Borsch

Many Borsch recipes include beets in them. The familiar Borsch that we grew up with and that we had at Molokan Church Meals did not have beets in it. Here is my mother’s recipe.

Nadia’s Borsch

For the Stock:
1 Chuck Roast (with bone would be good)
1 onion
1-3 celery stalks with leaves
2-3 carrots
2 bay leaves
5-10 peppercorns
Salt to taste

In a big stock pot, cover chuck roast with good water. Add all the stock ingredients and bring to boil. Lower heat to simmer. Simmer until roast is fork tender. Strain the stock. Reserve the roast.

1 head of cabbage shredded (green is what we use)
1-3 carrots grated
1-2 onions diced
1 bell pepper diced

2-3 stalks of celery diced

(saute the bell pepper, onion, celery and jalapeno then blend before adding to stock)
2-3 potatoes diced
2 cans stewed tomatoes blended in blender (we have those that don’t like chunky tomatoes)
1 can tomato sauce
1/2-small bunch of dill (to taste)
1 handful of chopped italian parsley
salt and pepper to taste
optional – 1 can of Garbonzo beans
option #2 – add a small jalapeno diced to the saute group above.

Put the strained broth back into a stock pot. Add all the above ingredients and bring to a boil. Simmer until cabbage and carrots are tender. Taste and see if the soup needs more salt or pepper at this time.

The Borsch is ready now.

My mother doesn’t include this in her recipe but when she made borsch at my house once I saw her add a half a cube of unsalted butter at the end. 🙂 My mother mashes most of the potatoes to thicken up the soup a bit.

You can bake the chuck roast with a little of the stock, salt, pepper, and sauteeed onions to serve alongside the borsch with a good loaf of bread and of course…sour cream. This was my welcome home meal for my kids last night.

 

16 thoughts on “Borsch

  1. Love the pic of the family gathered around the table (and I really love the green walls!)

    Ellen backatcha: Hi Lisa, I treasure these moments! On walls…I do not have a white wall left in my house. Green, cinammon, etc. etc. I love color right now.

  2. Copying and printing.

    I’m making this.

    Seriously. We love soup and this sounds and looks heavenly!

    Ellen backatcha: Kim, Hope your family likes it. We were all basking in memories last night…it’s been awhile since I made this. Josh and Laura got to take a good portion home which made them happy.

  3. You’re making me hungry. My mom’s out of town and I’m starving 😦

    Maybe I’ll have to invite myself over to Laura’s tonight for leftovers 🙂

    Ellen backatcha: Bridget, I hope they’re available for you tonight!

  4. Ummm, I fly in tonight! Any leftovers for your dear darling sister who loves you so much and would love to have some borsch 😉

    Can’t wait to sees youse guys in the Northwest!

    ellen backatcha: Yes, dear sister there are left overs for you…

  5. Oh Yummy,
    I’m so hungry for borcsht now. That is nearly identical to the way I make it. I just have never added bell pepper to it before or the optional ingredients.
    so wonderful to have family around the table, is there anything more satisfying than that?

    ellen backatcha: Lovella, my mother is always trying to spice things up. Borsch with that wonderful bread you made, yum! Family is a wonderful gift from God.

  6. Wow, I didn’t know borsch was also made without beets–we love it with beets, so will most likely love it without!

    BTW, any idea why some call it “borscht” with a “t”?? It drives my oldest daughter up a wall when she hears/sees that! 🙂

    Thanks for another great Russian recipe to add to our menu!

    Hi Connie, We’ve always pronounced it with a “sh” at the end. I wonder if the t is ukrainian. I’ll have to inquire. Glad to give you a new twist on borsch! Blessings. I spoke to my brother in law and he said that the russian spelling does have a te’ at the end but we don’t pronounce it, he thinks the Jewish pronounciation does include the te’.

  7. Yum! I want to be one of your kids. No wonder it’s so hard to leave home.

    Hi Beth, You think the home cooked meals are keeping them here???

  8. Looks good, I think we’d enjoy this. I love cabbage in soup for some reason? So I read it twice, am I missing something… what do you do with the roast?

  9. Oops, never mind, i just saw your comment on the end… I was blinded by the beautiful family photo!!!!

    Ellen backatcha: Hi Michelle, Ha, ha. Love the new middle name!

  10. Pingback: Soup-Tacular…because it’s cold, y’all « The Happy Wonderer

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  12. So does anyone know the Chavil or Schavil soup recipe…it’s made with a green leaf, grows like spinach, which is very sour if you eat it raw…Sorrel perhaps? My Mother used this leaf in a soup in which you add chopped hard boil egg and smetana (sour cream) of course!

    And of course, piroshki!! Mom usually baked them, but deep fried…oh oh oh!! I’ve got to get Mom’s recipe book off my sis or at least have her photocopy the pages for me!!

  13. Pingback: B is for Borsch! « The Happy Wonderer

  14. I am SO happy to find this recipe!!!
    I’ve been looking for a traditional molokan borsch.
    All the recipes I would find everywhere else was the beet style.
    This is the closest to what my relatives made.
    I used to have several Molokan cookbooks, but now, sadly, can find none.
    Thank you!!!

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