My dad’s borscht recipe that he has been cooking for 50 years.


  • 500g of beef with bones
  • 3L of water
  • 200g of root vegetables (e.g., onion, carrot, parsley root, radish)
  • 200g of shredded cabbage
  • 200g of beets
  • 100g of tomates
  • 300g of potatoes
  • bay leaf, pepper, salt, herbs to taste


  • put the beef in the pot and add water
  • simmer for a minimum of 2 hours, add salt after about 1h30m
  • cut the root vegetables into 10mm cubes and sauté in vegetable oil
  • separately sauté shredded cabbage until soft
  • coarsely grate the beets and sauté for 15-20 minutes, until fully cooked
  • blanche the tomatoes, cut them into pieces, and sauté in vegetable oil for 10-15 minutes on low heat
  • remove the beef from the pot and filter the broth
  • then add the sauteed root vegetables and cabbage to the broth and set on medium heat
  • when it starts to boil again, reduce the heat to simmer
  • add the potatoes cut into 15mm cubes and cook for 10-15 min
  • add the sauteed beets and cook for another 10 min
  • cut or shred the beef into small-ish pieces and add back to the soup
  • finally add the sauteed tomatoes, bay leaf, pepper, herbs and the borscht is ready!
  • serve with sour cream