Borscht Recipe
This Borscht recipe is exactly what you need. Bursting with nutritious vegetables, rich broth, and vibrant beets, this traditional Eastern European soup offers a perfect blend of savory and tangy flavors.
Ingredients
- 2 tbsp olive oil
- 8-10 cloves garlic chopped or grated
- 1-2 medium white or yellow onions diced
- 4 carrots diced
- 4 celery stalks diced
- 1 green pepper diced
- 1 russet potato diced
- 3-4 medium beets peeled and finely diced
- 1/2 can tomato purée or stewed tomatoes
- 1 tbsp tomato paste
- 1 head green cabbage chopped or shredded
- 2-3 bay leaves
- 6 cups chicken stock
- 1 tbsp chicken bullion
Garnish:
- lemon
- dill fresh or dried
- sour cream
Instructions
- In a large pot, add olive oil enough to sauté all veggies. Sauté onions and garlic, then add carrots, celery, peppers, beets, and potato, and cook until softened (about 15 minutes).
- Add chopped or shredded cabbage to the pot of sautéed veggies and allow to cook down a bit (5-10 minutes).
- Stir in the tomato puree and paste.
- Add 6 cups of chicken stock, 1 tbsp of chicken bullion, 2-3 bay leaves, and salt and pepper to taste.
- Simmer all ingredients for at least 20 min. Then let soup stand for at least 10-15 minutes to serve. Borcht gets better with time and is even tastier the next day as flavors develop.
- Once soup is all cooked, squeeze in some fresh lemon and stir, ads a necessary sour note. (If you don’t have a lemon, a dash of vinegar is good too).
- (Optional) Add some fresh crushed garlic into the soup for an added garlicky kick.
- Serve with a fresh dollop of sour cream and some fresh or dried dill.
Notes
Meal Prep Tips:
- Store soup in glass jars for up to 1 week in the refrigerator, or 3 months in the freezer.
- If freezing, make sure to thaw in the refrigerator for 12-24 hours before reheating in a sauce pan.