Cook:  1 hour 30 minutes
Serves:  12
Average: 4 (1 vote)
"Borscht is as much a part of the Russian culture as matzo ball soup is for the Jewish people. All Russian families knew how to make borsht and most tasted the same, although Bobby's was the best of course!" Manya Border
Credit: Monday Morning Cooking Club

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Monday Morning Cooking Club
Bobby's Hot Borscht
  1. Put the stock and water into a large stockpot. Add the meat and bring to the boil, skimming the surface to remove the scum
  2. Add the fresh and tinned beetroot, carrots, potatoes, tomatoes and tomato puree and boil for 1 hour, or until the meat is just about falling off the bone
  3. Add the lemon juice and season with salt, pepper and sugar to balance the flavours
  4. Add the cabbage and simmer for at least another 15 minutes, or until the cabbage is very soft
  5. Remove the meat from the saucepan. When cool enough to handle, pull the meat from the bones
  6. Shred the meat with a fork and return it to the pan. Taste again and adjust the seasoning and lemon juice if necessary
  7. Let the borscht cool overnight. The next day, skim off any fat and reheat to serve
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.