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Beetroot borscht

Beetroot borscht

A good borscht for those who fast, and for those who do not fast, a spoonful of sour cream is added and it is sensationally good. My mother and grandmother always made us this bag when we were children and we never refused it. And I in turn cooked it, and I cook it for my family and every time it is successful.
I used boiled beets separately but it can be cooked with baked beets or raw boiled in borscht.

  • 5 large potatoes
  • 2 carrots
  • a piece of celery
  • 2 capsicums
  • 1 large onion
  • 2 suitable red beets
  • 50 ml oil
  • 2 tablespoons tomato paste
  • greenery (parsley, leustean)
  • sweet Boya
  • salt
  • pepper
  • bay leaves 2-3 leaves
  • 3 liters of hot water
  • 350-400 ml bag of putina

Servings: 10

Preparation time: less than 90 minutes

RECIPE PREPARATION Beetroot borscht:

Put the red beets to boil.

Put the onion to harden (soaked) in oil.

Over the onion, add the finely chopped roots, leave for 5-7 minutes on the fire, mix and add: chopped peppers, salt, pepper and paprika.

After boiling the beets, clean them and put them on the large grater. Add the beets and diced potatoes over the vegetables. Leave it on the fire for 5 minutes, then add hot water and let it boil.

The borscht is boiled with tomato paste.

After the vegetables are cooked, add the borscht and add to taste. At the end we add finely chopped greens and bay leaves.

Good appetite!

Russian borscht recipe with beetroot

  • 2 medium potatoes
  • 2 medium ripe / boiled beets
  • 1 red onion
  • 2 carrots (purple in my case, but you can also use regular carrots)
  • 1/4 cabbage (white or red)
  • 1 bay leaf
  • 2 l vegetable soup
  • 2 tablespoons olive oil
  • 250 ml tomato juice (mine is prepared at home)
  • salt (pepper to taste)
  • apple cider vinegar / borscht / lemon juice to taste
  • sour cream (optional)

Ingredients needed beetroot borscht

  • 1.5 kg of pork with bone
  • 2 red beets
  • 2 onions
  • 2 carrots
  • 500 gr. cabbage
  • 1 bell pepper
  • 3 potatoes
  • 4 tomatoes
  • 2 heads of garlic
  • 1 bunch of parsley and 1 bunch of larch
  • 1 hot pepper (optional)
  • 1 liter of borscht or cabbage juice
  • oil, salt

1. Wash the beets, peel them and cut them into slices. Put in a large pot with bone, borscht and bay leaves and simmer for 20-30 minutes.

2. Meanwhile, chop the rest of the roots, add them to the soup, as well as the rest of the ingredients. Add borscht if necessary to cover all the vegetables, and simmer for another 30 minutes.

3. Remove the bone from the soup and finely chop the meat on it, then add it back to the soup (meat).

4. If you want a creamy borscht you can use the vertical blender until you get the desired consistency, but some people like to feel pieces of meat and vegetables. Taste the borscht and season to taste with salt and pepper. You can also add vinegar.

Let the borscht rest overnight, the flavors will combine into something delicious!

Polish beetroot borscht is served with a tablespoon of sour cream on top.

step 1. Wash well in cold water meat that can be pork or beef also perfect for this red borscht are fresh pork ribs. We provide the meat according to the taste or the number of people who will serve and put it on the fire in a large saucepan (so that all our vegetables fit). We leave the pan with the meat without a lid on high heat only until the foam rises on top and we gather it easily (if you didn't succeed you can change the water or strain it). Bring to a boil over medium to low heat, now add salt and bay leaf.

step 2. In the meantime, take care of the vegetables, the roots (see in the picture, what I used, you add what you have and what you like).

step 3. Peel onions, carrots, potatoes, parsnips, beets (use 2 beets, small grandmother always said that if they are smaller they are a more intense color), wash and cut julienne as finely as I did, you can also grate if you don't have time. After chopping the onion, carrot, beetroot, prepare a pan in which you add 2-3 tablespoons of vegetable oil, when it is hot add the onion, stirring lightly for 1-2 minutes, then the carrots, parsnips and beets, here add the vinegar. to keep the beautiful red color, also here add to the desire 1-2 peeled tomatoes (optional) and finely chopped (peeled in hot water lightly cut its peel) Leave the tray on low heat for a few minutes, if you see that it looks dry because the vegetables absorb the oil add a little boiled water. Check the meat if it is cooked and add the diced potatoes, followed by the cabbage, the chopped pepper and the julienne, the celery stalks (if desired) and when they are almost cooked add the beets and all the composition from the pan. Add salt to taste, simmer for a few minutes. If necessary, add boiled water or stuffed sour borscht as our mothers and grandmothers do. If you don't have it, add borscht powder or lemon juice, dried larch. After you have tasted the vegetables and seen that they are cooked and suitable for the taste of salt and sour, turn off the heat and press the freshly chopped parsley, covering with the lid of the pan until it cools down a bit and can be served.

step 4. Serve hot with a teaspoon, two teaspoons of sour cream (or with a fresh hot pepper so our parents like it). Have fun and lust!

The recipe "Red beet borscht" is part of the project "Discover Romanian culinary traditions" developed at the restaurant "The clever cook" by the public relations agency, Russenart Communications and is received from COLLADA Pension, (owner: DAN CORLATAN), Gura Humorului, Suceava County (Bucovina).

The product “Red beet borscht” can be tasted at a promotional price, between February 25 and March 3, 2013, daily, between 4 pm and 9 pm, at the restaurant Bucătărasul cel dibaci, str. Olteni no. 3, sector 3, Bucharest (P-ta Unirii area - P-ta Sf. Vineri).

Ingredients and preparation

-bake 4 red beets in the oven
-finely chop an onion and a carrot and half a kg of potatoes
-make a salad of two eggs and a cup of sour cream
- put the vegetables to harden, add the pepper paste and the tomato broth one tablespoon each
-boil in 3 liters of water
-after boiling the vegetables, add them to the noodles
-add 1 liter of borscht a little
-Put it aside and add the salt, put it on the fire for another 2 minutes
-to remove from the heat add the cooked red beets, cleaned and given through the grater with small mesh
-Add larch to taste

Red Beet Bag

That the weekend is still coming and because we are still during Lent, I propose an easy and delicious dish: beetroot borscht.

Improper borscht said because, at the end, the soup is not sour, but sweet-sour, a perfect taste for a cool day.

Here's how easy it can be, and how cheap especially:
I cut a potato into small cubes and chopped an onion as small as I could. I put the two to harden in oil, on very low heat for about 10 minutes, stirring so they don't stick. I grated two carrots and two small red beets on the small grater, and after 10 minutes of hardening the potato and onion, I added the grated carrot and beets, put the lid on and left them to cook for 10 minutes. minutes, stirring regularly.

Now is the time to season to taste with salt and pepper, then add 3.5 l of warm water or if you have vegetable soup all the better and cook for 20 minutes on medium heat.
The classic borscht is sour, this beetroot borscht does not need to be sour because the beets have an astringent taste after boiling and give the soup a slight sour taste, and the sweetness of the carrot brilliantly completes the excellent result at the end.
Sprinkle with dried parsley leaves or chop fresh ones before serving, for extra color and flavor!
tip: Peel and grate the beets after putting on your gloves, because otherwise you risk being stained with your hands for a week!

Great appetite. The beetroot borscht is ready!
Serve hot, with aromatic or simple croutons, with vegetable cream and if it is not the fasting period with ordinary cream and, especially, with a pure soul!

Beetroot salad with garlic


  • 1 kg of beets
  • 4 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • 5 cloves of garlic
  • 2 teaspoons salt.

Method of preparation

Wash the beets, cut into smaller pieces if necessary, then boil for about 30 minutes. Remove from the heat, allow to cool, then pass through a large grater. In a separate bowl, mix the vinegar, salt, olive oil and crushed garlic. Put them all over the boiled beets and mix well.

Beetroot salad can be stored in the refrigerator and can be eaten with any steak or main course.

Beetroot & salad garnish

Beetroot salad with vinegar


  • 1.5 kg of beets
  • 150 ml of vinegar
  • 3 tablespoons sugar
  • 3 teaspoons salt
  • 1 L of water.

Method of preparation

Wash the beets, cut them into two smaller pieces, if they are too large, and put them in a large pot to boil. Check with a fork and if it has softened, then remove from the heat, remove from the water and allow to cool, then peel.

Cut the beets into smaller cubes and add to clean, sterilized jars. In each prepared jar add a tablespoon of sugar, a teaspoon of salt, 50 ml of vinegar and make up to water. Put the lids on the jars.

In a large bowl, place a cotton towel on its bottom, over which the beetroot jars are added. Fill with water up to half the jars and bring to the boil a few times over low heat. Turn off the heat and allow to cool in the pot with water.

When the jars have cooled completely, wipe and store in the pantry or in a cool, dark place.

Beetroot salad