Name: Classic Beet Soup (Borscht) Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Russian
Ingredients: 3 medium beets, peeled and grated; 4 Tbsp olive oil, divided; 8 cups vegetable broth; 2 cups water; 3 medium yukon potatoes, peeled and sliced into bite-sized pieces; 2 carrots, peeled and thinly sliced; 2 celery ribs, trimmed and finely chopped; 1 small red bell pepper, finely chopped, optional; 1 medium onion, finely chopped; 4 Tbsp ketchup or 3 Tbsp tomato sauce; 1 can white cannelini beans with their juice; 2 bay leaves; 2-3 Tbsp white vinegar, or to taste; 1 tsp sea salt, or to taste; 1/4 tsp black pepper, freshly ground; 1 large garlic clove, pressed; 3 Tbsp chopped dill

Description

Our family’s go-to recipe for Borscht (Red Beet Soup). It’s best to have all of the ingredients prepped and ready to go which makes this soup super easy and care free. Serve with a dollop of sour cream or real mayo.

Ingredients

Scale

3 medium beets, peeled and grated
4 Tbsp olive oil, divided
8 cups vegetable broth
2 cups water
3 medium yukon potatoes, peeled and sliced into bite-sized pieces
2 carrots, peeled and thinly sliced
2 celery ribs, trimmed and finely chopped
1 small red bell pepper, finely chopped, optional
1 medium onion, finely chopped
4 Tbsp ketchup or 3 Tbsp tomato sauce
1 can white cannelini beans with their juice
2 bay leaves
2–3 Tbsp white vinegar, or to taste
1 tsp sea salt, or to taste
1/4 tsp black pepper, freshly ground
1 large garlic clove, pressed
3 Tbsp chopped dill

Instructions

Step 1: Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
Step 2: Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
Step 3: Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
Step 4: While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
Step 5: When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

Notes

Use gloves when handling beets to avoid staining fingers. If you prefer cabbage, add 1/4 to 1/2 small head of cabbage, thinly shredded, when the potatoes are halfway cooked.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course, Soup
Method: Simmering
Cuisine: Russian, Ukrainian

Nutrition

Serving Size: 1 serving
Calories: 181 kcal
Sugar: 5 g
Sodium: 473 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: Borsch, Borscht, beet soup, Ukrainian, Russian