Borsch. A Simpler Version

Law nr.1 If in the menu Borsch, You are wearing usually something White 🙂

Beetroot has been used in Estonian cuisine already since the 17th–18th century. A lot of beetroot dishes have reached us through Slavic cuisine, so dishes like Russian beetroot and potato salad, Borscht and cold beetroot soups were known already in the Baltic German cuisine. From then on, beetroot dishes were included among the foods of the pre-war Republic of Estonia.


  • Servings: 4-6
  • Difficulty: easy
  • Print

Very easy to do. Healthy, full of vegetables Russian style Soup.



    per eater
  • 1 potato
  • – 1/2 carrot
  • 1/2 onion
  • ca 100 g cabbage
  • ca 100 g boiled and grated beet
  • 1 tabelspoon butter
  • meat “leftovers”, use what you have at home. Ham, sausage, meat,…
  • salt, pepper, bay leaf, sugar
  • – 0,5 tabelspoon 30% food vinegar


  1. Turn on the kettle.
  2. Peel and chop onions and carrots.   Because this soup contains cabbage, it would be nice
  3. to cut all ingredients into strips.
  4. Melt in pot butter and add carrots and onion.
  5. Add boiling water
  6. Add salt, pepper, bay leaf. Remove foam.
  7. Cut potato and cabbage into strips.
  8. Test carrot, it should be half-ready. Add potato
  9. Cut meat into stripes.
  10. Test potato, it should be half- ready. add cabbage.
  11. Add to beet, in separate bowl,  vinegar.
  12. Test cabbage and potato. If ready, add meat.
  13. Let boil and turn off the stove
  14. Add beet.
  15. Taste. Maybe you have to add some more vinegar/ sugar/salt
  16. Borsch should be sweet and sour, with a strong beet-red color soup.



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