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9 Answers

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I personally don't like borscht but here is my answer anyways.


I've had a few people make it for me and they have made it using different recipes.

The best recipe by far is probably this one: https://www.spendwithpennies.com/borscht-recipe-beet-soup/

I don't enjoy it but I can see someone that likes borscht might enjoy it, Just give it a try and see if you like it or not.

Have fun!

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You add beets, cabbages, beef, and other vegetables. Though the main ingredients are the beets, cabbages, and beef, however you can variate other veggies that you can add. Mushrooms and potatoes are also good to be added, but can be left out to make your soup healthy. On the other hand, leek and parsnips will be a good choice to add.
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I don't like Borscht. Ukraine is the origin of this recipe. There are many items we can do using Borscht. There are lot of videos available on Internet. Search on google and watch. 
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Borscht is a traditional Eastern European soup made with beets and other vegetables. It's a healthy and flavorful dish that's perfect for cold weather. Here's a classic borscht recipe that you might enjoy: Ingredients: 4 medium beets, peeled and shredded 1 large onion, chopped 2 large carrots, peeled and shredded 2 celery stalks, chopped 4 cups of vegetable or chicken broth 1 can of diced tomatoes 1 tablespoon of tomato paste 2 cloves of garlic, minced 1 bay leaf 1 tablespoon of olive oil 2 tablespoons of red wine vinegar Salt and pepper to taste Sour cream and fresh dill, for garnish Directions: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent. Add the shredded beets, carrots, and celery to the pot and sauté for another 5-7 minutes, or until the vegetables are tender. Add the broth, diced tomatoes, tomato paste, bay leaf, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and simmer for 20-30 minutes, or until the beets are tender. Stir in the red wine vinegar and cook for another 5 minutes. Remove the bay leaf from the soup and discard it. Taste the soup and adjust the seasoning as needed. Serve the borscht hot, garnished with a dollop of sour cream and fresh dill. This borscht recipe is flavorful, hearty, and nutritious. It's packed with vegetables and low in calories, making it a healthy and satisfying meal. Enjoy!
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There is no definitive answer to this question as different people have different preferences for the dish. Some might prefer the " pulled beef and bacon " recipe while others might prefer the " borsch with gouda " recipe. Ultimately, the recipe that Suitcase will show you will make the best borsch for you.
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A traditional borsch recipe includes beets, cabbage, potatoes, carrots, onion, garlic, dill, and sour cream. Simmer vegetables, add broth, and serve with sour cream.
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Borscht is a traditional Ukrainian soup with many variations. Here's a basic recipe:

Ingredients:

- 500g beets, peeled and grated

- 1 onion, finely chopped

- 2 carrots, grated

- 2 potatoes, cubed

- 1/2 cabbage, shredded

- 4 cups vegetable or beef broth

- 2 tablespoons tomato paste

- 2 tablespoons vinegar

- Salt and pepper to taste

Instructions:

1. Sauté onions, carrots, and potatoes in a pot until slightly softened.

2. Add beets, cabbage, broth, and tomato paste. Simmer for about 30 minutes until vegetables are tender.

3. Stir in vinegar, salt, and pepper.

4. Serve hot, optionally garnished with sour cream and fresh dill.

Feel free to add additional ingredients like beans, meat, or other vegetables to customize the borscht to your liking.
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A classic borscht recipe includes beets, onions, carrots, cabbage, and sometimes meat, simmered in a rich broth. Add vinegar, drill, and sour cream for authentic flavor. Serve hot or cold.
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Borscht is a work of art and generous Eastern European soup with numerous varieties. Here is a customary Ukrainian Borscht recipe: **Ingredients**: For the Soup: - 4 cups vegetable or hamburger stock - 3-4 medium beets, stripped and ground - 2-3 potatoes, stripped and diced - 2-3 carrots, stripped and ground - 1 onion, finely slashed - 2 cloves garlic, minced - 2 cups destroyed cabbage - 2 tablespoons vegetable oil - 1 narrows leaf - Salt and pepper to taste - 2 tablespoons white vinegar or lemon juice (change in accordance with taste) - Acrid cream (for embellish) - New dill (for decorate) For the Salted Beets (discretionary): - 1 huge beet, stripped and cut - 1/2 cup white vinegar - 1/2 cup water - 2 tablespoons sugar - 1 teaspoon salt **Instructions**: 1. In the event that you're making cured beets, begin by consolidating the white vinegar, water, sugar, and salt in a different pot. Add the cut beet and stew until the beet cuts are delicate. Eliminate from intensity and let them cool. This is a discretionary step, however cured beets add a novel flavor to the borscht. 2. In a huge pot, heat the vegetable oil over medium intensity. Add the hacked onion and sauté until clear. 3. Add the ground beets and carrots to the pot and sauté for around 5-7 minutes until they start to mellow. 4. Pour in the vegetable or hamburger stock and add the diced potatoes, minced garlic, and straight leaf. Carry the combination to a stew, then, at that point, diminish the intensity to low. Cover the pot and cook until the vegetables are delicate (around 20-25 minutes). 5. Mix in the destroyed cabbage and cook for an extra 5-7 minutes or until the cabbage is delicate. 6. Eliminate the straight leaf and season the soup with salt, pepper, and white vinegar or lemon juice to taste. Change the corrosiveness as indicated by your inclination. 7. On the off chance that you arranged salted beets, you can add a portion of the cured beet cuts and a touch of the pickling fluid to the soup at this stage for additional flavor and variety. Hold some for decorate. 8. Serve the borscht hot, decorated with a bit of sharp cream, new dill, and extra cured beets whenever wanted. Borscht can be delighted in as a warm and soothing soup, frequently presented with a cut of dull rye bread. This recipe catches the rich and good kinds of conventional Ukrainian borscht.
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