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Beet Borscht Soup

Beet Borscht Soup from The Old Country

  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 75 Minutes
  • Total Time: 2 Hours
  • Yield: 4-6 Servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Russian

Description

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!


Ingredients

Scale

1 t caraway seeds (optional)
1 lb beets, trimmed, peeled and cut into 1/2” cubes
11/1/2 t kosher salt
45 c chicken stock or veggie stock
1/2 lb Yukon gold potatoes-cut into 1/2” cubes
1 1/2 T butter
1 T olive oil
1 c chopped red onions
1 celery stalk, chopped
1 large carrot, peeled and sliced into 1/2” thick half moons
2 c chopped green cabbage
12 T chopped fresh dill
11 1/2 T cider vinegar
Juice of 1/2 a lemon
1 T of honey or to taste
1 1/4 c tomato puree
1 T raisins-optional
Freshly Ground black pepper
Garnishes:
Sour Cream or Yogurt
Chopped Fresh Dill


Instructions

If you are using the caraway, toast it in a small skillet over medium heat until lightly colored. Set aside. (I don’t like caraway, so I don’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.


Notes

Thanks Community Table

Keywords: beet borscht, beet borscht recipe, vegetarian beet borscht, Russian beet borscht, Sweet and Sour Beet Borscht, Beet Borscht Soup,