Borsch recipe
Borsch:
Ingredients:
- [ ] Meat of your choice- beef ribs/ pork ribs/ beef stew meat ( seasoned with Montreal steak seasoning a few hours before or 1 day)
- [ ] 4-5 Bay leaves
- [ ] 6-8 Black peppercorns
- [ ] 1 onion medium onion or half of a larger one
- [ ] 1 can pinto beans- washed and rinsed
- [ ] 1 carrot grated
- [ ] 1 large beet grated
- [ ] 3 smaller bell peppers
- [ ] 2 russet potatoes - cleaned and chopped
- [ ] Teaspoon sugar
- [ ] Splash of vinegar
- [ ] Iceberg cabbage - chopped
- [ ] Water- to boil for the broth
1. I start off by preheating my Dutch oven and adding oil to it when it becomes very hot. You could omit the oil. I do like to season the meat with Montreal steak seasoning and I like to do this a day or a few hours in advance.
2. After I get all of the meat browned, and I do this in smaller portions since there is a lot more meat and I don’t want to overcrowd the pot at one time.
3. I then add all the meat back into the pot and add water enough to cover all of the meat. I add a few bay leaves and black peppercorns. Since I had the meat marinated in the Montreal steak seasoning, I don’t add salt at this point and add salt at the end.
4. While that is boiling, I like to preheat another pan where I start sautéing the onion after it is a caramelized brown color. I add in the bell peppers.
5. Then I throw in my grated carrots and beets, and like to sauté those down. I add a sprinkle of sugar and some vinegar and then I continue to sauté that down until it kind of all comes together.
6. At this point, your broth should be done. I like to add in the potatoes, the onion/bell pepper, and the beets/ carrot into the pot.
7. I let that come to a boil and then add in the cabbage along with one can of drained, pinto beans, or you can do black beans.
8. Finally, when the potato is soft, I add in dill and parsley and taste for salt and pepper at the end.
Making a perfect pot of Borsch is truly rewarding, especially when you can customize it to suit your taste. I personally enjoy marinating the meat overnight with Montreal steak seasoning, which infuses a deep, savory flavor that really elevates the broth. Using a Dutch oven is essential in my kitchen because it retains heat evenly while browning the meat in small batches, preventing overcrowding and ensuring each piece is beautifully caramelized. When sautéing the vegetables, caramelizing the onions and bell peppers before adding the beets and carrots is a game changer. The sugar and vinegar balance the natural sweetness and earthiness of the beets, creating a harmonious flavor that defines borsch. Adding cabbage and rinsed pinto or black beans towards the end gives the soup a wonderful texture and additional nutrients. One tip I've learned is to hold off on adding salt until the very end of cooking, especially when the meat is already well-seasoned. This avoids over-salting and allows you to adjust seasoning perfectly. Fresh dill and parsley added just before serving provide a burst of herbal freshness that brightens the dish. Borsch is highly versatile—you can swap beef ribs for pork ribs or stew meat depending on what you prefer or have on hand. The inclusion of potatoes ensures the soup is filling, making it a satisfying meal on chilly days. Leftovers taste even better the next day, as the flavors meld. It's an excellent dish to prepare in advance and enjoy throughout the week.