Russian borscht (Learnt in Riga, Latvia)

(Source : Stravinsky's borscht - THE LONDON COOKBOOK page 128, but I have changed it to my taste)

· serves 6-8 ·


1 (~30 dag)

large, row beetroot, shredded

1 tablespoon/
or by your taste

vinegar, may be red wine vinegar

25 grm./

bacon fat

2 teaspoon



medium onions, finely chopped


tomatoes, chopped


carrot, sliced


parsley root or 1/2 parsnip

1 oz

slightly salted butter

1/2 (60 dag)

medium cabbage, shredded

450 grm./
1 font

potatoes, peeled and cut into 2x2 cm-s cubes

2,2 liter/
4 pint

good beef stock




allspice berries


bay leaves

1 medium head

garlic, finely chopped

fresh chopped parsley

salt and freshly ground pepper by your taste

150 grm. (5 oz)

sour cream

1. Put the beetroot, vinegar, a little bacon fat, sugar and chopped tomatoes in a pan, and cook gently wit the lid on for about 5 minutes. Mix  the onions, carrot, parsley root and braise in the butter.

2. Simmer the shredded cabbage and the cubed potatoes in the stock for 15 minutes. Add the beetroot mixture, the braised vegetables, the peppercorns, the allspice berries and bay leaves. Cook for another 10 minutes.

3. Add the chopped garlic, the remainder of the beacon fat and the chopped parsley.

4. Let the borscht cook and simmer for about 4 1/2 hours very slowly over a low heat. After cooking allow to cool and mature for about 12-18 hours.

5. Before serving reheat gently, adjust seasoning and add at least one teaspoonful sour cream per serving. Serve with a slice of dark rye bread.

Remark: If you like, you may simplify the preparation process.

This page translated into Hungarian on \magyar_receptek\borscht.html Click on this underlined address to have it in Hungarian.

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