My Mama’s Borscht

    • Prep Time
    • 20 mins
    • Cook Time
    • 40 mins
    • Yield
    • 1 pot

What is borscht?

When you think of Russian cuisine, isn’t borscht the first thing that comes to mind? It’s probably followed by vodka—but that’s another discussion entirely.

Why borscht? This is probably because in Soviet Russia there was really nothing else to eat except beets, potatoes and cabbage. So what better way to feed a tired, starving, freezing man than with a hot, hearty bowl of Russian red borsht!

And for a really authentic experience, you can’t say borscht; true Russians pronounce it borsh, without the “t” at the end. To be honest, I don’t even know where that came from.

But I can tell you where the soup came from. It originated in Eastern Europe, somewhere between the Ukraine, Russian and Belarus. Its main ingredient is beetroot, which gives it that deep reddish-purplish color.

Every time I make this soup, I always think that the beet is the most gorgeous of the vegetables, not to mention one of the prettiest things in nature. It’s the most stunning color that I have ever seen.

The soup can be served either hot or cold. In my family, we prefer it hot. It can be made with meat or vegetarian-friendly. It’s usually served with anything from sour cream and dill to hard-boiled eggs and parsley, but it always comes with black bread.

As winter approaches, enjoy this hearty Russian soup!

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Ingredients

  • 1 large onion, finely diced in food processor
  • 1 large carrot, finely diced in food processor
  • 1 medium beet, diced in food processor
  • 1, 6oz can tomato paste
  • 6 cups beef or vegetable stock
  • 2 large yukon gold potatoes, peeled & cut in 1 inch squares
  • 1 small savoy cabbage, chopped
  • 3 bay leaves
  • 2 cups tomato juice
  • 1/4 cup fresh dill, chopped, plus additional for garnish
  • hot pepper flakes, opitional
  • sour cream, for garnish (optional)
  • kosher salt and pepper to taste
  • 1/4 cup grape seed oil

Instructions

  • 1. In a heavy bottom pan, sauté the onion, carrot and beet for 15 minutes or until softened and browned slightly. Season with salt and pepper.
  • 2. Add tomato paste and stir until incorporated. Add up to 1/4 cup of water if the mixture is too thick. Cook for 5 minutes, stirring constantly.
  • 3. In a large pot, combine the stock and potatoes. Cook on medium-high for 10 minutes, or until potatoes are halfway done. Add cabbage, bay leaves, tomato juice and hot pepper flakes to taste. Cook another 5 minutes.
  • 4. Stir in the beet mixture and cook for 10 minutes. Remove the bay leaves and season with salt and pepper. Stir in dill. Garnish with additional dill and serve with sour cream, if desired.

Instructions

  • 1. In a heavy bottom pan, sauté the onion, carrot and beet for 15 minutes or until softened and browned slightly. Season with salt and pepper.
  • 2. Add tomato paste and stir until incorporated. Add up to 1/4 cup of water if the mixture is too thick. Cook for 5 minutes, stirring constantly.
  • 3. In a large pot, combine the stock and potatoes. Cook on medium-high for 10 minutes, or until potatoes are halfway done. Add cabbage, bay leaves, tomato juice and hot pepper flakes to taste. Cook another 5 minutes.
  • 4. Stir in the beet mixture and cook for 10 minutes. Remove the bay leaves and season with salt and pepper. Stir in dill. Garnish with additional dill and serve with sour cream, if desired.

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  • Average Rating

    (3.4 / 5)


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