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Volyn borscht
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Volyn borscht

60 min4 serv.20 февр. 2026 г.

Description

A hearty first course dish. Volyn borscht can be prepared using any meat broth, mushroom broth, or simply water (for a fasting version). The soup turns out very tasty and aromatic, and thanks to the generous amount of vegetables, it's thick, rich, and nutritious. Be sure to save this recipe, ladle into bowls, and serve.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients.

  2. 2

    Step 2

    Step 2

    Rinse the meat, place it in a pot, and pour in water. Add bay leaf, peppercorns, salt to taste, and simmer covered over low heat after boiling until the meat is fully cooked (it should easily separate from the bone).

  3. 3

    Step 3

    Step 3

    Boil the beet separately in a saucepan, then peel and cut into strips.

  4. 4

    Step 4

    Step 4

    Fry the onion with the carrot in a pan.

  5. 5

    Step 5

    Step 5

    Add the grated parsley root, tomato paste, and spices, then continue frying for another 2-3 minutes.

  6. 6

    Step 6

    Step 6

    Strain the ready broth, separate the meat from the bones, and return it to the pot.

  7. 7

    Step 7

    Step 7

    Bring the broth to a boil and add the shredded cabbage, cook for 15-20 minutes.

  8. 8

    Step 8

    Step 8

    Then add the sautéed vegetables, beetroot (and lemon juice or vinegar to taste, if desired) and cook everything together for another 5-7 minutes.

  9. 9

    Step 9

    Step 9

    The Volyn borscht is ready. When serving, add sour cream and chopped fresh herbs.