Borsch with peas

You can find many borscht recipes and each one will undoubtedly be good in its own way. Today I will tell you how to cook borsch with peas. It turns out very tasty and nutritionally!

Description of preparation:

This recipe can be cooked all year round. In the summer, take fresh young peas, and in the autumn and winter, use the frozen peas. To prepare the broth, you can use absolutely any meat, and in a post, prepare borsch on the water. The recipe is versatile and very successful. The borsch is hearty, fragrant and very tasty! Take the recipe!

For lunch
The main ingredient:
Vegetables / Legumes / Peas
Soups / Borsch


  • Broth - 1,5-2 Liters
  • Cabbage - 250 Grams
  • Potatoes - 4-5 Pieces
  • Onions - 1 Piece
  • Carrots - 1 Piece
  • Garlic - 2-3 Cloves
  • Vegetable oil - 30 Milliliters
  • Beets - 1 Piece
  • Tomato paste - 2-3 tbsp. spoons
  • Bay leaf - 2 pieces
  • Peas - 100 Grams (fresh or frozen)
  • Greens - To taste
  • Salt - To taste
  • Spices - To taste

Servings: 6-8

How to cook "Borsch with peas"

Prepare all the ingredients.

Put the meat in a pan, fill with water and place on the stove. Bring to a boil, remove the foam and cook until cooked.

Chop the cabbage in the meantime.

Dice potatoes.

Heat a frying pan with butter, and put grated carrots and diced onions.

Sauté the vegetables until soft, add the grated beets.

Fry all together until tender. Add tomato paste and spices.

Fry everything together for another 2-3 minutes.

Strain the finished broth and return it to the pan.

Bring the broth to a boil, add the cabbage. After about 5-7 minutes, add the potatoes and cook all together until fully cooked. Add vegetable frying at the end.

After about 5 minutes, add the peas.

Let the soup boil for a couple of minutes, then add the chopped garlic and chopped herbs.

Bring to a boil, remove from heat and let it brew for another 15-20 minutes. Borsch with peas is ready.

Bon appetit!


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