Russian Borscht. Photography, Etti Katz
Russian Borscht. Photography, Etti Katz

Russian Borscht

If you make the parve version of this borscht, using vegetable stock without any meat, serve each portion with a tablespoon of sour cream.

Ingredients for Russian Borscht

  • 2 potatoes cut into small cubes
  • 1 onion cut into small cubes
  • 2 garlic cloves
  • 2 carrots peeled and grated
  • 1 large or 2 small beet grated
  • ¼ head white Cabbage shredded into thin strips
  • 3-4 tablespoons tomato paste
  • 2 tablespoons (30 ml) oil
  • 3 quarts (2¾ liters) beef or chicken stock (or vegetable stock for the vegetarian version)
  • Salt
  • 1.1 pounds (500 grams) ground beef cut into cubes (optional)


  • 1. Heat the oil in a pot. Sauté the onion and garlic cloves and add the grated carrots and beets (if making the meat version, this is when you would add the beef cubes; fry them lightly until they brown).

  • 2. Add the stock, bring to a boil and cook for about another 10 minutes.

  • 3. Add the potato cubes and continue cooking for about another 10 minutes.

  • 4. Add the cabbage and season to taste with salt and pepper.

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This recipe is courtesy of Hashulchan.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.