Борщ с говядиной свеклой и капустой

Russian borscht soup

Today we are cooking a soup for all times and peoples. On the table is russian borscht soup. The borscht according to this recipe will definitely turn out to be brightly colored, with a wonderful taste and aroma.
5 from 1 vote
Cook Time 50 minutes
Total Time 50 minutes
Course Soup
Servings 4 people
Calories 295 kcal


  • 1 pan
  • 1 frying pan
  • 1 knife
  • 1 chopping board
  • 1 tablespoon
  • 1 teaspoon


  • 400 g beef
  • 1 pc beetroot
  • 1 pc carrot
  • 1 pc onion
  • 3-4 pcs potatoes
  • 200 g white cabbage
  • 1 tbsp tomato paste
  • 1 tbsp flour
  • 1 tbsp lemon juice
  • 2 tbsp vegetable oil
  • 3 liter water
  • ¼ tbsp salt
  • 4-5 pcs peppercorns peppercorns


  • Prepare all the necessary ingredients.
    The necessary ingredients for cooking russian borscht soup
  • Clean the beef from films, put it in a pot with water. To speed up the process, the meat can be cut into several pieces. Let it boil for 5 minutes, then take out the beef, rinse under the tap. Pour out the water along with the scum, fill the pot with clean water, lower the meat and return to the stove. Cook for half an hour. Then add the potato pieces.
    400 g beef, 3 liter water, 3-4 pcs potatoes
    Beef, potatoes
  • And shredded white cabbage. Cook until the potatoes are done.
    200 g white cabbage
  • In the meantime, make the dressing. Fry the grated carrot and a quarter of an onion ring in vegetable oil until soft. Add the beetroot, grated.
    1 pc carrot, 1 pc onion, 2 tbsp vegetable oil, 1 pc beetroot
    Frying onions, carrots and beets
  • Keep on low heat, stirring occasionally, for 15 minutes. The beetroot should become soft. Add flour, tomato paste, and lemon juice. It can be replaced with table vinegar, but it is mandatory to use something sour, it fixes the color of the beetroot and the borscht will turn out to be richly red.
    1 tbsp tomato paste, 1 tbsp flour, 1 tbsp lemon juice
    Adding flour, tomato paste, lemon juice
  • Mix and transfer everything to the pot with the other ingredients. If the potatoes are not cooked by the time the acid is introduced, they may remain so, no matter how long they are kept on the stove.
    Adding a roast to the broth
  • Add salt and black peppercorns.
    ¼ tbsp salt, 4-5 pcs peppercorns
    Adding salt and pepper
  • After 5 minutes, the red borscht with beef is ready. Serve the borscht traditionally with sour cream, and for convenience, cut the meat into small pieces. Bon appétit!
    Russian borscht soup


Calories: 295kcalCarbohydrates: 4gProtein: 19gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 70mgSodium: 85mgPotassium: 410mgFiber: 2gSugar: 2gVitamin A: 100IUVitamin C: 19mgCalcium: 32mgIron: 3mg
Keyword beef, homemade




Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating