I was wondering where you had disappeared to, and tonight this video showed up in my stream. Awesome! Good to see you again. It's doubly good because I've been wanting a good Russian Borscht recipe that I can can into quart Mason jars, to enjoy this Fall and Winter. And here your video shows up. Good Lord answered that prayer! Thanks again for making this video!
I've been back for quite a long time. Here's a link to my main page -- and a new video is coming up within 24 hours! th-cam.com/channels/582Pj9HgbRwurmWRRA3RSA.html
looks great. I had some friends from Russia that were adopted and we made home made borscht together. it was the best soup ever! I'd love to make it again.
I've made borscht many times. This recipe is hands-down the best. My Russian friend said it was the best he's ever had. Many thanks for the video...and all your videos. My cooking skills have truly gone to the next level since I discovered your channel!
+SpiralOut09 Thank you. I appreciate you taking time to leave feedback! I have other authentic Russian recipes and information in my cookbooks that are not in the videos, especially Volume 1 may be of interest to you. Cheers!
ANNOTATIONS 0:13.200 Begin counting the time after it comes up to pressure. Give it about 35 minutes for typical beef. If you are using tender beef, then less time will be required. If you are using a very tough cut, then allow 45 minutes to an hour. If you are simmering the meat without a pressure cooker, allow 3 hours of gentle cooking. 0:13.200 In the Russian home style version, a few whole black peppercorns would have been added in with the meat when it was originally simmered (or pressure cooked) and that would be it for black pepper. In a Russian restaurant where stronger flavors are expected, between 1/2 and 3/4 of a teaspoon of ground black pepper would be added at this point (before the final 15 minutes of simmering time). However, this is largely because the soup will be stored away and reheated when orders arrive, and the strength of the black pepper fades with time. 0:13.200 This is a recipe that I have received many requests for, naturally, given the name of this channel. Making authentic Russian Borscht is a more daunting task than you would imagine, though. 0:27.500 Also remove the bay leaves and discard. 0:27.500 SIMMER 15 MORE MINUTES 0:27.500 This technique of blackening onions and carrots to add complexity to a stock is ancient and is used everywhere from South America to Asia. 0:56.300 CLICK TO SUBSCRIBE 10:17.000 About 2 tablespoons each of dill and parsley at this point. More fresh herbs will be added on serving. The black pepper is discussed next... 10:30.000 If you spend 20 minutes sweating the beets and vegetables slowly (even a lower heat setting than that specified), the result will be even better. 10:42.000 PAUSE BUTTON 10:47.800 120g (4 oz) Tomato Purée (pasata) - NOT paste 120g (4 oz) Potato, diced 90g (3 oz) Carrot 90g (3 oz) Celery (or celery root) 60g (2 oz) Red Bell Pepper 2 t Red Wine Vinegar 2 Bay Leaves 1 T Garlic, crushed 1 additional whole onion and carrot Parsley and Dill, fresh * Knorr Beef Stock gel pack (optional - see video) Also: Butter, Black Pepper, Smetana (or Sour Cream) 10:47.800 THERE IS A BETTER WAY THAN THIS! 1:55.700 Maintain at a slow simmer during this 30 minutes with no cover on it. NOT SHOWN IN THE VIDEO: When the 30 minutes is up, taste it for salt. You may also add a teaspoon of sugar. 2:10.579 The tradition is simply to use water and salt. Russians are used to very mild flavors. Plain water and salt will not be very appetizing to someone from another country. Either use a Knorr beef gel pack, or if you have the inclination and time, add homemade beef broth. 2:22.600 INGREDIENTS 600g (1.3 lbs) Beef, such as chuck roast 90g (3 oz) Sausage, cured and lightly smoked 400g (14 oz) Beets - boiled until tender & peeled 3:29.250 A "simmer" here means small bubbles rising 5:23.800 You need a minimum of 300g (10.6 oz) of grated beets. Use up to 450g (16 oz). It is up to you. More beets will produce a redder color. 6:46.762 Russians are very picky about Borscht because it is so familiar to them. I have prepared numerous versions that were delicious and seemed fit to be called Borscht, but Russians would say, "It is very tasty, but it is not Borscht." It has taken me years of living here to master the subtleties of this classic to the standard that impresses Russians as being superb and completely authentic. Finally, bear in mind that this is the restaurant version and not a Russian home style soup, which is simpler and thinner. Just prior to serving, stir in a little more fresh herbs. Personally I think dill works best, but Russians will often use a combination of dill, parsley and minced scallion. To me, this destroys the balance of the soup. Try it with only a little fresh dill added and some smetana, or sour cream. American sour cream has a fat content of 10-16% and often contains gelatine and "stabilizing" chemicals. Russian smetana has higher fat content (20% is common and high quality smetana is over 40% fat) and contains no chemicals. Note that this is one of the essential differences between home style vs. restaurant style Borscht. Russian home cooks rarely include sausage like this, but restaurants do because it adds more flavor. 9:49.500 * Also about 1 1/2 cups of finely sliced cabbage.
Keep coming back to that recipe, hands down the best soup I've ever eaten - and I eat borscht always, given an occasion as it's my favourite soup. Gave the recipe to my family but they turned it down as 'too complicated' - people don't know what they're missing
Thank you for taking time to leave feedback. I appreciate it! As for being "too complicated", that's because quality doesn't happen by throwing a few ingredients in a pot and boiling them - as YOU obviously know. Their loss.
My step mother recently passed away and she use to make this all the time. It was a family favorite. She was Czechoslovakian and her husband Italian so we had some interesting additions to a lot of traditional foods of both backgrounds. she use to tell us (as she griped about the price) "when I was growing up we use to buy ox tail because it was very cheap and we were poor, I really like the flavor it adds to the soup but it’s so expensive now." I didn't get the recipe before she passed, so thank you for making this video, it's the closest I've come to replicate it. I added a beef marrow bone demi-glace and splurged on the ox tail which I picked up for a pretty reasonable price.
darkashtattoo Thank you for taking the time to comment. I appreciate it. It is a strange thing how different parts of a cow sell for different prices in different countries. Ox tail is very inexpensive in most places, but it has been turned into some kind of gourmet item by marketing in a few countries.
The most amazing thing is that you cook premium restaurant food with regular ingredients can be found in regular russian stores and in regular soviet like kitchen. I though its not possible and never bothered to cook elaborate recipes myself before watching your videos. Your channel is truly inspirational
Thank you. When I left for Russia, Gordon Ramsay told me that I was crazy because you can't get top ingredients there and Russians don't care about fine dining. He was right about both, but I enjoyed the challenge.
THANK YOU! I followed this video and made the most incredible borsch I could have imagined! Decent beef baseline and was able to experience so many different flavors with each bite, like I was eating an herb garden almost. Definitely made me feel like I was in the middle of old country Russia :)
Borscht soup... takes me back to the early 70's whilst growing up in Hong Kong... we used to have this at a Chinese restaurant and from what I recall it looked just like this stuff rather than the really red colour produced by many other recipes. I think it's the addition of the beef that makes the difference. This is a great video presentation and I'm heading to the supermarket right now for the ingredients!
If you actually listen to the video in the first 20 sec. he says borscht is not a Russian dish and that it originated in the Ukraine. So calm down people be nice and enjoy this great free recipe. My family is Ukrainian and this is the best tasting borscht we have ever tried. Where can I buy your cook books?
Thank you! My books are available on a number of online stores, including Amazon... www.amazon.com/Cooking-Russia-TH-cam-Channel-Companion/dp/1934939986 If you scroll down you will see other books of mine in this series. Amazon has not yet linked my most recent book (Volume 4) which came out only a couple of weeks ago... www.amazon.com/Cooking-Russia-Finland-Illustrated-International/dp/1934939900/ref=sr_1_1?crid=1CCLSW7694LPE&dchild=1&keywords=cooking+in+finland+volume+4&qid=1628245258&s=books&sprefix=cooking+in+Finland%2Cstripbooks-intl-ship%2C260&sr=1-1
"Get these vegetables out of here" I LOVE THAT PHRASE HAHA i chortled Thank you for taking the time to research this and teach us how to make authentic Russian Borscht *_* Looks soooo tasty!! It's the only soup I ever wanted to make.
Wanted to make this one ever since you uploaded it, but kinda forgot to do it (I know, it's been years haha). Found it again in the videos you shared via email and finally made it tonight. What a fantastic recipe. Luckily I made a big batch of beef stock the other day and used some for this dish. Will definitely make this one more often!!
Свеклу я запекаю в духовке, предварительно завернув в фольгу при 180°C и добавляю её самом конце приготовления. Я считаю, что получается более стабильный цвет.
My feedback… I like this soup a lot. I’m really enjoying it. Had four bowls already and would definitely go back to it and make it again and again. I do have a few thoughts though… I like it better today than I did yesterday and that’s not just because it all had time to absorb the flavours it’s also because the black pepper, parsley and dill are more subdued today and I actually prefer it like that. It is, however, not the best Borscht I ever had. That’s partly my fault and partly a question of preference… I’m no Russian so I don’t know anything about “tradition” and any of that and honestly I couldn’t care less about these things anyway. The best Borscht I ever had was thicker because a great deal of it was blended together which I think I prefer. It also had a Kuba (not Kube) made from semolina and stuffed with meat). It was in a restaurant… many years ago. Now I don’t know if that qualifies as a “real” Borscht or not but I seem to prefer it for the texture alone. But I also think I didn’t use the most suitable sausage. It was polish not Russian, smoked, etc but I reckon a better one would have been better. There was also some “disagreement” in the house. I really loved the meat while my wife said she prefers the broth and vegetables. Either way I’d give it a strong 8. With a better sausage I can see it as a 9 but I think that for me personally if I blend it it might even get to a 10 but my wife prefers it as is with the texture of the vegetables and doesn’t want it blended. I don’t imagine I need to say it by now but I used my own homemade beef broth stock as well, took the extra time to sweat things slowly, etc. When possible I always go the extra mile.
..i can't thank you enough for this Wonderful video! it's been so long since having borsch, and i was never taught how to make it..but i can tell..this is the real thing...
alright chef made this the other day. didn't repeat the mistake of not making enough of your stuff for a few days it was amazing. Mama said to me you have always been a good cook but lately you have been on a whole different level, when did you become a pro? I said, when I started watching Greg's TH-cam channel. Thanks for the hundredth time.
+CookinginRussia hey man I give as I get. I actually am working on something for a version of one of your recipes now, I couldn't get the right sausage for the meatballs so I decided to delicately smoke my own.
+CookinginRussia by the way please don't dumb down your content. The mother of my kids Dad owns six expensive restaurants in Japan, but he makes the best Japanese curry I have ever had. when told he should sell it he says I am not an amateur nor am I going to do something that I can't make money on without being half assed... roughly translated. Evel Kneivel talked about One percenters, in the bike community. your customers are less than one percenters. sometimes I cheat, I don't grind my own meat yet or make my own pasta. because I can't but smoke sausage smoke. you may not be the right ingredient but I am having fun.
When I first saw that you posted this recipe, my thought was 'Wow, Chef finally posted something I wont like'. The only time I ate Borscht, a polish woman made it and it was basically beets boiled till they fell apart with some salt and pepper. I didnt like it and it looked like a bowl of blood. Your recipe looks great, it has many ingredients, including two types of meat and I love beets so I think this might be something I really like. Thanks for sharing.
shair00 The name Borscht is often applied to any beet-based soup, but the real Borscht is much more. Just about everyone enjoys this soup when it is made well. Thanks for writing! Another video is in the works.
6 ปีที่แล้ว +13
There is no need to sauté the beet and the other vegetables separately, and then wash 3 pots. You can do all this in one pot and it turns out great. Just start with the celery and carrots, then add the beet and the peppers.
Krešimir Cindrić - it isn't about the money. It is about the space it takes and the inability to include diagrams in this. I have a degree in chemistry and decades of experience. I am telling you that you don't understand the principles involved. I realise that 99.9% of the people on TH-cam are completely unqualified to explain such matters, so I understand your hesitation. However, if you look at the reviews of my books, you'll see that everyone is quite happy with the information provided.
CookinginRussia Every cook has moments of intuition and creativity. That's why we end up with so many recipes for the same thing. If you put yourself up as the final authority, be prepared to be torn down. Myself, I'm not Russian in the least, but for best flavour, i roast washed and sliced or quartered beets 3 large, in the oven 35 min. Much easier to cut for my old arthritic hands. Add 1 whole sliced onion at 10 min and stir until forkable. From there, you can make it vegetarian or stock, with beef, or chicken or sausage, and whatever veges. A squeeze of lemon at the end and some dill. And of course sour cream. Add love molecules, and be sure to save your favorite recipes for your children.
Yummmm!!!! I just hope my Latino Family will embrace this dish when I make it, I just *know* they'll Luv it!! I'll keep ya posted, plus I *SUBBED* ✌ God Bless Y'all
Hi, just wanted to say thanks! This is a great recipe, it does take time but it's worth it. I tried many different variations, but this one is my favorite. Personally, I don't like cabbage but I add my homemade vegetable stock, and instead of Knorr I have my own veal demi-glace. I add the boiled water from the beets later to the soup. I also add lemon juice (?) yeah, no kidding... I think it brings up the flavors. It is important to use good quality meat, mine so far was chewy. Today I'm making mine with chops of contre-filet, so we'll see how that goes. I actually prefer mine when reheated, the day after it was cooked. It's so much better. :) thanks again
Made today. The dill has a strong taste topping the dish. I used in the past fennel leaves with their light taste. No idea where i can find sour cream. People told me to use greek yogurt instead. By the way Borsch Is the best soup ever tasted.
Wow, I´ve been looking for a Borsch recipe and this one seems like the real deal. Gonna give a try, The soup is easy to follow and the ingredients not hard to get. Greetings from Chile
Every video that I put up has something in it that people are unlikely to see elsewhere. Usually a technique, but sometimes a flavor combination. I haven't been able to think of anything unique with cabbage rolls yet.
это не самый странный рецепт, что я видел. Это борщ без сомнения - с голодухи пойдет и с Краковской ковбасой. Но человек не понимает значения процессов, которые производит. Раздельная обжарка свеклы - да. но где лук к моркови и перцу?
Fantastic recipe - thanks for your details & precious time spent. Question: you add cabbage to the dish but it is not listed in the ingredients at the beginning, so.... how much cabbage?
Jeffrey M Thank you for bringing that to my attention. I have amended the video to call for 1 1/2 cups of cabbage, but you can vary this some according to your personal taste.
So… Last few days I’ve made 4 of your recipes. I have a few questions and a request for future books/videos: 1. As you know I make my own stock at home. When would you say it’s appropriate to use real stock and when would you actually prefer Knorr? (I’m asking here in this video as I’m going to make it in the next few days) Also (this is part of the same question) I have what I used to think of as demi-glace (which according to you isn’t) but nonetheless it’s a very serious, intense, condensed stock I freeze in cubes. Couldn’t and shouldn’t those be preferable to Knorr or would you say that here too in some cases Knorr is preferable? I actually think that this is a very important topic which deserves a video and/or a chapter. You’ve made many stock videos but haven’t fully elaborated on which is good for what. 2. I would really appreciate a video/chapter on the science of salt. Sounds simple but this is something I actually… don’t want to say struggled with but lets say “thought about” a lot over the years. That is, when to add salt throughout the cooking stages and how much at each stage. Clearly that will vary from dish to dish but surely there must be some guideline(s) or at least a few examples to provide an idea from which people with less experience can draw some notion and make better decisions.
1. Homemade stock or broth is best, but in certain instances it is a waste. Particularly in marinades that are going to be discarded. I wouldn't waste homemade stock anywhere that it really won't be tasted in the final product. If you are boiling vegetables and want the water to be slightly chicken-flavored, a little bit of a Knorr gel pack (never the dry cubes) is far more economical than homemade stock, and no one will know the difference in the end. 2. The only two things you need to know are that salt breaks vegetables down--especially if you are sautéing them, and otherwise keep the dish under-salted until the very end so you can add more to adjust the seasoning, since adding more is easy, but too much can be a lot of work to fix. How do you fix too much salt? Make the same preparation again with as little salt as possible and then combine the new second batch with the first batch.
Once again, thanks for a really great video. I truly enjoy them (I actually watch them over and over again) and, like the other viewers, really appreciate your responses. I would really like to make a vegetarian version of this, since I have cut significantly down on meat. How would you suggest I go about it? Simply leave out the beef and substitute for vegetable stock and finally also leave out the sausage?
I am so happy that you said pasata is puree and not paste. So many cooking videos screw this up. Mostly the English who have a way of screwing up pronunciations and meanings of a lot of things.
hi i was wondering instead of boiling beef in water with knorr stock cube, why couldnt you just use your best quality brown beef stock to make, wouldnt that give better results? and the meat could be also added as well. also i heard borscht from ukrain is supposed to be quiet sour and the boiled beets are soaked in the vinegar and then the beet vinegar is added to the soup. - from a all time fan of your videos
tony toy Russians don't make stock like the "best quality brown beef stock" in my other video. Nothing of the sort. So, while you could certainly do a lot of things to this to make it more intense, it wouldn't taste authentic any more - and as strange as it may seem, Russians mostly don't appreciate such modifications - or they do, but they declare that it is no longer Borscht.
Pressure cookers are a vital tool. I explain the details of this in my cookbook series. I can't go into those extensive explanations with diagrams in a post like this, of course.
Thanks for the video :) Im so surprised you browned the veg but not the meat? Browning the meat adds so much more flavour. Is there are reason you didn't, is it just more traditional or something? Also do you boil the potatoes then add them or do you cook them from scratch in the soup. Just wondering because of all the starch in the potatoes
+Tom Lee The meat is not browned first because it should not have a skin on the outside, and also because the emphasis should be on the beets and not the meat. As for the potatoes, they are not boiled first. The starch adds body to the soup, but of course you need the right kind of potato. The variety used mostly in Russia are a species that is seldom seen in the west. They are dense and hold their texture well even after cooking. There is no exact equivalent commercially available elsewhere that I have seen.
hey Chef, Ive been watching through your videos and really appreciate all the effort you put into these. They are clear and concise and I find it great that you are very pro on keeping things traditional. I am going to try this one today! Can i ask a question - would it be wrong to brown the beef meat prior to using it for the stock ? thanks again
Thank you, and yes - it would be wrong for two reasons. First, because then you do not have evenly cooked meat. You have brown edges on some that are not traditional. Second, the balance is changed by browning the meat. This is supposed to be about the beets and one of the most difficult aspects for cooks to accept is that not every ingredient should be front and center, competing for attention. Usually it is the protein, so browning the meat is common-but it isn't always the star.
do you have any suggestion or advice for making a large amount of this dish? like for 50 or 100 people, how much % should i additionally add per person, or can i simply multiply the ingredients with 10 (20) if this recipe is for +-5 people
+zgodanXmacor You can just multiply everything in terms of ingredients, but obviously it will take much longer to come up to temperature, and also to cool off again - which is going to be important to keep it from turning rancid, unless you plan to serve it the moment that it is done cooking. If not, you have to keep the "danger zone" in mind and the volume.
+CookinginRussia Thank you for quick answer, i really appreciate it! This recipe gonna be my first "big task" as amateur cook. At the moment an idea of cooking for 100 people is so stressful for me, though i have cooked it for myself like 100 times :) Wish me luck, and thank you so much for sharing your knowledge and time with us! i have learned so much from you! Cheers!
zgodanXmacor If you have the full stove at your disposal for this task, then my advice is to run four pots, one on each burner. Then you will have a much more manageable amount in each batch to work with and won't have problems with burning taking place at the bottom of the pot - which will be an issue with a gigantic amount. Or at least divide it into two groups - at least.
Thank you for the great video. A couple questions: Can I replace the cast iron with charcoal grill? Also, what would you suggest to replace the sausage with if I cannot find a good quality sausage? Thanks a lot
+Arman Fazeli You can cook on a charcoal grill, but the flavor will be quite different and far from authentic (though still delicious, but in a different way). Find the best quality sausage you can. Unless you are in a tiny remote village, there should be a source of good sausage somewhere around.
I did everything as per instructions except the red bell pepper as i did not realise you meant a red pepper lol but apart from that all completed. Opinion from two people 1 Ukraine the other Russian. Both gave 10/10 oe 12 so happy with this brilliant recipe. By the way the Ukranian owns a restaurant making Russian food
Hi Chef - I have another question on this. I liked it so much last week, I'm going to make it again and see if I can make it even better. I have a few q's which I would love your feedback on. 1) What does pre-boiling the beets adds to the dish (I didn't do this last time and i thought it tasted great) 2) I used pork last time. would you say beef and pork are interchangeable 3) I also omitted the sausage - what does this bring to the dish other than a slightly smokey flavour?
Pre-boiling the beets removes the dirt taste from them. No, beef and pork are not interchangeable. I suggest you try the recipe exactly as it is written - at least once. It has been worked out over hundreds of experiments. You are unlikely to improve on it. Cheers!
oooHelenooo borscht can be made in many ways, if you want to change the meat go for it, also with a good stock vegetarian borscht is delicious as well.
Hi Greg, I hope your new restaurant adventure is moving along well :). In many of your videos and books, you refer to the Hi/Med/Lo settings that you use on your electric stove, but as you know these settings mean different temperatures on different types of stoves, so I wanted to ask if you've ever measured what heat your Hi/Med/Lo settings produced so that I can better calibrate your recipes to my stove? Thanks again for all your willingness to help and respond...it's a real treasure.
Unfortunately, no. I provided those references only as a general guide. Occasionally I do mention exact temperatures of the pans taken with an infrared beam-type thermometer, but otherwise it is a matter of practice more than it is an exact science. If I'm saying a low heat, you know not to crank it up high, and vice versa. That's about the best information I can give on a video or in a book.
Nice soup, I like recipes that become a little "project" in the kitchen,... if you have the time. Not one of those "wham, bam, thankyou ma'am" affairs!! :D LOL.
Hey, Chef. I've studied your video on Borscht extensively. While I am a Russian by birth, I don't have a specific way of making The Borscht from childhood, or something like that. I have learned how to do it only about two years ago, and it was from a professional chef who worked in restaurants for many years. The result was delicious, but in many aspects different from what you present here. So I wanted to ask what's your take on certain points I've outlined below. Would appreciate your answers. 1) cooking beef in the pressure cooker is definitely not what I'd learned. The meat was boiled for about an hour and, while it was cooked, the texture was tough and kinda chewy, depending on the cut of meat. When I cooked it for myself later, I simmered the meat slowly until it's tender and I made a stronger stock to serve as a base. You say in the comments that this is indeed not traditional, but it does make the soup much better. 2) regarding the "fine dining" aspect, the chef who taught me made a strong point of cutting all vegetables into julienne of equal size, so that every matchstick piece would fit into a tablespoon. Otherwise, there is a risk that a piece might fall off or splash red bouillon onto a guest's perfectly white shirt. Later on, when I tasted the soup in a couple of restaurants, I did notice that the cutting technique was exactly the same always. You don't follow the same method in the video. The vegetables and meats are cubed, while the beets are grated. Do you think it's excessive to go to such lengths for presentation's sake? 3) in accordance to the second point above, I was taught to julienne the beets by hand, not grate them. What is the advantage of the grating technique? How does it improve the flavour and/or colour of the soup? 4) you boil the beets before grating and sauteeing them. Some chefs roast the beets, whereas I was taught to work with the raw product: peel, cut, saute, then braise with a bit of stock, sugar and vinegar. Is there any significant difference? Is there a particular reason for boiling the beets beforehand? 5) is there a reason why you cook half of the passata with the beets and another half - with the vegetables? I learned to cook all of it with the beets. And we did use tomato paste instead of passata, but that's just cutting costs, I guess? Or is there a significant difference in flavour profile? 6) would you add msg to the soup if there were no gel-pack or demi-glace on hand? Sorry if it's too many questions, but the subject interests me, and while I do plan to cook and compare two versions of the soup ("mine" and yours), I lack the time to research how each specific modification affects the final product.
+Salvador Limones This is a lot to address and I have several projects I'm working on right now, but I'll give you a quick rundown... 1. The pressure cooker will break down the connective tissues in the meat better and retain the flavor more. There's no reason not to use a pressure cooker here if you have one. Most Russian homes and restaurants do not have this piece of equipment, and that's why it isn't being used. 2. Julienne cut is popular in Russian restaurants because there is a common piece of equipment that performs this task cleanly and effortlessly. Cubes fit on spoons better without splashing, and they are not difficult to cut. There won't be any taste difference. Suit yourself. 3. This the exact opposite of what I have heard repeatedly - always grate them for best flavor. By grating you are rupturing more cells around the edges, which deepens the flavor when they are cooked. 4. Beets, especially beets in Russia, are often contaminated by foul smelling soil. Boiling them lets that odor come out into the water. Roasting them doesn't - especially if they are wrapped in foil. Now some people actually like that taste and aroma, but they are the minority. 5. The tomato paste you buy is not made from the same quality tomatoes you get as pasata, unless you are buying that very expensive Italian type that comes in a tube like toothpaste - but no restaurant is going to use that because the cost is ridiculous and still not any better than just cooking the pasata down yourself. As for why splitting it - to build layers of flavor. 6. I would, but many wouldn't It isn't a traditional Russian ingredient, as I'm sure you know. However, almost every restaurant in Russia uses packaged stocks these days, and they have MSG in them already. Same thing in restaurants just about everywhere else, too - only the very most expensive restaurants are still making their own stocks, and even then they often add MSG to the stock (not that the customer realizes this).
+CookinginRussia thanks for the replies! 1. That's curious. I don't know about restaurants, but many families I knew (including my own) used to own a pressure cooker, primarily to make a dish called "Kholodets" (a kind of aspic, as you surely know) which is quite popular in Russia. Or was, at least. I'm not sure about now, but it is still present as a starter, though, in many restaurants that feature Russian cuisine.
Salvador Limones I haven't been in that many home kitchens in Russia, so I can't give you any sort of accurate statistics, but I've never seen a pressure cooker and few people even know what they are. Gelatine for making aspic is sold in every store, although this is relatively recent, and within the last five years there is excellent quality gelatine (the kind you can hardly find in the US).
No, unfortunately you are correct. This was supposed to be in Volume 2, but I didn't realize the publisher left it out until after Volume 3 had already been submitted. I'll be sure to include it in Volume 4, but of course that doesn't help you right now.
Curiously, nothing has came through. I checked TH-cam private messages, Gmail, spam, and channel communications. The only messages I see from you are these. It is possible that since you have selected total privacy so I can't communicate to you directly, that your messages are also blocked going out. That's the only theory I have right now.
Chef, a question. If you treat the grated beet and the (what seem to be) mirepoix identically, why not cook them all in one pan? Tbh Russian food is unheard of in my country, and we're also not used with cooking beet.
Dimas Akbar First because the beets are cooked a different amount, but also so as not to smear the flavors into one lump, so to speak. You want the beets to taste like beets.
i see, thanks for the explanation chef~. Gonna try it when i manage to find beet. Btw, i think i am gonna go salt+water in this, couldn't find that knorr stock gel easily around here.
CookinginRussia which one fit this recipe better? chicken stock, or beef stock? i don't think veggie, or fish stock/dashi would fit this one. (definitely won't try to make demi-glace just for trying this recipe out, sorry :p )
CameraNut1000 There are a great many variations on borscht, but meat is normally included in restaurant versions, at least. Unless it is a very cheap restaurant like Ikea's cafe, of course. The video on Olivier Salad is coming, but this is a complicated video because I will be doing it the right way, rather than the typical home Russian New Years version, so there are more ingredients and a more complicated dressing than simply mayo. The story of the origin is an interesting one.
***** You can do that, but you will need to put a steamer basket in the pressure cooker to keep the beets from touching the bottom. Then about 16-18 minutes should be about right.
I don't get why do you add beetroot so early? According to my experience the longer you boil it the duller it gets. I think it's a big mistake because your borscht lacks of colour. So for me it goes at the very end. Basically I just start with adding potatoes to the stock, then simmered carrot + onion (you had bell pepper for some reason), then finally when the potatoes almost cooked I add beetroot + tomatoes. Also I don't understand why you grate beetroots? Is't it better just to use knife? Anyways I want to try to follow your recipe just to see new ways and combine the techniques, thanks Chef
This Borscht does not lack color, I assure you. It may appear that way from the poor quality of the video camera used here (which was recorded many years ago), but in person it is bright in color. Vegetables lose flavor if you boil them, but not if you simmer them slowly. I explain the chemistry of this in my cookbook series. Cheers!
+Henryk Sienkaniec This is a Russian made sausage. I didn't say you couldn't use a Polish made one. The key is that it is good quality, lightly smoked, and you like the flavor of it. in general, I stick to Russian made sausages for Russian dishes, but that's easy when you are in Russia. If you aren't, then German made sausage is likely to be more available and very good quality, too.
Hi Chef,,, I am wanting to try this recipe.. My question to you is would it make a huge difference if I were to NOT ADD the sausage? Would it compketely ruin the taste? I am French and have always wanted to taste a good Borscht. This would be my 1st time tasting and making a Borscht.
You can leave out the sausage if you like, but I have to wonder why you would do that? If you are a vegetarian, then I suggest substituting the eggplant "sausage" from my book, "Vegetables for Carnivores".
Hello Chef, thank you for your video! my boyfriend is from the Ukraine I would like to surprise him for NYE with a tradition meal from his country. I have never attempted this as he has become accustomed to eating American style cooking however, I want to know is this a good recipe to try for a first attempt? I am amazing cooking but this makes me nervous. Any suggestions
This is not a difficult recipe in my opinion, but Ukranian borscht and Russian borscht are different - especially when it comes to restaurant versions. If he has his childhood version firmly planted in his mind, then you may have an insurmountable psychological barrier to overcome for him to like it. This is like someone who grew up eating french fries with ketchup, and now you want them to eat them with mayonnaise the way that most Europeans do. It doesn't matter that it is delicious, it just isn't what they are used to. However, having said that, we certainly had many Ukranian customers ordering this every day. It is a great version of this soup, but it isn't a peasant style Ukranian dish that would be typical home cooking.
+CookinginRussia so basically stay away from this soup.. what do you suggest that I attempt to make for him? I really would like to embrace his native cultures as his mother is no long able to cook for him. I don't want him to lose those things being that his with American woman!
It depends on his nature. I'm sure he will like this soup, but you might as well give up trying to recreate his mother's food unless you have her recipes with all the details. There are a thousand variations of borscht. This was created to appeal to a very broad range of guests at a restaurant, but it won't be identical to any home made version, because home versions are almost always very simple affairs. Try this and see what he thinks!
howdy cir i made this this morning ....made the short-cut stock as in the vid...i cannot find the gel packs and so used the knorr powder... it is good but mild s your comments say....a nice hearty comfort food...especially if one is feeling a bit fragile.... nf
Look for the gel packs online if you can't find them in a store near you - although they are widely distributed in something like 90 countries these days, so maybe just try a supermarket. Cheers!
Way back when l was a kid l thought borscht was made from blood🤮 like blood sausage and that sort of thing. I know now that it's made from beets but l've never eaten it. My mom said she knew a lady who ate beets because she thought they were pretty. I'm not a big fan of beets but sometimes I take slced canned beets and add a little vinegar and a bit of sugar to the juice to make it kinda like pickled beets.
I made this recipe 3 times now. Twice in a pressure cooker, once in a dutch oven. It's better in a pressure cooker. I've done a lot of reading about Borscht and if the information i read is accurate (which I'm not sure it is as I'll explain why in a second) then the main ingredient is Hogweed (which I'm not familiar with) but from reading about it it's actually not healthy at all! Also, you don't use fermented beets in this recipe and I was wondering why. You said you experimented for years so I'm sure you have something to say about it. Also, it seems that in many places sourdough and kvass were used. Do you have any experience with that? I've also read that stock made from beef and pork is made specifically for it in some places. What troubles me is that essentially all the references I read on Wikipedia and some sites about Jewish versions are pathetically ridiculous. I mean, would actually be histerrical if it was meant to be funny. For that reason, I can only assume that other things written on other places are just as inaccurate.
Hogweed was the original Borscht, but almost never seen now. Partly because it isn't safe, but mostly because it isn't very tasty. It was food for peasants because hogweed grew along the sides of roads and could be picked for free. Same thing for ramps in Italy, but that's another story. Fermented beets are never used in Russian borscht - at least not by anyone anywhere that I saw in 10 years there. Finally, yes - the Jewish versions are the ones you are most likely to find printed in English because FAR more Jews speak English than Russians, and also because of the connections between Jews and the publishing industry. If Hindus owned most of the publishing houses, you would be told that Borscht Curry was authentic.
I find it surprising, though, I’ve never been to Russia. I’d think that with all the pickling they do that would be something they use for Borscht as well… at least in part. With regards to Jewish versions… that wasn’t exactly what I meant but I understand your point. I can tell you that being Jewish is a bizarre experience and one which I’m not sure many people can understand. I’m almost 37 years old and I have never, not once, seen any “Jewish-reference” that even had a shred of connection to reality. That in itself is proof that we’re doomed and the world is crazy. I got married in Cyprus and had to fill up paperwork. According to them “Jewish” belongs under the umbrella of religion so I told them that not only am I not religious but more so, I don’t even have one religious bone in my body. You think that made any difference? It didn’t. Here in the UK I’m listed under “Jewish”, which again… what does it even mean? I could understand if they wanted to specify that I wasn’t born in England but rather in Israel. OK, that would make me Israeli… but what’s the “Jewish” thing about then? Here to, it falls under religion. You think it mattered that I protested and explained that I’m not religious? It didn’t. Yet again, sheer lunacy. It’s funny and sad how people assume that all Jewish people are religious. When I try to tell them that only 7% are religious and only 11% out of those 7% would fit the dogma of the “weirdo looking Jew”… well, suffice to day it goes through one ear and out the other. It is no different to saying that all Americans are Hamish and force Americans to file paperwork and be listed under “Hamish”. Then whenever I’m online I read a ton of comments from psychotic people on how “Jews control the world” and how we all have money. I tried explaining to those psychos how little that has to do with reality but they just look at it as a Jew who’s being sneaky and that just strengthens their conspiracy theories.
+Gordon Greeson Here you go... www.amazon.com/Cooking-Russia-TH-cam-Channel-Companion/dp/1934939986/ref=sr_1_1?s=books&ie=UTF8&qid=1461641612&sr=1-1&keywords=cooking+in+russia
+CookinginRussia Thank you, I ordered booth of the cook books today. One more question...how much dill and parsley do you use? It doesn't say in your ingredient list.
Gordon Greeson Thank you! The fresh parsley and/or dill is used as a garnish on the soup at the time of serving it, and the amount is up to you. Usually around a teaspoon per bowl of minced herbs.
I am looking to go to a very nice restaurant soon, Obviously it's very expensive, around £200 pp for food , generally comes with a 'sort of'' compulsory flight of wines, another £75-150pp I am willing to spend the money and for me that a lot of money for food, I want to experience good food,to better my own, Is it really worth it ? For that money i could go on a one day course with Jean-Christophe Novelli, which happens to be 10 minutes from my house,
MrLiveEra I'd say it depends on what your priorities are and how sophisticated your palate is. Since you didn't say what restaurant you are referring to, it is all the more difficult to advise you.
MrLiveEra Raymond Blanc is behind the times. There's nothing there worth the money, unless you are old and longing to relive the 1970's. Blumenthal offers some memorable experiences and theater that makes the money spent worth it for anyone who is serious about food. That's not to say that everything he does is the genius that he professes it to be, but definitely worth the price of admission.
OK. thanks for your advice. I value your opinion .I have never really been a fan of Blumenthal ,But his food must be good. Thanks for always taking the time to reply, its unheard of on most channels
MrLiveEra You are welcome. Best wishes for a fabulous dining experience - because that is what it is. Not just a meal, so that should make you feel better about the expense, too. :)
There are no truly Russian recipes, as I explain in detail in Volume 1 of my cookbook series. Everything is a version of a food from another neighboring nation, or created by a European chef working for nobility. If you mean food that Russians eat, then Borscht is certainly one of them-but the origin is either Poland or Ukraine, depending on who you believe.
CookinginRussia I did not mean the origin. I actually meant popular dishes (what do you guys eat over there often?), and perhaps more modern dishes. I did not know if Borscht is more a traditional meal or if it is popular among all Russians today and in the local food restaurants.
brandon s Most Russians do not cook much at all and are not good at it. Typically they eat boiled store-bought pelmeni, sandwiches with store bought sausage or cucumber and a soup that would be made on the weekend in a huge batch so that it can be served every day throughout the week - and that's most often Schi (a cabbage soup). Borscht is on every restaurant menu, but not often made at home because it is too much work for typical Russians. There are baked meat pies (pirozhki), but more often made by grandmothers or at New Years. In restaurants the most popular foods are pizza, sushi (poorly made) and steak. The reason for the absence of food culture is a direct product of the history. For 900 years the Russian Orthodox Church controlled what people ate on a daily basis, dictating only extremely simple foods that all Russians could obey no matter how poor they were. Then the Soviet era began, and over 70% of Russians ate all of their meals at Soviet cafeterias, which also had extremely simple foods. Then there was Perestroika, where Russians were so poor that they were lucky to get much of anything to eat. Finally that era ended and prosperity developed, but that was only in the last 15 years, which isn't enough time for people to develop a cuisine. Unfortunately, things may be headed back to the dark side again when the stabilization fund runs dry in a couple more years, which is a by-product of the American financial crisis.
Wow, though I have lived in Russia all my life, it seems that you talk of a completely different country. For some reason I cook a lot and many people still cook from scratch at home today, more than in the US or Europe for sure.
This is Russian borscht for a restaurant, which is quite different from a Ukrainian home recipe. There are many versions and everyone thinks theirs is the "authentic" one.
i agree, people dont like to expand their culinary skills and stick with cheap alternatives. i make medovik, birds milk, praga and napolean cakes for russian customers. just a hobby but sell for 20 euros each. so far at least 20 sold no complaints.
That's what you are paying for in good restaurants. If your time is worth more than that, or you just don't enjoy it, then the solution is to dine out.
CookinginRussia seems like you have to cook everything in a certain sequence,not sure what temps to use and timing to put ingredients together, I just usually brown and throw everything in a pot and let it cook
Borshch is Ukrainian dish. It cannot be Russian. What else Russian have not stolen from our Ukrainian heritage? Vegetable soup with the beets called borshch because beet in Ukrainian is boo-ryak(буряк), and in Russian svjekla (свёкла).
I just went through this with someone else. I'll summarise the points for you... 1. I did not claim that this is the original recipe anywhere, did I? You wouldn't even recognise the true original version of this, because it didn't have beets. It was originally made with a wild growing plant that is not for sale in stores because it is toxic to your liver to eat, but they didn't know that back then. 2. What "Ukranian heritage" would that be exactly? Ukraine didn't exist until about 1920 when Russia combined several regions that had already been part of Russia for centuries. They named the region Ukraine. Independence was not declared until 1991. Borscht is obviously a lot older than that, eh? The old capital of Russia was Kiev. 3. If this isn't enough, there are versions of Borscht all over. I didn't call it Polish Borscht (Barszcz) - which, by the way is another nation that argues it was their invention. I said it was Russian Borscht, and it is - as made and served in Russian restaurants during my 10 years as a head chef there.
Chicken Kiev was created by a French chef working in Ukraine (thus the name Kiev). Beef Stroganoff was created in Russia, but almost certainly by a French chef working for Count Stroganoff, and the original recipe is almost completely unrecognizable, being without mushrooms and having a mustard sauce. While Borscht may be Ukranian or Polish or Lithuanian or Jewish, depending on whom you believe, again the original has little to do with what we now call Borscht, since it didn't even have beets in it. So what was your point?
CookinginRussia My point was that borshch is 100% Ucranian, beef stroganov was invented by cook of graf Stroganov in the end of 19th century, in Russia, which is true. Nobody exactly knows were Chicken Kiev came from, most likely they were invented in one of Sanct Petersburgs restoraunts. Your version of borshch must be very tasty, but your soup is very westernaised, which is surely isn't a disadvantage, but original borshch is different.
Стапан Беркутов Chicken Kiev is believed to have been first created by Nicholas Appert, a French cook who worked for a noble family in Kiev in the 18th century. There is no "one" version of Borscht, and if you watched my channel you would know that I've been cooking in restaurants in Russia for many years alongside native Russian cooks and under Russian management. There is nothing "westernized" about this recipe. What you are seeing is the difference between how it is made in a good restaurant vs. by a home cook. You seem to assume that because I speak English that I must not know about this cuisine. In Volume 1 of my cookbook series, I wrote a lengthy and very detailed account of the last thousand years of Russian cuisine as the opening chapter.
If you were Polish, you would be arguing that Borscht is Polish. Ukraine did not exist as a nation until 1922. Before that it was a region of Russia, and Borscht is certainly older than 1922. So your argument is like saying Clam Chowder isn't American because it's from Massachusetts.
@@CookinginRussia ,Such a shame for you! National things do not come with beginning of country!! It exists from beginning of living in area by human! And, as you can guess, people started existing on the area of Ukraine earlier that in 1922. In 1922 just appeared a new name for territories, where people used to live. Of course some area touched russia as well, but in all - borscht is much more Ukrainian than russian dish. Fedir Shimkevich said in 1842 that casual food in russia is shchi, in Poland - capusnyak and in Ukraine - borshcht. Also, in 1823, Ivan Voicehovich explained for russian people what the borscht means: "Borscht - is a dish like shchi". So think about it.
@@ЯрославДуманський-ы1д - Visit Poland and tell those people that Borscht is Ukranian. They will laugh at you and insist it is Polish. The bottom line is that it doesn't make a bit of difference. This is how Borscht is made in good Russian restaurants. I never stated in the video this this is a Ukranian recipe, did I? Sad that you have nothing else to be proud of than some soup.
@@CookinginRussia then I will explain them as well. Oh, be sure, that Ukrainian people have a lot of things to be proud of! Sad is that russian Restourants have to cook dishes from other nationalities...) Anyway, it is really matter.
there was no Ukraine when Borsch was invented so it is Russian please inform yourself before you talk. Also Kiev is a Russian city if you want to know. Also this is not Borsch but a failed attempt at that!
Ukraine did not exist as a nation until 1922. Before that the land area that is now known as Ukraine was part of Russia. Borscht is older than 1922, isn't it?
I made this yesterday and my husband LOVES it, he said it was the best borsch he ever had. Thanks chef!!
Thank you for taking time to leave feedback. I appreciate it!
Ratri Wulandari nice rs3 potion
I was wondering where you had disappeared to, and tonight this video showed up in my stream. Awesome! Good to see you again.
It's doubly good because I've been wanting a good Russian Borscht recipe that I can can into quart Mason jars, to enjoy this Fall and Winter. And here your video shows up. Good Lord answered that prayer! Thanks again for making this video!
I've been back for quite a long time. Here's a link to my main page -- and a new video is coming up within 24 hours!
th-cam.com/channels/582Pj9HgbRwurmWRRA3RSA.html
looks great. I had some friends from Russia that were adopted and we made home made borscht together. it was the best soup ever! I'd love to make it again.
I've made borscht many times. This recipe is hands-down the best. My Russian friend said it was the best he's ever had. Many thanks for the video...and all your videos. My cooking skills have truly gone to the next level since I discovered your channel!
+SpiralOut09 Thank you. I appreciate you taking time to leave feedback! I have other authentic Russian recipes and information in my cookbooks that are not in the videos, especially Volume 1 may be of interest to you. Cheers!
No problem. I already have Volume 2. Planning on getting Volume 1 soon!
ANNOTATIONS
0:13.200
Begin counting the time after it comes up to pressure. Give it about 35 minutes for typical beef. If you are using tender beef, then less time will be required. If you are using a very tough cut, then allow 45 minutes to an hour.
If you are simmering the meat without a pressure cooker, allow 3 hours of gentle cooking.
0:13.200
In the Russian home style version, a few whole black peppercorns would have been added in with the meat when it was originally simmered (or pressure cooked) and that would be it for black pepper.
In a Russian restaurant where stronger flavors are expected, between 1/2 and 3/4 of a teaspoon of ground black pepper would be added at this point (before the final 15 minutes of simmering time). However, this is largely because the soup will be stored away and reheated when orders arrive, and the strength of the black pepper fades with time.
0:13.200
This is a recipe that I have received many requests for, naturally, given the name of this channel. Making authentic Russian Borscht is a more daunting task than you would imagine, though.
0:27.500
Also remove the bay leaves and discard.
0:27.500
SIMMER 15 MORE MINUTES
0:27.500
This technique of blackening onions and carrots to add complexity to a stock is ancient and is used everywhere from South America to Asia.
0:56.300
CLICK TO SUBSCRIBE
10:17.000
About 2 tablespoons each of dill and parsley at this point. More fresh herbs will be added on serving. The black pepper is discussed next...
10:30.000
If you spend 20 minutes sweating the beets and vegetables slowly (even a lower heat setting than that specified), the result will be even better.
10:42.000
PAUSE BUTTON
10:47.800
120g (4 oz) Tomato Purée (pasata) - NOT paste
120g (4 oz) Potato, diced
90g (3 oz) Carrot
90g (3 oz) Celery (or celery root)
60g (2 oz) Red Bell Pepper
2 t Red Wine Vinegar
2 Bay Leaves
1 T Garlic, crushed
1 additional whole onion and carrot
Parsley and Dill, fresh
* Knorr Beef Stock gel pack (optional - see video)
Also:
Butter, Black Pepper, Smetana (or Sour Cream)
10:47.800
THERE IS A BETTER
WAY THAN THIS!
1:55.700
Maintain at a slow simmer during this 30 minutes with no cover on it.
NOT SHOWN IN THE VIDEO:
When the 30 minutes is up, taste it for salt.
You may also add a teaspoon of sugar.
2:10.579
The tradition is simply to use water and salt. Russians are used to very mild flavors. Plain water and salt will not be very appetizing to someone from another country. Either use a Knorr beef gel pack, or if you have the inclination and time, add homemade beef broth.
2:22.600
INGREDIENTS
600g (1.3 lbs) Beef, such as chuck roast
90g (3 oz) Sausage, cured and lightly smoked
400g (14 oz) Beets - boiled until tender & peeled
3:29.250
A "simmer" here means
small bubbles rising
5:23.800
You need a minimum of 300g (10.6 oz) of grated beets. Use up to 450g (16 oz). It is up to you. More beets will produce a redder color.
6:46.762
Russians are very picky about Borscht because it is so familiar to them. I have prepared numerous versions that were delicious and seemed fit to be called Borscht, but Russians would say, "It is very tasty, but it is not Borscht." It has taken me years of living here to master the subtleties of this classic to the standard that impresses Russians as being superb and completely authentic.
Finally, bear in mind that this is the restaurant version and not a Russian home style soup, which is simpler and thinner.
Just prior to serving, stir in a little more fresh herbs. Personally I think dill works best, but Russians will often use a combination of dill, parsley and minced scallion. To me, this destroys the balance of the soup. Try it with only a little fresh dill added and some smetana, or sour cream.
American sour cream has a fat content of 10-16% and often contains gelatine and "stabilizing" chemicals. Russian smetana has higher fat content (20% is common and high quality smetana is over 40% fat) and contains no chemicals.
Note that this is one of the essential differences between home style vs. restaurant style Borscht. Russian home cooks rarely include sausage like this, but restaurants do because it adds more flavor.
9:49.500
* Also about 1 1/2 cups of finely sliced cabbage.
Keep coming back to that recipe, hands down the best soup I've ever eaten - and I eat borscht always, given an occasion as it's my favourite soup. Gave the recipe to my family but they turned it down as 'too complicated' - people don't know what they're missing
Thank you for taking time to leave feedback. I appreciate it! As for being "too complicated", that's because quality doesn't happen by throwing a few ingredients in a pot and boiling them - as YOU obviously know. Their loss.
My step mother recently passed away and she use to make this all the time. It was a family favorite. She was Czechoslovakian and her husband Italian so we had some interesting additions to a lot of traditional foods of both backgrounds. she use to tell us (as she griped about the price) "when I was growing up we use to buy ox tail because it was very cheap and we were poor, I really like the flavor it adds to the soup but it’s so expensive now." I didn't get the recipe before she passed, so thank you for making this video, it's the closest I've come to replicate it. I added a beef marrow bone demi-glace and splurged on the ox tail which I picked up for a pretty reasonable price.
darkashtattoo Thank you for taking the time to comment. I appreciate it. It is a strange thing how different parts of a cow sell for different prices in different countries. Ox tail is very inexpensive in most places, but it has been turned into some kind of gourmet item by marketing in a few countries.
This is my favorite video of yours. I love how you take time to explain, in detail through text, for those who want to learn the subtleties.
The most amazing thing is that you cook premium restaurant food with regular ingredients can be found in regular russian stores and in regular soviet like kitchen. I though its not possible and never bothered to cook elaborate recipes myself before watching your videos. Your channel is truly inspirational
Thank you. When I left for Russia, Gordon Ramsay told me that I was crazy because you can't get top ingredients there and Russians don't care about fine dining. He was right about both, but I enjoyed the challenge.
@@CookinginRussia this comment gave me a smile 👍
Had all kinds of borscht myself, Ukrainian, Russian, and Polish varieties, and I'm definitely in for a treat with this one for sure.
THANK YOU! I followed this video and made the most incredible borsch I could have imagined! Decent beef baseline and was able to experience so many different flavors with each bite, like I was eating an herb garden almost. Definitely made me feel like I was in the middle of old country Russia :)
+fu man chu Thank you for leaving feedback. I appreciate it!
Never ever burn ingredients for anything!
When I make Pho, the onions and ginger go on the stove directly over the fire until blackened. All the difference in to world.
Borscht soup... takes me back to the early 70's whilst growing up in Hong Kong... we used to have this at a Chinese restaurant and from what I recall it looked just like this stuff rather than the really red colour produced by many other recipes. I think it's the addition of the beef that makes the difference. This is a great video presentation and I'm heading to the supermarket right now for the ingredients!
If you actually listen to the video in the first 20 sec. he says borscht is not a Russian dish and that it originated in the Ukraine. So calm down people be nice and enjoy this great free recipe. My family is Ukrainian and this is the best tasting borscht we have ever tried. Where can I buy your cook books?
Thank you! My books are available on a number of online stores, including Amazon...
www.amazon.com/Cooking-Russia-TH-cam-Channel-Companion/dp/1934939986
If you scroll down you will see other books of mine in this series. Amazon has not yet linked my most recent book (Volume 4) which came out only a couple of weeks ago...
www.amazon.com/Cooking-Russia-Finland-Illustrated-International/dp/1934939900/ref=sr_1_1?crid=1CCLSW7694LPE&dchild=1&keywords=cooking+in+finland+volume+4&qid=1628245258&s=books&sprefix=cooking+in+Finland%2Cstripbooks-intl-ship%2C260&sr=1-1
Thank you so much for this informative video! I got so much out of it.
"Get these vegetables out of here" I LOVE THAT PHRASE HAHA i chortled
Thank you for taking the time to research this and teach us how to make authentic Russian Borscht *_* Looks soooo tasty!! It's the only soup I ever wanted to make.
Thank u for the recipe... It rly does look fancy, and I like how u highlite all the little things that rly makes a borscht a really good borscht...
Wanted to make this one ever since you uploaded it, but kinda forgot to do it (I know, it's been years haha). Found it again in the videos you shared via email and finally made it tonight. What a fantastic recipe. Luckily I made a big batch of beef stock the other day and used some for this dish. Will definitely make this one more often!!
Thank you for leaving feedback. I appreciate it!
Свеклу я запекаю в духовке, предварительно завернув в фольгу при 180°C и добавляю её самом конце приготовления. Я считаю, что получается более стабильный цвет.
Artik1182 Peel them before roasting them for better flavor. They have to be cooked in fat to be traditional Borscht.
My feedback…
I like this soup a lot.
I’m really enjoying it.
Had four bowls already and would definitely go back to it and make it again and again.
I do have a few thoughts though… I like it better today than I did yesterday and that’s not just because it all had time to absorb the flavours it’s also because the black pepper, parsley and dill are more subdued today and I actually prefer it like that.
It is, however, not the best Borscht I ever had.
That’s partly my fault and partly a question of preference…
I’m no Russian so I don’t know anything about “tradition” and any of that and honestly I couldn’t care less about these things anyway.
The best Borscht I ever had was thicker because a great deal of it was blended together which I think I prefer.
It also had a Kuba (not Kube) made from semolina and stuffed with meat).
It was in a restaurant… many years ago.
Now I don’t know if that qualifies as a “real” Borscht or not but I seem to prefer it for the texture alone.
But I also think I didn’t use the most suitable sausage. It was polish not Russian, smoked, etc but I reckon a better one would have been better.
There was also some “disagreement” in the house. I really loved the meat while my wife said she prefers the broth and vegetables.
Either way I’d give it a strong 8. With a better sausage I can see it as a 9 but I think that for me personally if I blend it it might even get to a 10 but my wife prefers it as is with the texture of the vegetables and doesn’t want it blended.
I don’t imagine I need to say it by now but I used my own homemade beef broth stock as well, took the extra time to sweat things slowly, etc. When possible I always go the extra mile.
..i can't thank you enough for this Wonderful video! it's been so long since having borsch, and i was never taught how to make it..but i can tell..this is the real thing...
👍🏼👍🏼🍹🤓
alright chef made this the other day. didn't repeat the mistake of not making enough of your stuff for a few days it was amazing. Mama said to me you have always been a good cook but lately you have been on a whole different level, when did you become a pro? I said, when I started watching Greg's TH-cam channel. Thanks for the hundredth time.
+Jake Riethmeier Thank _you_ again for leaving feedback. I wish more people would. Glad you enjoyed this! Another video is nearly finished.
+CookinginRussia hey man I give as I get. I actually am working on something for a version of one of your recipes now, I couldn't get the right sausage for the meatballs so I decided to delicately smoke my own.
+CookinginRussia by the way please don't dumb down your content. The mother of my kids Dad owns six expensive restaurants in Japan, but he makes the best Japanese curry I have ever had. when told he should sell it he says I am not an amateur nor am I going to do something that I can't make money on without being half assed... roughly translated. Evel Kneivel talked about One percenters, in the bike community. your customers are less than one percenters. sometimes I cheat, I don't grind my own meat yet or make my own pasta. because I can't but smoke sausage smoke. you may not be the right ingredient but I am having fun.
Oh, my!! This recipe rocks!! Definitely a keep.Thank you for posting!!
Thank you for taking time to leave feedback. I sincerely appreciate it!
@@CookinginRussia 👍🏼👍🏼👍🏼🍹🤓
When I first saw that you posted this recipe, my thought was 'Wow, Chef finally posted something I wont like'. The only time I ate Borscht, a polish woman made it and it was basically beets boiled till they fell apart with some salt and pepper. I didnt like it and it looked like a bowl of blood. Your recipe looks great, it has many ingredients, including two types of meat and I love beets so I think this might be something I really like. Thanks for sharing.
shair00 The name Borscht is often applied to any beet-based soup, but the real Borscht is much more. Just about everyone enjoys this soup when it is made well. Thanks for writing! Another video is in the works.
There is no need to sauté the beet and the other vegetables separately, and then wash 3 pots. You can do all this in one pot and it turns out great. Just start with the celery and carrots, then add the beet and the peppers.
Krešimir Cindrić - sorry; but you are wrong. Read my cookbook series to find out why.
"Pay me money to tell you why the thing that you've been doing for years and which works great for you is wrong."
Sorry, I'll pass... :D
Krešimir Cindrić - it isn't about the money. It is about the space it takes and the inability to include diagrams in this. I have a degree in chemistry and decades of experience. I am telling you that you don't understand the principles involved. I realise that 99.9% of the people on TH-cam are completely unqualified to explain such matters, so I understand your hesitation. However, if you look at the reviews of my books, you'll see that everyone is quite happy with the information provided.
Also, the moment you think you know it all is the moment the rest of the world passes you by.
CookinginRussia Every cook has moments of intuition and creativity. That's why we end up with so many recipes for the same thing. If you put yourself up as the final authority, be prepared to be torn down.
Myself, I'm not Russian in the least, but for best flavour, i roast washed and sliced or quartered beets 3 large, in the oven 35 min. Much easier to cut for my old arthritic hands. Add 1 whole sliced onion at 10 min and stir until forkable. From there, you can make it vegetarian or stock, with beef, or chicken or sausage, and whatever veges. A squeeze of lemon at the end and some dill. And of course sour cream. Add love molecules, and be sure to save your favorite recipes for your children.
Yummmm!!!! I just hope my Latino Family will embrace this dish when I make it, I just *know* they'll Luv it!! I'll keep ya posted, plus I *SUBBED* ✌ God Bless Y'all
Hi, just wanted to say thanks! This is a great recipe, it does take time but it's worth it. I tried many different variations, but this one is my favorite. Personally, I don't like cabbage but I add my homemade vegetable stock, and instead of Knorr I have my own veal demi-glace. I add the boiled water from the beets later to the soup. I also add lemon juice (?) yeah, no kidding... I think it brings up the flavors. It is important to use good quality meat, mine so far was chewy. Today I'm making mine with chops of contre-filet, so we'll see how that goes. I actually prefer mine when reheated, the day after it was cooked. It's so much better. :) thanks again
I JUST MADE THIS...DEEEELICIOUS! WITH GRATITUDE FROM FLORIDA!
Made today. The dill has a strong taste topping the dish. I used in the past fennel leaves with their light taste. No idea where i can find sour cream. People told me to use greek yogurt instead.
By the way Borsch Is the best soup ever tasted.
Wow, I´ve been looking for a Borsch recipe and this one seems like the real deal. Gonna give a try, The soup is easy to follow and the ingredients not hard to get. Greetings from Chile
Thank you. If you have any problems, let me know.
made this for my family on sunday and it was PERFECT. spasibo bolshoi
Thank you. I appreciate you taking the time to leave feedback! Be sure to check out some of my other recipes, if you haven't already.
i'm scanning them all now! i'm so excited to make more of your stuff
I have over 250 videos up now with a new one added at least once a week, so you have a lot to scan. :)
i've noticed! you are very clever - and such unique flavours. you don't seem to have cabbage rolls, or am i mistaken?
Every video that I put up has something in it that people are unlikely to see elsewhere. Usually a technique, but sometimes a flavor combination. I haven't been able to think of anything unique with cabbage rolls yet.
Очень неожиданный рецепт. Это самый странный борщ который я видел. Но всё же это борщ. И выглядит вкусно.
это не самый странный рецепт, что я видел. Это борщ без сомнения - с голодухи пойдет и с Краковской ковбасой. Но человек не понимает значения процессов, которые производит. Раздельная обжарка свеклы - да. но где лук к моркови и перцу?
Да точно🤓
Fantastic recipe - thanks for your details & precious time spent. Question: you add cabbage to the dish but it is not listed in the ingredients at the beginning, so.... how much cabbage?
Jeffrey M Thank you for bringing that to my attention. I have amended the video to call for 1 1/2 cups of cabbage, but you can vary this some according to your personal taste.
So…
Last few days I’ve made 4 of your recipes.
I have a few questions and a request for future books/videos:
1. As you know I make my own stock at home. When would you say it’s appropriate to use real stock and when would you actually prefer Knorr?
(I’m asking here in this video as I’m going to make it in the next few days)
Also (this is part of the same question) I have what I used to think of as demi-glace (which according to you isn’t) but nonetheless it’s a very serious, intense, condensed stock I freeze in cubes. Couldn’t and shouldn’t those be preferable to Knorr or would you say that here too in some cases Knorr is preferable?
I actually think that this is a very important topic which deserves a video and/or a chapter.
You’ve made many stock videos but haven’t fully elaborated on which is good for what.
2. I would really appreciate a video/chapter on the science of salt.
Sounds simple but this is something I actually… don’t want to say struggled with but lets say “thought about” a lot over the years. That is, when to add salt throughout the cooking stages and how much at each stage.
Clearly that will vary from dish to dish but surely there must be some guideline(s) or at least a few examples to provide an idea from which people with less experience can draw some notion and make better decisions.
1. Homemade stock or broth is best, but in certain instances it is a waste. Particularly in marinades that are going to be discarded. I wouldn't waste homemade stock anywhere that it really won't be tasted in the final product. If you are boiling vegetables and want the water to be slightly chicken-flavored, a little bit of a Knorr gel pack (never the dry cubes) is far more economical than homemade stock, and no one will know the difference in the end.
2. The only two things you need to know are that salt breaks vegetables down--especially if you are sautéing them, and otherwise keep the dish under-salted until the very end so you can add more to adjust the seasoning, since adding more is easy, but too much can be a lot of work to fix. How do you fix too much salt? Make the same preparation again with as little salt as possible and then combine the new second batch with the first batch.
Wow I made it the first time yesterday and I use pork ribs and it was incredible
Please put the ingredients . I want to try to cook for my russian bf .. please
Once again, thanks for a really great video. I truly enjoy them (I actually watch them over and over again) and, like the other viewers, really appreciate your responses.
I would really like to make a vegetarian version of this, since I have cut significantly down on meat. How would you suggest I go about it? Simply leave out the beef and substitute for vegetable stock and finally also leave out the sausage?
Daniel Schou Right - and increase the beets and cabbage, but the flavor won't be as rich, naturally. Thank you for your response!
I am grateful for your video. thank you
Thank you for leaving feedback. I appreciate it!
I am so happy that you said pasata is puree and not paste. So many cooking videos screw this up. Mostly the English who have a way of screwing up pronunciations and meanings of a lot of things.
hi i was wondering instead of boiling beef in water with knorr stock cube, why couldnt you just use your best quality brown beef stock to make, wouldnt that give better results? and the meat could be also added as well. also i heard borscht from ukrain is supposed to be quiet sour and the boiled beets are soaked in the vinegar and then the beet vinegar is added to the soup. - from a all time fan of your videos
tony toy Russians don't make stock like the "best quality brown beef stock" in my other video. Nothing of the sort. So, while you could certainly do a lot of things to this to make it more intense, it wouldn't taste authentic any more - and as strange as it may seem, Russians mostly don't appreciate such modifications - or they do, but they declare that it is no longer Borscht.
What a fascinating video, I'm supposed to be eating more beets for the iron content and this seems like a good way to go.
+mir solis Thank you. You may also be interested in my 1890's ketchup / meat sauce recipe that includes a lot of beets.
hi, can i ask you what you think about PRESSURE COOKER, opinion, and nutrition fact thanks
Pressure cookers are a vital tool. I explain the details of this in my cookbook series. I can't go into those extensive explanations with diagrams in a post like this, of course.
Thanks for the video :)
Im so surprised you browned the veg but not the meat? Browning the meat adds so much more flavour. Is there are reason you didn't, is it just more traditional or something?
Also do you boil the potatoes then add them or do you cook them from scratch in the soup. Just wondering because of all the starch in the potatoes
+Tom Lee The meat is not browned first because it should not have a skin on the outside, and also because the emphasis should be on the beets and not the meat. As for the potatoes, they are not boiled first. The starch adds body to the soup, but of course you need the right kind of potato. The variety used mostly in Russia are a species that is seldom seen in the west. They are dense and hold their texture well even after cooking. There is no exact equivalent commercially available elsewhere that I have seen.
hey Chef,
Ive been watching through your videos and really appreciate all the effort you put into these. They are clear and concise and I find it great that you are very pro on keeping things traditional. I am going to try this one today! Can i ask a question - would it be wrong to brown the beef meat prior to using it for the stock ?
thanks again
Thank you, and yes - it would be wrong for two reasons. First, because then you do not have evenly cooked meat. You have brown edges on some that are not traditional. Second, the balance is changed by browning the meat. This is supposed to be about the beets and one of the most difficult aspects for cooks to accept is that not every ingredient should be front and center, competing for attention. Usually it is the protein, so browning the meat is common-but it isn't always the star.
+CookinginRussia thanks again for the info and explanation.
@@CookinginRussia Good explanation; I'd fall into the browning pit fall too. So, the beef in this soup becomes a "condi-meat", so to speak! :D
I don’t see how this is different than what a housewife would make, honestly.
Do you make it exactly like this?
do you have any suggestion or advice for making a large amount of this dish? like for 50 or 100 people, how much % should i additionally add per person, or can i simply multiply the ingredients with 10 (20) if this recipe is for +-5 people
+zgodanXmacor You can just multiply everything in terms of ingredients, but obviously it will take much longer to come up to temperature, and also to cool off again - which is going to be important to keep it from turning rancid, unless you plan to serve it the moment that it is done cooking. If not, you have to keep the "danger zone" in mind and the volume.
+CookinginRussia Thank you for quick answer, i really appreciate it! This recipe gonna be my first "big task" as amateur cook. At the moment an idea of cooking for 100 people is so stressful for me, though i have cooked it for myself like 100 times :)
Wish me luck, and thank you so much for sharing your knowledge and time with us! i have learned so much from you! Cheers!
zgodanXmacor If you have the full stove at your disposal for this task, then my advice is to run four pots, one on each burner. Then you will have a much more manageable amount in each batch to work with and won't have problems with burning taking place at the bottom of the pot - which will be an issue with a gigantic amount. Or at least divide it into two groups - at least.
Thank you for the great video. A couple questions: Can I replace the cast iron with charcoal grill? Also, what would you suggest to replace the sausage with if I cannot find a good quality sausage? Thanks a lot
+Arman Fazeli You can cook on a charcoal grill, but the flavor will be quite different and far from authentic (though still delicious, but in a different way). Find the best quality sausage you can. Unless you are in a tiny remote village, there should be a source of good sausage somewhere around.
+CookinginRussia thank you so much for the quick reply. i know what I'm gonna eat this Valentines day
I am in the process of making this wonderful dish fingers crossed my first time lol
Just pay attention to each step and you will be fine. :)
I did everything as per instructions except the red bell pepper as i did not realise you meant a red pepper lol but apart from that all completed. Opinion from two people 1 Ukraine the other Russian. Both gave 10/10 oe 12 so happy with this brilliant recipe. By the way the Ukranian owns a restaurant making Russian food
by the way it took hours to make but worth the wait as i ate 2 bowls and one loaf of bread
and finally did not add stock or gel just extra salt after tasting. kept it russian
Daniel Collier - thanks for leaving feedback. I appreciate it!
Hi Chef - I have another question on this. I liked it so much last week, I'm going to make it again and see if I can make it even better. I have a few q's which I would love your feedback on. 1) What does pre-boiling the beets adds to the dish (I didn't do this last time and i thought it tasted great) 2) I used pork last time. would you say beef and pork are interchangeable 3) I also omitted the sausage - what does this bring to the dish other than a slightly smokey flavour?
Pre-boiling the beets removes the dirt taste from them. No, beef and pork are not interchangeable. I suggest you try the recipe exactly as it is written - at least once. It has been worked out over hundreds of experiments. You are unlikely to improve on it. Cheers!
thanks a bunch!
oooHelenooo borscht can be made in many ways, if you want to change the meat go for it, also with a good stock vegetarian borscht is delicious as well.
oooHelenooo and don't forget you can Always improve on a recipe, everyone has different taste.
Hi Greg, I hope your new restaurant adventure is moving along well :). In many of your videos and books, you refer to the Hi/Med/Lo settings that you use on your electric stove, but as you know these settings mean different temperatures on different types of stoves, so I wanted to ask if you've ever measured what heat your Hi/Med/Lo settings produced so that I can better calibrate your recipes to my stove? Thanks again for all your willingness to help and respond...it's a real treasure.
Unfortunately, no. I provided those references only as a general guide. Occasionally I do mention exact temperatures of the pans taken with an infrared beam-type thermometer, but otherwise it is a matter of practice more than it is an exact science. If I'm saying a low heat, you know not to crank it up high, and vice versa. That's about the best information I can give on a video or in a book.
Spasiba! This looks great
+Usman Chughtai Thank you. Be sure to check out some of my other recipes on TH-cam, if you haven't already!
+Usman Chughtai I can't stand people that speak russian with english letters. Ridiculous
this was excellent! thanks!
Thank you for leaving feedback. Be sure to check out some of my other 300+ recipes here, if you haven't already.
Nice soup, I like recipes that become a little "project" in the kitchen,... if you have the time. Not one of those "wham, bam, thankyou ma'am" affairs!! :D LOL.
Chef, do you think using a red onion in the sweat would work? Thanks.
You can, but it won't be the same.
Hey, Chef. I've studied your video on Borscht extensively. While I am a Russian by birth, I don't have a specific way of making The Borscht from childhood, or something like that. I have learned how to do it only about two years ago, and it was from a professional chef who worked in restaurants for many years. The result was delicious, but in many aspects different from what you present here. So I wanted to ask what's your take on certain points I've outlined below. Would appreciate your answers.
1) cooking beef in the pressure cooker is definitely not what I'd learned. The meat was boiled for about an hour and, while it was cooked, the texture was tough and kinda chewy, depending on the cut of meat. When I cooked it for myself later, I simmered the meat slowly until it's tender and I made a stronger stock to serve as a base. You say in the comments that this is indeed not traditional, but it does make the soup much better.
2) regarding the "fine dining" aspect, the chef who taught me made a strong point of cutting all vegetables into julienne of equal size, so that every matchstick piece would fit into a tablespoon. Otherwise, there is a risk that a piece might fall off or splash red bouillon onto a guest's perfectly white shirt. Later on, when I tasted the soup in a couple of restaurants, I did notice that the cutting technique was exactly the same always. You don't follow the same method in the video. The vegetables and meats are cubed, while the beets are grated. Do you think it's excessive to go to such lengths for presentation's sake?
3) in accordance to the second point above, I was taught to julienne the beets by hand, not grate them. What is the advantage of the grating technique? How does it improve the flavour and/or colour of the soup?
4) you boil the beets before grating and sauteeing them. Some chefs roast the beets, whereas I was taught to work with the raw product: peel, cut, saute, then braise with a bit of stock, sugar and vinegar. Is there any significant difference? Is there a particular reason for boiling the beets beforehand?
5) is there a reason why you cook half of the passata with the beets and another half - with the vegetables? I learned to cook all of it with the beets. And we did use tomato paste instead of passata, but that's just cutting costs, I guess? Or is there a significant difference in flavour profile?
6) would you add msg to the soup if there were no gel-pack or demi-glace on hand?
Sorry if it's too many questions, but the subject interests me, and while I do plan to cook and compare two versions of the soup ("mine" and yours), I lack the time to research how each specific modification affects the final product.
+Salvador Limones This is a lot to address and I have several projects I'm working on right now, but I'll give you a quick rundown...
1. The pressure cooker will break down the connective tissues in the meat better and retain the flavor more. There's no reason not to use a pressure cooker here if you have one. Most Russian homes and restaurants do not have this piece of equipment, and that's why it isn't being used.
2. Julienne cut is popular in Russian restaurants because there is a common piece of equipment that performs this task cleanly and effortlessly. Cubes fit on spoons better without splashing, and they are not difficult to cut. There won't be any taste difference. Suit yourself.
3. This the exact opposite of what I have heard repeatedly - always grate them for best flavor. By grating you are rupturing more cells around the edges, which deepens the flavor when they are cooked.
4. Beets, especially beets in Russia, are often contaminated by foul smelling soil. Boiling them lets that odor come out into the water. Roasting them doesn't - especially if they are wrapped in foil. Now some people actually like that taste and aroma, but they are the minority.
5. The tomato paste you buy is not made from the same quality tomatoes you get as pasata, unless you are buying that very expensive Italian type that comes in a tube like toothpaste - but no restaurant is going to use that because the cost is ridiculous and still not any better than just cooking the pasata down yourself. As for why splitting it - to build layers of flavor.
6. I would, but many wouldn't It isn't a traditional Russian ingredient, as I'm sure you know. However, almost every restaurant in Russia uses packaged stocks these days, and they have MSG in them already. Same thing in restaurants just about everywhere else, too - only the very most expensive restaurants are still making their own stocks, and even then they often add MSG to the stock (not that the customer realizes this).
+CookinginRussia thanks for the replies!
1. That's curious. I don't know about restaurants, but many families I knew (including my own) used to own a pressure cooker, primarily to make a dish called "Kholodets" (a kind of aspic, as you surely know) which is quite popular in Russia. Or was, at least. I'm not sure about now, but it is still present as a starter, though, in many restaurants that feature Russian cuisine.
Salvador Limones I haven't been in that many home kitchens in Russia, so I can't give you any sort of accurate statistics, but I've never seen a pressure cooker and few people even know what they are. Gelatine for making aspic is sold in every store, although this is relatively recent, and within the last five years there is excellent quality gelatine (the kind you can hardly find in the US).
quick question, I have vol 1-3 of your books and cannot find this borscht recipe in any of the books. am I missing something?
No, unfortunately you are correct. This was supposed to be in Volume 2, but I didn't realize the publisher left it out until after Volume 3 had already been submitted. I'll be sure to include it in Volume 4, but of course that doesn't help you right now.
Wow, bummer. I guess i will have to transcribe from the video. But thank you for responding and your honesty.
I will send you a PDF of the missing recipe if you provide me with an email address.
I have sent you my email privately from your channel on youtube under the About tab where is has the send message button.
Curiously, nothing has came through. I checked TH-cam private messages, Gmail, spam, and channel communications. The only messages I see from you are these. It is possible that since you have selected total privacy so I can't communicate to you directly, that your messages are also blocked going out. That's the only theory I have right now.
Chef, a question. If you treat the grated beet and the (what seem to be) mirepoix identically, why not cook them all in one pan? Tbh Russian food is unheard of in my country, and we're also not used with cooking beet.
Dimas Akbar First because the beets are cooked a different amount, but also so as not to smear the flavors into one lump, so to speak. You want the beets to taste like beets.
i see, thanks for the explanation chef~. Gonna try it when i manage to find beet. Btw, i think i am gonna go salt+water in this, couldn't find that knorr stock gel easily around here.
Dimas Akbar You can also make your own stock, of course.
CookinginRussia
which one fit this recipe better? chicken stock, or beef stock? i don't think veggie, or fish stock/dashi would fit this one. (definitely won't try to make demi-glace just for trying this recipe out, sorry :p )
Dimas Akbar Beef stock, absolutely. It doesn't need to be especially intense. Just a good basic beef flavor.
Amazing 🤩
This looks amazing!
This dish looks delicious!
can someone post the annotations?
Interesting recipe. I've never had borscht with meat in it. Would you have a video for Salad Olivie (with Doctorskaya sausage) or Salad Vinaigrette?
CameraNut1000 There are a great many variations on borscht, but meat is normally included in restaurant versions, at least. Unless it is a very cheap restaurant like Ikea's cafe, of course. The video on Olivier Salad is coming, but this is a complicated video because I will be doing it the right way, rather than the typical home Russian New Years version, so there are more ingredients and a more complicated dressing than simply mayo. The story of the origin is an interesting one.
How long in the pressure cooker to cook the beef?
***** You can do that, but you will need to put a steamer basket in the pressure cooker to keep the beets from touching the bottom. Then about 16-18 minutes should be about right.
I don't get why do you add beetroot so early? According to my experience the longer you boil it the duller it gets. I think it's a big mistake because your borscht lacks of colour. So for me it goes at the very end. Basically I just start with adding potatoes to the stock, then simmered carrot + onion (you had bell pepper for some reason), then finally when the potatoes almost cooked I add beetroot + tomatoes. Also I don't understand why you grate beetroots? Is't it better just to use knife? Anyways I want to try to follow your recipe just to see new ways and combine the techniques, thanks Chef
This Borscht does not lack color, I assure you. It may appear that way from the poor quality of the video camera used here (which was recorded many years ago), but in person it is bright in color. Vegetables lose flavor if you boil them, but not if you simmer them slowly. I explain the chemistry of this in my cookbook series. Cheers!
This looks DELECIOUS.
You are using Polish style sausage "KRAKOWSKA" , BUT THEN YOU SAY USE Russian or German.
What is it Towarischt??
+Henryk Sienkaniec This is a Russian made sausage. I didn't say you couldn't use a Polish made one. The key is that it is good quality, lightly smoked, and you like the flavor of it. in general, I stick to Russian made sausages for Russian dishes, but that's easy when you are in Russia. If you aren't, then German made sausage is likely to be more available and very good quality, too.
Hi Chef,,, I am wanting to try this recipe..
My question to you is would it make a huge difference if I were to NOT ADD the sausage?
Would it compketely ruin the taste?
I am French and have always wanted to taste a good Borscht.
This would be my 1st time tasting and making a Borscht.
You can leave out the sausage if you like, but I have to wonder why you would do that? If you are a vegetarian, then I suggest substituting the eggplant "sausage" from my book, "Vegetables for Carnivores".
Hello Chef,
thank you for your video! my boyfriend is from the Ukraine I would like to surprise him for NYE with a tradition meal from his country. I have never attempted this as he has become accustomed to eating American style cooking however, I want to know is this a good recipe to try for a first attempt? I am amazing cooking but this makes me nervous. Any suggestions
This is not a difficult recipe in my opinion, but Ukranian borscht and Russian borscht are different - especially when it comes to restaurant versions. If he has his childhood version firmly planted in his mind, then you may have an insurmountable psychological barrier to overcome for him to like it. This is like someone who grew up eating french fries with ketchup, and now you want them to eat them with mayonnaise the way that most Europeans do. It doesn't matter that it is delicious, it just isn't what they are used to. However, having said that, we certainly had many Ukranian customers ordering this every day. It is a great version of this soup, but it isn't a peasant style Ukranian dish that would be typical home cooking.
+CookinginRussia
so basically stay away from this soup.. what do you suggest that I attempt to make for him? I really would like to embrace his native cultures as his mother is no long able to cook for him. I don't want him to lose those things being that his with American woman!
It depends on his nature. I'm sure he will like this soup, but you might as well give up trying to recreate his mother's food unless you have her recipes with all the details. There are a thousand variations of borscht. This was created to appeal to a very broad range of guests at a restaurant, but it won't be identical to any home made version, because home versions are almost always very simple affairs. Try this and see what he thinks!
+CookinginRussia
Thank you I will try it
Let me know how it goes. I'm here to answer any questions you might have 365 days a year.
Is there a reason why you can't sweat the aromatics with the beets in the same pan?
Yes, but the explanation is more than I can provide here. This is the sort of question that I delve into in my cookbook series.
howdy cir
i made this this morning ....made the short-cut stock as in the vid...i cannot find the gel packs and so used the knorr powder... it is good but mild s your comments say....a nice hearty comfort food...especially if one is feeling a bit fragile....
nf
Look for the gel packs online if you can't find them in a store near you - although they are widely distributed in something like 90 countries these days, so maybe just try a supermarket. Cheers!
Спасибо ^^
do you enjoy it cold or warm ..and just to let you know you have made me a heavy user of bayleafs :)
***** This is hot Borscht. The recipe for cold Borscht is different, and not very popular in northern Russia, due to the weather.
i understand why... im from Norway so i dont fancy cold soups either
Должно быть вкусно, хотя к борщу имеет лишь отдаленное отношение...
Это так, как я готовил его в ресторанах в Санкт-Петербурге уже много лет. Это не простая домашняя версия.
Yum yum!
could you make a list of ingredients and amounts please it looks great
+Dak cord Turn on your annotations. The information is in the video. It is also in Volume 1 of my cookbook.
+CookinginRussia excellent thank you
We thank the ukranians and the russians ..borscht is quite delicious !
Мой сябр, that is some serious soup. Would I be mistaken in thinking there is some French influence? I am definitely trying this BTW.
This is pure Russian, however the cooks of Old Russia were mostly hired chefs from France, so undoubtedly there is an influence.
Way back when l was a kid l thought borscht was made from blood🤮 like blood sausage and that sort of thing.
I know now that it's made from beets but l've never eaten it.
My mom said she knew a lady who ate beets because she thought they were pretty. I'm not a big fan of beets but sometimes I take slced canned beets and add a little vinegar and a bit of sugar to the juice to make it kinda like pickled beets.
served cold or warm?
***** Warm. The cold soup with the same name is made differently.
Did I miss you putting the meat back in after you trimmed it?
misshappynun are you trying to watch this on a cell phone ?
CookinginRussia no, but a tablet.
Same problem. You need to view these videos on either a laptop or a regular PC. You can't make the recipes without the rest of the information.
Ok, brilliant, so glad I asked, thanks for telling me.
Не совсем традиционно но выглядит аппетитно)))
I made this recipe 3 times now.
Twice in a pressure cooker, once in a dutch oven.
It's better in a pressure cooker.
I've done a lot of reading about Borscht and if the information i read is accurate (which I'm not sure it is as I'll explain why in a second) then the main ingredient is Hogweed (which I'm not familiar with) but from reading about it it's actually not healthy at all!
Also, you don't use fermented beets in this recipe and I was wondering why.
You said you experimented for years so I'm sure you have something to say about it.
Also, it seems that in many places sourdough and kvass were used. Do you have any experience with that?
I've also read that stock made from beef and pork is made specifically for it in some places.
What troubles me is that essentially all the references I read on Wikipedia and some sites about Jewish versions are pathetically ridiculous. I mean, would actually be histerrical if it was meant to be funny.
For that reason, I can only assume that other things written on other places are just as inaccurate.
Hogweed was the original Borscht, but almost never seen now. Partly because it isn't safe, but mostly because it isn't very tasty. It was food for peasants because hogweed grew along the sides of roads and could be picked for free. Same thing for ramps in Italy, but that's another story. Fermented beets are never used in Russian borscht - at least not by anyone anywhere that I saw in 10 years there. Finally, yes - the Jewish versions are the ones you are most likely to find printed in English because FAR more Jews speak English than Russians, and also because of the connections between Jews and the publishing industry. If Hindus owned most of the publishing houses, you would be told that Borscht Curry was authentic.
I find it surprising, though, I’ve never been to Russia.
I’d think that with all the pickling they do that would be something they use for Borscht as well… at least in part.
With regards to Jewish versions… that wasn’t exactly what I meant but I understand your point.
I can tell you that being Jewish is a bizarre experience and one which I’m not sure many people can understand.
I’m almost 37 years old and I have never, not once, seen any “Jewish-reference” that even had a shred of connection to reality.
That in itself is proof that we’re doomed and the world is crazy.
I got married in Cyprus and had to fill up paperwork.
According to them “Jewish” belongs under the umbrella of religion so I told them that not only am I not religious but more so, I don’t even have one religious bone in my body.
You think that made any difference?
It didn’t.
Here in the UK I’m listed under “Jewish”, which again… what does it even mean?
I could understand if they wanted to specify that I wasn’t born in England but rather in Israel. OK, that would make me Israeli… but what’s the “Jewish” thing about then?
Here to, it falls under religion.
You think it mattered that I protested and explained that I’m not religious?
It didn’t.
Yet again, sheer lunacy.
It’s funny and sad how people assume that all Jewish people are religious.
When I try to tell them that only 7% are religious and only 11% out of those 7% would fit the dogma of the “weirdo looking Jew”… well, suffice to day it goes through one ear and out the other.
It is no different to saying that all Americans are Hamish and force Americans to file paperwork and be listed under “Hamish”.
Then whenever I’m online I read a ton of comments from psychotic people on how “Jews control the world” and how we all have money.
I tried explaining to those psychos how little that has to do with reality but they just look at it as a Jew who’s being sneaky and that just strengthens their conspiracy theories.
Beef Stroganoff didn't originate in Russia?
It was created by a French chef who had been hired to work in Russia. The methods were not Russian at all.
What are the titles of your Russian cook books? Can't find your name of their titles anywhere below... only that they exist.
+Gordon Greeson Here you go... www.amazon.com/Cooking-Russia-TH-cam-Channel-Companion/dp/1934939986/ref=sr_1_1?s=books&ie=UTF8&qid=1461641612&sr=1-1&keywords=cooking+in+russia
+CookinginRussia Thank you, I ordered booth of the cook books today. One more question...how much dill and parsley do you use? It doesn't say in your ingredient list.
Gordon Greeson Thank you! The fresh parsley and/or dill is used as a garnish on the soup at the time of serving it, and the amount is up to you. Usually around a teaspoon per bowl of minced herbs.
I am looking to go to a very nice restaurant soon, Obviously it's very expensive, around £200 pp for food , generally comes with a 'sort of'' compulsory flight of wines, another £75-150pp
I am willing to spend the money and for me that a lot of money for food,
I want to experience good food,to better my own,
Is it really worth it ?
For that money i could go on a one day course with Jean-Christophe Novelli, which happens to be 10 minutes from my house,
MrLiveEra I'd say it depends on what your priorities are and how sophisticated your palate is. Since you didn't say what restaurant you are referring to, it is all the more difficult to advise you.
The Fat Duck (Heston Blumenthal) or Le Manoir ( Raymond Blanc )
I would rather go to le manoir
I live in England by the way :P
MrLiveEra Raymond Blanc is behind the times. There's nothing there worth the money, unless you are old and longing to relive the 1970's. Blumenthal offers some memorable experiences and theater that makes the money spent worth it for anyone who is serious about food. That's not to say that everything he does is the genius that he professes it to be, but definitely worth the price of admission.
OK. thanks for your advice. I value your opinion
.I have never really been a fan of Blumenthal ,But his food must be good. Thanks for always taking the time to reply, its unheard of on most channels
MrLiveEra You are welcome. Best wishes for a fabulous dining experience - because that is what it is. Not just a meal, so that should make you feel better about the expense, too. :)
What's a must try Russian favorite recipe?
There are no truly Russian recipes, as I explain in detail in Volume 1 of my cookbook series. Everything is a version of a food from another neighboring nation, or created by a European chef working for nobility. If you mean food that Russians eat, then Borscht is certainly one of them-but the origin is either Poland or Ukraine, depending on who you believe.
CookinginRussia I did not mean the origin. I actually meant popular dishes (what do you guys eat over there often?), and perhaps more modern dishes. I did not know if Borscht is more a traditional meal or if it is popular among all Russians today and in the local food restaurants.
brandon s Most Russians do not cook much at all and are not good at it. Typically they eat boiled store-bought pelmeni, sandwiches with store bought sausage or cucumber and a soup that would be made on the weekend in a huge batch so that it can be served every day throughout the week - and that's most often Schi (a cabbage soup). Borscht is on every restaurant menu, but not often made at home because it is too much work for typical Russians. There are baked meat pies (pirozhki), but more often made by grandmothers or at New Years. In restaurants the most popular foods are pizza, sushi (poorly made) and steak. The reason for the absence of food culture is a direct product of the history. For 900 years the Russian Orthodox Church controlled what people ate on a daily basis, dictating only extremely simple foods that all Russians could obey no matter how poor they were. Then the Soviet era began, and over 70% of Russians ate all of their meals at Soviet cafeterias, which also had extremely simple foods. Then there was Perestroika, where Russians were so poor that they were lucky to get much of anything to eat. Finally that era ended and prosperity developed, but that was only in the last 15 years, which isn't enough time for people to develop a cuisine. Unfortunately, things may be headed back to the dark side again when the stabilization fund runs dry in a couple more years, which is a by-product of the American financial crisis.
Wow, though I have lived in Russia all my life, it seems that you talk of a completely different country. For some reason I cook a lot and many people still cook from scratch at home today, more than in the US or Europe for sure.
Most favorite soups in Russia: Borsch, Schi (cabbage soup w/meat), Sour Schi (sour cabbage soup w/pork), green sorrel soup, peas soup w/bacon, solianka (soup with 3-5 different types of meat/sausages, olives), chicken soup, wild mushroom soup, okroshka (cold soup w/kvas or buttermilk), cold beet root soup on summer, ukha (made of different types of fish), rassolnik (soup w/pork kidneys and pickles).
How many people does this recipe serve?
Sorry, but there is no simple answer to that. How big is the portion? How hungry are the people?
lol i understand um say a had to feed a family of 3 with the bowl size in cover image, could we each have two bowls?
That sounds about right.
my Ukranian says that she uses pork not beef and also they fry the meat first. normally its pork rib too
confused Dan
This is Russian borscht for a restaurant, which is quite different from a Ukrainian home recipe. There are many versions and everyone thinks theirs is the "authentic" one.
yes i understand chef. so the frying of meat to sear is Ukrainian method then. anyway your recipe has pleased at least 4 Russians and 1 Ukrainian
I'd say the frying of the meat is more of an amateur home method, honestly. The meat being pork is Ukranian.
i agree, people dont like to expand their culinary skills and stick with cheap alternatives. i make medovik, birds milk, praga and napolean cakes for russian customers. just a hobby but sell for 20 euros each. so far at least 20 sold no complaints.
Krakowski denotes Polish sausauge a la Kielbasa, no, Chef?
Jerad Otis Krakowska is a type of kielbasa. There are dozens of varieties that are all similar, varying mostly by the specific recipe or their origin.
Is Che your profile pic Idk about that choice pretty cringe. Reminds me of middle schoolers wearing a shirt without knowing what it means lol.
Jesus this looks complicated
That's what you are paying for in good restaurants. If your time is worth more than that, or you just don't enjoy it, then the solution is to dine out.
I do some cooking in my spare time but I don't have the skills or ingredients to make this dish, was entertaining to watch though thanks
I'm wondering what skills you think you lack to make this?
CookinginRussia seems like you have to cook everything in a certain sequence,not sure what temps to use and timing to put ingredients together, I just usually brown and throw everything in a pot and let it cook
Everything is shown. Life is about growing and learning new things. Otherwise you are just standing still while everything goes past you.
как-то я сильно сомневаюсь, что в ресторанный борщ кладут колбасу, да еще помойную краковскую
Borsch is Ukrainian food.
There are Russian, Polish and Ukrainian versions.
Borshch is Ukrainian dish. It cannot be Russian. What else Russian have not stolen from our Ukrainian heritage? Vegetable soup with the beets called borshch because beet in Ukrainian is boo-ryak(буряк), and in Russian svjekla (свёкла).
I just went through this with someone else. I'll summarise the points for you...
1. I did not claim that this is the original recipe anywhere, did I? You wouldn't even recognise the true original version of this, because it didn't have beets. It was originally made with a wild growing plant that is not for sale in stores because it is toxic to your liver to eat, but they didn't know that back then.
2. What "Ukranian heritage" would that be exactly? Ukraine didn't exist until about 1920 when Russia combined several regions that had already been part of Russia for centuries. They named the region Ukraine. Independence was not declared until 1991. Borscht is obviously a lot older than that, eh? The old capital of Russia was Kiev.
3. If this isn't enough, there are versions of Borscht all over. I didn't call it Polish Borscht (Barszcz) - which, by the way is another nation that argues it was their invention. I said it was Russian Borscht, and it is - as made and served in Russian restaurants during my 10 years as a head chef there.
Beef stroganov and chicken kiev were invented in Russia whereas borshch is Ukranian
Chicken Kiev was created by a French chef working in Ukraine (thus the name Kiev). Beef Stroganoff was created in Russia, but almost certainly by a French chef working for Count Stroganoff, and the original recipe is almost completely unrecognizable, being without mushrooms and having a mustard sauce. While Borscht may be Ukranian or Polish or Lithuanian or Jewish, depending on whom you believe, again the original has little to do with what we now call Borscht, since it didn't even have beets in it. So what was your point?
CookinginRussia My point was that borshch is 100% Ucranian, beef stroganov was invented by cook of graf Stroganov in the end of 19th century, in Russia, which is true. Nobody exactly knows were Chicken Kiev came from, most likely they were invented in one of Sanct Petersburgs restoraunts. Your version of borshch must be very tasty, but your soup is very westernaised, which is surely isn't a disadvantage, but original borshch is different.
Стапан Беркутов Chicken Kiev is believed to have been first created by Nicholas Appert, a French cook who worked for a noble family in Kiev in the 18th century. There is no "one" version of Borscht, and if you watched my channel you would know that I've been cooking in restaurants in Russia for many years alongside native Russian cooks and under Russian management. There is nothing "westernized" about this recipe. What you are seeing is the difference between how it is made in a good restaurant vs. by a home cook. You seem to assume that because I speak English that I must not know about this cuisine. In Volume 1 of my cookbook series, I wrote a lengthy and very detailed account of the last thousand years of Russian cuisine as the opening chapter.
Borshch is a traditional Ukrainian dish!!! muscovy 404 with stolen name, history, flag, anthem.
Everything is right. But... That's UKRAINIAN traditional dish! Russian equivalent is shchi, and It is qu-u-uite different from borscht!
If you were Polish, you would be arguing that Borscht is Polish. Ukraine did not exist as a nation until 1922. Before that it was a region of Russia, and Borscht is certainly older than 1922. So your argument is like saying Clam Chowder isn't American because it's from Massachusetts.
@@CookinginRussia ,Such a shame for you! National things do not come with beginning of country!! It exists from beginning of living in area by human! And, as you can guess, people started existing on the area of Ukraine earlier that in 1922. In 1922 just appeared a new name for territories, where people used to live. Of course some area touched russia as well, but in all - borscht is much more Ukrainian than russian dish. Fedir Shimkevich said in 1842 that casual food in russia is shchi, in Poland - capusnyak and in Ukraine - borshcht. Also, in 1823, Ivan Voicehovich explained for russian people what the borscht means: "Borscht - is a dish like shchi". So think about it.
@@ЯрославДуманський-ы1д - Visit Poland and tell those people that Borscht is Ukranian. They will laugh at you and insist it is Polish. The bottom line is that it doesn't make a bit of difference. This is how Borscht is made in good Russian restaurants. I never stated in the video this this is a Ukranian recipe, did I? Sad that you have nothing else to be proud of than some soup.
@@CookinginRussia then I will explain them as well. Oh, be sure, that Ukrainian people have a lot of things to be proud of! Sad is that russian Restourants have to cook dishes from other nationalities...)
Anyway, it is really matter.
😂😂 Ukraine hasn't invented a single dish as a nation, sorry.
Borscht is traditional Ukrainian dish, not Russian
Ukraine was part of Russia until 1922. Borscht is much older than 1922. Please study the history of your nation.
Borscht is Ukrainian "soup"!
Ukraine did not exist until 1922. Also, Poland claims that Borscht was their invention. Really who the hell cares?
If a Ukrainian makes it - it becomes Ukrainian. Like a Ukrainian pizza, a Ukrainian sushi.
there was no Ukraine when Borsch was invented so it is Russian please inform yourself before you talk. Also Kiev is a Russian city if you want to know. Also this is not Borsch but a failed attempt at that!
Quasar Nogan You're triggered, snowflake.
Movie Nerd historical facts funny when snowflakes use words they don't know the meaning to don't you have a safe space to get to?
borsch is not Russian borsch is a Ukrainian national dish.not Russian
Ukraine did not exist as a nation until 1922. Before that the land area that is now known as Ukraine was part of Russia. Borscht is older than 1922, isn't it?