Print Recipe

Meat Rossel Borsht



  • 1 (1 1/2 pound) brisket of beef
  • 4 cups cold water
  • 1 onion
  • 2 bay leaves
  • 3 cups beet sour (rossel)
  • Salt and pepper, to taste
  • Lemon juice (optional)
  • Granulated sugar, to taste
  • 6 egg yolks


  1. Cook meat, onion and bay leaves in water at a slow boil until meat is tender when pierced with a fork.
  2. Add remaining ingredients, except egg yolks, and boil 15 minutes longer.
  3. Serve hot with 1 beaten egg yolk per serving, depending on taste, for thickening, and garnish with parsley, sliced hardboiled egg and plain boiled potato.

Serves 6.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips