is life a recipe

My version of Borscht


Brian Kennett

Brian Kennett

Amateur Chef and Foodie Extraordinaire

My version of Borscht

Something different for the gang today. A spin on the Russian peasant soup. This is My version of Borscht. A hearty, warming soup for those cold wintery nights in Singapore.

My version of Borscht
Beautiful flavours and colours in this peasant-style soup

Borscht is a soup from Eastern Europe, I think around Ukraine and the like. Usually containing beetroot, cabbage and potatoes, or I think sometimes led with tomato, and seconded with beetroot. Anyway what ever I created here is a sort of Borscht, that came out pretty damn nice. My version of Borscht.

Easily enough for 4 people with substantial bowls ful;

  • 1 packet finely sliced streaky bacon;
  • 2-300g of minced pork;
  • 4 finely sliced carrots;
  • 2 red onions peeled and roughly chopped;
  • 3 teaspoons chopped garlic;
  • 3 tablespoons of horseradish mustard, or any normal mustard will do;
  • 2 tablespoons Worcestershire Sauce;
  • Good pinch sea salt and pepper;
  • 1 small tin tomato soup concentrate; and
  • 1.5 litres of beef stock

For garnish;

  • 1 packet of grated cheese;
  • A little sprinkle of roasted paprika;
  • A tablespoon of thickened cream, or sour cream.

Here we go. As usual folks pretty basic to be honest. Anyone can make My version of Borscht.

  1. Fry off the bacon and the garlic in a soup pot, and when slightly browning throw in the onions and again fry off until they sweat down a little;
  2. In then with the minced pork, tomato soup, Worcestershire Sauce, salt/pepper and beef stock;
  3. Bring to a boil and then reduce to simmer for 20 minutes or so;
  4. Make sure the minced pork is broken down and not in large lumps, and the carrots are cooked.

Yep you have finished My version of Borscht.

When I served this up it I put some grated cheese on top, spooned some of the thick cream, and gave a ‘dusting’ of smoked paprika.

Not only does it look damned good, it smells incredible. You want to smell the aromas coming from the kitchen when you cook this. Then when you eat this – oh my, smoky, meaty, tomato, cheesy overtones all in one. Damned nice, damned nice indeed.

As they say in Russia; “очень вкусный“.

Ideal for eating in front of the roasting fire, with the howling wind, rain and snow outside with a shot of vodka. Sorry why they hell have I cooked this in Singapore??? Whatever, try it – you will love it!! My version of Borscht – ENJOY!!!

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