Borscht in bread

Preparation time: 25 minutes
Cooking time
: 15 minutes
Total time
: minutes


  • 200g. diced potatoes
  • 150g. grated carrots
  • 400g. cabbage finely chopped
  • 200g. grated beetroot
  • 100g. finely chopped onions
  • 150g. red bell pepper finely chopped
  • 300ml. tomato juice
  • Bay leaf, black pepper, parsley, dill
  • 150g. lard
  • 3 cloves of garlic
  • Olive oil
  • 1 egg
  • 1 loaf of rye bread per person
  • 1 tablespoon of sour cream per person

How to

  1. Brown the onions. Then add beets, carrots, potatoes and peppers.
  2. Add the cabbage and 100ml of water, put on the lid and let it cook at medium heat for 3 minutes, then idle heat for 10 minutes. Add the tomato juice, and if necessary, add more hot water.
  3. Add parsley, dill, bay leaves, garlic and pepper and mix gently. Close the lid and let it cook for another 2 minutes at medium heat, then turn off.
  4. Cut bread horizontally in its upper part, empty the crumb and leave a thickness of about 2 cm. Brush the loaf walls with the egg.
  5. Add the lard and soup and wait half a minute having closed the loaf with the loaf lid cut off earlier, just before serving add a spoonful of sour cream.

commons wikimedia

Pictured here an example of the type of bread to use (this is Polish “zurek”, photo: Wikimedia Commons)

This post is also available in: Italian

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