Borscht Soup

Hello everyone!

Today we’ll be making another Russian soup, this is in response to your request. I’ve been receiving messages from fellow cooks onboard working with Russian Crew asking for more recipes of soup that they can add to their menu.

Borscht main ingredient is beetroots which give this soup its distinct red color. Its rich flavor comes from pork ribs soup stock that is boiled and simmered for 2 hours.

I learn this recipe from our good Master, Captain Sergejs Saposnikovs. I have learned a lot of recipe from Capt. Sergejs to whom I can honestly say has a great passion for cooking and wide knowledge too. He likes to have soup for lunch every day, so he taught me some Russian soup such as Kharcho soup, Schi soup, Solyanka soup, and Gorohobiy soup which I will try to share it with you all. But for today, we’ll have Borscht soup.

Borscht Soup
Borscht Soup – Photo by Nino Almendra

Now on with the cooking…

Borscht Soup

Prep. time: 20 minutes

Cooking time: 2 1/2 hours

Difficulty: Very Easy

Makes; 6 liters

Good for 12 crew

You will need;

1 kg. pork ribs, cut into slabs

6 liters water

1 kg. fresh beetroots, peeled and coarsely grated

250 grams onions, diced

250 grams carrots, coarsely grated

250 grams white cabbage, coarsely shredded

250 grams potatoes, diced

1/4 cup vegetable oil

3 pcs. bay leaf

Salt and freshly ground black pepper to taste

Freshly chopped parsley to garnish

Serve with sour cream

Direction;

Place the pork ribs and water into a large soup pot. Bring to a boil, scoop out and discard the foam on the surface of the soup stock.

Cover the soup pot and simmer on medium heat until the pork ribs are tender about 2 hours. Remove the cooked pork ribs from the soup stock and let it cool down in a bowl. Once cooled, discard the bones and cut the meat into dice. Set aside.

Add the potatoes and bay leaf into the simmering soup stock.

Heat the vegetable oil in a large frying pan. Saute onions until translucent. Add the carrots and beetroots, stir until soft. Lastly, add the white cabbage, stir just until softened. Transfer to the simmering soup stock. Add the diced cooked meat. Let the soup simmer until the potatoes are cooked.

Season to taste with salt and freshly ground black pepper.

Garnish with parsley and serve with sour cream on the side.

Enjoy your meal !!! 🙂

Here’s how I do it;

Place the pork ribs and water into a large soup pot. Bring to a boil, scoop out and discard the foam on the surface of the soup stock.

Cover the soup pot and simmer on medium heat until the pork ribs are tender about 2 hours. Remove the cooked pork ribs from the soup stock and let it cool down in a bowl. Once cooled, discard the bones and cut the meat into dice. Set aside.

Borscht Soup

Add the potatoes and bay leaf into the simmering soup stock.

Heat the vegetable oil in a large frying pan. Saute onions until translucent. Add the carrots and beetroots, stir until soft. Lastly, add the white cabbage, stir just until softened.

Transfer to the simmering soup stock. Add the diced cooked meat. Let the soup simmer until the potatoes are cooked.

Season to taste with salt and freshly ground black pepper.

Borscht Soup

Garnish with parsley and serve with sour cream on the side.

Enjoy your meal !!! 🙂


Thanks a lot for spending your precious time on my blog and hope this recipe encourage you to try cooking some Borscht soup.


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