Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Ukrainian borsch / original version

Ukrainian borsch / original version

Ukrainian borsch / original version
Lard (pork fat), 10, 77 beets, cabbage 60, 50 potatoes, carrots 16, parsley 7, 17 onions, garlic 1.5, tomato puree 20, 3 flour, sugar 5, vinegar 3% 8, sour cream 15, bay leaves, pepper, herbs.

Cooking method
Borscht is better to cook meat broth. For the broth boil beef with bone when the water boils to shoot. In the broth to put roots. Cook vegetables for borscht: clean the beets, carrots, potatoes, onions, cabbage. Cut the beets into strips, put in a pan with the fat.
Add vinegar to beet has not changed color in fire, simmer until soft
The rest of the vegetables and cut into strips. Extinguish the onion and carrot, they add tomato paste. All vegetables are put in a meat broth and cook over very low heat until tender, add salt, bay leaf.
5-10 minutes before the end of cooking bacon rubbed with garlic and herbs and add to the soup. Chop the fresh tomatoes, chop the greens.
When applying to the plate to put a piece of meat, herbs and fresh tomatoes, sour cream.


  1. Mmmm... this sounds delicious! I cannot remember the last time I had borshch!

  2. What a beautiful dish. Love the plating.

  3. Yum! This sounds so good! I've only recently had borsch for the first time. It's so delicious.

  4. I have never tried Borsch! But I want to... I love beets!! Thanks for sharing!!


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