This is one of the most authentic and old borscht recipes from the collection. This borscht dates back to 18th century. It is very easy to make and using walnuts adds an interesting touch.

Start by cutting potatoes, carrots and parsley root in cubes. Then cut onion in circles and fresh green cabbage into thin strips. Place all the vegetables into a pot, add cold water, salt to taste and bring to a boil. Cook on low for 20 minutes. Cover with a lid, remove from heat and let stand. In the meantime, shred the beets and add lemon juice. Add the mixture to the borscht. Mix the borscht well and serve immediately.  

When serving the borscht, add minced walnuts to every bowl.

You will need

For borscht:

  • Water – 6 cups
  • 2 small beets
  • Fresh green cabbage – 12 oz
  • 1 medium potato
  • 2 carrots
  • 1 parsley root
  • 2 small yellow onions
  • ¼ lemon
  • Salt – to taste

To serve:

  • Minced walnuts – 4 tablespoons


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