Wash brisket under running water and place in a pot. Cover with cold water and quickly bring to a boil. Remove any foam that might appear on the surface, turn the heat down to low and let the broth simmer for 2-3 hours. Add salt 30 minutes before the broth is done.

Take the brisket out of the pot and separate meat from bones. Place meat into a separate container. Strain the broth to get rid of bone bits and pieces.

Wash eggs thoroughly, place in a small pot, cover with water and boil for 10 minutes. After they are done, transfer the eggs into ice cold water to cool. Peel the eggs and cut into small cubes.

Wash and chop your greens – sorrel, green onions, parsley and dill.

Bring the broth back to a boil. Add sliced beetroot and keep cooking until both broth and beetroot lose their ruby red color. Then add cubed potatoes and cook for 20 minutes. Lastly, add chopped greens, peppercorns, bay leaf and salt to taste.

When serving the borscht, add chopped egg and sour cream into every bowl. Adding meat is optional.

You will need:

For broth:

  • Water – 10 cups
  • Brisket – 15 oz
  • Salt – 1 1/2 teaspoon

For borscht:

  • Beetroot – 8 oz
  • 4 medium potatoes
  • Sorrel – 16 oz
  • Chopped green onion – 1/2 cup
  • Chopped parsley – 1/2 cup
  • Chopped dill – 1/2 cup
  • 4-5 peppercorns
  • 2 bay leaves
  • Salt – to taste

To serve:

  • Sour cream
  • 2 Eggs


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