Volyn borsch

Ingredients for the preparation of Volyn borsch

Meat, vegetables and greens:

  1. Pork (pulp or shoulder with bone) 500-600 grams
  2. White cabbage 600-800 grams
  3. Beets (red) 2-3 pieces (250-300 grams)
  4. Canned tomatoes in own juice 4 pieces
  5. Carrot 1 piece
  6. Parsley root 1 piece
  7. Onion 1 piece
  8. Parsley or dill to taste and desire for serving


  1. Ground black pepper to taste
  2. Ground allspice to taste
  3. Salt to taste
  4. Laurel leaf (ground or leaves) 1-2 pieces or 1/2 teaspoon

Other products:

  1. Purified water 2.5-3 litas
  2. Butter 4 tablespoons
  3. Acid Lemon Pinch
  4. Sour cream to taste
  • Main ingredients: Pork, Cabbage, Onion, Carrot, Sour Cream
  • Serving 1 serving
  • World Cuisine


Kitchen knife - 3 pieces, cutting board - 3 pieces, paper kitchen towels, tea spoon, deep pan with a lid (5 liter capacity), pan with a lid (3 liter capacity), table fork, bowl - 3-4 pieces, a deep bowl , grater, key for canned food, blender, frying pan, wooden kitchen spatula, slotted spoon, stove, deep plate - 2-3 pieces, soup ladle.

Cooking Volyn borsch:

Step 1: prepare the meat.

First of all, we wash a fresh piece of pork under cold running water, the ideal option is pulp or a shoulder with a bone. Then we dry the meat with paper kitchen towels, put it on a cutting board and clean it of the film, tendons and small bones that often remain on it after chopping the carcass.

Step 2: Cook the broth.

Then we transfer the pork in a whole piece into a deep pan, fill it with the right amount of purified water and put on a strong fire. After boiling, reduce its level to medium and, using a slotted spoon, remove the gray-white foam from the bubbling liquid. Then cover the pan with a lid so that a small gap remains, and cook the meat broth from 1.5 to 2 hours depending on the quality and age of the meat.

Step 3: prepare and cook beets.

We don’t waste time in vain, thoroughly rinse the beets with a kitchen brush, put it in a separate clean small saucepan, fill it with ordinary running water and put it on high heat. After boiling, reduce it to an average level, add a little citric acid to the liquid and cook the tubers from about 40-50 minutes to 1 hour, depending on the size. Periodically check the readiness of beets with the teeth of a table fork, if they enter the pulp of the vegetable without pressure, transfer it to a deep bowl and cool to room temperature.

Step 4: prepare the rest of the ingredients.

While the broth is being cooked, and the beets are cooling, we spread the remaining products that will be needed for making borsch on the kitchen table. Using a canned wrench, open a jar of tomatoes in your own juice. Carefully remove the peel from them, transfer the pulp to the blender bowl and grind it at high speed to a puree state or rub it on a large or medium grater in a clean bowl.

Then we remove the upper, almost always damaged leaves from the white cabbage, and peel the roots of parsley, carrots and onions. We wash these vegetables with greens under cold running water, dry with paper towels, take turns on a chopping board and continue the preparation. We chop cabbage with straws 5-7 millimeters thick.

Cut the onion into 1 centimeter cubes. Grind carrots and parsley root on a coarse grater, and simply chop the greens finely and arrange the products in separate bowls.

Step 5: pass the vegetables.

Then we put the pan on medium heat and put a piece of butter in it. After a few minutes, we send the onion cubes there and fry them until a light coating of golden crust, periodically stirring with a wooden kitchen spatula. After that, add carrots and parsley root to it. We cook vegetables together until blush, as well as softness and remove from the stove, let them stand aside until use.

Step 6: prepare boiled beets and pork.

When the beets are completely cooled, with a new kitchen knife, remove the skin from it, cut into strips with a thickness of 4 to 6 millimeters, and discard into clean dishes.

We take the boiled pork from the broth, put it in a deep bowl, completely cool to room temperature and cut into portions of the desired size.

Step 7: cook Volyn borsch.

All products are prepared, it is time to start cooking borsch. Sliced ​​meat is returned to the gurgling broth.

We also send cabbage straws, boiled beets and cook vegetables 10 minutes.

Next, we put in a saucepan dressing of sautéed vegetables (carrots, onions and parsley root). Then mashed or ground tomatoes. The salt and the spices indicated in the recipe: laurel leaf, as well as two kinds of pepper: black and allspice, follow to taste.

After that, mix all the constituent dishes to a homogeneous consistency and cook it yet 10 minutes. Then cover with a lid, so that a small gap remains, turn off the stove and insist on soup 7-12 minutes. Then, using a ladle, pour it in portions on plates, season each with sour cream to taste, sprinkle with fresh finely chopped herbs and serve to the table.

Step 8: serve the Volyn borsch.

Volyn borsch is served hot as the first course to the dining table. It turns out to be quite thick, with a delicate sweet and sour taste and a pronounced aroma of pork, as well as vegetables. If desired, before serving, each portion of this dish is seasoned with sour cream, squeezed through a press of garlic or fresh herbs of dill, parsley, cilantro, basil or green onions, and as an addition, a plate with fresh homemade bread is placed on the table. Enjoy it!
Enjoy your meal!

Recipe Tips:

- very often after the first five-minute cooking, the broth is drained, the meat with the pan is washed and again set to cook;

- citric acid helps preserve the color of beets, but instead you can use a tablespoon of 9% vinegar;

- if the borscht stays in the refrigerator for 24 hours, the next day it will be even tastier;

- very often in the summer, canned tomatoes in their own juice are replaced with fresh ones, but before that they are baked until tender in the oven, then they are cooled and wiped through a sieve with a fine mesh, or they are blanched, peeled from tomatoes and stewed until soft in a small amount of fat;

- An excellent substitute for butter - vegetable or animal ghee.