Russian Borscht family recipe

Half of the country is covered by snow, including our little town. The daycares are closed, there is no way to get to the office. There is nothing better than a good soup, so I’ll use this as an opportunity to share a great family recipe for Russian Borscht. It’s much simpler to cook than many people think and it’s a very special treat, especially if you are not afraid to garnish it with some fresh crushed garlic before you serve it. Enjoy !


  • 1/2 medium size cabbage
  • 2 medium size red beets
  • 3 – 4 medium potatoes
  • 1 – 2 carrots
  • 1 onion
  • 2 – 3 tbsp tomato paste
  • 1 tbsp chopped fresh dill
  • 1 tsp whole allspice
  • 2 – 3 bay leaves


  1. Shred the beets and the carrots
  2. Cut the cabbage into long thin pieces
  3. Cut the potatoes into medium size pieces
  4. Chop the onion
  5. Fry the onion on low flame until it gets light brown color
  6. Add the shredded beets, carrots, allspice and bay leaves, mix, cover and cook on low flame until soft, typically 15-20 minutes
  7. Add the tomato paste, mix well and cook for another 5 minutes
  8. In a separate large cooking pot boil 2 liters of water and cook the potatoes until soft. You can also use chicken or beef stock
  9. add the cooked onion, beets and carrots mixture and the shredded cabbage, Cover and cook together until the cabbage is completely soft, typically about 20 minutes.
  10. Add salt and a pinch of black pepper
  11. It’s hard to resist the temptation, but you must let the soup “rest” for at least an hour after before you serve it.

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About notimeforcooking

Full-time job, studies, travel - no time for cooking left ! But still have to feed my better half and two kids. And preferably with no junk and take-out food.
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