borsch

Our family&#039;s go-to recipe for Borscht (Red Beet Soup). It&#039;s best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo.

Classic Borscht Recipe (Beet Soup)

beets

olive oil (divided)

chicken broth + 6 cups water

potatoes

carrots

celery

red bell pepper (finely chopped, optional)

onion (finely chopped)

ketchup tomato sauce

white cannelini beans

bay leaves

2-3 Tbsp white vinegar (or

tsp sea salt (or

tsp black pepper (freshly ground)

garlic (pressed)

dill

Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.

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.&nbsp;

Add 4 cups broth and 6 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.

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.

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.

https://www.youtube.com/watch?v=6CXgPVw_-0g

This is a classic Ukrainian Borscht Recipe, just like Mom used to make. I love the deep ruby color of this borsch; so healthy and nutritious. Dinner is served!
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Ingredients For Borscht (борщ)  Soup:

3 medium beets peeled and grated
4 Tbsp olive oil divided
4 cups reduced sodium chicken broth + 6 cups water
3 medium yukon potatoes peeled and sliced into bite-sized pieces

For Borsch Zazharka (Mirepoix):

2 celery ribs trimmed and finely chopped
2 carrots peeled and grated
1 small red bell pepper finely chopped, optional
1 medium onion finely chopped
4 Tbsp ketchup or 3 Tbsp tomato sauce

Additional Borscht  Flavorings:

1 can white cannelloni 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

🍲MORE SOUP RECIPES:
Creamy Clam Chowder Soup Recipe with Bacon: https://www.youtube.com/watch?v=FRNcmhvdUGA

Zuppa Toscana Soup (Olive Garden Copycat): https://www.youtube.com/watch?v=hx-jx28HAXY

Easy Chicken Noodle Soup Recipe: https://www.youtube.com/watch?v=06Vrqqo1SaU&t=58s


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Classic Red Borscht | Borsch Recipe (Beet Soup) - Natasha's Kitchen

Sweet and sour red cabbage soup is super simple to make and, besides the dill, it uses pantry and fridge staples. The spices give the dish a borsch-like feel.Reprinted The First Mess by Laura Wright. Copyright © 2017. Reprinted by permission of Penguin Random House Canada Limited.

Sweet and Sour Red Cabbage Soup

olive oil

onion

carrot (small dice)

apple

rosemary

cumin seeds

caraway seeds

smoked paprika

nutmeg

red cabbage (finely shredded (4-5 cups))

apple cider vinegar

maple syrup

vegetable stock

cloves

bay leaf

Sea salt and black pepper

Heat the olive oil in a large pot to medium and add the onions, carrot, and apple. Sauté until the onions are soft and translucent, or about four minutes.

Add the rosemary, cumin, caraway, smoked paprika, and ground nutmeg, stirring until they become fragrant - about 30 seconds or so. Next add the cabbage.

Add the maple syrup and apple cider vinegar along with the stock, and stir well to remove any bits that have stuck to the pot.

Combine the cloves and bay leaf in a tea strainer or a little sachet of cheesecloth and add to the pot along with a pinch of salt and pepper.

Bring the mixture to a boil, then lower it to simmer and cooked covered for about 45 minutes, or until the cabbage is tender.

Serve hot with the chopped fresh herbs.

This classic Borscht recipe made with beetroot is hearty and delicious. Packed with pork and vegetables like cabbage, potatoes, and carrots, it&#39;s served hot with a dollop of sour cream!

Ukrainian Borscht

pork (see notes)

water (approximately)

white cabbage

carrot

yellow onion

beetroots (cooked

tomatoes

tomato paste

salt

pepper

apple cider vinegar (optional)

First you need to cook the broth. For this, add the pork and the bay leaves to a pan with high sides. Fill the pan with water, add the lid, and cook for an hour on medium-low heat from the moment of boiling.

While the broth is cooking, thinly slice the cabbage. Also, wash and grate the carrot. Peel the onion and finely chop it. Then also peel the beetroots (if using raw beetroots) and grate them. Be careful since it can be messy and beetroots can leave stains.

Put the canned tomatoes in a tall glass and puree with an immersion blender until you have a homogeneous thick puree. If you bought tomato puree in the first place, skip this step!

Heat the olive oil in a frying pan and sauté the chopped onion and grated carrot for roughly 5 minutes on medium-high heat stirring regularly so that they don&#39;t burn. Then turn down the heat to low.

Now add the grated beetroots, stir them in and fry everything for another 7 minutes. Remember to keep stirring regularly.

Pour the tomato puree, tomato paste, 1/3 teaspoon of salt and pepper into the pan with the vegetables. Stir, then cover with a lid and simmer for 10 minutes.

Meanwhile, peel the potatoes and cut them into cubes or strips.

Once the 1 hour is up, remove the cooked pork and the bay leaves from the broth. Then add the chopped potatoes, vegetables in tomato mixture, and chopped cabbage to the pan with the broth. Cut the pork into cubes and return it to the pan as well.

Simmer for another 15-20 minutes until the potatoes and cabbage are soft. Then add salt and spices to taste. If you want to get a little sourness, you can pour in one tablespoon of apple cider vinegar.

Serve the hot borscht with sour cream, fresh herbs and bread. It also tastes delicious with a slice of fresh onion or garlic.

I made it with beef and it was fabulous I will make it again. I used a beef stock cube too

Borscht is one of the most well-known Soviet recipes. It is a Ukrainian beet soup made with many other vegetables. This version is made with beef, potatoes, cabbage, lots of aromatic vegetables and is served with fresh herbs and sour cream. I share all my tips for a vibrantly bright red Borscht that has so much incredible flavor.

Borscht

chuck beef

beef

chicken broth (plus additional water

butter

carrot (shredded)

celery (finely chopped)

(2-3 gold potatoes,

cabbage

water (for sauteing the beets)

tomatoes sauce

lemon juice or vinegar

sugar

garlic

Tablespoons each fresh dill and green onion (to garnish)

sour cream,

Cut the beef chuck or top sirloin into bite-sized pieces and place it into a small pot with just enough water to cover the beef by about an inch. You can also use a bone in beef shank instead of the chuck.

Bring the water to a boil, reduce heat to low and cook at a simmer for 1 - 1 ½ hours, until fork tender, while cooking the Borscht. You can also add some black peppercorns and bay leaves to flavor the broth. Skim off the foam from the top of the beef broth as it is cooking.

If cooking the beef in the Instant Pot, cook the chuck or beef shank for about an hour or the top sirloin for 20 minutes. 

While the beef is cooking, prepare the rest of the Borscht in a large pot or Dutch oven.

Heat the butter or oil and add the onion, carrot, and celery. Season with salt and ground black pepper. Cook on medium-low heat for 6-8 minutes.

Pour in the water and chicken broth. Add the potatoes and cabbage to the Borsch. Bring to a boil, season with salt and keep cooking, at a simmer until the potatoes are cooked through, 15-20 minutes.

Meanwhile, place the beets in a large skillet with the tomato sauce, 1 cup water, lemon juice (or vinegar) and sugar. Season with salt and ground black pepper. The lemon juice will keep the beets a beautiful, vibrant red and also give it a slight tang to the Borsch. The sugar balances out the acidity of the lemon juice.

Cover the skillet, bring the water to a boil, then reduce the heat and simmer on medium heat for about 15 minutes, until most of the water and tomato sauce is absorbed into the beets.

I prefer using roasted beets for Borscht, but you can also cook the beets in a pot with water or even use raw beets, but you will have to cook them much longer on the skillet. If you're sautéing raw beets, you will need to add more water to the skillet and cook the beets longer until they are completely cooked through and tender.

Clear a space in the center of the skillet and add the minced garlic to the beets, cooking for another minute or two, just until the garlic is cooked through.

When the potatoes are tender, add the beets to the soup and take Borsch off the heat. By this time, the beef should be fork-tender.

If you like the consistency of the soup, drain the beef, if you like the soup to be thinner, drain the beef through a fine mesh sieve and add the beef liquid to the soup as well. If you used beef shank, remove the meat from the bone and cut it into bite-sized pieces. Add the beef to the Borsch as well.

Season with salt and pepper, if needed. Garnish with finely chopped fresh dill and green onions. We like to add a dollop of sour cream to our bowl of Borscht.

Made this today for Thanksgiving; first try at borscht.  Delicious! I subbed in a small chopped fennel bulb for the celery and part of the cabbage. Used red potatoes and left the peels on. Also added half a chopped green bell pepper, as a Ukrainian friend does. (I think he might use a whole one. Next time I will.) . Next time I'll add the full three cups of cabbage. Thanks so much for the written and video tips! Super-helpful, P.S. I covered the cutting board with a plastic bag, mopped up/washed off any stray beet bits, and wore nitrile gloves. So the kitchen is a mess, but it doesn't resemble a crime scene. ;-)

I’ve been making this for 3 years now, and it’s just the best. My husband’s family came to the US from Russia in the 90s, and he always jokes that I can never serve this to his mom because it’s even better than her recipe!

https://www.youtube.com/watch?v=oz8pUJxYneU

Borscht is one of my favorite childhood recipes that I continue making for my family today. Ukrainian beet soup made with many other vegetables. This version is made with beef, potatoes, cabbage, lots of aromatic vegetables. I share all my tips for a vibrantly bright red Borscht that has so much incredible flavor.
Recipe: https://www.olgasflavorfactory.com/summer-favorites/borsch/

Top 4 borsch recipes from across the web

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Top Tags

Classic Borscht Recipe (Beet Soup)

Sweet and Sour Red Cabbage Soup

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Top 4 borsch recipes from across the web

The most viewed borsch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Borscht Recipe (Beet Soup)

Sweet and Sour Red Cabbage Soup

Ukrainian Borscht

Borscht

The most viewed borsch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine