This borscht is cooked in a clay pottery, so select a good deep clay pot beforehand.
Cut beetroot, carrots, parsley roots, parsnip, leeks and yellow onion in small cubes; cut fresh green cabbages into 1 inch squares. Cut meat and bacon into bite sized pieces and place everything into a clay pot. Cover with water and beetroot brew, add peppercorns and bring to a boil. Reduce the heat to low and let it all simmer for 2 hours.
Shred the remaining beetroot and squeeze its juices into a bowl.
Skim off the fat from the surface of the borscht. Add flour mixed with sour cream and beetroot juice. Add salt if needed and keep cooking for 5 more minutes.
Sprinkle with chopped parsley and dill and turn the heat off. Let stand for 30 minutes covered before serving.

You will need:

For borscht:

  • Water – 5 cups
  • Beetroot brew – 3 cups
  • Brisket – 16 oz
  • Bacon – 6 oz
  • Beetroot – 7 oz
  • Fresh green cabbage – 14 oz
  • 1 carrot
  • 1 parsley root
  • 1 parsnip
  • 1 leek stalk
  • 1 yellow onion
  • All-purpose flour – 1 tablespoon
  • Sour cream – ½ cup
  • Beetroot for juicing – 5 oz
  • 5-6 peppercorns
  • Chopped parsley – 2 tablespoons
  • Chopped dill – 2 tablespoons
  • Salt – to taste

This borscht is also known as: Ukrainian Borscht

How to make beetroot brew


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