3 Borsch In the Pot

Borsch In the Pot

Posted on January 15, 2013 by team

Borsch in the pot is exactly what you need on a cold winter day. This is how it used to be cooked some dozens years ago and many Russian people still remember how wonderfully it used to taste.

But first of all prepare the necessary ingredients:

- brisket with a bone – 400-500 grams;

- cabbage, beets, carrots, onions, potatoes, garlic, beans;

- a small piece of lard;

- tomato paste, vegetable oil, salt, allspice, bay leaf;

- green vegetables, hot peppers, bunching onion (to be served with).

First of all we make a meat broth. We add some salt and some pieces of allspice in the end.

The main secret of the dish is a ceramic pot.


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3 Responses to “Borsch In the Pot”

  1. George says:

    I’ve made Borsch many times, I’m guessing there are regional differences… never made it with beans or allspice.

  2. MikefromCanada says:

    My wife and I grow beets every summer. We fry the greens in olive oil /garlic/red onion/salt/pepper. My borsch recipe is a little different then this. Will try this one!

  3. Stephen Suelzle says:

    My grandmother used to make the best borsch. She didn’t make it like this though. I will have to try this version.

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