An authentic borsch recipe with garlic donuts, passed down from my grandmother in Poltava. Rich flavor, vibrant color, and a soul-warming aroma.
⏱
Prep
30m
🍳
Cook
1h 30m
🍽
Total
2h
🍴
Servings
8
2K
Recipe Video
🥦INGREDIENTS(0/12)
Servings:8 serv.
Collection progress0%
👨🍳COOKING STEPS(7 steps)
Step 1
Cook pork rib broth for 1 hour on low heat, skimming the foam.
60 min
Timer: 60 min
Step 2
Grate the beetroot coarsely, sprinkle with vinegar to preserve color. Sauté in oil for 10 minutes.
10 min
Timer: 10 min
Step 3
Dice the potatoes, shred the cabbage. Add to the broth.
50 min
Timer: 50 min
Step 4
Grate the carrots, dice the onion. Make a roux with tomato paste in a pan.
7 min
Timer: 7 min
Step 5
Add the beetroot and roux to the pot. Cook for 20 minutes.
20 min
Timer: 20 min
Step 6
Crush lard with garlic in a mortar. Add to borscht 5 minutes before done. Add bay leaf.
5 min
Timer: 5 min
Step 7
Let the borscht rest for 30 minutes covered. Serve with sour cream and garlic donuts.
30 min
Timer: 30 min
🥗 Nutritional Information
419
kcal · per serving
Nutritional Info
Calories
419kcalProtein
20.3gCarbs
58gFat
12.3gFiber
7.1g🔥 Similar by calories
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Reviews(2)
Анна
Absolutely delicious! The whole family loved it.
Том
Easy to make and looks amazing.
Recipe Author
62
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