This is the only borscht recipe I'll ever follow. Found this a few years ago and I still cook it the same way, could never follow another one. You're the best, just cooked this one again today. Thank you!
My grandma who was born in Siberia made borscht with meat and bones with their marrow. I use her recipe which is a bit different from yours. At any rate, no matter how you slice it, borscht is going to be borscht.
I love the music. I also like how you are straight to the point without being fake and bubbly. I like that you aren't a perfectionist. Thank you very much for this.
you are clever Although music was very impressing I didnot notice it until you said . and calling his ability to enjoy in the state of incomplete perfection was also right . you are clever and he is a man like you said , straight and honest . 💐💐
I made this for the second time yesterday. Instead of grating the beets I cubed them. I added some acv, cloves, cinnamon, caraway seed, salt and pepper on top of the dill and bay leaf. How I've never tried this before last week, is beyond me because not only is it filling and warming, it's delicious.
Hi, I've just viewed about 15 different Borscht videos. I'm choosing to use your version because you included the beet greens. I always try to never waste a thing. The only veggies I have right now is literally everything to make Borscht! Thanks!
Our family loves borscht and this is the closest we have found to what our son had while he lived in Moscow attending university. Easy and very delicious!
Looks wonderful. I love borscht, but only had it twice, in a deli in Bloomfield hills, Michigan. With the thickest juiciest corned beef sandwich ever! I miss food like that...I'm stuck in South Carolina! I'm gonna make your borscht, thank you!
My wife is from a British Polish family. She is away for a few days and I wanted to surprise her with a nice Barszcz (the polish spelling ) but couldn’t find a recipe, only the thin strained version. Came across yours. Perfect.Just like Cioca Krysia`s!! Djekuja bardzo.
no one told me how filling this was, I made some tonight and went back for seconds but by the time put a spoonful into my mouth of the seconds, I was so full I couldn't eat it anymore lol I loved it, I love it , it's so tasty and I can't believe how satisfying it is, there wasn't even any meat in it and it was so delicious
Hello Peter we have made this five times already and tomorrow we are going to cook it again. Thank you so much for this great recipe it is delicious. Good day Peter, greeting from the Netherlands!
That looks BEAUTIFUL! We've never had borscht but would love just to try it. Your shredding and chopping and explanation are awesomely done. Thank you for this video!!!
Yo i just made a bomb borscht thanks to this video. Never made this dish before thought it’s complicated but turns out it was easy and delish at home. Thank you
I loved cooking along with you. Your voice reminds me of my uncle’s who passed away last winter. We always talked about food and cooking, so I must have watched this at least a dozen times since first making your recipe. Hugs! Thank you.
Hi Peter! I made your borscht recipe. My heritage is german/russian, but I’ve never made borscht before. It was delicious. My family loved it. Thank you!
Is that "March Slav" playing in the background? My maternal grandmother (from Ukraine) made this all the time. Sometimes she tossed in a few chunks of beef brisket to add a little more depth, with her secret ingredient for tenderizing the beef and making everything about the borscht taste better: "citric (or sour) salt" instead of red wine vinegar (I think). I can't find sour salts in any store near me. However, spaseba balshoy for showing how to make this scrumptious borscht!
I know this comment is super old but if you happen to see this you can buy citric salt in the canning section of any grocery store. It’s cheapest at Walmart but I’ve bought it in lots of different grocery stores!
Where I live in New England there are many Russian but I never asked for recipes. I’m learning how to speak Russian so I want to learn how to make their dishes.
Like your serving bowel - it definitely is unique classic fit for my favorite dish of Borscht. Your presentation was well done & I appreciated learning a few new tips.
I lived off this as a child in…AUSTRALIA! Man, The food I got was a mix of Asian and European and I got bullied at school for bringing either really heavy but delicious European dishes one day and then light and spicy Asian dishes the next. I was well fed tho-
I love this! Thank you! Please more recipes of russian food. I was born in Ukraine and adopted from use family and now I have a baby and I want to make more recipes that are more native to me I see some on your website! I can't wait xx
Thanks Valya! Like you already noticed, please check out my website for more recipes. I will slowly add more food recipes, but currently am editing my travel videos. Promise to do more food soon!!! Thanks for checking it out, bookmark my site, follow of facebook and let me know how it goes, I'd love to see it! :-)
@@Roomfullofstrangers hi, his name is Prokofiev. He's a Russian composer The music is called dance of the knights I believe he chose it because the borscht is a Russian dish.
Simple, delicious, and wonderful presentation! Today was my first time trying and making borscht. IT WILL NOT BE MY LAST! I bought all my produce from the Amish besides the onion, dill and potatoes! When I run out of all of those I will be buying all of them local because they are in season!!!!!
I'm going to make that. But I've got to get dill from the farmer's market. Much nicer than store bought. I like yours because you didn't show any beef. I want these winter soups to be full of vegetables. Not beans or meat. You should have shown it finished in the bowl with sour cream to show how much that cabbage cooks down. But I'm taking you word for it.
When I make the soup broth, I use meaty bones, and pick off the meat from the bones, and add it back in. But it's up to you how much vegetables or meat you want to add. I'm not a fan of beans in borsch. Fresh dill from a farmers market or garden is always best :-)
Hello Peter, thank you so much for this delicious recipe. I have a Russian friend and cus of her have grown to live Russian dishes, she made this soup last week and soooo deliciousoooooo. Great job.
I watched the top video on this recipe, this saw yours. I told myself that I would make hers (first video) but I feel like yours seems more authentic somehow. I loved the music-that didn’t hurt :).
I make Ukrainian Borscht ...try using garlic salt.No other vegetables except beets and Cipolline Onion...hearty red wine or red wine vinegar and 5pounds Beef Brisket. Anna Penrod P.S. Don't forget sourcream!🤗 P.S..,Brisket with,or without bone
Well, if you omit the cabbage it will be Belarussian borscht. Ukrainian is a distinct one with sauteed beet, onion and carrots, and potato+cabbage as a filler.
This is a Ukrainian national dish) and tomatoes are definitely added to the borsch. Beets and carrots are added before potatoes. Because they must be boiled.
I just had some at a Russian...and Georgian restaurant over the wknd..Im' trying to replicate it. Im 95% sure there was no potato in theirs..but there was beef roast chunks...not a ton but some. Is that right regarding the potatoes? I think they might have used the holy trinity too of onion, carrot and celery after the beef was browned then a very long simmer....
As a Russian/Ukrainian who ve been eating and cooking a staple food as a soup Borsh all my life Im just curious why do they translate it in English with a letter T in the end? The correct pronunciation is Borsh. (Борщ) Not BorshT. I was so surprised to see this. And it sounds weird lol
Can't wait to try this. (Beautiful music but very distracting. I'm really sensitive to music so I had to deal with my emotions that came up while I heard it and follow your recipe. This music is very powerful. I can't remember the name of this piece. So I turned off the sound and watched it with subtitles.)
Hi Peter, When you cooked the beets and the carrots together in the beginning, what did you put in the pan with them Olive oil?? Sadly, I accidently skipped this step - (sauteing the beets & carrots first) and it really makes a difference in the flavor.
hmm not sure what you mean? Maybe you mean sautéd onions? Here is the recipe with instructions that might help in the future :-) and you're right, sautéing vegetables really does make a difference! Recipe: petersfoodadventures.com/beet-borscht/
OMG IM SOOOO HUNGRY!! Did u caramelize the onions in butter? Thank you for this video. My favorite Russian restaurant in Chicago shut down and my favorite thing was this soup!
Hello and thank you for the response. You also talked about caramelizing the beats and the carrots for I believe 7 to 10 minutes. They didn't caramelize but got a little bit softer. I ran out and bought all the ingredients this afternoon and I'm so happy with my result. Well I think I could perfect it a little bit more, unfortunately I did not have fresh basil nor dill and I did not make the broth from scratch. I am sure that'll make a big difference. Thank you a zillion times over. For now my belly is content and without your video I wouldn't have dared give it a try. if you're ever in Colorado on vacation I certainly would invite you and your family to take over my kitchen. Oh dear, I guess that wouldn't be much of a vacation would it. Again thank you!
So glad you tried it, it sounds great! Don't add basil, only fresh dill, it really does make an amazing difference! Sometimes I add the dill that they sell in squeeze tubes in grocery stores when I can't find fresh dill :-) Maybe one day I will get to Colorado for a visit, if they ever let us travel again!!!! 👍🏻
Ok, I am confused...some recipes call for beef chunks others not...I understand before revolution there was meat then there was not but I am looking for the original traditional recipe...beef chunks or not? Thank u
I have made your same recipe a few times now. But it's been a few years and I made it tonight and I can't figure it out there's something missing. Like it doesn't have as much flavor as it usually does. I added a little more salt and that helped some. But I just can't seem to figure it out. 🤔
Thanks for the video, Peter. Try slightly another approach for cooking. Sautéing onions, carrots, beetroots, and tomatoes, then add the sautéed vegetables when the potatoes are almost cooked. Chop the cabbage finer and add to the pan 5 minutes before the end of cooking, it should be slightly aldente. Also add parsley, dill at the very end. I hope you will try this recipe.
Honestly, garlic can go into almost anything, but maybe it can be too overpowering? Unsure why my mom never put it in. I always add garlic when making the beef stock, and find that gives enough flavor :-)
