How to make it

  • The day before, cook a nice, concentrated broth with the meat, veggies and s+p. Let cool, than pull meat of bones and fat, and put back in broth. Discard fat and bone, store broth in fridge. When the fat on the surface is hard, take off broth and reserve.
  • The next day, melt fat in big soup pot. saute cabbage, red beets and onion, until soft. Meanwhile, roast the spices in a dry pan, until their aroma gets released. Grind, together with the salt, in a mortar or spice grinder. Add to the veggies in the pot and saute 1 or 2 more minutes. Add broth and simmer slowly for 30 min or so, until the vegetables are tender. Season the soup with s+p and lots of vinegar, it should have a distinctive sour taste. Add the meat and heat through.
  • Laddle soup/stew into deep soup plates, add a tablespoon or so of sour cream and sprinkle with dill. Enjoy !

Reviews & Comments 6

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  • mandymoore 5 years ago
    I have NEVER tried this before...but hey, there is a first time for everything, right?
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  • elgourmand 5 years ago
    How many Borschtsch recipes are there out there? At lease one for every person making it. This will be a good one. Next time you're in Bogota stop by Gyros & Kebab and try theirs Thanks for the post RJ
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  • PongoUSA 5 years ago
    veggie stock should work, maybe with some mushrooms in it ...
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