking.
Cook whole (not peeled) beets in the pot with stock over the last couple of hours. Time for cooking.Instructions Remove greens and stems from beets, rinse under cold water In large stock pot, over medium-high heat, add water (8 cups cold water) and beets.
Ukrainian borscht recipe. A rich meat based broth with beets, cabbage, potatoes and carrots served with a dollop of sour cream. My husband used to do the best borscht similar recepise to this one but only secret to deep red colour is he has reserved a fresh beet juice to the end and put it in when whole soup ready and pour in the fresh beet.
DIRECTIONS Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes. Add cabbage and butter, and cook uncovered for about 20 minutes.The secret is in the beets that you use! If you’re using fresh, hard, and deep red beets, then your borsch will turn out so vibrant and awesome! Note: This recipe first appeared on Little Sunny Kitchen in July 2018, but was updated in March 2020 with new images that were actually taken in Russia! What Is Borscht.
2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces. 1/2 head of small cabbage, sliced. 2 tomatoes, peeled and diced (**see note) 2 bay leaves. 1/4 tsp freshly ground pepper.
1/4 cup chopped fresh parsley + more for garnish. 2 cloves garli.Borscht is a beet-based soup that I grew up eating throughout the year, but especially on Ukrainian Christmas Eve. This Homemade Borscht Recipe is the easiest and quickest ever – ready in under 15 minutes! If you know anything about beets you must be wondering how I can possibly make a beet.
Best Borscht Recipe Of All Time! (Beet Soup Recipe) This is one of my favorite meals from when I was growing up! My mom’s Borscht recipe can rival any restaurant’s recipe by far! This soup can be eaten warm or cold, so it can be enjoyed on a hot summer day.Put the beets in a pan with 9 cups (2 liters) of water and salt and pepper and simmer for 1-1/2 hours.
Let the soup cool, then chill, covered, in the refrigerator. Add the lemon and sugar to taste before serving (these could be added when the soup is hot, but it is more.
List of related literature:
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from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World | |
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from Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way | |
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from Armenian Food: Fact, Fiction & Folklore | |
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from The Fermented Man: A Year on the Front Lines of a Food Revolution | |
| |
from Around the Roman Table: Food and Feasting in Ancient Rome | |
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from The Facts on File Dictionary of American Regionalisms | |
| |
from Book of Peoples of the World: A Guide to Cultures | |
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from The Cultured Club: Fabulous Funky Fermentation Recipes | |
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from Brighton Baby: a Revolutionary Organic Approach to Having an Extraordinary Child: The Complete Guide to Preconception & Conception | |
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from The Urban Farmer: Growing Food for Profit on Leased and Borrowed Land |
330 comments
Шикарный борщ получился! Спасибо:) Огромный дружеский лайк
This is vegetable soup. Borsch is a brew made from fermented grain husk, that is the main taste ingredient in borsch. I know, confusing…
Dear Natasha, thank you for your Borscht recipe.
The best option to avoid crying while cutting onion is basically not to remove the roots and keep the knife moist. Let’s leave the swimming goggles for swimmers.
Thank you Olga. I’m Russian/Armenian. My mom cooked Borsh for me since I was a toddler. I haven’t tried cooking borsh yet, since I’ve gone vegan. I will try this recipe.
No, no, no!!! It’s not Borsht! The proper way to say it is Borsh! There’s no “t” at the end, Borsh is the correct way of saying it, don’t know how many times I have to say it! Get rid of that “t” at the end. Why do Americans always say it Borsht, no matter how many times we tell them that it’s not correct. It’s like saying dur I stead of door, Chevrolette, Instead of Chevrolet. Learn to say it properly, please!!! Borsh!!! Borsh, ok?
Nice recipe and superliked. Thx a lot for sharing it. Happy new year 2020 ♂️
Stop onion tears: put a slice of white bread in you mouth while chopping. Other colors my work as well just never tried (white just may be more absorbent).
В комментариях все русско-язычные возмущаются, мол, НАДО зажарку! А мне не нравится, как и многим людям, я думаю. Зажарка только жирнит суп и придаёт «классный» вкус изжоги.
MY MAN THAT LOOKS REALLY GOOD IM MAKING IT RIGHT NOW JUST RIGHT FOR MY CANADIAN WINTER, TNX
This Borscht, exactly as you see it here, I ate in Calgary, kak adna babuschka zdelala. Ona ochen charasho byla. SPASIBA.
Russians and their sour cream or mayo! Can there there be dish without one of those main ingredients, yes, I like to say switch to yogurt. Also add a tea spoon of vinegar to keep “борщ” more red.
Perfect…and delicious..thanks for sharing this recipe..
I always thought borscht was boiled beets served in a mess cup in a GULAG. How wrong I was.
Why do Americans always say Borsht? It’s not Borsht, it’s Borsh, there’s no “t” at the end, get it right, get rid of that “t” at the end, there’s no “t”, it’s Borsh! I’m Russian, born and raised in Russia, went to school in Russia, my parents, grand parents, and entire family, all of my brothers and sisters from same parents, and my parents are still together ever since they got married. For 43 years they’ve been together. Divorce don’t exist in my Country. Once you’re married, you will be together till you die.
Red liquid in a red pot good thinking because it looks good together
cut onions in a bowl of water you won’t get watery eyes. I would work on your voice work maybe soften it a bit.
Put classic in the name & everyone comes for your head. People really don’t realize how diverse cooking is, if it’s not classic, that’s fine. Just move on
This looks amazing, love the clear, no-nonsense presentation too.
Can this be frozen?
for chopping onions. keep the onion in the fridge before using
if u dont cut the root end off the onion u wont cry.leave it on while cutting
The best and only tip you need for the onions is to sharpen your knife!:)
I made this with some chicken stock and it came out delicious. Definitely going to make this again, but with beef bones like you say in the videos. Thanks for the recipe:)
Its polish food as well
Barszcz prounciation is practically the same
great video! My wife’s secret to dicing onions is… she gets me to do it. Absolutely no tears for her.
When there is a spring rolls or Phad Thai recipe there is almost no comments from asians saying “hey that’s not how you cook that”. But when it comes to russian recipes (in this case Ukrainian) there is always a shit ton of russians proving that only their family recipe is the right one. It’s really nice of Natasha to say “Thanks for sharing your recipe”, because I’d probably say “Go f×ck yourself. It’s my cooking channel”.
Thank You Natasha, your video was straightforward and I never thought I would be able to cook up Borscht…I am from El Salvador and I only had it in travels in Europe and I know I have some ancestry from the Balkan region (Ex-Dardania). I am proud of myself and happy that you made such a good video! (I did have to modify a bit with local beans and green bell pepper and himalayan sea salt and at serving with local cream) Guillermo Felix Dardano
If you put onions in the fridge it neutralizes the enzyme that causes you to cry.
I’ve made it a couple of times now, pretty good, but I’m using more beets in my second batch to make it sweeter and have more beet flavor
To keep eyes from tearing up, while cutting, use a toothpick, while cutting
it absorbs the onion vapor.
Onions make you cry, stick your face in the freezer, hahahahahaha…
no seriously.
I’m Russian, and I’m very happy that now I can make борщ vegan 😉
Our family loves borscht and this is the closest we have found to what our son had while he lived in Moscow attending university. Easy and very delicious!
Burning a candle near the onion may burn some of the sulfur out of the air.
Lol i was lowkey waiting for You to boil potatoes firsy in water and when add Beef lil balls and when Let it get well cook and when add all the others but i am georgian and we have different Ways to make it so lol it was an interesting video tho..
When I searched for a borscht recipe, your video was the first to pop up, and after digging for a few more, I decided to try yours
And I have to say, it tastes amazing
Take a upper skin of onion which u will eventually throw in garbage. Put it on ur head. And u will not have any tears
Just love your receipies…hope you post more n more receipies
I made this and it was delicious! Doubled the amount of garlic and added a bit of red wine vinegar and topped it with vegan cultured cashew cream that I made at home. Amazing. Definitely will be making this again.
Thank you!
на сковородке поджаривать же надо лук свеклу и морковь… как меня мать учила еще в 7м классе…говорила без поджарки вкус не тот…
you need to fry beetroots with vinegar and few spoons of tomato paste before adding to the soup otherwise there will be no taste of beets
Go watch how to make it on life of boris he is a true slav and makes it like right way not like this western spy
What happens if you eat borsch:
You puts on adidas, ski mask, black hoodie, and winter gloves, then u squat, drink kvas or vodka and then listens to hardbass
No offense
Wtf??? Ketchup in a Russian authentic soup??? Are you kidding???
To chop an onion and not cry, sharpen your knife. A dull knife means teary eyes when chopping an onion. It’s bruising the vegetable as opposed to slicing through it. Onions basically let you know your knife is no longer razor sharp. It’s not a bad idea to sharpen your knives before and after cooking. A sharp knife is safer than a dull one!
Не правильный какой то борщ. Надо обжаривать овощи. Да и много ошибок.
I also love beet and turnip greens. Man, I could lay around the house in my underwear eating greens all day long with butter, vinegar and black pepper.
I tried out this recipe today was delicious. I didn’t previously know you could eat the stems and leaves of beets. I didn’t bother peeling the beets (just washed them and cut off the brown bits). Is there really much point peeling them other than to be certain no mud is going into soup?
To keep from crying with a onion and the stinging, put you onion in the fridge and let them get cold, and after slicing them open put it under the water and wash them before chopping.
Thats not real borscht.
Real borscht is with beef and cabbage.
You must cook the beef with 1,5 litre water for 1 hour on low until middle temperature in order to get a nice broth. I was 3 times in Russia and I never saw Borscht with instant chicken broth… just with beef broth.
Borsch with beans and bell pepper? Why not adding broccoli and basil too? Smh…
Не Борщть, а Борщ!!! Учитесь правильно произносить слово. Хоть этих Американцев научите правильно произносить слово Борщ. It’s not Borsht, no, no, it’s Borsh, there’s no “t” at the end. Borsh is the correct way of saying it. Get rid of the “t” at the end!
это бурда и оскорбление борща!!! сначала пенку снять нужно потом уже овощи и зажарка а не силос вареный!!! ужасно!!
I loved all the facts and information about borscht in addition to the recipe! Great work
It looks beautiful am gonna try mine for my husband now
wow…Awesome! Incredible to see you are doing great. I’m glad I came across your channel. You are very talented and I cant wait for the world to see it.
Just follow your heart and be you. Keep going and you got this!! Love from Korea!.. Subscribe back maybe??♥
It is better the next day Russian soup! Thank you for the recipe.
To avoid tears when chopping onions light a candle near the cutting board. It works great from me. The flame burns off the sulfur compounds that irritate your eyes.
I’ve made this last year, it was delicious. Does anybody know where to find the ingredients list? Thank you
Andrew from the Worthit Duo made this too! Your video is definitely more relaxing!
Great recipe! Thanks for sharing it! I wanna definitely try Borsch! Greetings from Italy!
Andrew is Ukrainian and I never knew that and i love him more
Hi I cook bortch soup sometimes, I come from Lithuania and I live in London. My mom makes a stock from scratch, boiling meat for couple hours before adding the ingredients. I honestly can not be bothered and I use the stock cube instead, I also dont use cabbage but I put more beetroot. I also find that frying onion, carrot and celery before putting in a soup adds extra flavour. My English friends love it!
You forgot the most important ingredient: the sour cream on top when you serve the soup!
Are you sure? It’s not borscht. The taste of soup from this video will be awful.
We never put onion, carrot and tomatoes without frying. Because it gives quite primitive taste and smells.
Never add water into stock, it is stupid.
Always put cabbage in the end, because it need less of time for cooking. if you put it in the beginning the cabbage will look like snot.
And final. Minimum 3 hours of rest. The best way to rest for a night. I make your soup much yummy.
From Russia with love:) good luck.
Приготовила борщ,именно по этому варианту,который отличается от традиционного и вы знаете мне очень понравилось:-) класс
Only problem with this video is it’s sometimes called “Borscht” reason is people who don’t know how to spell Borsch the right way need to find it too.
In Romania we call this Borș Rusesc… guess what rusesc comes from?
Some call it Ukrainian, it’s both afaik.
It strange seeing so many comments that say it’s from one place only.
Whole Eastern Europe eats some version of this soup.
Relax and like, sub, share it!
From where Borsh became “russian”???
russian is only “shyii” ))
Turned out orange for me… i think the recipe needs another beat..
I love you. Literally just changed my life….(right now eating my first bowl of Borscht I’ve ever made) mmmmmmmmmmmmmmmmmmmmmmmmm….
Did you forget to put in 1 cup of diced tomatoes in your ingredients list? Isn’t that what you put into the saucepan @ 2:45?
I just had one of this in a Polish restaurant in London, and I couldn’t help myself not to order the second one. Thats how I reached this vide. Hopefully I’ll be able to replicate it at home:) Amazing food! Love it
Good day! Soups playlist looks especially interesting and helpfull for me. This soup will be the first I will try to cook from your list. Your channel inspires me to make healthy and beautiful homemade food. Thank you and wish you a good health!:)
Ukrainian, Russian. All I know is that borscht looks amazing. I’m tired of American culture food. Looking forward to trying other cultures dishes
This is the second time I’ve made this recipe and my family and I love it. My mom even admitted it tastes and looks better than the beef based borscht she has always made. I would recommend putting the cabbage to cook before the potato, because it actually takes a while to get tender, and the potatoes can get a bit too mushy. I also put ground pepper and minced garlic (just preferance!). Sooooo good. Thank you!!!!
What company made that handheld shredder you used to cut the cabbage?
I heard putting the onions in water b4 dicing but cut them in half b4 putting them in water.
If you hold your mouth open a little while cutting onions it helps with the burning of the eyes
This is the best borsch ever! I’ve made it twice now! I can’t get enough. I love all the information you give in your video, me and my sister quote you all the time! Thank you for sharing your talent with us! <3
RUSSIAN REGENERATION FOOD. SICK? DRINKING? MOM ANGRY AT YOU? EAT BORSCHT
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I’ve cheated and added can-apple juice to borscht. No-one could figure out what was in it.
Oh my…such a colourful and mouthwatering composition I also love your background music, so relaxing.. Also the sound while you’re chopping those ingredients Thankyou for sharing my friend! Happy new year! Cheers! Like#45
No thank you! greetings from NZ, ps added chick peas too, my fave comfort food now:)
Looks mouth watering….yummy..joined you..keep doing..hope support each other…♥️♥️♥️
Thank you! I thought I needed cabbage! I can’t leave the house, and I have all of your ingredients ❣️❤️
Замечательный борщ получился! Аппетитный и наваристый) Огромный 82 лайк Удачи и процветания Вашему каналу!
Nice recipe. I taught this recipe to my family in Colombia. I want to know about energy bars.
I love roasting my beets but I’ll try boiling it in the beef stock to soften. It’s my favorite soup!
My wife is from a British Polish family. She is away for a few days and I wanted to surprise her with a nice Barszcz (the polish spelling ) but couldn’t find a recipe, only the thin strained version. Came across yours. Perfect.Just like Cioca Krysia`s!! Djekuja bardzo.
Chili pepper? Not! Did you try and update this recipe. The chili pepper would give it a totally different flavor and not a good one. My grand mother came from the Ukraine. No meat used, Peppercorns, yes’s few and bay leaf. Never chili pepper. Would never use this recipe
This is NOT Ukrainian it might be Russian because they use meat. Proper borsch uses no meat at all. Makes a whole different thing!! And much better:-)
Yum! it can be diced, julienned, shredded, with vinegar, or lemons, rhubarb, prunes, apples, or green sour plums potatoes, beans, or dumplings never boring always a joy, with garlic, dill, onions, or salo even green beans, bell peppers or peas or diced tomatoes wow! Love your programs Great show.
My favourite soup. I have a mixed Slavic background, with a bit of Ukrainian in me.
Thank you for sharing this recipe! My family and I went to Russia a few years ago during the summer holidays and absolutely loved the Borscht there. Since we are unable to go on a family trip this summer because of coronavirus, I made this to celebrate my father’s birthday and it took us back to Russia. The borscht reminded him so much of the ones we had in Moscow. Thanks again, everyone loved it!
Looks delicious, but not classic borscht, for the onions peel the onions and put in a ziplock and keep it in fridge ahead, then cut it when you need it with no tears
Any alternative for chicken broth? I mean no meat alternative.
i made this receipe a couple of times but i have to say 2 liters of water is way too much imo it turned out way too watery. 1.5 liter max is what worked best for me 😉
а томатик?)) зажарка с томатом?)) но приготовленно душевно 5+++++++)))
Yuru Camp brought me here. Curious because Shimarin eat this in the Anime. Haha
I’m gonna cook this for my Russian boy toy! I keep asking him to make it but I’ll do it instead. Haha
Thank you so much for sharing this recipe! My wife used to crave this when she was pregnant with our daughter. This is our 2nd time making it and the whole house will literally finish it in 2 days.
Thank you very much for this video. I follow every step. My husband really love this. He is Russian and miss his food. Thanks for this videos.
Wow
Looks very delicious beet soup.
Thank you my friend.
Good luck.
Hi Natasha thanks for that but please someone tell me where to find those steam escapers online I searched and searched and could only find a silly game. What are they really called or a website some info on them please I want to get some for my mom she will love them.. thanks
After this Borsch I would probably want to marry you. Looks amazing
Thank you so much for sharing this recipe. My daughter and I made it and it was delicious!
I think love your Ukranian kitchen already! I have never had a chance to know about ukranian food preparations before.. its amazing to see how you cook. loved the carrort potato and onion broth.. and the the bay leaf:) we use it all the time in indian cooking! I think I will put chicken instead of beef as I don’t eat much beef, I hope it should be ok (though it wont be the same I know ).. thanks a lot.. I am glad to be your subscriber!:) love from Belgium!
hello there! thank you for your wonderful video, i hope u and your loved ones are safe & taking care through these hard times.
My boyfriend is from volgograd so ive been wanting to make this for him for long time now. i finally have a good recipe to use! im latina (mexican & salvadorian) so i really want to impress him for when i make this lol. now is a good time to do so, thank you so much!
The music in this video is fantastic! Can someone please tell me what it is? I would like to listen to this regularly.
Sirloin in a stew? I thought brisket would be better but… Thankyou for the video looks delicious ☮️
P.s people please don’t throw away the oxtail at the end as it to the stew. There are many stews that are made primarily out of oxtails. But still this is great recipe. Just couldn’t believe it when you said snack on the leftover meat (oxtails and marrow bones) or discard them. Could you add the marrow to the borscht to enrich the flavour further and add the strips of oxtail meat? Thanks again for great recipe don’t mean to criticise just opinion.
Hi, my friend Looks so delicious Full done, best wishes for you ❤️Thank you for good sharing
Thank you this is a lovely recipe and you do such a nice job explaining the process!
I fell out of my chair when he said it was him who says that OH YES
There are easier ways to make,,,
Thank you so mach for this video
I searched up “Oh yes tasty” on yt and this came up.
Yt is scary as fuck
I like to watch documentaries about Stalin while making Borscht.:)
Omg my Russian friend said Borsch is her favorite dish, now I can see why, this dish is amazing! Thank you so much for those instructions and tips. I definitely will try to do it myself
How many cups of cold water should we be adding when making the beef broth? I can’t make out what you’re saying in the video. I keep hearing 5 quarts… but that can’t be right? I am going to try for 5 cups. Can’t wait to make your recipe tomorrow:)
I liked the way that you explained how to do it. I tried this plate in Moscow and in Ukraine when I studied there. I will run to the market because I missed some ingredients. thank you.
Looks very yummy and delicious thanks for uploading,please show more veg russian food as iam travelling to my girlfriend place in russia and iam a vegetarian,thanks.
that’s him??? the voice sounds like robin from the burger cook off
This is a Ukrainian national dish) and tomatoes are definitely added to the borsch. Beets and carrots are added before potatoes. Because they must be boiled.
I like this way where I’m not frying anything. I’m cooking that tonight. Спасибо!
I’m so glad i found this recipe! I did this already 2 times and its delicous!!! I’m so in love with vegetarian borsht now:D Thank you so much!
I love this! Thank you! Please more recipes of russian food. I was born in Ukraine and adopted from use family and now I have a baby and I want to make more recipes that are more native to me
I see some on your website! I can’t wait xx
Андрюха, это очень странный вариант. Даже для постного. Какие нахуй грибы, откуда эта последовательность закладки. ПС я пишу вам наа русском намеренно, оф могу на английском.
Mmmm, borst with salo, black bread, and raw garlic. Дуже смачно!
Wow I didn’t know Andrew is ukrainian i’m half ukrainian and i’ve eaten so many plates of borch in my lifetime
Borscht is my favorite soup, I’m from Russia but I live in Spain.
I think I want to try your recipe,looks so yummy and healthy.Thanks you for sharing this recipe.
Hello
Your cooking is cool.
Looks delicious & nice one.
30
Have a wonderful day, dear
Souperb
I’m making it later today for dinner…
Thanks Olga
Have a Happy Christmas!
In Poland we eat the same soup, I love it, besides the same Christmas traditions:)
Borscht is the Czech Republic’s national soup! Every Czech I know loves it and makes it at home!
My Polish-American side; Where is Cabbage? Where is Parsnip? Where is meat? Where is frown of accomplishment?
That looks more like the way me and my family cook the soup!
Hi Natasha, if you soak the onion in cold water for some time, it will not make you tear!
Excellent video sir. Any thoughts on added ingredients like white Beans, tomato, or green peppers?
Great video, thank u so much! You are very positive and have a great energy. Will try this recipe today!
I ate Borscht for the first time about two months ago and I just cant get enough of it. It’s like my body is telling me that I need to eat this stuff. I just love it. What do you think? Maybe I have Russian ancestors, who knows?
Who knew that…..
1.Andrew was the person saying”oh yes ” at the end of every single video
2.Andrew is from Ukraine
3.”Andrew “is not the actual way to spell his name
no one told me how filling this was, I made some tonight and went back for seconds but by the time put a spoonful into my mouth of the seconds, I was so full I couldn’t eat it anymore lol I loved it, I love it, it’s so tasty and I can’t believe how satisfying it is, there wasn’t even any meat in it and it was so delicious <3
I loved cooking along with you. Your voice reminds me of my uncle’s who passed away last winter. We always talked about food and cooking, so I must have watched this at least a dozen times since first making your recipe. Hugs! Thank you.
My family was so shook when I made this, everyone loved it, even the picky baby. Mom said it was the best she ever tasted. So fresh and so delicious. Thank you!
Everyone in eastern Europe should have beef in thier borscht.
Good video! I think of borscht as Ukrainian, and shchi as Russian.
Ohh poor Natasha getting beatings from Ukr’s and Rus’s for ruining their recipe, people get a life, being creative it’s a good thing and I’m sure that soup taste real good, love from Poland we eat that soup too ❤
Your accent is beautiful. Thank you for this video, I really want to try this!
I’m so excited to make and try this today! I’ve always wanted to try this. Thanks!
Very good video! I have my own borscht recipe but im still learning so thank you for the lesson.
Cut onions close to running the water, cutting the root off last
Really loved that soup when I tried it in Russia but i didn’t know how to prepare it. Thanks for the recipe! I will cook that tonight!
Im russian and i love Your borsh. Its practically all i eat. IM from st petersburg
I’m American and I think this looks delicious. I imagine this along with some buttered rye bread to be an awesome lunch on a cold winter day.
Wow what a soothing music and lovely dish
So so so wonderfully presented
Loved the final plating with the red and green and white combi
Loved the dip of bread at the end
Anyone know what brand is the cutting board he used in the video? It looks really nice.
If y’all want to see him say oh yes search up the ultimate breakfast sandwich or something
It’s Russian not Ukrainian get it right typical Ukrainian rewriting Russian to Ukrainian
i am Ukrainian and grew up eating borscht and.. have literally never had it with canned tomatoes or mushrooms hahaha
Actually, borscht is ONLY UKRAINIAN traditional dish! In Russia it names as shchi and it is quite different from borscht.
excellent and very nutricious, low calorie food, i will learn to do it!
Im Mongolian and my family eats борщ like every summer vacation
I’m not sure why all these people are saying it’s not real borscht. If it’s his recipe, it’s his recipe so don’t complain. People have different methods and we should all respect them.
Please help me! I’m a 2nd year student learning Russian and next year is my year abroad in Russia, and I’m thinking about going to Novosibirsk or St Petersburg! I’m vegan, and I’m really worried that people will find me strange and I won’t make any friends etc or I won’t be able to explain why I’m vegan and what that means to people!! Do you have any advice? I would appreciate any wisdom you have!:)
How do you personally give the borscht it’s know sour taste? Juices of how many lemons should I add?
BorSCH. There is no letter T.
FIX IT YOU FILTHY WESTERN SPIES!!!
Wow can’t wait to try it out, this video and demo helped me out Большое спасибо.
What I would give to see the footage of that orinal “OH YES”
If I used on of everything would it be good for like 1 serving?
I don’t know if my mum would be happy if I said this but in my opinion this one tasted better than her borscht although she makes amazing borscht too
My family had a borscht recipe
But we lots it
And that was sad
For chopping onions if you rinse them under cold water it will help a lot with the
It’s a cold weekend in Minneapolis. Making this tomorrow with some beef stock from my local butcher to save time.:)
I didn’t know Andrew had ukrainian heritage! That makes me so happy! It’s really nice seeing him introducing ukrainian things and foods <3
The gloves are a great idea. Every time I make borscht my kitchen looks like a crime scene lol so anything to keep things neater the better
Yes, your shit will be red. You are not your period, your shit is just so overloaded with the red beetroot that it turns red
Great recipe. Never thought to add cabbage to borscht. Good (and very healthy) idea. Will try this one. Also, beets are good for the pineal gland (among other things).
Thanks so much for this recipe!! Made it with my mom and it turned out wonderful!!
Simple, delicious, and wonderful presentation!
Today was my first time trying and making borscht. IT WILL NOT BE MY LAST!
I bought all my produce from the Amish besides the onion, dill and potatoes! When I run out of all of those I will be buying all of them local because they are in season!!!!!
you need to fry grated beets with tomato paste and vinegar. later you need to fry onion and carrot. you dont use ketchup in borsch))
I’ll never understand why foreigners decided that borsh should be spelled borscht
thank you Nastassja!! I can’t wait to make this recipe. I’ve been searching for the best borsch recipe for yearsss. for the meat: I’m thinking of halving this recipe to account for my small stock pot (lol), so how much of each would you proportionally recommend by either weight or volume?
Second time making this, love it so much. Only thing is mine turns out a little more pink/purple (I use organic beets) and kind of oily. Any tips?:)
Delicious and healthy red beet soup. Look so good with the parsley ☺️
In the Russian version there is no letter “t” in the word borscht. Also I never saw a borscht made with mushrooms, it’s so weird
I love everything you say…with one exception, Borsh actually came from the Ukraine, not from Russia (unlike “Shi”). Yes…the version you are sharing is the same. But, just to keeping all facts straight. I just looked up on Encyclopedia Britannica to make sure I am not mistaken:-)
Я показала это видео моей бабушке, цитирую ее «Це якийсь буряковий суп, а не борщ» (это какой свекольный суп, а не борщ )
Sorry, the thing you have to realize is I can not have spice because of an ulcer ( that I got from eating a lot of spicy food in my youth) and am allergic to pepper. Recipes are recipes and you can make them up as you see fit.
Спасибо большое. Винод из Индии (Ченнай). Сегодня жена моя приготовила! Вкусный.
The beets have gone bananas, haha! But please don’t use the knife as a spatula!
I love it.. my Mother used to make this alongside my Great Grandparents from Russia. Its truely authentic. Thank you:)
I’ve made this vegetarian borscht! Thanks so much for uploading this recipe! Me and my family really loved it!:) I would make this again.
Interesting that the garlic and onion are added late to the pot instead of sauteing in the beginning. I doubled the onion and garlic in the recipe and did both. Half saute and half added late. It was wonderful.
Root vegetables are so delicious in soups.
Почему Американцам так трудно правильно произносить слово Борщ? Что так трудно? Борщ это Русское блюдо, и даже некоторые Русские говорят, ну так это правильно произносить по Английскому, Нет!, Правильно произносить слово Борщ это без “т” в конце!
Amazingly good! I love borscht with lots of cilantro and green onion
BORSH IS NOT AUTHENTIC RUSSIAN SOUP. IT’S UKRANIAN!!!!! & IT’S NOT BORSCHT!!!!! IT’S BORSH!!!!!
Thank you so much. This seems like a easy recipe. My friend is sick n this is what she is wanting to eat. I will surprise her with this meal
Wow HealthY souP lots of vegetablEs super Love iT ko to
borsch literally means cabbage so how the hell is this classic without cabbage.. beans and bell pepper wtf
You made this is look like the simplest process in the world! I admire your organization and want to make this soon
I like your Russian beet soup! Especially with cream! “Spasiba”!
Thank you so much for this. I’m traveling in like a month so trying to get what I can eat outside or cook at home while I’m there since I’m vegeterian. Belated Orthodox Merry Christmas to you and your family stay blessed
I am so excited to make this! I used to have a friend when I was young who was from Russia and her mom used to make us this all the time. UGH so good. It has been at least a decade since I have had it.
когда это борщ стал русским????? ))))))) это украинская кухня
I’m Cuban and have Russian friends who made it for me and I loved it. Going to try maybe a little Cuban fashion to mine. Thank u for the video, helps me get my bearings
What do you like to put in your borscht sour cream or mayo?
Nice recipe. But you can show that part of boiling, simmering, n last tasting too.
This makes me feel homesick. I love my grandmother’s Borscht. Thank you for making this video.
I love this soup and learned from a Ukrainian lady how to make it:)
Ukrainian cuisine is very interesting, I have Ukrainian friend and she baked very well, thanks for sharing your recipe my friend, see you in my humble home
Wait so you claim borsh is a Russian dish and not Ukrainian?
In Russian beetroot is called свекла (svekla) if you talk about old old Russian from Kieskaya Rus’ it’s бурАк (burak) not буряк (buryak) which is is any case a closer to Ukrainian language.
In Russia it’s a different dish called свекольник (svekolnik).
And heck in my experience in both countries Ukrainians are сало (lard) with black bread and garlic not so for Russians much. Tons of other dishes from Russia though but not this.
But coriander is indeed put in dishes more by Russians than Ukrainians so I guess it is a Russian version of borsh
My second attempt came out better, it’s very very good with a little smetana and sugar. Thank you for posting this.
Apparently if you put the onion in the fridge before cutting it and not cutting off the side tips should decrease the burning effect on your eyes!
I’m super excited to try this out! I’m even more excited about my husband trying it too, because he loves beets.
Tried this the other day and it’s absolutely delicious! I ate two bowls at once! I will make it again this weekend.:)
Where I live in New England there are many Russian but I never asked for recipes. I’m learning how to speak Russian so I want to learn how to make their dishes.
Is that “March Slav” playing in the background? My maternal grandmother (from Ukraine) made this all the time. Sometimes she tossed in a few chunks of beef brisket to add a little more depth, with her secret ingredient for tenderizing the beef and making everything about the borscht taste better: “citric (or sour) salt” instead of red wine vinegar (I think). I can’t find sour salts in any store near me. However, spaseba balshoy for showing how to make this scrumptious borscht!
That looks like the all time healthiest meal I have ever seen. If I dumped a steamed fish in there, and removed the salt, I would run faster the Hussein Bolt.
I wonder where she’s from, because that’s not how we make borsch in Ukraine. The stock needs to have meat and bone in it. All the veggies, apart from potatoes and cabbage, need to be sautéed before they are added to the stock. I’m not sure how I would feel about a bunch of veggies boiled in water.
Borscht is authentic UKRAINIAN soup, not Russian. BE correct.
Beautiful, distinct, ruby color soup dish. Looks so delish I love the presentation. ❤️
great recipe! definitely gonna try it tomorrow?
Вы говорите по русски, Оля? можно добавить консервированную красную фасоль вместо или дополнительно к картофелю?
I tasted this some years ago at university and I loved it. Was going through Youtube and I remembered it.
I will surely try it:)
You are amazing! You add more than what I’m use to but I can’t wait to try this new recipe!!
Spasibo
Always thought he looked familiar. He‘s just ukrainian. Looks like half my cousins
There are more than 40 recipes of borscht in Ukraine. I have even tried lent borscht cooked with tinned fish in tomato sauce. Sounds disgusting but to my surprise it was delicious. I have tried borscht abroad and it’s not the same as in Ukraine. I think in Ukraine the vegetables are more suitable for this dish as they have richer taste.
Thank you for sharing your recipe. A few months ago, it was my first time making the dish. You taught me how to make borscht. You made it fun, light, and delicious. I just finished making again for my family. May God bless you.
ha, you weren’t vegan yet back then, huh:) I would add just a very very tiny amount of nut milk to it.
Hi Peter! I made your borscht recipe. My heritage is german/russian, but I’ve never made borscht before. It was delicious. My family loved it. Thank you!
russian soup is Shee. Borscht is Ukrainian soup. #BorschtUA
Don’t be fool.
Looks good but not even remotely similar to the Polish version.
Hi Olga, I’ve just made this recepie and had it for dinner, it was beautiful thank you for sharing. Also I was wondering is it possible to freeze it? I made a big batch:) Thanks again!
I made it today, it’s delicious, my kids loved
I never thought it will be that good
thanks
WOW I haven’ tasted Ukrainian dish yet but this one looks so yummy! I bet!!!!
I’d like to make it soon. Thanks for sharing a healthy and yummy recipe
i also love adding some kidney beans and it tastes amazing!!!
When chopping onions SHUT UP! seriously…no more tears! lol
That looks really good! I can’t wait to make it. Please please make a video on your homemade nutrition bars. ❤️. That would be so awesome
Damn that was good, made that for dinner tonight, used a vegan sour cream that I made with cashews. Thanks for sharing.
I love the music. I also like how you are straight to the point without being fake and bubbly.
I like that you aren’t a perfectionist. Thank you very much for this.
Such an americanized version of Borsch. Nobody in Ukraine or Russia cooks it like that)
С недавнего времени появилась уникальная возможность задать экстрасенсу свой личный вопрос. http://onlainoprosnic.blogspot.com
Hi olga, thank you for this recipe -I’m having a bowl of your borscht while writing this it feels so healthy and heartwarming, will definitely make it again:)
Thank you so much for this, just what i needed for a heartwarming winter dish!
My dear, I just made this recipe for my family in Australia and every one was in amazement at the equisite blend of flavours! thank you so much for sharing your delicious family recipe!
Thank you for this video this is such a beautiful soup and I am going to try and make it. Have a wonderful day:)
Looks great. Odd that you did not add any meat, like a beef chuck or shoulder. I guess this is vegetarian borscht.
She always sounds like she’s on a jog while talking lovley soup
Yay!! I’ve grown up with borscht as I am also Russian, and now I can make it myself!! Xxx
I’m shocked, this is so different from what I have been eaten for 30 years. The borsch I eaten before are all with tomatoes. Never know the traditional one use beats.
I loooove borscht. Brings back memories from my country Russia
I am from Ukraine and I am very offensive because borscht is only a Ukrainian national dish
EVERY TIME I ENTER I DO NOT WANT TO GO, THIS IS ALL DELICIOUS PRESISMELY I HAVE MEAT AND I DIDN’T KNOW HOW TO DO IT. I LOVE. THANK YOU FRIEND FOR THESE DELICIOUS RECIPES ❤️
Back in the day russians lived in ukraine lots and ukranians visited russia. Often times had children together. My dad and grandpa would go live there every summer. They were very united people, the only thing that felt like divided them was a border. So arguing whether its a russian soup or ukranian soup is a bit silly, especially cause russians have been making it for so so long as well. I think it can go either way.
Pronunciation tip: the “t” in Borsht is silent (i.e. it is just borsh). In fact, in Ukrainian it isn’t even written with a T. The English added it in, just because.
6:34 the borsch you cooked looks so beautiful. I like borsch. The Slavs thought of such a great soup.
Hi, I’ve just viewed about 15 different Borscht videos. I’m choosing to use your version because you included the beet greens. I always try to never waste a thing. The only veggies I have right now is literally everything to make Borscht! Thanks!
Yummy recipe dear.. joined ur channel 499 hope u support me back
Don’t mind me, I came here because….
Of El Fuerte’s ending in street fighter 4…
Btw, wanna try that out someday, nice dish.
I made this on Saturday and it is mind blowing good. Thank you!! I also tried it with and without Vegenaise.
So delicious:) the colours and how healthy it looks. Thumbs up & subscribed to your channel. Follow me too:)
This is new for me. This looks so good. Wish i could taste it.
Just wanted to say thank you for the respice i will be trying it out today for the very first time useing your video as my guide the only difference is i will be cooking the soup over a campfire i will let you know how it gose this is my first experience with Russian food and Borscht
Why not add the vegetables that flavored the stock into the borsch? It seems wasteful to throw them out.
Mouthwatering I am your new friend done with .. Hope you do the same
The food with cream looks like Korean Soondubujjjigae. It looks very delicious.☺
Discard oxtail? Borsch in my mother and grandmothers kitchen included beef as well. Never discarded any meat..ever.
Wow i’m the first comment. This was a great video. I really find your voice easy to follow. It looks very good. I can’t wait to try it on my own. Thanks for making it so simple.
Nice recipe
Like27
New frnd
Stay connected always
Hope you do back same
This soup is the best food in the world for curing common cold.
the soup looks so delicious with lots of chopped parsley and garlic in it and you add also sour cream…i would love to taste it
How gorgeous!! It looks so delicious, and I wish I had a bowl right now! Perfect for a cold day, warm you right up. I’ve seen this made with fish before, as well. Great job, once again!
Adding vinegar is Ukranian, Russian is lemon juice at the point of serving. Pork rather than beef. To stop the Borsch going pink not red never a fast boil, only simmer. Serve with sour cream and chopped dill. Fry onions and cabbage together first
Those are big cloves of garlic, you had to use all your strength to crush it . First off, this video is so relaxing to watch, the music and the ASMR are perfect. The sound from the beet/carrot grating is very soothing. The sizzling of the pork in the dutch oven = amazing! The potatoes and cabbage are very uniformed in size. This is probably the best looking recipe for Borscht stew I’ve seen on YT so far. I appreciate how clean and aesthetically pleasing your cooking is. Presentation is fantastic with all those parsley (not the parsley bouquet from the soup ), gives a nice contrast to the red. Great video, I love it! LIKE #19
I’m going to make that. But I’ve got to get dill from the farmer’s market. Much nicer than store bought. I like yours because you didn’t show any beef. I want these winter soups to be full of vegetables. Not beans or meat. You should have shown it finished in the bowl with sour cream to show how much that cabbage cooks down. But I’m taking you word for it.
Hello. Delicious borscht in ukranian estile. I like borscht very much and i cook it very often, but mine is a little different. Congratulation for your video and for your chanel. Best wishes form Spain of JAIME COCINA like 66
It’s borsch/Борщ there’s no fucking T in it.It is a disgrace to put such false name on a national dish.
Straight out of the Caribbean this was fascinating and detailed as food critic I gave you extra credit for your technique and execution very well done…new subscriber
And by the way before to cook all this it was necessary to make meat broth and in this broth already to cook soup. It is very important.
To everyone who says that they didn’t know it was Andrew who said oh yes at the end of the video actually, if you turn on the captions and then watch the video the caption actually states the
“Andrew: Oh Yes!” and that how I found out that it was Andrew.
Amazing recipe and love the deep color! Looks so delicious! Great share my friend!
Why is every borsht recipe I look at slightly different? Some use canbage some don’t. Some use mushroom, some don’t. The only common ingredients are the beets, carrots, onions, and potatoes.
I want to thank you so much for this amazing recipe! I’ve made borscht countless times but this had to be the best one yet. I really appreciate all the content you have on your channel!
Apparently Eastern Europeans argue over what is and isn’t borscht as much as we Americans do over politics! I’m going to try this recipe tonight! You’re safer wearing a MAGA hat then making delicious borscht recipes!
Thank you for your awesome work of showing how to borsch your way.
I started cooking this for health reasons. However, due to criminal federal agencies unwanted attention, I have not been able to cook much of anything the last several months. But here’s how I cook it.
2 lbs ground beef, in pinched off pieces, browned and drained
2 qrts beef stock, salt free or low sodium
I/2 head red cabbage, roughly shredded
11/2 cps peeled baby carrots
1 1/2 cps yellow onions quartered
3 or 4 red potatoes peeled and quartered
1 lrg (28 oz?) canned tomatoes
About 3 good sized beets, peeled and shredded (can quarter or sliver them too)
3 or 4 nice bay leaves
1/3 bulb (not just a clove) garlic, chopped
1/4 lb unsalted sweetcream butter
1 tsp salt
1 tbsp black pepper
So, you put the stock in big pot and put the carrots in, with the garlic/bay leaves/salt/pepper, for 10 mins, then you put the onions (and beets of other than shredded), for 10 mins, then the cabbage, for 10 mins, then the potatoes, butter, tomatoes, and the beef, siimmer for a few mins until it “comes together”. Also, turn heat to simmer after each addition returns to boil, or it’ll be overcooked. Add a little more salt and pepper to serving if you want.
Dallop of sour cream, sprinkle of chives, garlic powder and grated cheese (soft cheddar is good) and there you go. Let the pot cool and put it in the fridge. If an iron pot, transfer to non iron container (iron will rust in the fridge). You can use chicken stock and chicken meat instead of beef. Also, canned cut beets, for quickness, if ncessary. Just throw them in, juice and all.
That looks BEAUTIFUL! We’ve never had borscht but would love just to try it. Your shredding and chopping and explanation are awesomely done. Thank you for this video!!!
what is the name of the music being played in the background. It reminds me of my childhood! I love this music!
I am not from Russia but have been there and really love the food. I really love the borscht and have tried to make. Didn’t turn out to bad but would not recommend it. I am going to follow your steps and give it another try. Thank you.
I love your method but can I add green,red and yellow capsicum?
@
Natashas Kitchen, breath through your mouth as you chop the onion. Will take a while before your eyes start watering.
Finally an elaborate recipe. I like that you don’t skip the searing of the meat, etc. The majority of the recipes on the net are quick-fixes but that wasn’t what I was looking for. The taste of seared meat is better than cooked meat, as well the taste of sauteed vegetables are incomparably better than cooked veggies by most people and so l am impressed with your method, thanks for sharing it.
So delicious borscht and very beautiful & relaxing video! I want to try this, red beet soup is so tasty =)
I’m going to make it today.
But I can”t find fresh dill.
Hope it tasts good.
Кто то может научить Американцев, что они не правильно слово Борщ произносят, они постоянно говорят Борщть, и не кто их не паправляет, что не какой “т” в конце не существует!
No cabbage, but you put in red peppers? This isn’t classic red borsch at all.
Borsch is historically a Ukrainian traditional dish❤❤❤, as always Russia is trying to take everything in itself!
Something that colour looks good for the blood. I will cook it tonight. Thank you, Natasha.
Svetlana needs to watch this. Her soups ain’t so good. She could jazz it up with some CORN BREAD as an accompaniment!
Pizdec!
Where is the cabbage?
You use ZERO broth?
You’re not frying the carrots?
Why have you got mushrooms in there?
AND you eat it with out sour cream?
This man is an imposter!!
So clear instructions.
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Thank you my dear good job
Highly detailed instructions I also like the historical cultural flavour to your videos. I’ve tried this recipe twice now and there will definitely be more to come!
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New friend here! This dish looks amazing! Stay connected!
fantastic, but wait a second, do you fry that onion first or just boil it with water? oh, you did caramelized, soooo good. you are a champ!
I’m just finishing doing my Borscht
I’m Mexican by the way but God I love food world food this Borscht is Goddess food
Ewww who wants to eat this stupid stinky bloody disgusting blood bowl of borsh?
As a veggie this looks so nutritious and delicious! Спасибо!
Ok, I am confused…some recipes call for beef chunks others not…I understand before revolution there was meat then there was not but I am looking for the original traditional recipe…beef chunks or not? Thank u
Can’t wait to try this. (Beautiful music but very distracting. I’m really sensitive to music so I had to deal with my emotions that came up while I heard it and follow your recipe. This music is very powerful. I can’t remember the name of this piece. So I turned off the sound and watched it with subtitles.)
Tried this recipe yesterday. Really nice, especially after adding sour cream! My bf said it was too watery and not very rich flavor before adding sour cream, so he suggested to fry the onion with butter first
Hello Peter, thank you so much for this delicious recipe. I have a Russian friend and cus of her have grown to live Russian dishes, she made this soup last week and soooo deliciousoooooo. Great job.
I made this dish yesterday, absolutely delicious.
I ate it with vegan sour cream.
Forgot to buy cabbage though, replaced it with kale.”^^
Thank you for sharing this.
It is funny that on the video it show a recipe for Borsh and it is spelt without a “T” and yet you go ahead and bastertize the word by adding a “T”. The “T” designates it to be non russian as the “T” indicates that it is of the Jewish variety and the flavor is differents
Yep, thats about right. But you should of shown how to make broth as well. ^_^
I’d love to see more Ukrainian recipes. I love the little bit of it that I’ve tried. I wish there was at least one restaurant in my area that served it.
Just wondering if the cabbage should be crunchy? Also, I have had this with beef stock but I feel this may be better without it, what do you think.
Normal people know that originally borsch is from Ukraine, Russians just love it too, as all post-soviet countries.
Thanks, fast easy recipe, thanks for bringing me back to my russian roots.
This is an amazingly beautiful soup. We just had it thank you my 22-year-old son made it to perfection. I love your teaching style my friend.
Side question, where did you get your water kettle?
Love your videos too! <3
I REALLY wish you had browned off that meat before making your broth (stock is made from bones). Otherwise, ignore the haters, borscht is ambiguous, and this looks delicious.
Looks delicious and would like to know how you make the energy bars too! Yummy healthy meal! Thanks for posting.
Peter, you did it healthy way because you did not overcook the ingredients.
It’s not traditional russian beet soup, but ukrainian, cooking from booryak (beet) in ukrainian, thats why borsch, in russian beet svekla, they just love this soup, and just like always, they like to assign things what not belong to them.
This looks incredibly delicious! Warm and hearty, Its amazing.
It looks great, I will definitely try this, since I am in Russia now to study. Thanks!
omg finally a proper traditional Russian recipe video without the horrible accent haha))) bolshoe spasibo!. poshla gotovit’))))
I love the color! This looks like an amazing dish, I bet its great on a chilly day. I also really liked the music, pretty.