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Borscht recipe
Susan Taylor

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. 
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Servings: 6 servings
Course: Dinner, Healthy Meals, Lunch, Soup
Cuisine: Eastern European, Russian, Slavic, Ukrainian
Calories: 260
Ingredients Method Notes

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

Method
 

  1. 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).
  2. Add chopped or shredded cabbage to the pot of sautéed veggies and allow to cook down a bit (5-10 minutes).
  3. Stir in the tomato puree and paste.
  4. Add 6 cups of chicken stock, 1 tbsp of chicken bullion, 2-3 bay leaves, and salt and pepper to taste.
  5. 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.
  6. 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).
  7. (Optional) Add some fresh crushed garlic into the soup for an added garlicky kick.
  8. 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.