Borshch (Ukrainian Russian beet soup)


IELD: 4 to 6 servings (4 Servings)
PREP: 10 mins
COOK: 15 mins
READY IN: 25 mins

Borshch (борщ) is one of the classic soups of the Russian household. Ukrainians, however, swear that it was invented by them. Regardless, there are countless variations throughout the Slavic region of Europe, both with meat and without. Most, but not all, have a base of beets. Also spelled borsh, borsch, borsht (with the t silent). Called barszcz by the Polish



  1. Heat the butter or oil over medium flame in a large pot. Add the onions and sauté until translucent. Stir in the beets and tomatoes and stir to heat through.
  2. Pour in the stock or water, vinegar, sugar, sand and pepper.
  3. Taste the broth, and adjust the amount of vinegar or sugar as needed. Broth should be lightly tart-sweet, but not overwhelmingly so.
  4. Bring to a boil, and then reduce heat to low and simmer for 45-50 minutes, or until the vegetables are cooked yet retain their texture.
  5. Serve hot or cold in bowls garnished with a dollop of sour cream (smetana).

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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