Sweet and sour borscht recipe

My Russian Grandma’s Secret Ingredient To The Best Borsch.

I come from a family whose members are known for their longevity. We live a full life, influenced by the desired atom of Jewish misery and misery, and the customary Russian characteristics of stubbornness and spirit. So it should come as no surprise that I met grandparents who lived well into their 80s and 90s, who to this day still guide my parents through memories, inventive phrases, and warnings. It seems that even after my family members pass away, they continue to live with us in our hearts.

My mother Borcht remembers her mother. As a country mired in poverty for thousands of years, vast Mother Russia has developed many ways to reduce, reuse and recycle, but few Russian dishes are as economical as borsch. Consisting of basically any vegetables that go mushy in your fridge and preservative vinegar balm, borsch is indulgent and open to interpretation. So my recipe is really more than a recommendation. Do it as you like, but do me a favor – don’t omit the secret ingredient of Fruma, the sweet and sour plum jam.

Preparation time: 20 minutes
Cooking time: 1 hour
Quantity is enough 8


  • 3 large beets or 6 medium beets, or 12 small beets – or a combination of these
  • 3 large carrots
  • 3 large potatoes
  • 1 large onion
  • 4 tablespoons prune jam or any other sour citrus jam, such as rhubarb (I used rhubarb ketchup, because that’s what I had at the time. Plum jam is really better)
  • 1 tablespoon white sugar, to taste
  • 3 teaspoons salt, or more to taste
  • 1 bay leaf
  • ½ cup of apple cider vinegar, or more to taste
  • vegan sour cream or regular heavy cream for serving (optional)
  • Fresh dill, for serving (optional)


  1. Prepare your vegetables. Wash the beets and potatoes well with soap and water. Carrot peel.
  2. Place a large saucepan on the stove and heat it to medium to high heat. As soon as it is warm, add a tablespoon of vegetable oil to the bottom.
  3. Finely chop the onion. Add to saucepan and sauté until translucent, about 5-10 minutes.
  4. Grate the beets and carrots, chop them finely or chop them finely (you can use a food processor). This stage provokes controversy and bitter arguments among many, but here are a couple of years: streaks really produce the best results, and that’s what most Russian Babushkas will do. However, I’m really lazy and prefer chopping root vegetables in a food processor, but many delicious borsch recipes contain vegetable cubes. For each of them, I encourage you to try all three methods and choose your favourite.
  5. Cut the potatoes into small cubes (this also depends on your patience. Sometimes I cut potatoes with beets and carrots, but this is definitely not the ideal option. In my opinion, the best borscht texture is obtained with grated beets, carrots and carrots, small chunky potatoes that you can stick your teeth in) .
  6. Add enough water to cover the vegetables by 2 inches (about 8 cups). Add bay leaf and 2 teaspoons of salt. Bring to a boil, then reduce heat, cover and cook for 1 hour.
  7. After an hour, taste the soup. Add plum jam and vinegar. A taste for mouth-watering acidity-balanced sweetness, balanced by the natural sweetness of beets. Correct the flavors and add vinegar, salt, or white sugar as needed.
  8. When serving, garnish with 1 tablespoon full of vegan sour cream (or 1 tablespoon heavy cream) and a sprinkling of finely chopped dill (my family stacks this in ridiculous amounts. I don’t). Although it is really good as is.

Reprinted with permission from ImmigrantsTable.com

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