Borcht |

Posted on

17 September 2012





2 large or 3 medium potatoes, sliced into bite-sized pieces
2 large or 3 medium beets, peeled and grated
2-3 medium-sized tomatoes, sliced into bite-sized pieces
1 medium onion, finely chopped
2 carrots, grated
1/2 head of cabbage, thinly chopped
2 cloves garlic, minced
0.5fl oz. oil
Sour cream (optional)
Fresh parsley (optional)


  • Take a large soup pot. Add the oil and heat over medium-high heat until hot
  • Add the onion and garlic and stir about 2 minutes
  • Add chopped tomatoes
  • Add carrots
  • Add beet root
  • Add cabbage
  • Pour the vegetables with 8 cups of water add salt and pepper and bring to boil
  • Add potatoes
  • Cover the pot and leave on the low heat for about 30 minutes
  • Serve hot in soup bowls garnished (optionally) with a spoonful of sour cream on top. Best served with a piece of dark rye bread. Yum!
Cooks Note

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