French Borscht

Posted: 2021-07-05

I realize this may offend frenchmen and eastern europeans alike. That’s fine, because it turned out alright. There can be peace.

Note that this is more of a sketch than an actual recipe. You will need to make flavor adjustments.

Simplicity: Intermediate Meal: Dinner Cooking time: 2+ hours Health: It healthy for the soul Servings: 6-8

Make sure you have 1 small pot, 1 large pot, and a frying pan available.



  • 1 large onion (chopped)
  • 2 stalks of celery (chopped)
  • 2 carrots (chopped)
  • 1-2 tbsp tomato puree

Stew base

  • 1 glass of red wine, cooking wine is fine
  • 2 vegetable bouillon cubes
  • Water (1L / 4 cups)
  • 1 bay leaf
  • Fresh thyme (or dried, whatever)


  • Button mushrooms (sliced)

Root Vegetables

  • 6 red beats cut into smaller pieces, or sliced
  • 1 parsnip, sliced
  • 1 parsley root, sliced (can also just use another parsnip)


  • Meat appropriate for a stew (400g, cut into mouth-pieces)
  • Bacon, cubed (about 200g)


  • Creme fraiche
  • Balsamic vinegar
  • Salt


  • Pre-boil the beats in a separate pot

  • Gently brown the mirepoix vegetables in a stock pot

  • Add tomato puree and stir around

  • When you start getting a brown residue at the bottom of the pot, add the stew base

  • Bring to a slow boil

  • Add root vegetables

  • Sear the mushrooms at high heat to get rid of the liquid in them, then add to the stew

  • Brown the meat in a skillet, salt and pepper, then add to the stew

  • Let cook for as long as you have patience, but at least 60-90 minutes

  • Top off with some more water if necessary

  • It’s done when the beats start getting soft and the meat is falling apart

  • Add some creme fraiche

  • Give it a taste, if it tastes overly sweet, add some balsamic vinegar

  • If it tastes off or bland, add salt