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Cossack borscht

Cossack Borscht

Cossack borscht—simple, hearty, and delicious! Today we're making borscht, step by step. It's easy, fast, and tasty, perfect for the whole family or a big crowd. No one can resist it!

Old Sam

Recipe author

Composition / ingredients

Servings:

Beef brisket

700

Carrots

Onions

Tomato paste

700

Bell peppers

Cabbage

Potatoes

Garlic

Fresh herbs

Hot chili pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 17 % 3 g

Carbohydrates 56 % 10 g

75 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:
1. First, lift the meat, onion, and carrot out of the broth. Cut the meat into pieces, return it to the broth, and bring back to a boil. (You'll have simmered the brisket beforehand to make the broth.)
Step 2:
1. Cut the potatoes and 2 onions into pieces. Grate the beets and 2 carrots on the large holes of a grater. Cut the bell pepper into strips.
Step 3:
1. Add the potatoes to the boiling broth. While they cook, make the sauté.
Step 4:
1. The sauté: fry the vegetables in turn—onion, carrot, beets, bell pepper—then stir in the tomato paste. The key is to balance the flavor with salt and a little sugar.
Step 5:
1. Shred the cabbage.
Step 6:
1. Stir the sauté into the broth and add the cabbage. Fresh cabbage cooks in about 10 minutes.
Step 7:
1. After 10 minutes, add the bay leaf, hot pepper, garlic, and fresh herbs. Be sure to simmer the herbs briefly so the borscht doesn't sour. Cook for 3 minutes and the borscht is ready—fish out the hot pepper. Let it rest for 30–40 minutes.
Step 8:
1. Serve the borscht with salo, mustard, raw onion, and sour cream. Enjoy!

Cossack borscht is a soup typical of southern Russia. As everyone knows, borscht varies quite a bit from region to region—the classic Ukrainian version and a Moscow-style borscht heavy on beets (closer to a beet soup) are really two different dishes. This Cossack-style borscht is a hearty meal for everyone, and even a first-timer can pull it off—you can make it in a slow cooker too. Borscht has deep roots in the region: it was traditionally cooked in spring from ingredients that keep well, making a filling meal that gave people strength for work. The old recipe calls for beets, sauerkraut, brisket, and well-cured salo, and its deep red color was considered festive and even sacred.