vegetarian beet borscht

Beet borscht, made sweet and sour style with cabbage and potatoes, may be from the Old Country, but it is just as savory and delicious today!

Beet Borscht Soup from The Old Country

t caraway seeds (optional)

lb beets, trimmed, peeled and cut into 1/2″ cubes

1-1/1/2 t kosher salt

chicken stock stock

lb Yukon gold potatoes-cut into 1/2″ cubes

T butter

olive oil

c chopped red onions

celery stalk, chopped

carrot,

c chopped green cabbage

dill

1-1 1/2 T cider vinegar

lemon

honey

tomato puree

T raisins-optional

Ground black pepper

Sour Cream

Fresh Dill

If you are using the caraway, toast it in a small skillet over medium heat until lightly colored. Set aside. (I don&#8217;t like caraway, so I don&#8217;t use it.)

In a large heavy bottomed pot, combine beets and 1/2 t salt with 4 c of stock and bring to a boil. Reduce heat and simmer, partially covered, until the beets are tender, about 10 minutes. Add the potatoes and continue to simmer until the veggies are fork tender. Using a slotted spoon, transfer veggies to a medium bowl and set aside. Reserve cooking liquid.

In a heavy bottomed soup pot, heat the butter over medium heat. Add the onions, stir to coat with oil and saute one minute. Add the caraway-if using-1/2 t salt and saute until onions are translucent about 5 minutes. Add celery, carrots, and cabbage. Add reserved cooking liquid and bring to a boil. Reduce heat and simmer until the vegetables are fork tender, 10-15 minutes. Add the reserved potatoes and beets, dill to taste, vinegar to taste, lemon juice, honey, tomato puree and raisins, if using. Season with salt and pepper.

Uncover the pot and simmer slowly for 30-40 minutes. Add more stock if mixture gets too thick. Taste and adjust seasonings, adding more vinegar to taste. Serve in bowls, with a big hunk of bread and garnish with sour cream and dill.

We have not had borscht in a couple of decades and now you have us craving it. Beautiful and bold and just pinned!

Always had borscht and always loved it!  Oh well, I am from Estonia and your parents from Lithuania two stops south . . . and I'm in age twist him and you . . . also fun !!  As a child I never had the knowledge I could object to any food . . . well, I loved the beets but would sit alone at the lunch table with Father back at the Military Law Courts and Mother angrily moving around the house 'cause I objected to our chef's version of spinach soup with long stringy leaves sticking to my teeth and the must-have half-hardboiled-egg floating atop, cold way before I stuffed it into my mouth and was allowed to leave the table !  But the beetroot one was yum and your recipe methinks hits the spot . . .

What beautiful colors! I still remember my first bowl of borscht soup that I was served at a friend's house for a Jewish holiday celebration. I am sure I just sipped at it but now I am like you and have learned to love beets!

What a wonderful post, Abbe!  Not only the recipe itself, but the retelling of your Dad's story here is incredible.  I felt the emotion in your words, and that's just awesome.  In fact, it made me go looking for that Time Life cookbook (I wonder if this is the one - https://www.etsy.com/listing/615030794/time-life-cookbook-foods-of-the-world).  I've never had borscht, but this looks so intriguing to me.  I've never been one to turn down a good soup, so I should give this a try...although it would have to be hot for me.  The thought of cold beets in soup form just doesn't excite me too much.  Thanks for the post, my friend!

Abbe, such a vibrant and colorful soup! Recipes from the old country are such treasured parts of our family's memories!

I loooove borsht!  I love the bright color, I love all the veggies, I just can't get enough.  But I rarely make it; I'm going to remedy that soon and try this!

Let us play the game NEVER HAVE I EVER.
Never have I ever... Had beets before... Thus, never have I ever - had beet borscht before! :o

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