Classic Red Borscht | Borsch Recipe (Beet Soup) - Natasha's Kitchen
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- Опубликовано: 20 авг 2024
- This is a classic Ukrainian Borscht Recipe, just like Mom used to make. I love the deep ruby color of this borsch; so healthy and nutritious. Dinner is served!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients For Borscht (борщ) Soup:
►3 medium beets peeled and grated
►4 Tbsp olive oil divided
►4 cups reduced-sodium chicken broth + 6 cups water
►3 medium Yukon potatoes peeled and sliced into bite-sized pieces
For Borsch Zazharka (Mirepoix):
►2 celery ribs trimmed and finely chopped
►2 carrots peeled and grated
►1 small red bell pepper finely chopped, optional
►1 medium onion finely chopped
►4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Borscht Flavorings:
►1 can white cannellini beans with their juice
►2 bay leaves
►2-3 Tbsp white vinegar or to taste
►1 tsp sea salt or to taste
►1/4 tsp black pepper freshly ground
►1 large garlic clove pressed
►3 Tbsp chopped dill
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#natashaskitchen #soup #borscht
What do you like to put in your borscht - sour cream or mayo? 😋
Natashas Kitchen вы русская?) Люблю конечно сметанку положить)
Sour cream 👊
Natashas Kitchen
You could halve the onion and let it soak in some water for a few minutes..It does reduce the tearing effect to some extent.
Peel & slice in half then rinse your onion halves with cold running water then cut to desired lengths. Great video Natasha 😉
Sour cream but we put meat in there too.
My wife is Ukrainian and when she pleaded that I make her borsht I used your recipe, her literal words is that it tasted like home. Thanks for such a wonderful and easy recipe.
Thats so nice to hear thank you for sharing that.
Wow! 🥹
I love that you're still replying to comments and helping people make this nearly three years later. Thank you for your videos and for being so genuinely helpful!
You’re welcome, I always do my best ❤️
Yes, awesome!! Thanks!
@@Natashaskitchenplease don't take negative comments to heart, I'm making your recipe both with cabbage and meat and without and it's delicious either way. Good job.
Ive made this 3 times since I found this recipe. I had a craving for Borscht and had never had it before. This is delicious, bowl after bowl.
Wonderful!
I ate this only once in my life at a church event and OMG THIS IS EXACTLY HOW I REMEMBERED IT! This dish is one I've been talking about all my life as a kid and nobody ever helped me find it. Thank you so much for this recipe, I just made it and it is just splendid!! 😊🎉
You’re very welcome!
@@Natashaskitchen thank you from me also.❤
I seldom leave a comment, and much less a favorable comment watching "How to" videos. But, this video here is so clearly presented, so neatly organized and hence easy to learn from that it deserves to be abundantly praised!
…. Great job Natasha, keep up sharing your know how generously and there is no doubt that you will end up being a real star in RUclips as well as in life!
Thank you so much for your great comments and feedback ❤️ I feel so inspired!
2nd comment on this.
Let's gooo
I don't have a huge experience with Borscht, but I tried it twice at street stalls, once from Lithuanians, and once from Romanians. I loved it so much I had to try making it for myself. I actually picked this recipe because it looked like the ones I'd tried.
Turns out this was a great decision. My family loved it. Thank you so much from the UK.
So glad to hear that!
Natasha and Family, thank you!
My 94 y/o mom passed away 5 years ago. She wasn't a good cook but she could make soup. This recipe brings me back to a different place and time. So delicious.
Again, thanks.
You are so welcome Charlie 😊. Thank you for sharing that with me, don't you just love it when certain food bring back sweet memories from the past 🥰
In my opinion Natasha took the borsh recipe and made it into something way more flavorful and its rich in color and the taste is out of this world! Dont miss the vinegar step, it changes everything! I never remember borsh tasting this flavorful, ever! I personally love this recipe way better
You’re so nice! Thank you!
As a Ukrainian, the comments here saying this isn’t borscht are infuriating. This is borscht. Every family makes their own version. Grow up.
its like stew and chili every one makes it different
Ms. Natasha
Your recipe is a very elegant way to serve one of the most delicious soups. It use to be my mother's too.
To those that are asking about cabbage and meet or something else, or addressing your recipe with criticism; please, be kind, show some civism and education, especially, respect for another woman in this planet.
Be grateful that you are just a few that God himself has given the privilege of having this wonderful Borsch Soup. Millions of people in the world have to look for food in the trash can, and they treasure their findings.
Dear Natasha Madam, May the sun shine warm upon your face; the rains fall soft upon your fields and until we meet again, may God hold you in the palm of His hand. "May the wind be always at your back."
Thank you for your nice comments, I appreciate that ❤️
I love this. I put grated beets, carrots and one cabbage, one sweet onion and grated apple. And celery. I season with salt and apple cider vinegar and black pepper powder, and when the soup is almost ready I add some finely sliced pickled cucumber. This is quite typical way of doing this legendary Russian soup in Finland❤️. And sour cream, never majo😄
russian soup? you kidding? it is a Ukrainian dish by all means
You forgot to put smoked salmon, bacon and pineapple
Isn't Pickled cucumber a dill Pickle...a serious question
Ok all those who are complaining that she didn’t do it right…unless you’re going to cook for us on your own channel then don’t go around criticizing others. Some people are so rude!!
I know, right? Wow, it’s almost like dishes gave several different versions depending on culture and region. It’s almost like you’re allowed to adjust dishes to suit your taste!!
Who would have thought!
My boyfriend is Lithuanian (they do eat this in Lithuania, too) and his mom makes very good borscht. But it’s made a bit differently than Natasha’s because Natasha is Ukrainian, and Lithuania and Ukraine are two different countries. Who would have thought, people?!
Yeah every borscht is made a tiny bit differently there is no specific one that is the "correct" one
Ohhhh there is definitely a right way but this ain’t it
@@vrviking8930 then make your own version and put it up online instead of whining here, pal. Nobody cares.
I have been in Russia for 7 yrs and I Love this recipe very much... Спасибо большое.. Любов из Индии 😍
My kids love this!!! I have never even heard of it- but we picked some fresh beets from our neighborhood garden. I made this recipe and now I am making more- to can and keep for cold winter nights!
I was surprised to see that this recipe does not have beef, but I tried it anyways. I added cabbage, because i just couldn't resist :). It came out so good, what a lovely recipe! Thank you so much for sharing, keep up the great work, Natasha! ❤️
Sounds great! Thank you for trying it out. 😊
When I searched for a borscht recipe, your video was the first to pop up, and after digging for a few more, I decided to try yours
And I have to say, it tastes amazing 🥰💖
Borscht is my family's favorite soup! Everyone makes it differently but it is always delicious!
Yes it’s so yum! I hope you will like our version too.
Thank you for a delicious recipe that can be made vegetarian/vegan friendly! Meat doesn't agree with me and I love that this borsch is loaded with vegetables. I make this every time I'm sick, and I swear after only one bowl I always start to recover!
I also used to make this for my Polish BF, and he said this recipe tasted just like his grandmother's borsch.
Slava Ukraini 💛💙
You are so welcome!
Cold onion, sharp knife, fewer tears. Or just wear swimming goggles. Or just work in a kitchen where you have to dice 30 pounds of onions a day, and after a few months, your eyes will get used to it.
Or just a small fan to blow away the fumes
This is true lol it’s snowing and cold outside now and I walked home from the grocery store with the ingredients and when I started prepping, everything was cold and I didn’t have tears from the onion
Karen - I think we subscribe to exactly the same people as I always see you in the comment section!
Swimming goggles for me too.
Agree that cold onion, sharp knife helps. Also agree that if your onion isn't cold, a ceiling fan over where you cut the onions helps.
Great recipe as usual!
0:43 Just don't cut the onion's roots (the bottom) and you'll never shed a tear-trust me on this one-
I've been using this method for years and it never failed me 😎
I bought onion glasses 10 years ago and love them,they work so well. Keep them in a case in the drawer. They’re just glasses with a foam gasket. Next time I find them again I’ll buy another set. Now to go make my borscht. Cheers.
That sounds like an awesome pair of glasses!
Thanks for the recipe! I´ve just made it today and it is really tasty.
Hi Natasha. I love your soup! I think you are probably the sweetest cook out there. Disregard all of those mean comments. Your soup is a real hit over here. My teenage sons bring their friends over whenever they know I’m making it. Keep up the good work and don’t ever stop smiling. It’s so wonderful to see someone absolutely love what they do. Thank you for sharing your light in RUclips world. 😃👍
Thank you so much! That is so very kind. Merry Christmas and be blessed!
So interesting how every family has a different way to make borscht
Yes! This is our family’s version of classic borsch.
@@Natashaskitchen : Learn how to make classic borsch.
ruclips.net/video/x-82WoFQlsE/видео.html
I can’t wait to try. My neighbor just gave me three bags of fresh grown beets.
Hey that's perfect timing!! I hope you love this recipe!
Tip for chopping onions without tears. Very sharp quality knife. Many people make the mistake of thinking their knives need only to be sharpened after a couple of few uses. No. They should be sharpened before every use. Every use. And to a sharp, razor's edge too. If you do this regularly, then you will start to notice you need to apply very subtle pressure to cut and slice. The severed edges of your onion remain firm and don't get torn and mashed to release their eye stinging oils.
Agree on this. 👍🏻
Дуже дякую за цей смачний рецепт! Today I decided to give it a try and cooked it for my family and it turned out delicious. This soup reminds me of my time in Ukraine and Russia. Keep posting amazing Ukraine inspired recipes :)
Awww that's the best! Thank you so much for sharing that with me. I'm all smiles!
Thank you so much Natasha, I will try it. Learning New ways to cook beets ❤.
my mom used to had the sour cream into the soup. she would take a small cup add a tablespoon or so and add some soup. mix together and it would change the color of the soup, tasted wonderful!!
Cathy, that actually sounds familiar as well 😀. Thank you for watching
Thank you!!! Boo to the negative comments. Each to their own. I love this. This is an absolutely perfect way to can my beets and carrots for canning. !! Wonderful soup already to open up on a cold winter or Christmas day! Many thanks!!
Thank you, I appreciate it. ❤️
What kind of beans did you add ? Navy ?
I forgot to tell you that i prepared this a couple of months ago and was totally impressed !! It was the best borsch i've ever made !! Thank you !
That's so great!
Never had red borscht before. I don't even know what it is. It looks good and warm for the fall weather. I can spin this for Halloween as well!!
It is so perfect for fall!!
It comes from Russia. Or at least that general area (per wikipedia).
You should totally try it!!! it's REALLY good!!! The classic one has meat and cabbage in it which Natasha has a recipe for. Or go check out Tanyas Everyday Food.
Thanks for the vid ! Best way to cut onions is get a very small fan and let it blow all those volatile eye burning molecules away before they have a chance to contact your eyes. It's 100% effective !
She is a cutie pie, fun to watch. That recipe though, bless her heart. No meat or cabbage, boxed chicken broth, ketchup... I wanted to cry.
Thank you for watching the video. There are many ways to make borsch. I have a number of Slavic cookbooks with a large variety of borsch recipes. here is the other version you might like - natashaskitchen.com/borscht-recipe-with-meat/
@@Natashaskitchen I’m from Ukraine originally and we have a family recipe that Most of the Dnipro region makes pretty much the same way. Meaning, we can go to our neighbors house for borsch and it will taste very similar. Back in the day Borscht was made to serve Ukrainian Soldiers (Kazakhs) as they battled, so this soup traveled through Europe and the recipe slowly morphed into something different for every country it passed through. Sort of like a broken phone effect. So every country in Europe has their own way of making it. I bet if I went to Poland and tried to make my borscht they wouldn’t like it as much as the one they grew up eating. To each his own. However the most important ingredient in Borscht is cabbage girl! It ain’t a borscht without it, it’s just plain ole beet soup. Please try adding it to your borsch next time you cook, I’m telling you, it is life changing! :) Also try using tomato paste instead of ketchup. And if you do, please post a comment and let me know what you think. P.s. I love how upbeat and fun you are in your videos. You have a great personality, keep it up!
Running cold water along the knife before re cutting the onions always worked for me 😃😁
Thank you for sharing that with us!
To chop onions without crying, you can freeze them for a few minutes beforehand. I don’t particularly like this method, but if it doesn’t bother you, it works.
Keep you knife VERY SHARP. Give your knife a few passes on a sharpening steel before cutting an onion. If your knife needs a real sharpening (the steel doesn’t exactly sharpen a blade, it just smooths it), then keep some sharpening stones in the kitchen. A dull knife will crush the onion’s cells and explode them, sending the toxic aroma everywhere, including into your eyes. A sharp knife will slice through them and make less of a problem.
Other than that, here’s how to cut onions without crying:
Leave the root on. If you cut the root off, the onion bleeds rapidly and irritates your eyes. This is why so many people have a hard time cutting onions. They think “I’m not going to eat the root, so I’ll just cut it off” and then the onion punishes the poor victim with a ruthless assault on the eyes having no consideration for their ignorance.
Cut the onion straight in half and put the cut side of each half down right away.
Rinse the cut-exposed onion under cold water for a few seconds and give it a sort of scrubbing with your thumbs. It should start to lose a little slippery-ness.
Pull the skin off of the onion and cut off the onion’s spiky hairdo. Don’t do this before or it’s a pain sometimes.
On the sides of the onion, still placed cut side down, cut strips to your desired fineness completely through and move in towards the center where the root is still intact. Stop once you reach the root and repeat this on the other side.
Press those two sides together and give them one cut all the way through with the flat of the knife level to the board. Chop it perpendicular to your desired fineness.
When cutting the center of the onion, cut strips across the onion to the desired fineness. Get as close to the root as you can without slicing through it. It can be seen distinctly from the onion itself where the root ends and the onion begins. Then chop it perpendicular to desired fineness. Continue until you reach the root still being careful not to cut it.
Discard the root and look tear-free at your beautifully chopped onions.
Here’s even a third method if you’re feeling adventurous. You can cut the root off right away, you just need to cut it out on a cone shape. Stab your knife into the onion a few millimeters from the root. Try to angle the knife almost like you’re trying to stab through to its hairdo. Then twist the onion around the knife cutting the root out on a cone. If you removed the whole thing in one piece, it won’t irritate your eyes as much. If you stabbed the root, it will. This method is a bit difficult to do properly because as said earlier, you can see the root when the onion is cut in half, but with this method you’re working completely blind. Then just cut as described above.
Yummiest soup. I even impressed my Romanian mother in law with this recipe and nothing impresses her. Lol
Wow thats so awesome thanks for sharing.
How to prevent tears when cutting onions. That's easy. You can keep a lit candle near you while chopping. The smoke from the candle neutralizes the gasses from the chopped onions. The late James Barber mentioned that when he used to host the cooking show: The Urban Peasant.
Here's some advice about cutting onions. Cut them when you have a cold or the flu. I used to work at Burger King and when I had to cut onions for my prep work when I also had a cold, I found that they not only make you teary-eyed, they also clear your nasal passages. A way to clear a stuffy nose when you're sick. Try it sometime. It works.
Thanks for the tips!
@@Natashaskitchen No problem.
There's no "t" at the end of "borsch" lol. Other than that, looks delicious. You can also use the stems and leaves off of the beets to add to the flavor. Also instead of grating/mincing the beets you can just dice them. And instead of ketchup, I would just de-seed the tomatoes and dice them. It'll taste much better with fresh tomatoes as well as fresh carrots (instead of bell peppers and beans). Sautéed for 15 min or after the onions are caramelized. As for the seasoning I just use fresh dill weed, Italian parsley, bay leaves (put in 15 min before it's done), peppercorns, and salt to taste. Glad to see that sourcream at the end!
So where’s meat and cabbage? That’s the traditional recipe right? But I guess this is a easier and healthier version
Hi Yelena, we have another recipe of borscht with meat and cabbage right here - natashaskitchen.com/borscht-recipe-with-meat/. Our kids like the one without cabbage more 😀
I can really care less for healthier version if it contains beets. It's disgusting.
@. Dear friend, what made you think I am an American?! I am a British woman with some Italian roots. Just because I abhor a vegetable does not immediately indicate that I am an American. What kind of an idiot are you?!
I am fine with a cabbageless borsch made with chicken stock instead of beef stock. And the bell pepper. Well, not fine but not mad.
It is the ketchup and beans that infuriate me.
Yelena Lepekhin it’s been replaced by ketchup 😂😂😂😂😂
*I am Mexican and i LOVE Borsht. Always a soup that makes you feel stronger after you drink it.*
Isn't it the best! Especially with the cooler weather coming! Thank you for watching!
@@Natashaskitchen Yes it is great! Thank you for your instructional video. Will try to make it soon.
Your true original recipe with cabbage is much much better. Brutal
Greetings from Ukraine !
Borsch is interestingly cooked.
In Ukraine, we cook borscht differently. Natasha, you are well done, I wish you great success. With love from Ukraine ))))
Natasha is not enough for a borscht of pampushkas with garlic ))) I like the way you cook
Thank you for watching Ludmila 😀. You are correct, pampushkas with garlic go perfect with this recipe. My mom makes these - natashaskitchen.com/garlic-pampushki-grains-are-good-for-you-and-100-giveaway/
Natasha ! Sorry for my English, I write with errors
Natasha, ,thank you very much
Наташа, извините, что пишу Вам на русском языке, так как на английском допускаю много ошибок. Мне нравится Ваш канал, Вы такая замечательная, красивая, все у Вас хорошо получается. Мне нравится Ваш позитив и Вы готовите с любовью. Хочу поделиться с Вами простыми и тем не менее вкусными салатами. Куриную печень 250 грамм обжарить на подсолнечном масле, затем переложить ее в салатницу, добавить 150 грамм вареной фасоли, , маринованный лук ( одну луковицу нарезать полукольцами и замариновать в течении нескольких часов в кипятке с уксусом и сахаром ) добавить малосольный огурец и все это заправить майонезом ( посолить, поперчить по вкусу ). Вот другой салат. Берем один большой баклажан и нарезаем его соломкой, затем обжариваем в подсолнечном масле, четыре вареных яйца так же нарезаем соломкой, добавляем маринованный лук, соль и заправляем майонезом. По желанию можно добавить еще грибы и зелень. Извините, что поделилась с Вами рецептами. Большой привет Вашей маме, у нее замечательная дочь ! С любовью Людмила
This looks absolutely amazing!
Thank you for sharing your recipe! I was born and grow up in Ukraine .This beet soup is very popular in Ukraine and everyone has their special way to make it. I love to add mushrooms and shopped beet leaves to mine. It’s so delicious and healthy! Thanks for sharing again! 🤟🌹
You’re most welcome! I hope you like our version too 😊
@@Natashaskitchen Absolutely!
If you're crying from cutting onions, chew some minty gum. I've never tried it but after seeing it on Reddit years ago I recommended it to some traveler and they said it works instantly.
I always get that recommendation. I’ll try that next time. 👍🏻
I can't wait to try this amazing looking recipe. Note to Natasha ..... To avoid crying while chopping onions..... Get your husband to peel and chop the onions .
He actually offered to cut it for me but it was a bit late 😀
😂😂😂😂😂😂
haha! yeah
Thank You Natasha, your video was straightforward and I never thought I would be able to cook up Borscht...I am from El Salvador and I only had it in travels in Europe and I know I have some ancestry from the Balkan region (Ex-Dardania). I am proud of myself and happy that you made such a good video! (I did have to modify a bit with local beans and green bell pepper and himalayan sea salt and at serving with local cream) Guillermo Felix Dardano
So great to hear that you loved this recipe! Thank you for sharing.
@@Natashaskitchen Yes! Keep up
the good work, Blessings, G
I know i am late but I use a swimming Googles to prevent my eyes fron burning when i am cutting the onions. The reason why your eyes burn is because the onion produces a mild sulfuric acid and it evaporate to the yes then our eyes detects it and washes it away using its tears gland so i put a swimming glasses as it stick to my skin around my eyes it will not prevent all the sulfuric acid but your burning sensation will be less.
I have tried that 😃
I was simply looking for nutrition information, and read through the comments. I am so sorry that you have to read these, as there are so many angry people in this world. Your "family borscht" recipe was delicious and beautiful ❤️
Thank you for sharing with us!
Thanks for your kind words, I aopreciate that ❤️😊
Thanks! This soup was great! My husband love it :) very nice explained!
Wow, That sounds great. Glad your husband loved it! 😊
My grandma likes to open a jar of shrimp or crab paste next to the chopping board so that the strong scent of it can overpower the onion. I don’t get teary cutting onions though because apparently I’m not the “jealous” type (as my coworker tells me) lmao
I love borsh. I put cabbage in it too. Sometimes I cook it with meat, and sometimes without. It's absolutely delicious. I love borsh
Glad you love it too!
I have a tip for cutting onions without crying. Put the onions into a freezer for at least an hour, It will never hurt you again!
For chopping onions. To avoid the tears ----- wear swimming goggles. Works a treat.
Thank you for that suggestion!
Hahaha i totally do that all the time. Works like a charm
I can confirm this.
Or just not cut the roots at all leave it until the end. That's where all the fumes come from
you beat me to it that was going to be my suggestion
No tearing with onions, try a sharp knife. I always sharpen my knives before chopping onions. It works every time. Tearing is caused when you smash the onion.
You are 100% correct. I have never had a problem with a sharpened knife.
tearing is caused when you look at the onion for a long time which is what you do while you chop it. If you don't then you might get your fingers or even your hand
I have made this many times, even for my mother who is very not European. And I love your Canadian accent!
I am originally from Armenia and much like all the other former USSR countries we love this soup and it’s one of my personal favorites(just don’t add meat)!
So many people claiming this isn’t the “traditional “ and seemingly forgetting that Borsch is just like bolognese in Italy, almost every family has its own version
well said 👏🏻
Only American _traditional_ "borsch" has ketchup in it.
Everyone else uses tomato paste.
Yes you're right! But problem is in name of this video. It's not even close to"classical", sorry :) Natasha just showed her own variation of recipe
Ok, but you would not expect to find fish in bolognese, would you? There are some classical ingredients even in very popular receipts. We never put beans in borsch, and always put cabbage. And using ready stock and ketchup is not of russian style.
Ohh poor Natasha getting beatings from Ukr's and Rus's for ruining their recipe, people get a life, being creative it's a good thing and I'm sure that soup taste real good, love from Poland we eat that soup too ❤
Thank you but it's alright they have their own opinion 😊
My trick, only recently discovered, when chopping onions is to do it close to my range hood with the vent running....it pulls the fumes right away and no more tears!
That’s brilliant!
I never seen borscht without cabbage! And with beans instead. I will try it out. I love borscht with sour cream, black (brown) bread , raw onion and a perfect pickle. Guys that’s the meal
use a fan to blow air past you while your dicing onions.
I love love love Natasha, she is so cute!
I hope this video gets 1 million views!
This is one of my favorite soups to make. I follow your recipe exactly and it always turns out fantastic. Thank you!
I’m so glad!
Wow!!! Not having to make your own broth?! I AM IN!!! so excited to try this!! Thanks girl!
You're so welcome! Enjoy!
Best way to not cry when chopping onions is to put it in the fridge for 30 minutes or longer before chopping.
Best way to not cry from chopping onions, peel it and cut it in half and leave it in the water 30 to 45 min!
Great recipe! Put a cracker in your mouth while you're chopping the onion...works for no tears!
I made this today. It turned out great! My husband and I like beets, so we really enjoyed it. I made whole wheat toast with it, buttered. Plus a dollop of sour cream on the borscht. I used parsley to garnish, as didn’t have the dill. We will have leftovers so tomorrow or next day we’ll have it again and I’ll try a dollop of mayo then. Thanks, Natasha for this wonderful recipe! 😊
Sounds great! I’m so glad you both enjoyed it. 😊
Yummy! 😁👍🏻 There are so many different ways of making this. You can add cabbage or not, tomatoes or not, meat or not, lol. 🤪 However you make it, it’s still nutritious and delicious! You’re adorable! 💜💐
So many ways and different versions! I hope you like our take on it.
Yes, I actually made it and it was delicious! Thank you so much! 😁👍🏻💜
What a great healthy recipe I haven't heard of this before must definitely try it & absolutely sour cream 😋love watching your videos ❤
Thank you for the compliment Marie and for watching our videos 😀
I am not a beet fan but this was really good. I had so many compliments on it. If I ever get a food processor, I will for sure make it again. But I had to grate the beets by hand and my carpal tunnel was not happy. Minus the major pain I had for 4 days, it was totally worth it for all the people that have never tried it and enjoyed it.
Thank you for such a nice review 😀
I have bought all the ingredients to make this for the very first time. Binge watching so many recipes to find little tips and tricks for the Borscht.
Wish me luckl
You got this! I hope you’ll love the recipes.
Just made it this morning.
Used beef that I pressure cooked with fresh herbs and onion with beef buillion to create the broth.
I have never tasted or made borscht before.....now it will be a staple in my diet......soooooooooooo good.
This is not a classic borsh!
There are so many versions out there! Thank you for watching Elena!
@@Natashaskitchen you probably forgot or don't know what real borsch is like!
It has never been a borsh! Borsh is never made like that, esp. with concentrate chemical "soup"
@@ekaterinanet5127 can you please shut up? Read what did she said you dumb
@@Natashaskitchen you need to have a East European Babushka
Wheres cabage???
Cabbage is in this version - natashaskitchen.com/borscht-recipe-with-meat/ 😀
I ate a lot of borscht, and never found the cabbage
Belarusian borsch(t) doesn’t have any cabbage in it, I add beet stems though, they are even better, believe me, I never use ketchup or vinegar - tomatoes and lemon ONLY! Like this recipe, I would call it a beet soup ☺️👍🏻🌹
I recently learned totally different borch preparation trchnique which we fell in love with its taste. Till that time your recipe was the one I always followed but this new technique is super far more tasty and unbelievingly easier. If someone is interested I ll be back to share.
I just did it. It will be one of my new favorites. I am from Hungary and I lived near to the Ukrainian border. However I never ate Borscht. The idea came that I like beets, but I did not have a lot of recipe, so I searched a little bit. Thanks for sharing!
I'm reading every comment with a Russian accent
Ukraine triggered 🤣
this is Ukrainian dish
That's racist
This is not borscht.🤥😄this is beet soup🤫
There are so many versions out there! This is classic for us. Thank you for watching!
That's what I called it😂
@@Natashaskitchen no many version. Its soup.
it’s borscht in our country
Thats actually borsht...
When you chopping onion, gumming is the best solution to avoid tears
Yes, to chop an onion with out tearing I learned to light a candle right around where you work and I must say it worked, maybe I shed one tear in the end but usually I cry so badly when I just begin chop onion, not that bad with the candle I must say, I hope it helps 💕
Sour cream is delish. Seems to be a simple recipe. I myself love the traditional recipe. With cabbage and meat but this look very good . so its a must try. Thank you 😍
You've so welcome, Iris! Thanks for watching!
I'm a mayo girl all the way!! 😋 I would love to see more Russian food recipes!! 😊
Thank you for your feedback Ally!
Borsch is a Ukrainian food...
Toby Alexander are we gonna go there here too? It’s a Slavic soup!
@@Keepinitreal55 slavic soup ?)) what ?)) its ukrainian food . Russian borsch called Schi . If you say word Borsch its 100% ukrainian .
Hi Natasha, I tried this recipe on a freezing, stormy night and it was delicious. Only, being Turkish I swapped ketchup with hot pepper paste and it went wonderfully well. Much love and greetings from Istanbul🙋♀️
That's wonderful! Thank you for sharing and I am so happy that you enjoy this recipe.
This is the first recipe of Borsch without cabbage. Will try 😊
Please update us on how it turns out. 😊
@@Natashaskitchen and )))) keep clean onions half day before cutting in the fridge and no tears 😪😪😀, for me it worked and discovered it by occasion 😀😀
@@Natashaskitchen @Natashas Kitchen So update: I had planned borscht for today and was seeking different recipe, rather than family one. So my version, sautee in veg oil 2 onions, with 2 garlic cloves, 4 medium carrots and 3 medium beetroots ( all shredded) with little italian tomato passata, add to this slightly beforehand boiled lentils ( upon your desire, how thick you want soup, I used about 150 grams of greenish ones), add about 2,5 ltr. water (for vegetarian version) or broth, let it boil at medium low heat and at the end add salt, pepper and greens as wished. BRILLIANT!
This looks absolutely delicious. When I saw you were adding potatoes, I knew it was going to be authentic. Don't 'hate' me, but since I only cook for one, would sub canned beets for fresh. I know, I know. Have you ever made it with bacon and caraway seeds? And...how did you NOT get any beet juice spots on your blouse? LOL Thanks for another wonderful recipe, Natasha. (:
(And, yes, sour cream would be lovely.)
You are very welcome and thank you for always watching our videos 😀
To avoid tears when chopping onions 🧅 light a candle 🕯 near the cutting board. It works great from me. The flame 🔥 burns off the sulfur compounds that irritate your eyes.
Never heard of that before but thanks for sharing!
I love to eat borscht with the French baguette slices but I put mayo and garlic slices on mine. So good!
Sounds delish!
i had borscht for the first time at the age of 20 when i moved to nyc. i had never even heard of it before! was sitting at the counter at B&H dairy trying to decide what to order, when the person sitting next to me was served a huge bowl. THAT SMELL! i wanted to stick my face right into it! i know lots of people don't like beets; i really feel they're missing out. since i left nyc, i've been buying it pre-made from the grocery store, but your video has inspired me to give it a shot. wish me luck! and thank you for inspiring me. the jarred stuff is fine, but i know this will be so much better.
I hope you can try it soon! 😊
No cabbage? Interesting; so many varieties of borsch, I guess; looks really good and yammy !🌶
This one is without but on my website I have exactly what you are looking for natashaskitchen.com/borscht-recipe-with-meat/ 😀
Oh my goodness, that looks good! Definitely going to make this. Thanks!
You're so welcome! Thanks for watching!
no crying with the onion, don't breathe thru your nose and don't blink, compliments of Chef DMLopez.
This sounds bizarre but for some reason it works. Before you dice an onion put a wooden match between your lips, the striking part should be facing outward not inside your mouth. This somehow prevents onion tears! It might have something to do with the fact that onion fumes and the match both contain sulfur but I'm not sure. It's a minor miracle. Meanwhile I *MUST* try this borschch (no T in the Russian word Борщ). I'm a sour cream kind of guy but I will definitely try mayo too. Это выглядит вкусно, большое спасибо!
Thanks for sharing!
Before cutting soak the onion in normal water
If you want to miss the tears while chopping the onion, just breathe through your mouth, not through your nose. Guaranteed it helps :)
I've tried that before, the doesn't work. The tears come from your eyes, not the nose
To stop the tears when chopping onions, peel off the skin, pass the onion and your knife blade under cold water. Then chop away.
They say that onion reacts with the closest liquid to it. Usually that would be our eyes. But when you pass the onion and the knife blade under Cold water that reaction is stopped. No more tears 😭
I hope this works for you. It does for me every time 😃😄
Hello!
I watch your channel from time to time, my father was from St. Petersburg, I like russian kitchen. A few months ago, i discovered that red onions do not make you cry, and they are healthy, especially the outer leaves. Greetings from Tigre near Buenos Aires
thank you for the tip 😀
Definitely Sour cream ;)