A colorful bowl of goodness

Mistakenly referred to the world-over as “Russian Borsch”, this rich and colorful soup was actually born in Ukraine.  Over the years it has, indeed, became a staple of the Russian cuisine as well.

This was a disclaimer about the origins of Borscht, now let’s get down to business!  One thing I should tell you from the beginning – while it does not take too long to make, is not that complicated, and does not require any exotic ingredients, Borscht needs A LOT of patience.  Simply because it is always better the next day.  Correction – it takes fucking amazing the next day!  So, my advice to all those attempting the recipe – eat before you cook.  And put your Borscht hopes off till the next day.  You are welcome!


  • 2 liters of water
  • 400-500 gr of “soup beef”, ideally with a piece of bone

Water and meat can be substituted with the canned beef stock, if you are too fucking lazy.  People who use powdered stocks should be shot on sight, and fucking deserve the shitty results they will get when cooking with it.  Just saying…

  • 2 medium-sized raw beetroots, or 1 big fucker, peeled and grated
  • 3 medium-sized onions, peeled and finely chopped
  • 1 big raw carrot, peeled and grated
  • 2-3 medium-sized potatoes, peeled and cut into medium-sized cubes
  • 2-3 tablespoons of concentrated tomato paste
  • 300 gr of white cabbage, shredded
  • 4-5 tablespoons of olive or vegetable oil
  • 1-2 tablespoons of fresh lemon juice
  • 2-3 dried laurel leaves
  • 4-5 black peppercorns
  • Salt to taste
  • Sour cream and parsley/dill to garnish


First off, you need to make the stock.  If you are a classy dude/gal, you will get the soup beef off your local supermarket/butcher’s, and having washed it, will place it in the big pot with 2 liters of water to cook.  Bring the water to the boil, turn the heat down, add laurel leaves and peppercorns, and keep the broth simmering, taking off any impurities that raise to the surface.  Simmering your broth while you are preparing the rest (up to 30 minutes) should give it a nice, rich flavor.

If you are a lazy bastard or any gender, you will just empty 2 liters of canned beef stock into the pot, bring it to the boil, and leave simmering on medium heat.  You can still add laurel leaves and peppercorns to the canned stock – this might help a little with the taste.

  • Heat up a frying pan, add olive/vegetable oil until almost bubbling, and fry the chopped onion, until just golden
  • Turn the heat to medium, add grated carrot, and fry for a couple of minutes
  • Add grated beetroot, mix well, and fry together with onion and carrot for 5-10 minutes, mixing so that it does not stick to the pan.  Add a little bit of oil, if needed.
  • Sprinkle the fresh lemon juice over the mix – this will help preserve the bright color of beetroot, and make your Borscht look festive as fuck.
  • Add salt to taste, and mix well.
  • Add tomato paste, and mix well.  Simmer the mix for another 3-5 minutes.

And now – show time!  You need to bring all the ingredients together.

  • If you were making proper fucking stock, take the meat out, cool it a little bit so as not to burn your fingers, take all the viable meat off the bone, cut it into squares, and chuck back into the stock.
  • Add the onion-carrot-beetroot mix into the stock as well and stir well.
  • Add the shredded cabbage and potato cubes, stir well, cover the pot and leave everything simmering for 10-15 minutes.  Make sure your Borscht does not come to a boil, as it will make it loose color.
  • Take off the heat, and let your Borscht cool down at room temperature. Do NOT fucking touch it on the same day – you will be disappointed, if you do!


Store in the fridge overnight, and heat up the next day either on the stove, or in the microwave.  Serve hot with a hearty tablespoon of sour cream on top, and sprinkled with chopped dill and/or parsley. 

Connoisseurs also recommend to down a shot of ice-cold vodka before or during your meal.  This is the Russian touch to the Ukrainian classic. Cheers!

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