Ukraine is cited as its place of origin. Its name is thought to be derived from the Slavic word for the cow parsnip, or common hogweed (Heracleum sphondylium), or from a fermented beverage derived from that plant. The more-palatable cultivated beetroot eventually replaced the wild cow parsnip as the basis of the soup.
- 1.5 – 2 pounds of beef or pork with bone
- 0.5 cup dry beans
- 1 large beet root or 2 smaller ones
- 0.5 cabbage
- 4 potatoes
- 3 carrots
- 2 onions
- 2 parsley roots
- 2-3 bay leaves
- 2-3 table spoons tomato paste
- 2 green peppers
- 5-6 black peppercorns
- 1 garlic
Soak dry beans for 2-3 hours.
- Cut the meat into pieces (and place them in a pot filled with cold water.
- Bring to a boil and skim off any fat on the surface.
- In 30 minutes add the soaked beans, cover and cook for about 1 hour.
- While the meat is cooking, chop the beet as thin as you can.
- Place the beet slices into a frying pan with sunflower or vegetable oil and fry until soft (but be careful not to make it too soft!). You can add 1 tea spoon of vinegar to save beet color if you’d like.
- Chop the cabbage (also trying to make the slices thin), peel and chop the potatoes and just leave them alone for now.
- Chop 3 carrots, 2 onions and 2 parsley roots. Fry them until the onion is becoming golden.
- Now the fun part of the borscht recipe.
- Time to put it all together to make a master piece. But be patient, just focus on one step at a time.
- When the meat is ready add some salt, your 2-3 bay leaves, peppercorns and potatoes.
- In 5-10 minutes add your fried carrots, onions, parsley roots and beets. Also add the chopped cabbage. Now slow cook for about 10 minutes. Add 2-3 table spoons of tomato paste, wait until it boils.
- Now add a little bit of sugar if it is too sour for you. Turn off the stove, but your borscht is not ready yet.
- Chop the head of garlic and the dill.
- Grind in a pestle and mortar and throw it into the cooked borscht. Wait for 10-15 minutes more, even if you find it hard to resist all of those delicious smells.
- Add a table spoon of sour cream in your soup bowl; sprinkle with a little bit of chopped parsley and dill.