Russian borsch (sour soup)

Russian borsch (sour soup)

As the name says, this is a Russian dish, an appetizer served before the main course. 

I used for 8 servings: 1 kg of beef, 3 onions, a big carrot, a big parsley root, some celery, just for the taste (about 100 g), a quarter of fresh cabbage (quantitative, was the same as celery), 2 potatoes, a small beet, a handful of parsley leaves, sweet cream to taste, one yolk, a can of 400 g of tomato sauce 2 liters of water and one of borsch (this is a specific sour liquid; you may add lemon juice or better, vinegar, but not more than 100 ml).

Cut the beef meat into small pieces and boil in water. When it foams, throw the water and add another, then bring to boil again. Add salt to taste. Cut vegetables like this: grate the beet, cabbage, carrot and parsley root, chop to pieces the potatoes, finely chop the onions. When the the meat is soft, add the vegetables and continue to boil about 15 minutes (if necessary, add some more water) then add the tomato sauce, the borsch (or lemon juice or vinegar), and after 4 or 5 minutes of boiling add the chopped parsley leaves and the yolk mixed with 2-3 spoonfuls of sweet cream. Turn off your cooker. The Russian borsch is ready.

You may serve it with another spoonful of cream and a hot pepper, if you like.



  1. Wow this looks absolutely delicious. I am very hungry right now, and tell you what, I would lick this bowl clean if someone made this for me.

  2. Russia is rich with different food recipe especially the soups. They have a huge variety which is being used around the world now.


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